Voyagin Luxury Experiences
Find premium outdoor restaurants open only for a few days in Japan
DINING OUT delivers premium outdoor restaurants open for only a few days in locations off the beaten track throughout Japan. Relish incredible meals prepared by world class chefs using premium local ingredients that express the location and delight the soul. Each experience is carefully designed to engage all five senses to deliver the ultimate dining experience.
'DINING OUT WAJIMA with LEXUS' will be held in Wajima City, Ishikawa on Sunday, October 6th, 2019. The setting for this edition of DINING OUT is Wajima, famous for its 'Wajima-nuri' laquerware. Japanese laquerware was once known in English simply as "Japan," in much the same way as ceramics are known as "china." Laquerware is known throughout the world as a traditional handicraft synonomous with Japan. The Europeans who came to Japan in the late 16th century found a country overflowing with lacquer art, from the decoration of temples and shrines to the objects used in everyday life. It is said that the spirit of Japan is rooted in its laquerware culture. This culture remains loved by the people of Japan in the present day. Above all, Wajima is the place where the most advanced and extensive lacquer culture flourished. It is noted for its sensitivity in combining nature, art and life to form what is known as the Wajima Style. The theme of this DINING OUT is "Exploring the riches and unravelling the origin of the spirit of Japanese laquerware." DINING OUT WAJIMA will feature several special chefs and guests who embody this theme. In his first collaboration with DINING OUT is Chef Masahito Ueki, from Azur et Masa Ueki. He has a reputation for dishes brimming with originiality, based on the concept of 'wakonyosai:' the preparation of Japanese ingredients using French techniques. Another world-famous guest chef will be announced soon. Joining DINING OUT once more as our dinner host is magazine columnist Takanori Nakamura. Leading us in the tour is Asian culture researcher Alex Kerr. As part of the DESIGNING OUT Project, held on the same evening, we invite world-famous architect Kengo Sakai to act as creative producer, leading us in an experience of new Wajima laquerware in conversation with working artists. For the first time, DINING OUT will bring together these noted guests for one exciting gathering. We look forward to seeing you there!
DINING OUT WAJIMA with LEXUS Wajima City, Ishikawa Prefecture Sunday, October 6, 2019
Having moved to France in 1990, Masahito Ueki trained for three years in France and Italy, including at the four-star hotel Hotel Le Durros in Southern France. Upon his return to Japan, he became the Sous Chef at Tableaux Daikanyama in Tokyo. In 1998, Ueki moved to become the Head Chef at the newly-opened Stellato. He opened his own restaurant, Restaurant J, in Aoyama in 2000, followed by MASAA’s in Karuizawa, and Restaurant & Bar J in 2007. In 2017, in collaboration with Mash Foods, he opened Azur et Masa Ueki. Here he focuses on utilising traditional Japanese ingredients to explore original dishes, and has been met with high praise.
Acclaimed Chef Joshua Skenes conceived the much-lauded Saison in 2006 and opened its first location in 2009. He is best known for his unique methodology, innovations in fire cooking, and relentless pursuit of the very best product in existence. Skenes is the first and only American chef to garner 3-Michelin stars cooking entirely over open fire. His awards span a broad scope, from 3-Michelin stars, the World’s 50 Best Restaurants, Food & Wine’s “Best New Chef”, to Elite Traveler Magazine’s “15 Most Influential Chefs of the Next Decade”, to name a few. In 2016, Skenes created Saison Hospitality to further the innovations of the past decade and provide a platform for growth and opportunity for his team. In 2017, Skenes removed himself from Saison completely, handing the reins over to Laurent Gras. Skenes Ranch also found its permanent home in 2017 to serve as the laboratory for continued research and development. His new sea-life focused restaurant Angler opened in September 2018 along the San Francisco waterfront and was named Esquire Magazine’s “Best New Restaurant in America 2018”, one of GQ’s Best New Restaurants in America, and garnered a Michelin star. A second Angler opened in Beverly Hills in June 2019. Photo by : Bonjwing Lee
Nakamura is a frequent luxury lifestyle contributor to magazines, newspapers, and TV shows in Japan. In 2007, he received the title of Chevalier (Knight) of the French Champagne Order. In 2010, he was awarded the title of the Cave (Sparkling Wine) Knighthood in Spain. Since 2013, he has served as the Japan Council Chairperson of the World's 50 Best Restaurants, helping to rank the world’s restaurants.
Alex Kerr is an American writer and Japanologist. He currently lives in a 400-year-old nunnery, which was repaired and relocated to Yada Tenmangu in Kameoka, Kyoto. From there, he travels across Japan, offering consultation on how to best promote the beauty of Japan's past. He has written several books, including 'Lost Japan,' 'Dogs and Demons: The Fall of Modern Japan,' 'Another Kyoto' and others. He has headed the DINING OUT events in Sado, Iya, Onomichi, Uchiko, Yazu, and Asamushi.
Inspired at a young age by Kenzo Tange’s Yoyogi National Gymnasium, built for the 1964 Tokyo Olympics, Kengo Kuma decided to pursue a career in architecture. He enrolled in the architecture program at the University of Tokyo, where he studied under Hiroshi Hara and Yoshichika Uchida. During his graduate studies, he made a research trip across the Sahara, exploring various villages and settlements and observing their unique power and beauty. Since then, Kengo Kuma & Associates have designed architectural works in over twenty countries and received multiple prestigious awards, including the Architectural Institute of Japan Award, the Spirit of Nature Wood Architecture Award, and the International Stone Architecture Award. Their aim is to design architecture which naturally merges with its cultural and environmental surroundings, proposing gentle and human-scaled buildings. The office is constantly in search of new materials to replace concrete and steel, and seeks a new approach for architecture in a post-industrial society. Kuma also designed the New National Stadium for the 2020 Tokyo Olympics. Photo by : JUNYA OKADA
DINING OUT premium outdoor restaurant experiences feature star chefs using local ingredients to create dishes that express local charm. You’ll enjoy an incredible meal in an extraordinary setting that reveals a new world view through the rediscovery of traditional Japanese aesthetics. In just a few years the DINING OUT project has delivered an impressive series of fine dining experiences to food lovers across the nation, illuminating Japan's hidden treasures. Now, Voyagin is collaborating with ONESTORY to bring exclusive DINING OUT experiences to discerning international foodies and world travelers through Voyagin Luxury Experiences.
Illuminating the hidden pleasures of Japan, ONESTORY initiated "DINING OUT", a premium outdoor restaurant project, as a new means of presenting the regional delights of Japan. "DINING OUT" is held for only a few days at a time several times a year at various sites around the country. Each session is brought to life by a collaboration of chefs and creators who embody their times, alongside local residents. Through these sessions, they have discovered the hidden treasures of many areas and revealed these wonders to all. The mission of "ONESTORY" is to search out and present only "ONE" aspect of a given region and tell the "STORY" concealed within. A new "STORY" for every region of Japan. A new "STORY" for Japan as a whole.Visit ONESTORY's website