Clayoquot Wilderness Lodge Brings Back Uchi's Multi-Course Culinary Weekend
The Japanese-inspired dining experience returns to Vancouver Island in September as Hai Hospitality expands its restaurant brand into experiential luxury travel
Clayoquot Wilderness Lodge will host the return of The Wild Table by Uchi, a three-night culinary event scheduled for September 3-6, 2026. The program combines accommodation at the property with two feature dinners, a hands-on sushi-making demonstration, and guided wilderness activities, with rates starting from CAD$12,600 per couple.
The collaboration marks a second iteration of the partnership between the Vancouver Island property and Uchi, the multi-award-winning restaurant brand operated by Hai Hospitality. Uchi maintains locations across the United States and has expanded its footprint through this type of experiential hospitality offering. The new edition features a 10-course degustation menu, an expansion from the previous year's structure.
The menu showcases locally sourced ingredients prepared through Japanese-inspired techniques. Offerings include Hirame Usuzukuri, a signature flounder crudo dish; miso salmon with ponzu and yuzu marmalade; Namahotate Nigiri scallops; hama chili yellowtail with ponzu and Thai chilli; scallop crudo with strawberry and umeboshi; and a bluefin tuna negitoro handroll topped with Northern Divine caviar. Dinners are served near the ocean in Clayoquot's coastal setting.
Sarah Cruse, general manager at Clayoquot Wilderness Lodge, said the partnership aligned with the property's culinary direction. "The Wild Table by Uchi captures so much of what makes Clayoquot Wilderness Lodge special; an extraordinary sense of place, unforgettable dining and the opportunity to connect more deeply with nature and with one another," Cruse said. Jack Yoss, Uchi's chief culinary officer, noted that returning guests and Uchi regulars had expressed interest in the experience. "We loved the format we created with Clayoquot last year, so we're bringing that same structure back," Yoss said.
Between dining experiences, guests can participate in guided horseback riding, hiking, canyoning, yoga, and glacial plunges. The event is available exclusively to in-house guests, with reservations now open through the lodge.
Clayoquot Wilderness Lodge operates as part of Beckons, a collection of nine luxury properties across Australia, New Zealand, and the Americas that emphasize what the brand describes as regenerative travel practices. The expansion of Uchi's experiential offerings suggests broader momentum among premium restaurant concepts to extend their brands through hospitality partnerships.