The Wild Table by Uchi will return to Clayoquot Wilderness Lodge from Sept. 3-6, 2026, following the debut of the event last year.
The three-night experience combines accommodation, dining, beverages and guided outdoor activities with a series of culinary events led by chefs from Uchi, the Japanese-inspired restaurant brand operated by Hai Hospitality.
According to the lodge, the 2026 edition will include a new 10-course degustation menu highlighting local seafood prepared using Uchi's Japanese-inspired techniques.
Planned dishes include oysters, Hirame Usuzukuri (flounder crudo), miso salmon with ponzu and yuzu marmalade, and Namahotate Nigiri made with scallops.
“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,” said Sarah Cruse, general manager of Clayoquot Wilderness Lodge.
“Bringing a culinary partner of Uchi’s caliber into this remarkable setting on the banks of the wild Clayoquot Sound creates a truly one-of-a-kind experience for our guests.”
A series of culinary events will be led by chefs from Uchi. (Photo Credit: Clayoquot Wilderness Lodge)
The weekend will also include a sushi-making demonstration and two feature dinners served near the shoreline of Clayoquot Sound.
Jack Yoss, chief culinary officer at Uchi, said the restaurant group was eager to return after the success of last year's event.
“We loved the format we created with Clayoquot last year, so we’re bringing that same structure back - it worked incredibly well for both the kitchen and for guests,” Chef Yoss said.
“It was amazing to see how many guests at Clayoquot Wilderness Lodge had already dined at Uchi or were regulars of ours, and we’re hoping to welcome some of those familiar faces again this year. The new 10-course menu allows us to go even deeper, with dishes such as hama chili yellowtail with ponzu and Thai chilli, scallop crudo with strawberry and umeboshi, a bluefin tuna negitoro handroll topped with Northern Divine caviar, and nigiri flights designed to complement Clayoquot’s own signature dishes at the table.”
Outside of the dining program, guests can take part in activities, including horseback riding, hiking, canyoning, yoga and glacial plunges.
Clayoquot Wilderness Lodge recently became the first canvas-tent wilderness property in the world to earn Three MICHELIN Keys. Accessible only by boat or seaplane, the remote British Columbia retreat features 25 luxury canvas tents and offers a range of outdoor experiences, including horseback riding, kayaking, hiking, fishing, archery and cooking classes.
The package starts at CAD$12,600 per couple and is available exclusively to guests staying at the lodge.
More information here.
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