The event took place at the Kurrku Fields, in Kisaarazu City Japan and was the ideal setting for Cloudy Bay to show off one of our national favourite pastimes (and unusual in Japan) – the long lunch.

Our team of curators, Chefs Shun Sato and Ikuyuki Kanazu, Interior Stylist Kaana Ishii, Junko Tominaga, Cloudy Bay Wine Ambassador, and musician Hiroko Yabe crafted the ultimate midday meal, showcasing Cloudy Bay’s finest wines and local talent.

Greeted with a sparkling flute of Pelorus, guests were then seated at an understated yet elegant tablescape curated by Interior Stylist Kaana Ishii. Wildflower decorations and tableware carved from stone and wood, subtly heightened the senses, whilst allowing the food and the wine to really shine.

French trained chefs Ikuyuki Kanazu and Shun Sato grilled chunks of delicious beef on the bhibachi to be paired with the Pinot Noir, and succulent chicken legs paired with a glass of Sauvignon Blanc, creating a no-nonsense, farm to plate experience.

Connecting the experience acoustically, and inspired by the food and wine, live music was performed by Hiroko Yabe, providing another unique perspective to the experience.

Junko Tominaga, Cloudy Bay Wine Ambassador, treated guests to a pre-taste of the Cloudy Bay Sauvignon Blanc 2023 Vintage. Her motto is “a bottle of wine at the table not only enriches the dining experience but also enhances life”. We agree.

A beautifully curated creative and cultural connection, the latest Wonderscape was another outstanding occasion. Whilst honouring the skill and craftmanship of our Japanese friends, it was another demonstration of the quality of craft that goes into creating Cloudy Bay wine.

Junko Tominaga, Cloudy Bay Wine Ambassador, treated guests to a pre-taste of Cloudy Bay Sauvignon Blanc 2023 Vintage. Her motto is “a bottle of wine at the table not only enriches the dining experience but also enhances life”. We agree.