05/07/2026
Jonas Kellens & Valke Vleug present: A Japanese Summer
Born from the belief that the most memorable experiences are created when cultures meet.
For a few days, Valke Vleug becomes the most Japanese place in Belgium.
Jonas Kellens has spent years building bridges between Belgium and Japan through sake, wine, gastronomy and a deep respect for craftsmanship.
This summer, those bridges lead to Wijndomein Valke Vleug, where some of Japan’s most inspiring chefs and producers travel almost 10,000 kilometres to Belgium, exclusively for ‘A Japanese Summer’.
Chef Kazuya Matsumoto joins Belgium before opening the doors of his own restaurant Odoo. The yakitori masters of Torishio Zen (Osaka) and Torishio Sai (Kyoto) bring the art of charcoal grilling to Belgium, while chef Takeru Nakai of Restaurant Nose Arata travels from Osaka’s Satoyama region to present his refined seasonal kaiseki cuisine, paired with one of Japan’s most exclusive sparkling sakes alongside sparkling wines from Valke Vleug and Vinetiq.
A Yatai Evening captures the spirit of Fukuoka’s legendary ‘Yatai’ street food culture, transforming Valke Vleug into a lively Japanese night filled with authentic flavours and the warmth of sharing food beneath the summer sky.
Japanese craftsmanship meets Belgian terroir. Ancient techniques meet cool-climate wines and exceptional sake. For a few days, Valke Vleug is no longer just a winery, it becomes the most Japanese place in Belgium.
Curated by Jonas Kellens, A Japanese Summer is a celebration of craftsmanship, hospitality and cultural connection.
Intimate. Unrepeatable. Almost fully booked.
Reserve your place via the link in our bio
Jonas Kellens & Valke Vleug present: A Japanese Summer
Born from the belief that the most memorable experiences are created when cultures meet.
For a few days, Valke Vleug becomes the most Japanese place in Belgium.
Jonas Kellens has spent years building bridges between Belgium and Japan through sake, wine, gastronomy and a deep respect for craftsmanship.
This summer, those bridges lead to Wijndomein Valke Vleug, where some of Japan’s most inspiring chefs and producers travel almost 10,000 kilometres to Belgium, exclus
