Experience Japanese Elegance at Yutori in JOALI BEING
Saturday 5th of October 2024
JOALI BEING, the first wellbeing island of its kind in the Maldives, is set to enhance its culinary offerings with the launch of Yutori, a new Japanese restaurant created by the Michelin-acclaimed Chef Hidemasa Yamamoto. Scheduled to open on 21st October 2024, this tranquil overwater sanctuary promises a dining experience that embodies peace and wellness, featuring a special appearance by esteemed Japanese Sake Master, Natsuki Kikuya.
Yutori is inspired by the Japanese concept of spaciousness, inviting guests to immerse themselves in an environment that fosters serenity. Situated above the ocean, with a bamboo-thatched roof providing shade, Yutori is designed as a harmonious blend of nature and architecture. The restaurant reflects JOALI BEING’s commitment to biophilic design, emphasizing positive energy flow and integration with the surrounding environment. An interactive sushi bar, complemented by live music that aligns with the rhythmic sounds of the ocean, adds to the unique atmosphere.
Graeme Freeman, General Manager, shared his excitement about Yutori: “This mindfully crafted experience enhances our diverse culinary offerings at JOALI BEING. We look forward to inviting our guests to indulge in the joy of wellbeing and true weightlessness as they dine in this beautiful 360-degree setting.”
At Yutori, guests of all ages are welcome to explore an à la carte menu available on select evenings. The culinary offerings are rooted in JOALI BEING’s Earth-to-Table and Ocean-to-Table philosophy, which prioritizes ingredient traceability, local sourcing, and support for small farms. Each dish reflects the essence of Japanese culinary art, emphasizing balance, harmony, and a deep respect for nature. Diners can expect a delectable array of choices, including Zensai appetizers, Sashimi, Sushi, and Temaki hand rolls, alongside sensory salads, Robata grills like Charcoal-grilled Wagyu, Seafood Toban Yaki, and traditional Japanese desserts.
Leading the culinary team at Yutori is Chef Hidemasa Yamamoto, a celebrated figure in the culinary world with multiple Michelin stars to his name. With a career spanning four decades, Chef Yamamoto has garnered international acclaim, including the Global Chef Award from the World Gourmet Summit. His impressive resume includes serving three generations of American presidents at the famed Jockey Club in Washington, D.C., and working in prestigious kitchens such as Roger Verge in Provence and Chez Nous Hama in San Francisco.
The grand opening of Yutori will also feature a traditional ‘Kagami Biraki’ ceremony performed by Sake Master Natsuki Kikuya, symbolizing good fortune and shared joy. Kikuya has an esteemed background, previously serving as a Sake Sommelier for renowned establishments like Zuma and Roka in London. Her accolades include the ‘Sake Samurai Award 2015’ from the Japan Sake Brewers Association and the ‘Woman of the Year 2024’ award in the Innovator Category by Code Hospitality.
At JOALI BEING, every dining experience is thoughtfully curated with the assistance of the island’s nutritionists, ensuring healthy yet indulgent options for guests. The FLOW dining area features three distinctive open-plan kitchens, while MOJO, the island’s tropical beach sanctuary, offers a picturesque setting for lunch and sundowners by the pool. Guests can also enjoy a variety of brews and participate in tea ceremonies led by the resident Tea Sommelier at the SAI tea lounge.
For those seeking a unique dining experience, Teppanyaki at the Gate of Zero provides expertly grilled dishes against a stunning backdrop. Additionally, bespoke dining arrangements are available throughout the island, from private sandbanks to the enchanting Turtle Treehouse, along with interactive nutritional cooking classes at the Culinary Learning Centre.
With the introduction of Yutori, JOALI BEING continues to redefine luxury and wellbeing in the Maldives, promising guests an unforgettable culinary journey that harmonizes taste, health, and sustainability.