JOALI BEING, the first wellbeing island of its kind in the Maldives, has unveiled a new Japanese restaurant conceptualised by the Michelin-acclaimed talents of Chef Hidemasa Yamamoto. The restaurant, named Yutori, embodies a sense of wellbeing in daily life and is set in a tranquil overwater sanctuary at JOALI BEING. Scheduled to open on 21st October 2024, the launch will feature a special appearance by the renowned Japanese Sake Master, Natsuki Kikuya.

Yutori is inspired by the Japanese concept of spaciousness, inviting guests to experience a setting where they can truly savour peace and serenity. Surrounded by the infinite movement of the ocean and shaded by a bamboo-thatched roof, Yutori stands as an island in itself. The restaurant’s design and architecture are rooted in JOALI BEING’s principles of biophilic design, integrating nature and harmony through positive energy flow. Yutori also includes an interactive sushi bar, with live music harmonised to the rhythm of ocean waves and a gentle sea breeze. General Manager Graeme Freeman remarked, “Yutori is a mindfully crafted experience that further enhances the unique culinary offerings at JOALI BEING. We are excited to bring Yutori to life, as we continue to elevate our guest journey through transformational experiences. Transcending over water in a beautiful 360-degree setting, our new Japanese dining experience reflects natural elegance, balance, and harmony—inviting our guests to immerse in the joy of wellbeing and true weightlessness.”

Yutori, a true epitome of Japanese charm and elegance, welcomes guests of all ages at JOALI BEING to enjoy an exemplary à la carte menu on selective evenings for dinner. The menu, crafted with the finest ingredients from both land and sea, aligns with the wellbeing island’s Earth-to-Table and Ocean-to-Table culinary philosophy, which emphasises ingredient traceability, fresh locally harvested food, and support for small farms with sustainable sourcing. Each dish highlights the best of Japanese culinary craftsmanship, adhering to the principles of authentic Japanese cuisine—balance, harmony, and respect for nature. Guests can indulge in a variety of gastronomic delights, ranging from Zensai appetisers, Sashimi, Sushi, and Temaki hand rolls to sensory salads, Robata grills such as Charcoal-grilled Wagyu and Seafood Toban Yaki, and exquisite desserts of Japanese heritage.

The culinary arts at Yutori are led by Chef Hidemasa Yamamoto, a recipient of multiple Michelin stars and winner of the Global Chef Award by the World Gourmet Summit. Born in Japan and trained in France and Italy, Chef Yamamoto has honed his craft over an illustrious four-decade career that spans the globe. He holds the distinction of serving three generations of American presidents at the legendary Jockey Club in Washington, D.C., and has also worked in the renowned kitchens of Roger Verge in Provence and Chez Nous Hama in San Francisco.

The grand opening of Yutori will also feature a traditional ‘Kagami Biraki’ ritual, performed by Japanese Sake Master Natsuki Kikuya—a symbol of good fortune, prosperity, and shared joy. Kikuya previously served as a Sake Sommelier for Zuma and Roka restaurants in London, and has consulted for several prominent establishments in the UK, including Sushi Kanesaka London, Namaiki London, and Kioku Bar. Her accolades include the ‘Sake Samurai Award 2015’ by the Japan Sake Brewers Association and the ‘Woman of the Year 2024’ award under the Innovator Category by Code Hospitality.

At JOALI BEING, all culinary experiences are curated with the assistance of the island’s nutritionists, offering a range of healthy yet indulgent dining options. The FLOW dining space features three distinctive open-plan kitchens. MOJO, the island’s tropical beach sanctuary, is set on a three-layered sundeck and provides an ideal setting for lunch and sundowners by the pool. Guests can explore an impressive range of brews and join tea ceremonies with the resident Tea Sommelier at the SAI tea lounge. In addition, Teppanyaki dining at the Gate of Zero offers artistry grills against a stunning backdrop. Bespoke dining arrangements are available throughout the island, from private sandbanks to the inviting Turtle Treehouse, as well as interactive nutritional cooking classes at the Culinary Learning Centre.

IREKS, a leading provider of premium baking ingredients and malts, has partnered with Bestbuy Maldives (BBM) to launch an exclusive series of baking demonstrations at some of the Maldives’ top resorts. Led by acclaimed IREKS master baker Chef Steven, this initiative aims to enhance the culinary skills of resort chefs and improve the overall dining experience across the islands. This collaboration reflects IREKS’ commitment to innovation and BBM’s dedication to enhancing the Maldivian tourism industry.

With a history of over 160 years, IREKS serves clients in more than 90 countries, offering a wide range of high-quality products, including artisanal bread mixes, gourmet confectionery mixes, as well as gluten-free and vegan ingredients. The baking demonstrations, organised in partnership with BBM—Maldives’ foremost supplier of premium food products—focus on the diverse and versatile offerings of IREKS, celebrated for their exceptional quality.

From September 21 to October 2, 2024, Chef Steven will visit luxury resorts across Kaafu, Dhaalu, Baa, Gaafu Alifu, and South Ari Atolls, showcasing advanced techniques using IREKS products. His sessions will feature innovative recipes, including artisanal breads, gourmet pastries, and specialty items designed to meet contemporary dietary preferences. Particular attention will be given to gluten-free and vegan baking, which is increasingly popular among health-conscious travellers. Chef Steven will also cover the important topic of preventing cross-contamination, equipping resort chefs with the skills needed to accommodate guests with specific dietary requirements.

“Our collaboration with IREKS enables us to introduce the finest baking ingredients to the Maldives,” stated Mr. A.V.S. Subrahmanyam, COO of BBM. “This initiative not only raises culinary standards in our resorts but also ensures that we cater to health-conscious guests looking for luxurious experiences. Chef Steven’s expertise is crucial in helping our chefs enhance their skills and creativity, allowing the Maldives to maintain its status as a premier global culinary destination.”

The well-received demonstrations provide hands-on training and inspiration for chefs, empowering them to create luxurious, imaginative, and health-conscious desserts and baked goods. With an increasing demand for vegan and gluten-free options in luxury dining, IREKS’ extensive product range offers an ideal solution, enabling Maldivian resorts to serve a broader clientele while upholding the high standards of resort cuisine.

Through this collaboration, BBM and IREKS aim to consistently deliver top-quality products and expertise, ensuring that the Maldives remains a leader in global luxury tourism, renowned not only for its stunning landscapes but also for its exceptional culinary experiences.

Anantara Kihavah Maldives Villas has announced a groundbreaking celebration for Global Champagne Day, featuring an exclusive Krug Champagne Dinner at its renowned SEA Underwater Restaurant. Scheduled for October 27, 2024, this event promises a unique culinary and sensory adventure, showcasing exquisite Krug Champagne and gourmet cuisine amidst the stunning underwater landscape of the Maldives.

This event will mark the first time Krug hosts an underwater champagne dinner, creating a historic moment for both the brand and the world of underwater dining. Attendees will have the rare opportunity to engage with Krug’s President, Manuel Reman, who will share insights and stories from the esteemed Champagne House, enriching the experience with the artistry and history of Krug.

Founded by Joseph Krug in 1843, the House of Krug has dedicated itself to crafting the finest Champagne, overcoming annual climate variations to produce beverages of exceptional quality and consistency. The signature Krug Grande Cuvée exemplifies the richness of Champagne terroirs and plots, with each edition reflecting the vision of its founder.

During this exclusive dinner, guests will enjoy a meticulously curated seven-course menu, expertly paired with Krug’s finest Champagnes, including the esteemed Krug Grande Cuvée. The breathtaking views from SEA’s glass-walled underwater dining space will provide an immersive experience with vibrant marine life. This extraordinary evening promises a captivating blend of luxury, history, and unforgettable moments beneath the ocean waves.