Alila Kothaifaru Maldives has announced that Umami has been named Best Restaurant at the Travel Trade Maldives Awards 2026, recognising the restaurant’s Japanese-inspired Asian fusion cuisine, distinctive dining experiences and the people who bring them to life.

Meaning the “essence of deliciousness” in Japanese and recognised as the fifth taste, Umami brings together layers of flavour, craftsmanship and cultures in an intimate island setting. Japanese culinary precision sits at the heart of its approach, enriched by diverse Asian influences and contemporary expression.

Across the restaurant, the experience unfolds through the considered artistry of sushi and sashimi, charcoal-fired seafood, and the precision and engaging theatre of teppanyaki. At the adjoining Yakitori Bar, a more relaxed atmosphere complements the dining experience, while sake, mocktails and cocktails add another dimension to the journey.

Among Umami’s culinary signatures are lightly seared Maldivian tuna with Oscietra caviar and teriyaki sauce; Miso Gindara, with black cod marinated in miso for 24 hours; and Tajima Wagyu Beef Tenderloin MB 8–9 accompanied by seasonal vegetables and yakiniku sauce. The Taste of Umami experience can also be paired with a curated progression of premium Japanese sake selected to complement each course.

The People Behind Umami

At the heart of Umami is a 14-member culinary and service team from Indonesia, Myanmar, Sri Lanka, India, the Philippines and the Maldives. Their different cultures, experiences and perspectives contribute to one shared approach to hospitality, allowing Japanese culinary foundations to meet the creativity and flavours of Asia.

With the support of General Manager Thomas Weber, guided by Executive Chef Frank Wackerhagen and Director of Food & Beverage Danilo Paolella, the team shares a respect for Japanese craft and a commitment to creating dining experiences that feel personal, considered and connected to the island.

Leading Umami’s culinary direction is Chef de Cuisine Ronando A. Ramos, whose relationship with Japanese cuisine spans more than two decades. Beginning his career as a sushi cook in 2005, he developed his expertise in sushi and teppanyaki through years of experience in luxury resorts and Japanese dining. Today, he oversees the culinary direction of Umami and Yakitori Bar, from menu creation and food quality to the development of his kitchen team. His career has also been recognised through leadership and culinary awards, including a Top Three Silver Medal at the 14th Hotel Asia Culinary Challenge in 2018. More than two decades devoted to Japanese cuisine, Chef Ronando brings a deep command of sushi, teppanyaki and contemporary Japanese dining to Umami, paired with a leadership philosophy centred on consistency, mentorship and guest experience.

Alongside him, Japanese & Teppanyaki Sous Chef Agus Astawa brings a Balinese culinary foundation and a longstanding fascination with Japanese cuisine. His career has taken him between Bali and the Maldives, shaped by competition, leadership and mentorship. An early milestone came when he earned a Gold Medal in an appetizer competition, strengthening his appreciation for creativity, precision and presentation.

Through hands-on experience and the guidance of Chef Ronando, he deepened his understanding of Japanese fusion cuisine and teppanyaki, developing an approach that balances technical precision with the energy and engaging interaction of live cooking. Today, Chef Agus brings together Balinese warmth, Japanese craftsmanship and the expressive character of teppanyaki, transforming the counter into a place of both craft and connection.

For Chef Agus, food goes beyond what arrives on the plate. It becomes part of the memory a guest takes home.

In the dining room, Restaurant Manager and Certified Sake Sommelier Abdulla Saeed (Billy) brings more than 18 years of luxury hospitality experience, complemented by specialist knowledge in sake and wine curation, personalised recommendations and food pairing.

A WSET Level 2 holder and Certified Sake Sommelier through the Sake Sommelier Association, Abdulla has further enriched his understanding of provenance through first-hand journeys to Champagne, France in 2018 and Japan in 2022, exploring wine and sake at their source. These experiences inform an intuitive and distinctly personal style of service, allowing him to guide guests through pairings that complement the cuisine while adding another layer to the Umami experience.

Their commitment to craft continues through learning and exchange with other Hyatt properties in Asia Pacific. The team further refined its teppanyaki techniques through dedicated training with Chef Oscar Lau, Teppanyaki Chef from Grand Hyatt Hong Kong, who visited the resort to share his expertise and strengthen both technique and the interactive experience around the teppanyaki counter.

The Best Restaurant award celebrates what has come to define Umami: food with a clear point of view, craftsmanship with personality, thoughtful beverage experiences and hospitality that feels intuitive rather than formal.

“We are very proud to see Umami recognised as Best Restaurant at the Travel Trade Maldives Awards 2026. This award reflects the passion and consistency of our culinary and service team, from the precise execution of each dish to the variety and considered presentation of our sake, mocktails and cocktails. Most importantly, it recognises the experience our team creates for our guests: personal, engaging and memorable. Seeing guests connect with the food, enjoy the interaction at the teppanyaki counter and discover new flavours through our dishes and drinks is what makes Umami truly rewarding. This recognition belongs to every member of the team whose skill, creativity and genuine hospitality bring the restaurant to life each day,” says Thomas Weber, General Manager.

Different Origins. Distinct Flavours. One Table.

Japan inspires the craft. Asia brings the flavours and perspectives. The Maldives lends its setting and spirit of hospitality. Umami brings them together.

For more information or to discover the resort’s dining experiences, visit www.alilakothaifarumaldives.com.

Hulhule Island Hotel celebrated World Coconut Day with a lively programmes highlighting the coconut’s deep cultural significance, versatility and enduring place in Maldivian life.

Guests were welcomed with beautifully woven coconut-leaf creations, including traditional birds and other handcrafted pieces. Throughout the day, an assortment of coconut-based specialities and delicacies was served, offering guests an authentic taste of this treasured island ingredient.

The celebrations also featured a dedicated cultural display showcasing traditional practices associated with the coconut palm. Guests had the opportunity to discover how different parts of the coconut and its tree have long been transformed into food, household items, decorative crafts and other useful products within Maldivian communities.

Adding a spirited and interactive element to the occasion, team members participated in a coconut mocktail-making competition, presenting creative and refreshing beverages inspired by tropical flavors. A traditional coconut-scraping competition brought further excitement, celebrating a familiar skill that remains an important part of Maldivian culinary heritage.

The day concluded with a special dinner buffet featuring an extensive selection of coconut-inspired specialties and delicacies, thoughtfully prepared for guests to enjoy.

Through the celebration, Hulhule Island Hotel offered guests an engaging glimpse into Maldivian culture while recognizing the coconut palm as one of the country’s most cherished and versatile natural treasures.

Kuda Villingili Resort Maldives will celebrate Chinese Golden Week from 1–8 October 2026 with an eight-day programme of festive dining, cultural activities and family experiences. Coinciding with China’s National Day and Mid-Autumn Festival celebrations, the programme brings touches of Chinese tradition to the island while giving families time and space to reconnect in the Maldives.

At the heart of the celebrations is a series of specially curated dining experiences. On 3 October, The Restaurant will host a Dragon Buffet, bringing together Chinese dishes, live entertainment and a festive evening designed for families to enjoy together. Throughout the week, guests can also experience the resort’s signature Chinese Roast Duck and interactive Hot Pot Experience at East, alongside oceanfront Teppanyaki at Mar-Umi. Special Golden Week cocktails and mocktails will complement the celebrations across selected dining venues.

For younger guests, Kuda Fiyo Kids Club will host a dedicated eight-day programme inspired by the season. Through creative workshops, cultural activities, games and culinary experiences, children can discover elements of Chinese tradition while enjoying the outdoor adventures and island experiences that are part of life at Kuda Villingili.

“Golden Week is a special time for families to come together, and we wanted to create a celebration that feels both familiar and distinctly Maldivian. From shared dining experiences and cultural activities to simply having time together by the ocean, our programme is designed to allow families to celebrate traditions while creating new memories at Kuda Villingili,” said Amjad Thaufeeg, Commercial Director at Kuda Villingili Resort Maldives.

Beyond the scheduled celebrations, families can make the most of the resort’s wide range of experiences. Days can be spent around the 150-metre pool, exploring the lagoon through watersports, surfing at the nearby Chickens Break, or enjoying tennis, padel, pickleball and other recreational activities. For those seeking a slower pace, the resort’s private-island spa offers a peaceful retreat, while the beach and ocean provide plenty of space to simply spend time together.

Kuda Villingili’s collection of 75 private pool villas and residences offers a choice of spacious accommodation for couples, families and larger multi-generational groups seeking a luxury holiday in the Maldives. The resort’s diverse dining collection gives guests the flexibility to enjoy familiar favourites alongside new culinary experiences throughout their stay.

Guests can discover Chinese and Asian favourites at East, gather around the interactive Wan Suk Hot Pot, experience Japanese-Peruvian cuisine and Teppanyaki at Mar-Umi, or opt for a private destination dining experience on the beach. Together with the resort’s wider international dining selection, the variety allows families and groups to experience something different throughout their Golden Week holiday.

Located in the North Malé Atoll, approximately 30 minutes by speedboat from Velana International Airport, Kuda Villingili is a five-star luxury resort in the Maldives offering private villas, family experiences, diverse dining and island activities.

This Golden Week, Kuda Villingili invites families to celebrate familiar traditions in a different setting — sharing meals, discovering new experiences and, above all, making time for one another.

View Kuda Villingili’s Golden Week Programme 2026 here. For more information and reservations, visit www.kudavillingili.com or contact reservations@kudavillingili.com