Food
JOALI BEING launches Yutori: exquisite Japanese restaurant celebrating culinary wellness and biophilic design
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.
Celebrating the spirit of modern Maldivian hospitality, VARU by Atmosphere has expanded its culinary offering with two new dining venues: Teppanyaki Over Water and Cellar at NÜ. Designed for both first-time and returning guests seeking authentic, inventive experiences, the additions broaden the resort’s gastronomic landscape.
At Teppanyaki Over Water, seasoned chefs transform the art of teppan grilling into a live culinary performance above the lagoon. Premium seafood, wagyu and sushi are prepared with precision and flair, complemented by sake cocktails and fine soju. The speciality restaurant delivers dishes straight from the grill to the plate, in an ambience that reflects the spirit of Japanese hospitality.
As sunset draws over the Indian Ocean, Cellar at NÜ offers an elegant overwater wine-degustation lounge where evenings unfold with sophistication. Guests can explore rare vintages and special selections paired with curated chocolate, cheese and charcuterie platters. The centrepiece is a six-course Royal Wine Pairing Dinner.
“At VARU, our cuisine, design and service are intuitive and inventively curated,” said Maurice Van Den Bosch, General Manager of VARU by Atmosphere. “We continue to evolve in meaningful ways. With Teppanyaki Over Water and Cellar at NÜ, we’ve created culinary journeys that are intimate, enriching and true to the island’s generous spirit — offering guests new reasons to return, season after season.”
For special occasions, romantic evenings or those wishing to discover new cuisines, the two overwater venues add an extra layer of indulgence and celebration beyond the VARU Plan™, and are available for guests to pre-book.
Located in North Malé Atoll, VARU by Atmosphere has been recognised in Tripadvisor’s Travellers’ Choice Awards Best of the Best 2025, ranking among the top 1% of listings worldwide. Its signature restaurant, Kaagé, has also received the Tripadvisor Travellers’ Choice Award 2025 for the fifth consecutive year, underscoring the resort’s reputation for dining excellence. With these thoughtfully introduced experiences, VARU by Atmosphere invites guests to embrace an unforgettable, Naturally Maldivian island adventure.
Holiday Inn Resort Kandooma Maldives is set to host an exclusive winemaker’s dinner on 12 November 2025 at its beachfront restaurant, The Asian Kitchen. The evening will feature special guest and vineyard co-owner Carolyn Martin, who will present a curated selection of vintages from Creation Estate, one of South Africa’s most recognised wineries, located in the Hemel-en-Aarde Ridge.
Guests will be served a four-course menu, with each dish paired with a premium Creation wine to showcase the estate’s elegance and terroir-driven character.
Founded by Jean-Claude and Carolyn Martin, Creation has gained international recognition for its innovative approach, commitment to environmental stewardship and its Chardonnay and Pinot Noir. Since its beginnings in 2002, when virus-free vines were first planted, the estate has gone on to be named among the Top Ten of the World’s Best Vineyards and Number One in Africa, reflecting a philosophy rooted in respect for nature, craftsmanship and ongoing innovation.
Situated against the backdrop of the Babylonstoren Mountain and influenced by cooling ocean breezes from the nearby Atlantic, Creation benefits from ancient soils, diverse flora, favourable temperatures and carefully managed vines, resulting in expressive wines with purity, balance and finesse.
“When you are harvesting quality fruit, guide it gently through the winemaking process so as to preserve the sense of place,” said Creation Cellarmaster, Jean-Claude Martin.
Holiday Inn Resort Kandooma Maldives’ Director of Culinary, Restaurants & Bars, Chef Eddie Ng, has created a refined menu to complement the wines. Guests will begin with a choice of Crispy Oysters paired with Creation Rosé 2024 or Shrimp Ceviche paired with Creation Sauvignon Blanc 2023. The soup course features a Vietnamese favourite, Rolled Salmon with Dill in Clear Soup with pineapple and tomato, served with Creation Viognier 2024.
For the main course, diners may select Lemongrass Chicken Dumplings paired with Creation Chardonnay 2023 or Slow-braised Beef Short Rib paired with Creation Pinot Noir 2023. The dinner concludes with a Chocolate Marquise with Cherry Compote and Hazelnut Praline, matched with Creation Syrah Grenache 2022.
The event is open exclusively to in-house guests of Holiday Inn Resort Kandooma Maldives and is priced at US$119 per person. Guests on all-inclusive packages or dinner-inclusive meal plans at The Asian Kitchen are eligible for a special discounted rate of US$69++ per person. The resort currently has availability on 12 November, with a range of villa options on offer for those wishing to attend this guest-only occasion.
SO/ Maldives will host an exclusive Wine Dinner in collaboration with Creation Wines, led by Carolyn and Glenn Martin, founders of the South African winery. The event will take place at Lazuli Beach Club on 5 November 2025, from 18:30 to 22:00, with a beachfront setting designed for an evening of fine wine, culinary craft and storytelling.
Guests will be served a five-course menu, each course created by the SO/ Maldives culinary team to complement selected vintages from Creation. From the first pour to the final course, the pairings highlight a shared commitment between SO/ Maldives and Creation Wines to creativity, authenticity and the art of living well.
Guided by Carolyn and Glenn Martin, the evening will explore the relationship between food and wine, with insights into their winemaking approach, the vineyard, and their journey from South Africa’s Hemel-en-Aarde Valley to the Maldives.
Creation Wines combines an ancient landscape with a modern estate driven by innovation. Its team draws on the Hemel-en-Aarde terroir to produce wines that aim to be vibrant and expressive, with each bottle telling a story of balance and harmony.
At SO/ Maldives, contemporary design and artistic sensibility provide the backdrop for imaginative experiences. The Creation Wine Dinner reflects this approach, bringing together gastronomy, style and narrative in a single event.
“This dinner is a celebration of creativity, craftsmanship and connection,” said Nyoman Suandari, Director of Culinary at SO/ Maldives. “Each pairing is designed not only to delight the palate but also to evoke emotion—to capture the essence of both land and sea, and of the artistry that unites us.”
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