Maldives resorts step up culinary game with Japanese cuisine

2 mins read

The Waldorf Astoria Ithaafushi is preparing to debut its new contemporary Japanese restaurant Zuma.

Zuma is a world-renowned franchise established in London by creator and co-founder Rainer Becker in 2002. Inspired by the traditional Japanese izakaya, Zuma is now present in 17 locations worldwide.

“We are thrilled to be bringing Zuma’s international cuisine to the Maldives on the shores of such a breathtaking and iconic destination,” said Rainer Becker. “We share Waldorf Astoria’s focus on exceptional attention to detail and look forward to delivering unmatched culinary experiences to guests with Zuma’s award-winning Japanese cuisine.”

Etienne Dalancon, general manager, Waldorf Astoria Maldives Ithaafushi, added: “With its legacy of global culinary excellence, Zuma is the perfect addition to Waldorf Astoria Maldives’s fine selection of specialty dining venues. This pristine setting surrounded by crystal blue waters combined with Zuma’s legendary elevated izakaya concept, will provide a dream to the senses for luxury leisure seekers around the world.”

Zuma Maldives will serve its specialty dishes including thinly sliced seabass with yuzu, truffle oil and salmon roe, roasted lobster, shiso ponzu butter and spicy beef tenderloin with sesame, red chili and sweet soy.

The restaurant was built using natural materials and local design techniques. A dramatic entrance combines elements of timber, light and granite to create an immersive optical illusion whilst an island bar, robata and sushi counter take centre stage in the middle of the venue. A dedicated lounge area where Zuma’s signature beverages can be enjoyed offers a spectacular view of the sunset and stunning turquoise waters that surround the Ithaafushi island.

The Kuda Villingili resort meanwhile added Nikkei cuisine with a ‘Peruvian-Japanese Sensation’ at its Mar-Umi Restaurant and Bar, which is  helmed by the Peruvian Master Chef Rodrigo Serrano, who has culinary experience spanning three continents and trainings with S. Pellegrino-awarded Chefs in South America.

The specialty Ceviche with its Tiger Milk is particularly indicative of the Nikkei style, according to the resort.