Banyan Tree Vabbinfaru has launched Madi Hiyaa, a standalone overwater Yakitori Restaurant and Bar, offering an authentic Japanese culinary experience with a Maldivian influence, all crafted from locally-sourced ingredients.

Crafted with bamboo, the architectural structure seamlessly blends nature’s elegance with contemporary design.  Guests can unwind in style, lounging on oversized hammocks adorned with luxurious throw pillows, indulging in the plush comfort of spacious daybeds, and finding solace in the inviting ambiance of a cosy sitting area.

Inspired by the Dhivehi language, where Madi symbolises “ray,” and Hiyaa signifies “shelter,” the name Madi Hiyaa pays tribute to the graceful rays of the ocean.

Nomadic Resorts, headquartered in Rotterdam, The Netherlands and renowned for sustainable architectural projects, plays a pivotal role in bringing the Madi Hiyaa project to life. Their expertise in innovative and environmentally responsible design ensured that the architectural vision blended with the natural beauty of the Maldives.

Madi Hiyaa offers a symphony of flavours that will tantalise the guests’ taste buds.  Drawing inspiration from the finesse of Japanese gastronomy while deeply rooted in the essence of the Maldives, a team of expert chefs has artfully curated a menu that harmoniously blends local ingredients with Japanese culinary expertise – allowing the guests to embark on a gastronomic voyage that embodies richness in every delectable bite.  Furthermore, a dedicated mixologist is crafting innovative and alluring concoctions that complement the exquisite dining experience.

The culinary offering includes diverse selections of sushi rolls, sashimi, and Madi Hiyaa’s signature yakitori creations but also with authentic Japanese classics. Guests can also choose an Omakase set menu, using local fishers’ catches and freshly harvested herbs from the resort’s garden. Highlighting the chefs’ creativity, each meal will be concluded with mouth-watering desserts like Anmitsu, Japanese cheesecake, or Shinsen’na Kattofurūtsu featuring locally grown organic fruits.

“With the upcoming launch of Madi Hiyaa in November, my team and I are preparing to introduce a captivating selection of Japanese Whisky and Sake options,” comments Food and Beverage Director Karim Boulet. “We are also planning to offer enticing cooking classes and live training sessions under the impeccable stewardship of the Japanese-speciality chef, inviting guests to immerse themselves in this culinary experience.”