Luxurious Maldives home-from-home Amilla Fushi has launched Feeling Koi, a breathtaking new overwater signature restaurant that offers authentic modern Japanese dining presented in playful, Peruvian-influenced style. Brainchild of The Small Maldives Island Co. CEO and Curator Mark Hehir, Feeling Koi was inspired by Hehir's extensive culinary adventures and experience, including several years as a chef in Tokyo.
Shared dishes are prepared using the finest quality ingredients, with simple, exquisite presentation given a Latin twist. Bringing informal, laid-back izakaya-style dining to the Indian Ocean archipelago, Feeling Koi infuses the Japanese gastropub concept with warm service and a generous pinch of signature Amilla pizzazz.
“The Maldives has always been my great passion, but the amazing depth and quality of the food in Japan left a lasting impression on me, so I'm really excited to showcase our take on this incredible cuisine here in the Maldives,” said Feeling Koi creator Mark Hehir. “Feeling Koi is going to be quite the night out for our guests – DJs will set the pre- and post-dinner mood in our wondrous sunset lounge bar overlooking the illuminated pavilions of Amilla Fushi's marina, creating a truly unique evening experience that reflects both the quality of Amilla and the best of the Maldives.”
Feeling Koi's menu was inspired by Hehir's love for the passion, innovation and heritage that is embodied in Japanese cuisine. Highlights include a selection of artfully crafted sushi, nigiri and sashimi - including tea smoked Maldivian yellow fin tuna tataki with crispy cucumber, yuzu marinated tartar, tobiko, miso glazed sashimi and citrus lime mousse; 'Land Dishes' including the popular wagyu beef sourced from Japan's preeminent beef producing prefectures; 'Ocean & Fresh Water Dishes' such as Maldivian lobster; a choice of soups and smaller dishes; and an indulgent dessert menu crowned by a showstopping 'Wow Platter' for two.
The 60-cover main dining room features Japanese-inspired minimalist design, including a private open-air dining room and open deck seating by the water's edge, and an open kitchen led by Amilla's Executive Chef Simon Joublanc in collaboration with The Small Maldives Island Co.'s Director of Food, Beverage and Entertainment Joseph Nagy and Assistant Director of Restaurants Beatrice Ubl.
The restaurant also houses a climate-controlled Sake Library/private dining room; and a Sunset Bar serving a selection of signature cocktails crafted to suit the stunning tropical setting, over 20 different varieties of premium sakes, and a curated list of over 300 wines from Amilla's Cellar Door wine collection – including varieties paired to match specific Feeling Koi dishes. Downstairs, the inviting lounge bar is an exciting, intimate destination for dessert, post-dinner drinks and grooving to live DJs till late, with a selection of amazing Japanese whiskeys a great way to round off the evening – from Nikka from the Barrel to Hehir's personal favourite, The Yamazaki 25 Year Old.
The unique structure of Feeling Koi is the creation of award-winning Sydney architect and designer Kelvin Ho of Akin Creative, who designed the entire Amilla Fushi resort. Ho took his inspiration for Amilla's aesthetic from the traditional Maldivian clean lines and horizontal roofing structures, incorporating natural materials and textures while ensuring that the stunning natural surroundings and crystal blue waters of Baa Atoll remained the star of the show.
With direct seaplane or speedboat access for guests who like to make an entrance, or via a jetty over the lagoon for those who prefer a more discreet arrival, Feeling Koi is now open daily from 7.30pm – 10.30pm (Amilla Time). The new restaurant further underlines Amilla's deserved reputation for culinary excellence and creativity, complementing the diverse lipsmacking poolside treats of chilled-out foodie hub Baazaar; the sophisticated, gourmet Emperor General Store café-deli, and the carefully curated fine wines and artisanal cheeses at the island's The Wine Shop & Cellar Door.
