Home / Dining/ YUMI presents novelty to the taste buds

YUMI presents novelty to the taste buds


Comments / {{hitsCtrl.values.hits}} Views / Friday, 19 January 2018 00:00


Taj Samudra Colombo’s hip and happening Japanese Resto bar, YUMI, presents a new range of authentic Japanese cuisine, offering a greater variety of dishes and regional specialties. 

Within a short duration the modern, architecturally upbeat resto bar has gained a reputation for its gastronomic delicacies and lively ambience. Connoisseurs of Japanese gourmand patronise YUMI, which provides a rejuvenation of the body, mind and soul. 

YUMI opens its doors to resplendent seating arrangements with the option of alfresco dining. Complete with the appearance of sleek polished tables and plush orange chairs around the opulent hallways and high ceiling, Yumi is host to a flair bartender and live entertainment by Croatian singer Sanya in the evenings. Sanya will perform Tuesday through Sunday from 7.30 p.m. to 11.00 p.m. at YUMI.

Indulge in the exuberance of the moment, through the delectable offerings of Chef Heenkenda, who has specialised in the artistic epicurean delights of Japanese cuisine. 

Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes. Japanese cuisine, particularly sushi, has become popular throughout the world. 

Japanese cuisine is an art form which takes years to master and the experienced Chef Heenkenda creates some of the most popular Japanese gastronomic delicacies to tantalise the taste buds. Japanese gourmet is an art form as chefs display a variety of skills and techniques which typically follow the preparation of meals. Great care is given to the ingredients which are imported as it balances the taste, texture, appearance and colours of food. Only fresh seasonal ingredients are used and are prepared in ways that aim to enhance and boost flavour. 

Dishes are carefully presented on plates that are chosen to enhance both the appearance and the seasonal theme of the meal and are beautifully arranged and garnished for ultimate satisfaction. The preparation of Japanese food requires a great deal of expertise and skill which takes patient application and Chef Sudesh does justice to each meal. His signature dish, Volcano Maki, is an appetising explosion of seafood that is bound to create a sensorial appeal.  

“Sake the drink of the gods! Japanese rice wine has played a vital role in Japanese culture for 2,000 years and YUMI serves some of the best selection of sakes,” reads the inscription on the menu. The teppanyaki counter serves the grilled dishes Australian tenderloin steak, wagyu sirloin steak, salmon steak, etc. The Bento boxes, which are a collection of set menus served during lunch, are popular amongst many patrons, in addition to the traditional dishes consisting of maki, temaki, nigiri, sashimi, sushi, teppanyaki, soups and much more. The YUMI bar features an enviable selection of signature cocktails, health combinations and other beverages.

Creativity plays a key role in preparing a dish which would have the desired effect among the guests and the menu at YUMI is designed to exceed their expectations.


Share This Article


DISCLAIMER:

1. All comments will be moderated by the Daily FT Web Editor.

2. Comments that are abusive, obscene, incendiary, defamatory or irrelevant will not be published.

3. We may remove hyperlinks within comments.

4. Kindly use a genuine email ID and provide your name.

5. Spamming the comments section under different user names may result in being blacklisted.

COMMENTS

Today's Columnists

Identifying traitors: I cannot wait until Dr. Padeniya presents his point scheme

Tuesday, 21 August 2018

Cause for excitement I am excited! A way of identifying and measuring a traitor is soon to be unveiled; by no less than the President of the GMOA! Hasn’t he also qualified in some department of neurology? All the more reason to justify my excitemen


The evils of translocating wild elephants

Tuesday, 21 August 2018

The subject of translocating wild elephants has been a much-debated topic recently, after the Department of Wildlife Conservation (DWLC), acting on the orders of the Minster for Wildlife, wanted to move the only two wild elephants habituating the Sin


Climate scientists cheating us to a $ 12 b/year economic loss in 2050

Monday, 20 August 2018

Local news media carried the disturbing pronouncement by World Bank economists to the effect that Sri Lanka will become an extremely hot territory with 30C temperature rise and $ 12 billion per year economic loss by 2050.


Singapore miracle – How SL could benefit from trade with Singapore

Monday, 20 August 2018

According to a media report released by President’s Media Division, a committee of experts has been appointed by the President to examine and report on ‘the practical impact and use of the proposed officer policy guidelines and recommendations on


Columnists More