Umami at Alila Kothaifaru Maldives named Best Restaurant at TTM Awards 2026
Umami at Alila Kothaifaru Maldives has been named Best Restaurant at the TTM Awards 2026, recognising a dining concept built around Japanese culinary techniques, wider Asian influences, charcoal cooking and a dedicated beverage programme.
The restaurant’s culinary offering ranges from sushi and sashimi to charcoal-fired seafood and Teppanyaki, supported by a drinks programme incorporating sake, cocktails and non-alcoholic creations.
Behind the operation is a 14-member culinary and service team representing six countries — the Maldives, Indonesia, Myanmar, Sri Lanka, India and the Philippines.
The team works under the leadership of Executive Chef Frank Wackerhagen and Director of Food & Beverage Danilo Paolella, with Chef de Cuisine Ronando A. Ramos, Teppanyaki Sous Chef Agus Astawa, and Restaurant Manager and Certified Sake Sommelier Abdulla Saeed playing key roles in Umami’s daily operation. The restaurant is also supported by Alila Kothaifaru Maldives General Manager Thomas Weber.
Japanese technique meets wider Asian influences
Umami’s concept combines the precision associated with Japanese cuisine with flavours drawn from across Asia.
Sushi and sashimi place particular emphasis on knife skills, ingredient handling, temperature and consistency. Alongside these preparations, charcoal-fired seafood introduces another cooking discipline in which control of heat and timing is central to the finished dish.
Teppanyaki adds a more interactive dimension, bringing chefs directly into the dining experience. The format requires culinary technique to be combined with timing, communication and guest engagement as dishes are prepared in front of diners.
Together, the different approaches give the restaurant’s kitchen team several distinct culinary disciplines to execute within a single concept.
Sake as part of the dining programme
Umami’s beverage offering is another component of its Japanese-inspired identity, with sake served alongside cocktails and mocktails.
The presence of a Certified Sake Sommelier within the restaurant’s leadership team allows sake to be approached as an integral part of the dining experience rather than simply an additional beverage category.
For food and beverage professionals, sake service requires an understanding of styles, production methods, temperature and pairing. Its umami characteristics can create different pairing possibilities with seafood, sushi, grilled dishes and other Asian flavours.
The combination of culinary and beverage expertise reflects the increasingly integrated role of restaurant teams in resort dining, where chefs, sommeliers, bartenders and front-of-house professionals collectively shape the experience.
Recognition for a multinational team
The Best Restaurant award also places attention on the people responsible for delivering Umami each evening.
Its 14-member team brings together culinary and hospitality professionals from across South and Southeast Asia as well as the Maldives. Such multinational brigades are a defining feature of resort kitchens and restaurants in the country, bringing different professional backgrounds and culinary perspectives into a shared operation.
Maintaining consistency across sushi, sashimi, charcoal grilling and Teppanyaki requires coordination between specialist chefs and the wider kitchen and service teams. Beverage knowledge and front-of-house execution add further layers to the operation.
The TTM Awards, organised by Travel Trade Maldives, recognise resorts and tourism businesses operating across the Maldives. For Umami, the Best Restaurant 2026 title provides recognition of both its Japanese-inspired culinary direction and the team responsible for translating that concept into daily service.
For Maldives culinary professionals, the award also highlights the value of specialisation within resort restaurants. From sushi craftsmanship and charcoal cooking to Teppanyaki and sake knowledge, Umami brings together distinct skills within one dining concept — supported by a multicultural team working across both kitchen and service.
