Yumi brings an eclectic mix of resto-bar to Taj

Friday, 3 July 2015 00:01 - - {{hitsCtrl.values.hits}}

Combining the exquisites of Japanese cuisine with the ambiance of perfect relaxation, Colombo’s chic restaurant cum bar Yumi is the newest addition to the array of offerings at Taj Samudra, Colombo.

Yumi’s Chef Sudesh and Chinthaka add their own special twist to International dfhjg favourites like Sushi, Sashimi, Teppanyaki, Nigiri and Maki under the guidance of Taj Samudra Colombo’s Executive Chef Dhaithya Krawage. Prepared using the highest grade ingredients specially flown in from around the world to ensure authenticity and exceptionality, every dish promises to be a gastronomical delight.

The menu also includes molecular and edible cocktails which are prepared on request and are accompanied by flared cocktails and beverages that combine well with the palate. Yumi also specialises in six varieties of Bento Boxes specially put together for the metropolitan lifestyle of the Colombo executives. Diners could experience the Bento lunch daily from 12:30 p.m. to 2:30 p.m. at the Yumi.

Open for lunch from 12:30 p.m. to 2:30 p.m. and for dinner from 6 p.m. to 11:30 p.m., Yumi seats 80 people in the restaurant and 12 on the exclusive outdoor dining area facing the pool. For those who wish to wind down after a busy day at work the ‘Golden Hour’ kicks off at 6 p.m. with half price offers on selected drinks every day. The specials also include cocktail pitchers like fruit sangrias on Wednesday, pina coladas on Thursday, mojitos on Friday and margaritas on Saturday, setting the stage for an exceptional evening.

Dubbed a sanctuary away from the bustling city life, Yumi incorporates plush seating, mood lighting, intimate spaces, a warm and welcoming aura, and vibrant lounge music every day of the week.

Yumi is also introducing a special ‘Mame Nori Maki Promotion,’ featuring six varieties of Maki which is essentially sushi and raw vegetables wrapped in seaweed and accompanied with a special sauces. The new menu is on offer from February and will be available for both lunch and dinner.