Tapasake Restaurant


CONTEMPORARY JAPANESE CUISINE

Reethi Rah Tapasake Restaurant

TAPASAKE

ABOUT

Contemporary Japanese cuisine is served tapas-style with a modern twist, along with a selection of innovative sake cocktails. Regular deliveries from around the world ensure that Tapasake's sushi and sashimi meet the highest standards, whilst an innovative flair adds fascinating flavours to a variety of small plate dishes. Traditional sakes as well as a wine list highlighting an exciting collection of Rieslings and Pinot Noirs complement the food particularly well.

Tapasake's outdoor area offers an unrivalled atmosphere with four open-air Teppanyaki stations.

HOURS

Dinner from 6.30pm to 10.30pm
Reservations required

CONTACT US

+960 664 8800

We require gentlemen to wear long trousers or a sarong, a polo shirt or a long sleeved shirt when dining in Tapasake. Ladies are welcome to wear island chic. Shoes must be worn in Tapasake.

One&Only Reethi Rah is pleased to accommodate the special dietary needs of all guests. Please notify the resort in advance of arrival to ensure special requests are attended to with specificity.

Tapasake Teppanyaki - One&Only Reethi Rah
TAPASAKE OUTDOOR TEPPANYAKI

Teppanyaki

Perched on the water's edge on Tapasake's open deck are four semi-circular Teppanyaki stations serving the most indulgent menus and cocktails, enhanced by one of the island's best sunset views.
Tapasake Naraman Sake - One&Only Reethi Rah, Maldives
SAKE AT TAPASAKE

Naraman Sake
Naraman, Origarami, Nigorizake

A fresh and lively touch of flavour that is fairly tart. Only a few sake breweries are able to craft Origarami as the procedure and stock temperatures are quite exacting.
Tapasake Naraman Sake - One&Only Reethi Rah, Maldives
SAKE AT TAPASAKE

Naraman, Junmai Murokabinhiire (720ml)

This can be translated as 'pure rice sake'. Muroka means 'no filtration' and binhiire means 'pasteurized in a glass bottle.' Nothing is used in this product except rice, water and koji, the magical mold that converts the starch in the rice into fermentable and non-fermentable sugars.

CHEF'S RECOMMENDATIONS

  • CHILEAN SEA BASS

    Ponzu style

    CHAR-GRILLED AUSTRALIAN WAGYU RIB-EYE

    Tosazu butter

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