It’s that time of the week again, my favourite day, or rather, post my favourite day. If you are new here, or haven’t caught on by now. On Thursday’s, Tumi and I venture out on a food excursion. Near or far, we don’t discriminate. The only rule is that we need to eat good food, and lots of it. This past week we visited Yama Asian Eatery, in Franshhoek. As it says in the name, it is Asian inspired, where authenticity meets elegance. This is the third restaurant under the guidance of Ryan Shell, and we knew we were in good hands since we enjoyed our experience at both Oku and Eleven. The prior times, we did the tasting menus at the other two venues, this menu is a little more casual, still very luxurious, but a tad more relaxed. We were very much looking forward to some delicious Asian tapas, sushi, and of course a few delightful cocktails, because why not. Thursday is basically Friday in Cape Town, and might as well be a Saturday in the Winelands. We hopped in the car, blasted our singalong mix, shoutout to Kanye West and Kendrick Lamar, and took the scenic route, well, the only route I (my GPS) knows.

Soon enough, we were in Franschhoek. After a quick step, hop, and jump into then out of the rain, we were safe and sound in Yama. Since it’s still winter, and utterly freezing, we unfortunately couldn’t sit in their gorgeous courtyard. But that was quite okay because their stunning interior made up for that, and I mean… What better excuse than to have to come back and eat delicious food in their beautiful courtyard in Spring. Anyhoo, we were greeted by an incredibly friendly and enthusiastic gentleman that showed us to our table. I absolutely loved the interior. It was so fitting for the stormy weather outside. Not only was it warm in terms of temperature, but the earthy tones and dim lighting added to the sophisticated coziness. Somehow it is a big, open, and airy space but still has an intimate feel to it. It is minimalist yet intentional and has subtle luxury vibes. Basically, if zen married glam, and their child went to culinary school, you’d get Yama. I must just add that their chairs are hella comfortable. We got ourselves seated and within seconds we were surprised by a familiar face. Ryan came to say hello to us and he joked about needing to open a fourth restaurant for us to try and of course, we agreed. He might have been joking, but we certainly were not. He is such an amazing individual and I love how hands on he is. He couldn’t stay and chat for long because he was going to each of the restaurants, tasting everything and helping out. This is the type of leadership I look up to, it’s very inspiring.

“This brownie was fudgy, dense, warm, orgasmic, better than a relationship, literally. No cap.”

While we were browsing the drinks menu, we were surprised by some complimentary snacks to keep our brains fueled for the critical decision making of which beverage to order. Unfortunately for me, if there is food on the table, I can’t concentrate on much else. I pushed pause on choosing a cocktail, and went straight for the food. Our nibbles consisted of prawn crackers and a little fermented peanut dip. I picked up one of the light as air crackers and topped it with the glossy red chilli speckled peanut chunks. The cracker was ultra light, snapped loudly as you bit into it, and dissolved almost instantly on your tongue. Very subtle, making it the perfect accompaniment to the bold flavoured peanuts. They were incredibly addictive. I don’t know if it is because of the spice, the saltiness, or just the fact that I absolutely love fermented foods. I found myself going back for more, and more, until there was nothing left other than tingling lips and a wish that I decided on a cocktail before demolishing the snacks.

Thankfully for me, our waiter was incredibly attentive and noticed I was almost done with the snacks and didn’t have a drink to wash it all down. He came to my rescue and recommended a cocktail for me to try, and quick! Mouth full, I nodded, and just like that, he disappeared. What felt like seconds, he was already back with a perfectly frosted glass with a pale golden hue that looked refreshing yet a little mysterious. Two things were a bit of a mystery to me, how he managed to get this drink to me so fast, and what on earth I was about to drink. I am guessing I looked a tad confused and stunned, he saved me once again and said your Wasabi Mule is served! Magician he is, I’m convinced. I took my first sip and what I can say is this is the type of cocktail that wakes you up, in the best way possible. Nothing like the classic iPhone alarm, but one of the better ones. Gentle, but firm. The yuzu citrus up front was sharp and zingy, the subtle heat from the wasabi wasn’t overpowering but undeniably present. Then this was all rounded out by the ginger ale’s gentle sweetness. It feels as if it’s been designed with precision, fiery, citrusy, and clean. It also acted as the perfect palate cleanser.

This brings us to our first round of tapas. I started by tucking into the golden and a bit rustic looking crispy squid plate that was piled high! I made sure to get a good amount between my chopsticks and dipped it into the pool of glossy sauces beneath it, mixing everything together. The squid itself was tender, encased perfectly in the crunchy breading with addictive seasoning that was savoury and well spiced, it tasted as if the chef guards that spice mix with his life. The sauces were black bean mayonnaise, which was deep and umami, and then an apple sauce that added a surprising layer. Sweet, and slightly unusual at first, but it grew on me, especially if you enjoy that sweet and savoury play. Lastly, there was some pickled cucumber on the side which cut through it all. Light, acidic, and fresh, giving balance to all the richness and tying the plate together. 

Accompanying this squid plate, we chose to have the broccoli which actually acted as the perfect contrast. The broccoli was vibrant green, bright, and simply plated, letting the colour do all the talking. It was served in a small cast iron dish, and scattered with toasted almonds and microgreens. The broccoli was crisp, tender and naturally sweet, and took centre stage, supported by a very delicate, subtle Thai green curry sauce, zesty ponzu, and the toasty nuttiness of the almonds. It felt healthy yet wholesome, and best believe we needed to get some greens in before our next course because damn, it was indulgent. 

For our next round of tapas, two bamboo steamers were placed on the table, and let me just tell you, the smells that hit my nose when our waiter opened these babies up sent me straight to heaven. I gave the angels a quick high five and came back down to earth. I am actually getting so excited writing this, if it wasn’t 8:45 on a Monday, and peak traffic, I would definitely get in my car, drive to Franschhoek just to experience it all again. And that’s before I even get to how good this all tasted. I’ll start with what I had the pleasure of eating first, the wagyu beef bao. These plump and pillowy bao buns were hugging generous pieces of glistening beef. The steam was rising, and it just looked (and smelled) so inviting. The wagyu beef was melt in your mouth, rich, juicy, beautifully marbled with that fattiness that lingers. The flavour was deep and layered, it was savoury, smoky, and umami packed. The bao itself was super fluffy, soft, and ever so slightly sweet. There was a little bit of carrot kimchi which brought some crunch and tang, and then there was a sweet chilli mayo that tied it all together. This was one of my favourite bites of the day. Truly a knockout.

In the second steamer were little parcels of steamed gyoza gathered neatly, with bright pops of colour from the charred corn and bok choy greens. It looked elegant yet comforting. Visually saying fresh and abundant. The chicken filling was fragrant and full. It was savoury but gentle, not heavy at all. The sweet corn puree added a silky sweetness that balanced out all the savoury flavours. I really enjoyed the freshness and crunch of the bok choy added to this dish. Overall, this was light, fresh, and satisfying without being overwhelming. Delicate but full of flavour and comforting. 

Before we got into more delicious food, I needed a drink break. For my next cocktail I chose the fun and playful “Thai me up, Thai me down”, which sounded fitting enough. It was bright, neon green which was instantly eye catching, and somewhat summery, again, fitting since we are almost at the end of winter. The basil leaves floating on top gave it that wild edge. The first sip was sweet and syrupy, coating the mouth in a smooth way, and then the herbaceous basil came through. This and the lime balanced it all out very nicely. It felt like a tropical escape with a grown up, sophisticated twist. Speaking of… I am looking to take myself on a little holiday in the hopefully near future, you know, once I get paid, and once I get paid enough. Anyway, that’s another story. I am looking to take myself on a well deserved island getaway, but, and here is a bit but(t), I am not a fan of children. Where on earth can a girl go on holiday, alone with no weirdos and no kids, and it doesn't cost an arm and a leg? Please let me know and thank you. Back to planet earth, or at least Yama, let’s get back into the food.

You didn’t think we would be going to an Asian tapas AND sushi restaurant and not have sushi? Of course we did! We are NOT crazy, well that type of crazy anyway. In fact, we had not one, but two of the chef’s signature rolls to share. Starting with the rainbow reload roll, because why choose between salmon and tuna when you can have both? The striking platter with each roll gleaming with a crown of coral salmon, ruby tuna, emerald avocado and pearls of mayo was placed in front of us. This was all finished with a glossy blush of teriyaki sauce. The fish was clean and delicate and the avocado kept it creamy and mellowed the flavours of the sweet and sticky teriyaki as well as the rich mayo. The seven spice and the spring onion gave it a little bit of a bite and freshness. I thoroughly enjoyed this colourful and satisfying bite, especially paired with some soy sauce and wasabi. 

For our other signature roll, we chose the sleek and sexy lemon salmon roll. Each piece was wrapped in a glossy sheet of salmon, dotted with lemon mayo and finished with a sparkle of zest and caviar. Can you get any more glamorous? I think not. The salmon was exactly what you wanted it to be, silky, fatty, and melting as soon as it hit the tongue. I loved the incorporation of the lemon, it added a lovely zing to all the richer elements and the little bit of brininess the caviar brought once it popped. Every bite leaves you wanting more… and more, until there is nothing left! Well, other than the pickled ginger that I love snacking on when the show is over. 

Last but certainly not least, it was time for dessert. As a dedicated chocolate lover, I chose the chocolate brownie. This was better than a relationship, literally. No cap. If I had a choice between this and a decent man, I would choose this dessert. Which is saying a lot in this day and age. I mean, how often do you come across a decent man (or woman, if you’re into that) these days? Exactly. This sleek, dark slab of brownie was sitting on a bed of green matcha like dusting and beside it was a delicate swirl of miso mousse and airy cream. This brownie was fudgy, dense, warm, orgasmic, the list goes on. The kind of brownie that clings to your fork. It was intense and decadent, giving you that deep cacao hit only true chocolate lovers dream of. The salty miso mousse added an unexpected, savoury sweet depth that makes every bite more addictive. Then the cream was light, fluffy, and cooling, softening the richness and creating perfect balance. I am obsessed. 

After the most indulgent and delicious afternoon, I didn’t think I would be able to move, but who came to save the day once again? Yes, the beloved waiter. He made his way over to us with two little glasses of yuzu sake which acted as the perfect digestif! A magician, or a wizard? I am still not sure. It was sweet and citrusy at first with that bright yuzu tang, and then the warmth of the sake came through. Together it felt both refreshing and powerful, like a little kick of sunshine and fire in one sip. 

All I can say is thank you Yama for brightening my day, time and time again. I can highly recommend Yama, Oku, and Eleven. Ryan and team, you are amazing and I hope to see you all very soon. With a bao in one hand, and a beautifully crafted cocktail in the other. 

Till next time!