OUR STORY

YUKI is a casual yet elegant Japanese-inspired restaurant in Bali that offers a modern take on a traditional izakaya, while celebrating creativity, culture, and exceptional flavours. Embracing the Balinese heritage of founder, Rai Sutama, YUKI fuses traditional Japanese cuisine with locally sourced Balinese ingredients to offer an unforgettable dining experience.

Dedicated to fresh, sustainably sourced ingredients, the culinary team collaborates with local fishermen to bring the finest seafood, fresh off the boat, to the table. Executive Chef Yudha Permana, renowned for his tenure at Sangsaka Restaurant with Chef Kieran Moreland, expertise shines through as he pays homage to the traditional Japanese handling techniques, flavours and quality produce that are so pivotal in Japanese cooking.

From innovative plant-based sushi to wood-fired specialties, YUKI presents a delectable array of dishes that transcend traditional Japanese cuisine - - all designed to swap, share and sample. Menu highlights include Truffled Tuna Tartare; Nori Ahi Tacos with ponzu watermelon; Line Caught Island sashimi; Charcoal-grilled Yakimono Octopus with black vinegar and shiso oil; Wagyu Beef Sando with smoked cheddar cheese, truffle aioli and onion jam; Primary & Secondary Beef Cuts like Jack Creek Wagyu Striploin with a choice of sauces such as karashi mustard or green pepper miso, and sides from burnt butter corn puree to green asparagus with garlic shoyu. The menu caters to diverse tastes, offering vegan options like Watermelon "Tuna" Maki Roll and creative dishes like Torched Salmon Maki with tuna, crab, tobiko and spicy mayo.

Graze until late amidst the sleek Japanese aesthetics and relaxed open-air setting, prop up the long bar for a medley of cocktails, and finish with a hot sake or ice-cold craft beer.

Discover YUKI at two distinct locales - with picturesque views of Batu Balong beach in Canggu (opened in December 2021) or nestled close to the scenic Uluwatu coastline (opened in August 2023).

THE CONCEPT

Meaning ‘snow’ in Japanese, the name YUKI is quite the contrast to the restaurant’s sun-soaked tropical surroundings. But surprise and juxtaposition are all part of the YUKI experience. From the superlative yet minimalist interiors, to the menu that features wood-fired meats alongside innovative plant-based sushi - YUKI brings the best of both worlds to Bali’s beachfront.

The focus of YUKI is simple. Driven by both flavour and guest experience, our Japanese restaurant in Bali is designed to deliver a casual and accessible dining destination that fits in with the laidback lifestyle, landscapes and subcultures of the place it calls home: Canggu, Bali’s coastal social hub and surfing capital.

THE MENU

YUKI’s menu is a far cry from your traditional Japanese feast. With boundary-pushing plates like truffle tuna tartare and nori ahi tacos made with ponzu watermelon, the restaurant’s culinary cues extend far beyond Japan. And yet, despite its play on flavours and fusion cuisine, YUKI pays homage to the traditional techniques, flavours and quality produce that are so pivotal in Japanese cooking.

Every ingredient used is of the highest quality, most of which is locally and sustainably sourced from Bali’s bountiful farmers and fishermen. Chef Yudha takes these high quality ingredients and forges his dishes over a wood fire or charcoal grill, while Chef Dom experiments with texture and native Japanese flavours to recreate crowd favourites in a plant-based form.

Bites-wise, menu highlights include the wagyu beef sando, the torched salmon maki roll and the oyster mushroom yakitori - all designed to swap, share and sample. Or the charcoal-grilled yakimono octopus with black vinegar, shiso oil and heirloom tomatoes, best enjoyed alongside charred green veggies with crispy garlic. A favourite for both chef and patrons is the tsukune yakitori: an oversized juicy pork meatball paired boldly with a marinated egg yolk.

THE DRINKS

Much like the food, YUKI’s cocktail menu has been tweaked and concocted to seamlessly suit the surrounding environment. With the ocean mere footsteps away, every drink at YUKI takes into consideration the seaside setting, the relaxed coastal vibes, and of course, the restaurant’s contemporary culinary offerings.

The result is a collection of cocktails that are light and easy to drink. They’re playful and uncomplicated, yet beneath their humble exterior is a careful orchestration of both balance and flavour. You won’t find any overly bold flavours or pretentious techniques that try to push the boundaries of mixology for needless showmanship, but instead, a no-nonsense interpretation of timeless classics that work in perfect harmony with the entire YUKI experience.

The standouts are YUKI’s signatures, like the Yukies 2.0 made using Four Pillars Shiraz Gin, goji berry, banana, calama, lime and yuzi.

.Or the Off To Tokyo spiked with sesame oil- washed gin, cucumber, celery and wasabi, finished with a sprinkling of furikake.