The menu is crafted by chef Hideki Hiwatashi of the original Sake no Hana outlet in London, whose inspired approach to Japanese cooking deftly blends traditional sensibilities with a completely fresh, informal spin.
Fresh sushi and sashimi.
In the few short months since it opened at the new Omnia Dayclub in Bali, Sake no Hana has been the most buzzed-about restaurant on the island, and for good reason.
The menu is crafted by chef Hideki Hiwatashi of the original Sake no Hana outlet in London, whose inspired approach to Japanese cooking deftly blends traditional sensibilities with a completely fresh, informal spin that uses the best of the archipelago’s fresh seafood.
Some of the offerings include Hamachi Namawasabi—slivers of yellowtail tuna topped with an emulsion of fresh truffle, black pepper, and ponzu—and the Chilean sea bass, which is marinated in saikyo miso for three days before being grilled and finished with a Champagne-yuzu dressing.
At night, when the restaurant comes into its own, wagyu beef is a major drawcard—it comes in the form of lightly seared, marble-five tataki that melts like butter in your mouth, or chargrilled sumiyaki with a punchy garlic-ponzu sauce.
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This article originally appeared in the June/July 2018 print issue of DestinAsian magazine (“Connections”).
