Following the resounding success of its previous culinary takeover at The Bellwood Cave in February, YUKI Bali is set to make a triumphant return to Tokyo with an exclusive collaboration at the Aoyama Grand Hotel. Throughout March 2025, The Belcomo Restaurant, located on the hotel’s fourth floor, will feature a specially curated menu crafted by YUKI Bali’s visionary culinary team.
“We were overwhelmed by the positive response to our collaboration at The Bellwood Cave,” said Agung Rai, Co-Founder of YUKI Bali. “It is an honor to partner with Aoyama Grand Hotel and introduce our innovative dishes to a culinary culture that has long inspired us.”
A Limited-Time Culinary Experience
From March 1-31, 2025, guests will have the exclusive opportunity to indulge in modern Japanese cuisine infused with Balinese influences. The limited-time menu, available for lunch and dinner, showcases YUKI Bali’s signature dishes that celebrate a fusion of flavors and craftsmanship.
Weekend Lunch Specials
Available every Saturday and Sunday, the lunch menu includes:
- Truffle Tuna Tartare – A bold fusion of spicy tuna tartare and truffle mayo, served on crispy seaweed crackers.
- Island Sashimi – Tai sea beam cured with kelp, complemented by citrus sauce and perilla oil.
Exclusive Dinner Offerings
For a refined dining experience, YUKI Bali presents an exquisite dinner menu available every evening throughout March. Alongside the Truffle Tuna Tartare and Island Sashimi, guests can also enjoy:
- Hokkaido Grilled Scallops – Grilled scallops glazed with yuzu-miso sauce and topped with YUKI Bali’s signature spicy oil.
- Japanese Beef Sando – Tender slices of premium Japanese beef layered with YUKI’s special sauce and cheddar cheese, served as a decadent sandwich.
This culinary collaboration at The Belcomo Restaurant celebrates YUKI Bali’s dedication to redefining modern Japanese cuisine with a Balinese twist. It also marks a significant milestone in introducing Bali’s vibrant culinary landscape to a global audience.
About YUKI Bali
YUKI Bali is a Japanese-inspired restaurant redefining the traditional izakaya with a contemporary twist. Founded by Agung Rai Sutama, YUKI merges Japanese culinary traditions with locally sourced Balinese ingredients, creating an unforgettable dining experience.
Led by Executive Chef Yudha Permana, who honed his skills at Sangsaka with Chef Kieran Moreland, YUKI Bali emphasizes sustainability by partnering with local fishermen and farmers to source fresh, high-quality ingredients.
From plant-based sushi innovations to wood-fired specialties, YUKI Bali offers bold flavors that push the boundaries of traditional Japanese cuisine. With locations in Canggu and Uluwatu, YUKI Bali is a must-visit destination for intimate gatherings and lively celebrations.
