How YUKI and Meimei Are Redefining Hospitality Through Community, Culture, and Culinary Craftsmanship
In an island famed for its vibrant hospitality scene, two homegrown culinary destinations are quietly—and powerfully—changing the narrative. YUKI, a modern Japanese izakaya, and Meimei, a spirited Southeast Asian barbecue concept, have captured the imagination of Bali’s discerning diners, and increasingly, the attention of the global food scene.
Behind these two standout establishments are longtime friends and collaborators Rai Sutama and Dewa Wahyu Bintara, who have fused their shared roots, international experience, and deep appreciation for culture into a hospitality venture that feels both radically fresh and intimately familiar.
“Coming home to Bali wasn’t just a return—it was a mission,” Rai reflects. “I wanted to create spaces that felt grounded, soulful, and deeply connected to the spirit of togetherness that defines our culture.”
Rai Sutama and Dewa Wahyu Bintara
A Culinary Journey Born of Return
For Rai, a hospitality visionary who honed his craft in the fast-paced restaurant world of Melbourne, returning to Bali was a deeply personal decision. His leadership of Canggu’s iconic Old Man’s marked a turning point, setting the stage for the launch of YUKI in 2021—just steps away from Batu Bolong Beach, in the heart of Canggu.
YUKI quickly distinguished itself not only for its innovative wood-fired dishes and vibrant energy but also for its underlying philosophy: that food is a conduit for connection. Embracing both the warmth of Balinese hospitality and the communal spirit of Japanese izakayas, YUKI became an instant anchor in the local dining scene.
In 2024, the team unveiled Meimei, a bold homage to the fiery flavours of Southeast Asia. Where YUKI is refined and evocative, Meimei is playful and robust—a modern love letter to the region’s beloved barbecue culture, layered with storytelling, smoke, and spice.
