Located above Omnia Bali Day Club and perched on the cliffs of Uluwatu on the southern tip of Bali, Sake no Hana takes the contemporary Japanese drink-and-dine experience in Bali to a completely new level.
Inspired by nature the restaurant has two levels connected by the Grand Staircase. On the mezzanine discover a relaxed and elegant dining area and bar. Expansive and extremely photogenic, the space offers breathtaking views over the cliffs and azure Indian Ocean below. Down the Grand Staircase is a more casual affair with sofas and low tables set on the stepped terrace.
Open from lunch until late, the bar offers customers an excellent collection of premium wines and spirits including single malt whiskies, beers, classic cocktails and creative mocktails like the Nihon Flower, a mix of blueberry, orange marmalade, elderflower, lemon and lychee served over ice, as well as a selection of artisanal teas and coffees.
A house speciality and perfect to pair with the inspired dishes of Head Chef Hideki Hiwatashi, try one of Head Mixologist Charles Richard’s sake cocktails, like the Niseko Mount or the Sakura Fall.
E: How did you discover you had a passion for bartending?
Charles: I was hanging out with my friends and someone asked if I’d seen the movie Cocktail. I hadn’t so I searched it out, watched it and got hooked. Soon after I joined bartending school in Bandung – so thank you Tom Cruise!
E: What’s the best thing about being a bartender in Bali?
C: I get lots of inspiration from nature to create cocktails with panache, using local ingredients to marry with the Sake no Hana concept to create memorable impressions.
E: What can guests expect at Sake no Hana?
C: A great collection of wines and spirits, awesome well-paired cocktails and mocktails served up in a really stylish environment.
E: Your favourite cocktail?
C: Different flavours for different occasions, but from our menu it’s the Classic Uluwatu, a smoked bourbon connection we deliver at the table with a bit of panache.
E: What inspires your creativity?
C: Many things, from the local environment to personal experience.
- High quality bourbon
- Balinese brem wine
- Sweet vermouth
- Aromatic bitters
- Kintamani coffee wood chips
- Tangerine zest for garnish
- Place the wood chips on a metal plate. Light with a blowtorch and capture the smoke in a carafe; seal with cling wrap.
- Add an equal quantity of bourbon, brem wine and sweet vermouth to a mixing jug and stir well before adding a few drops of aromatic bitters; stir again.
- Add the liquid to the carafe and swirl for a few minutes to infuse.
- Add a large ice cube and the zest of a tangerine to a low-ball glass before slowing pouring in the smoked cocktail.
- Serve immediately