Discover the exquisite blend of Italian and Japanese flavours at SATOSHI, where culinary artistry meets architectural splendour. Helmed by the talented Chef Igor Grishechkin and featuring an enchanting music library, the restaurant offers an unparalleled multisensory dining experience on the beautiful island of Bali.
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by Runi Indrani
Discover the epitome of refined dining at SATOSHI, a harmonious blend of Itameshi cuisine and Japanese sophistication, nestled on the picturesque island of Bali. From the moment you step inside, SATOSHI captivates with its fusion of modern Japanese minimalism and striking architectural design, setting the stage for an extraordinary culinary journey.
At the helm is Chef Igor Grishechkin, whose culinary prowess has earned him a spot among the world’s elite chefs. His innovative approach seamlessly merges the vibrant flavours of Italy with the delicate finesse of Japan, creating dishes that are as inspiring as they are delectable. At SATOSHI, every meal is an adventure that challenges the boundaries of traditional taste and presentation.
The Hokkaido scallop crudo with passion fruit and seared salmon with truffle ponzu are a great way to start your culinary escapade. On the pasta side, the homemade seafood pasta with bisque sauce is a must-try, as well as the Japanese curry risotto with wagyu tartar and bone marrow. The duck leg hoisin is served with rice, daikon, kosho and fried onion, a perfect masterpiece for the main show. Save some space for Tira-miso, a unique twist on Italian’s tiramisu with miso caramel and cocoa nimbs.
However, SATOSHI’s appeal extends beyond its culinary excellence. The restaurant features an enchanting music library curated by Human Resources Label, a testament to its dedication to multisensory experiences. This architectural gem, constructed from four tons of original Java stone, boasts intricately designed booths and towering vinyl shelves filled with curated collections from renowned DJs and vinyl aficionados. The unique design transforms dining into a sensory voyage, offering an experience that is both unique and unforgettable.
We got to sit down and talk to Chef Grishechkin about to talk more about his creative aspirations and the unique concept of SATOSHI.
E: How did you get into the culinary industry?
A: I loved cooking since early childhood, so the choice was obvious. I graduated from culinary college in my hometown, then moved to Moscow, worked for good chefs, where I got a good base in Italian and French cuisine. I then moved to St. Petersburg and became the chef of the project in which I worked for 10 years – it was the Kokoko restaurant where I cooked modern Russian forge and it was a great time.
E: What or who inspired you most when creating your menu?
A: I really like the simplicity and taste of Italian cuisine, as well as the approach to the product, techniques and tastes of Japanese cuisine. That’s why I chose the Itameshi style to create the menu in SATOSHI.
E: Music plays a big role in SATOSHI. Do you try to use music as a source of inspiration in your culinary creations?
A: I always have music in my headphones on the way to a restaurant, of course I am inspired by it. The music most often on my playlist is reggae, sunny music is very suitable for this island.
E: What do you think of Bali’s food scene at the moment?
A: There is food here for every taste. I love ramen and tacos, as well as great Danish pastries and Italian cuisine and there are places to suit every taste. For an island in the middle of the ocean there is a lot of things here.
E: What do you think a good chef should have?
A: Sense of taste and love for cooking. That is the most important thing, the rest is a matter of experience and perseverance.
E: What do you prefer to cookat home?
A: Simple food, mainly taking into account what my children love to eat. Of course, the first place is spaghetti with more parmesan please.
Exquisite Taste Volume 44
SATOSHI
Jalan Bumbak, Kerobokan
Bali 80361, Indonesia
T: (+62) 8113811988
IG: @satoshi_bali
