Proudly nestled within the grounds of Banyan Tree Ungasan and perched high on Bali’s southernmost cliff, Ju-Ma-Na serves a gourmet feast of delectable fresh seafood and quality cuts prepared with a touch of Asian inspiration. On top of this innovative take on their dishes, the Ju-Ma-Na chefs pride themselves on using only the freshest ingredients to create the restaurant’s contemporary fine dining menu, and it certainly comes across in the cuisine. In particular, Chef Imam Fayumi’s signature Braised Wagyu Steak is coated in a homemade gojuchang sauce using fresh onion, garlic, ginger, honey and the Korean flavours of gojuchang itself. The sticky glazed meat is then paired to a selection of Asian-style vegetables, such as a sesame spinach pocket, a chunky grilled eringi mushroom and a dollop of creamy mash potato. The dish features on Ju-Ma-Na’s newly launched set degustation menu, which by the way, is excellent value for money especially when you consider the incredible quality of ingredients and the unrivalled environment in which it is enjoyed.
