One of Japan’s most anticipated holidays, the Golden Week, finds new life at The Apurva Kempinski Bali as Izakaya by OKU commemorates the festive time with a special menu curated by Head Chef Shunji Hasegawa.
Every year in Japan, one whole week between 29 April and 5 May erupts into a vibrant moment where folks revel in the festivities of the country’s longest vacation periods. Bringing together Showa Day, Constitution Memorial Day, Greenery Day, and Children’s Day, Golden Week becomes a stage for colourful parades and vivacious festivals. For those looking to celebrate the holiday while in Bali, they can look to The Apurva Kempinski Bali, as its signature Japanese restaurant Izakaya by OKU prepares a special dinner menu served throughout the week.
Curated by Head Chef Shunji Hasegawa, the Golden Week Okukase menu highlights Japanese flavours in a distinct and refined way. Take the Uni Tomorokoshi, a blend of sea urchin, sweet corn, red snapper, and edamame that opens the dinner with something light. It primes the palates for dishes like the Japanese sea bass and sweet potato medley Suzuki Nanbanmiso, dressed in shungiku sauce and spicy miso.
One would think that the evening has reached its peak with the arrival of Lobster Sansho, which comes with arima pepper, bamboo shoot, ginkgo nuts, and mushrooms. But it’s just a primer for the actual centrepiece of the menu: Wagyu Tsukune made from Australian Wagyu 9+, lifted by an oroshi ponzu and paired with yakimeshi and miso soup. End on a sweet note with Midori no Kaze, a confection of matcha, shiso leaf, mango, and passionfruit.
Those who want an additional spark to their meal can opt for the sake pairing, which features different bottles from Hyogo, Aichi, Aomori, Niigata, and Nagano. Set within the convivial, contemporary, and chic atmosphere, the Golden Week Okukase promises nothing short of the tasteful sophistication of Japanese cuisine.
Izakaya by OKU
The Apurva Kempinski Bali
Jalan Raya Nusa Dua Selatan, Sawangan
Bali 80361, Indonesia
T: (+62) 3612092288
