South American and Asian flavours collide in the kitchen of Akasa Restaurant & Bar as its newest Head Chef, Mauricio Higa, presents his signature creations.
A new chapter begins at Jumeirah Bali’s premier clifftop dining destination, Akasa Restaurant & Bar. Recently appointed as the kitchen’s new head chef, Mauricio Higa, who extended his long-running tenure with the luxury hospitality brand following placements in Dubai and Maldives.
Drawing upon his Japanese family heritage and upbringing in Argentina, Chef Mauricio presents a menu that infuses South American, Japanese, as well as wider Asian flavours into Akasa’s flame-grilled cooking style. These new dishes explore a variety of flavours and textures, with carefully selected ingredients playing an integral role in every creation.
Among the signatures, diners can find nods to Argentine cuisine, such as the Wagyu Picaña, an homage to the nation’s asado tradition and is served with Asian herb chimichurri, garlic chips and lime, or the grilled Huancaína Octopus paired with eggplant escabeche, Peruvian ají amarillo, and a fresca dressing. Others are decidedly Japanese, like Maguro Tartar, which balances the freshness of Indian Ocean yellowfin tuna with a rich and savoury shoyuzuke egg yolk, Avruga caviar, and a crisp katsuobushi cracker; Seabream Tataki, meanwhile, is prepared using kombujime and tataki techniques and finished with Balinese tangerine, shallots, jalapeño, and coriander oil for an aromatic flair.
This refreshed menu reflects Chef Mauricio’s personal culinary journey, bringing together the flavours and traditions that have shaped his approach to cooking. At Akasa, these influences meet through fire-driven techniques, creating a dining experience where Japanese heritage and Argentine tradition come together in a contemporary setting.
Akasa Restaurant & Bar
at Jumeirah Bali
Jalan Raya Uluwatu, Pecatu
Bali 80361, Indonesia
T: (+62) 3612015000
E: jbafbreservations@jumeirah.com
W: jumeirah.com
IG: @akasa.bali
