Takumi Bali’s Chef Daijiro Horikoshi brings his seasonal approach to Japanese cooking to The Westin Resort Bali, Nusa Dua for a two-night omakase takeover.
There is something particularly engaging about sitting close enough to a chef to watch a meal take shape. On 16 and 17 October 2026, Hamabe Japanese Restaurant at The Westin Resort Nusa Dua, Bali welcomes Osaka-born Chef Daijiro Horikoshi of Seminyak’s Takumi Bali, a restaurant recognised for its contemporary omakase, as guest chef for a 16-course menu at its intimate counter.
Drawing upon traditional Japanese techniques, the menu moves from seasonal small bites to creations that equally showcase premium ingredients sourced from Japan and Indonesia. Balinese black chicken is introduced into the steamed egg dish chawanmushi, while strawberries from Bedugul and Balinese sea salt find a seat alongside matcha in the surprising sweet-and-savoury medley of Hokkaido Hotate. The sweeter courses arrive with Takumi-style Shirokuma, pairing matcha and tofu mochi with seasonal fruits and azuki, alongside Nama Chocolate and hot sencha.
Alongside the food, Dede, Head Bartender of The Bar by Takumi, creates four bespoke cocktails inspired by Japanese ingredients, seasonality, and balance. Served in tasting-sized portions, each concoction is paired with one of four courses, bringing a different combination of flavour and texture to the progression of the meal.
With only 16 seats available each evening, the takeover makes the most of Hamabe’s intimate counter, bringing Takumi Bali’s omakase and cocktail pairing into a setting where guests can watch the meal unfold up close.
Hamabe Japanese Restaurant
at The Westin Resort Nusa Dua, Bali
ITDC, Nusa Dua
Bali 80363, Indonesia
T: (+62) 361771906
IG: @hamabe-bali.com
