Tataki of Yellow Fin Tuna at Kayuputi

Tataki of Yellow Fin Tuna at Kayuputi


A beloved fine dining icon amongst Asia’s modern connoisseurs, Kayuputi is the signature beachfront restaurant at the acclaimed The St. Regis Bali Resort. At the helm of the restaurant is Balinese Executive Chef Agung Gede, internationally renowned for his inspiring haute Asian cuisine characterised by his innovative yet classic style. A true epitome of his flair and our all-time favourite from Kayuputi’s indulgent menu is the chef’s Tataki of Yellow Fin Tuna.

The recipe is inspired by a Japanese dish, yet instead of following the original recipe, Chef Agung adds his own creative twist by bringing one of Bali’s favourite local salads into the mix. He uses Balinese-grown pineapple and jicama to make the “Rujak” salad, then tosses it with a sweet and spicy tamarind sauce, a dash of chilli and palm sugar to perfect the heady, international concoction. The pineapple is served as a carpaccio, seasoned with sea salt and chilli powder, while the jicama is cooked sous vide and finished with “sea grapes”; a type of fresh seaweed from Sumbawa that looks like caviar-sized green pearls. The Chef then uses the traditional Japanese technique of quickly searing the tuna on an open flame to seal in the flavours, creating savoury bites of pure delight. The tuna is wonderfully refreshing as a late afternoon nosh, or enjoy as a pre-dinner amuse bouche shared amongst friends.

Chef Agung Gede



“My cooking motto is to cook simply and elegantly and always 100% from the heart. So, I always begin with a simple idea then develop it from there.

The Tataki of Yellow Fin Tuna is inspired by two of my favourite dishes, beginning with the traditional Japanese Tataki of tuna. This is traditionally served as an appetiser, often combined with a pickle of wakame kyurizu which is made from fresh seaweed and cucumber.

As a twist on this pickle, I decided to incorporate my second favourite dish; a Balinese fruit salad called “Rujak” made using pineapple and jicama (bengkoang) tossed with a sweet and spicy tamarind sauce.

By marrying these two dishes, I wanted to create one plate to be served as a cold appetiser, one that reflects light and freshness.”