Takumi Bali: 9 course Omakase

A Nine-Course Journey We’ll Never Forget

Fine dining in Seminyak with a Japanese twist: Our Takumi Bali 9 Coruse Omakase.

Some meals are more than just food-they’re an experience. That’s exactly what we were hoping for on our recent trip to Bali: something truly special, something that would linger in our memories long after the last bite.

And we found it, tucked away in the heart of Seminyak at Takumi Bali, a contemporary Japanese fine dining restaurant that completely enchanted us from the moment we stepped through the doors.

A Chef’s Journey.. and Ours

We chose to sit at the bar for their Hachi-Gatsu Omakase Menu, a nine-course tasting experience where you put your full trust in the chef’s hands. At Takumi, that trust is well placed. Chef Daijiro Horikoshi, the head chef and owner, has dedicated his life to the art of omakase, and it shows in every detail.

From the quiet elegance of the interiors to the Japanese-inspired garden views, everything at Takumi is crafted to make you feel like you’ve stepped into another world.

Takumi restaurant from the street

Takumi restaurant from the street

Our Menu for the evening

Sitting at the Bar watching Chef work his magic

An Unfolding Culinary Story

Each course arrived like a tiny chapter in a beautiful story, carefully chosen, delicately plated, and utterly delicious.

We opened with Sakizuke Hassun, a delicate arrangement of small bites like Gomadofu and Kimizushi, that set the tone for what was to come. Then came seasonal sashimi, impossibly fresh and artfully presented.

But it was the duck Shabu Shabu that completely stole our hearts. The meat was unbelievably tender, the broth was rich and fragrant. After finishing the duck, the chef leaned in and asked if we’d like to drink the broth. Of course we said yes!! it was warm, savoury, and deeply comforting. It felt like a gift.

One of the most memorable moments? Watching the sushi chef make nigiri and temaki, piece by piece, with absolute focus. He didn’t plate it. Instead, he placed it straight into our hands, to be eaten immediately, as intended. It was a simple, intimate act that made the whole experience feel so personal.

The wagyu sumiyaki (with truffle egg yolk!) was indulgent and rich, and the dessert, a choice of Mizumanjyu or Fruit Daifuku with sencha, was the perfect delicate finish.

A Note on Foie Gras

One course - the Foie Gras Daikon - was a little more challenging for us. It’s something we wouldn’t usually order due to the ethical concerns surrounding its production. But in the spirit of omakase, we decided to try it. It was beautifully presented, but we didn’t love it, perhaps a mix of taste and the mental game. That said, we appreciated being pushed gently out of our comfort zone, which is part of the magic of a true omakase experience.

Tailored with Care

One thing we really valued: the team went above and beyond to accommodate Ash’s allergies. Every course was adjusted with care to ensure he could enjoy the full experience without compromise, a level of service that meant a lot.

A delightful cocktail pairing

First Course: Sakizuke Hassun, Yuba, Nuta, Gomadofu, Nasubi, Namasu, Kimizushi

Course 2: Mukou-Zuke, Sashimi of Seasonal Seafood

Course 3: Wanmono, Clam Chawanmushi, Ikura

Course 4: Shinogi, Assortment of Nigiri & Temaki

Course 4: Shinogi, Assortment of Nigiri & Temaki

Course 5: From the Farm, Organic Vegetable, Black Garlic, Kemangi, Yuzu

Course 6: Kamo Shabu, Duck Shabu-Shabu, Cha-Soba, Leek, Yuzu Kosho

Course 6: Kamo Shabu, Duck Shabu-Shabu, Cha-Soba, Leek, Yuzu Kosho

Course 7: Wagyu Sumiyaki, Truffle Egg Yolk, Kanzuri, Negivese, Kinzanji-Miso

Course 8: Shiizakana, Foie Gras Daikon

Course 9: Amami, Fruit Daifuku with Sencha

The Full Hachi-Gatsu Menu

For fellow foodies curious to see what the journey looked like on paper, here’s the full lineup of our Takumi Bali 9-course Omakase experience:

1. Sakizuke Hassun Yuba, Nuta, Gomadofu, Nasubi, Namasu, Kimizushi

2. Mukou-Zuke Sashimi of Seasonal Seafood

3. Wanmono Clam Chawanmushi, Ikura

4. Shinogi Assortment of Nigiri & Temaki

5. From the Farm Organic Vegetable, Black Garlic, Kemangi, Yuzu

6. Kamo Shabu Duck Shabu-Shabu, Cha-Soba, Leek, Yuzu Kosho

7. Wagyu Sumiyaki Truffle Egg Yolk, Kanzuri, Negivese, Kinzanji-Miso

8. Shiizakana Foie Gras Daikon

9. Amami Mizumanjyu & Fruit Daifuku with Sencha

Price: IDR 1.200.000++ per person(+10% tax & 6% service charge) or about $120AUD ++.

Final Thoughts

Takumi isn’t a place for a quick bite, it’s a celebration. It’s a show of technique, tradition, and creativity. It’s quiet luxury in food form, and the kind of experience we’ll talk about for years.

If you’re in Bali and want something extraordinary, something that feels more like a performance than a dinner, Takumi is absolutely worth the splurge. Just be sure to book ahead. With such limited seats and such a memorable offering, this place won’t stay under the radar for long.

Trust the chef. You won’t regret it.

Mish xx

We give Takumi a perfect 10 out of 10 Chef’s Kisses: a meal that was as unforgettable as it was delicious. 👨‍🍳💋

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