Authentic Japanese with a Day Club Twist

At Sake no Hana, refined Japanese cuisine comes together with exciting day club hype to create an extraordinary dining experience.

FOR THE FIRST time since its conception, the brand Sake no Hana by renowned global hospitality leader Hakkasan Group expanded into Asia by establishing Sake no Hana, a picturesque day life venue within the group’s new chic venue, Omnia Dayclub in Bali.        

Sake no Hana is an architectural marvel with visible signatures of WOHA, a Singapore-based architectural team behind the memorable silhouettes of AlilaVillas Uluwatu, and award-winning Rockwell Group from New York sprinkling their design savvy with sleek interior finishes that they’re famous for.


Perched amidst the arresting cliffs of Uluwatu with an awe-inspiring view of the Indian Ocean, the open-air, wooden latticed frame of the restaurant presides elegantly above the action of the dayclub below, creating the sensation of almost floating in mid-air. This masterful integration of upscale dining experience – which is a stand-alone destination in its own right – with the buzz of shows off the star power of both design firms at work.

Leading the kitchen team at Sake no Hana is Hokkaido-born Head Chef Hideki Hiwatashi, whose love for marine activities and cuisines inspired him to become who he is today. Chef Hideki’s culinary philosophy is anchored in the principle of ‘shun’; the moment of perfection when everything is at its peak. According to the chef, “We want to become as local and seasonal as we can in or menu, learning from the natural world and its changing seasons the way it is evolving around us.”


Chef Hideki’s inspired approach has been instrumental in deftly blending the traditional Japanese sensibility which the cuisine calls for with a completely fresh, informal spin on the brand, and one that flourishes in an island setting.

Don’t miss some of chef Hideki’s signature creations at Sake no Hana, which includes the Hamachi Namawasabi; slivers of yellowtail tuna topped with an emulsion of fresh truffle, black pepper and ponzu; and the Chilean Sea Bass, which is marinated in saikyo miso for three days before being grilled and finished with a Champagne yuzu dressing. Another delectable selection is the WagyuBeef, which is a marble-five Tataki that comes lightly seared and so perfectly cooked that it practically melts like butter in your mouth. Now imagine enjoying these world-class delicacies on a vantage point that overlooks the endless deep blue on the horizon – what you’ll get is certainly a culinary experience to be long remembered.

The a la carte selection at Sake no Hana includes a curated selection of light bites, charcoal-grilled mains, toban and kamameshi dishes. Guests looking for a light lunch to tie them over until sunset cocktail time can opt for the Perspex bento boxes, whilst signature tasting menus are readily available for those who wish to sample the chef’s recommendations.

“As a traditionally trained Japanese chef working and living in London, and one with a growing awareness of the fragility of our oceans and natural environment, I find that the dishes I make are constantly evolving to reflect the way our world is changing. For Sake no Hana Bali, I used this understanding to create a unique new edition of the menu which uses the best of the archipelago’s fresh seafood,” Chef Hideki explained.

Behind the counter is renowned Mixologist Charles Richard, whose vast background includes work at some of the world’s hottest bars, such as BarastiBar at Le Meridien, Dubai, Buddha Bar in Dubai, and Club Med CheratingBeach in Malaysia. At Sake no Hana, Charles is constantly inspired by “the beauty of the Balinese nature, local sourcing of ingredients and the authenticity of the Japanese cuisine on the menu.”

Some of the must-try signature cocktails at Sake no Hana include the PandanMartini, a sous vide pandan gin, lychee juice, house-made pandan syrup and citrus; and Uluwatu Classic, a mix of bourbon, local brem wine, aromatic wine and bitters, smoked with Balian Kintamani coffee wood and a twist of local Kintamani orange peel.

“We want to become as local and seasonal as we can in our menu, learning from the natural world and its changing seasons the way it is evolving around us.”



Jalan Belimbing Sari, Pecatu, Bali 80364

T: +62 361 8482150

Instagram: @sakenohanabali

Facebook: @SakenoHanaBali

Written by Refa Koetin May 15, 2018.