On a quiet Canggu street better known for its brunch cafés, a small izakaya opens its doors each night with a singular purpose. Kaiju, the 22-seat restaurant, centers its menu around one ingredient — organic, free-range New Zealand chicken raised in Bali’s cool Bedugul highlands — meticulously broken down into 22 distinct cuts and grilled over traditional binchōtan charcoal.
The restaurant’s philosophy is simple yet exacting: every cut, from the familiar wings and tenders to lesser-known parts like the inner thigh, oysters, and ribs, is served on its own skewer, brushed only with a continuously aging house tare. The approach allows diners to experience the nuances of flavor and texture in each piece — a minimalist, almost meditative exploration of the bird in its entirety.
Reinterpreting Izakaya Through a Southeast Asian Lens
While grounded in Japanese technique and discipline, Kaiju reimagines the izakaya experience through a Southeast Asian perspective. The kitchen uses calamansi instead of yuzu, kiamboy in place of umeboshi, and even draws inspiration from Indonesian bubur ayam for its chicken intestine skewers. The result is a dining style that pays respect to Japanese culinary principles — balance, precision, and respect for ingredients — while expressing the regional flavors and instincts of its founders.
The name Kaiju, meaning “strange beast” in Japanese, references the postwar film genre where giant creatures like Godzilla embodied raw, natural power rather than good or evil. The restaurant borrows that same unapologetic individuality. From its understated exterior — marked only by a small neon box — to its whole-animal cooking philosophy, Kaiju thrives on authenticity and intent.
A Commitment to Hospitality
Inside, the atmosphere is intimate and unhurried. There are no takeaways or delivery services, and seats are limited to preserve the quality of service and interaction. “Hospitality means showing up for the guest,” the team notes — a commitment reflected in their choice to serve only dine-in patrons, ensuring that each dish is presented as it was meant to be enjoyed.
The restaurant’s limited portions each night are also deliberate. Once a part of the chicken runs out, it’s gone — a reminder of Kaiju’s dedication to using the entire bird responsibly and sustainably.
The Team Behind Kaiju
Kaiju is the product of four individuals whose paths converged through shared passion and persistence.
Chef Han, whose two decades of Japanese culinary experience anchor the kitchen, is known for his precision and uncompromising standards.
Shane, who curates the beverage program, brings a background that spans coffee, wine, and spirits — crafting drinks that complement the char and intensity of binchōtan grilling.
Leo, a culinary school graduate and storyteller at heart, connects the restaurant’s concept with its community, ensuring that Kaiju evolves with purpose.
Erica, whose background in writing and operations ties the team together, documents the process while managing the intricate details behind the scenes.
Together, they’ve built what they call “the strange beast of Canggu” — a restaurant that resists convention while celebrating craftsmanship and connection.
In an area crowded with trendy eateries, Kaiju stands out for its restraint. There are no grand gestures, only the quiet precision of the grill, the smoky aroma of chicken cooked over charcoal, and a deep respect for food made by hand — and shared at the table.
Kaiju
Jl. Pantai Batu Mejan No.73, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80351
