In the midst of Bali’s competitive dining landscape, YUKI has emerged as a growing force, driven by a bold vision and a deep connection to local identity. Founded by friends-turned-business-partners Rai Sutama and Dewa Wahyu Bintara, the homegrown restaurant collective made its debut with YUKI, a modern Japanese izakaya in Canggu, followed by an Uluwatu outpost and the more recent opening of Meimei, a Southeast Asian barbeque concept rooted in fire, flavor, and community.
What began as a shared dream has grown into a culinary venture centered on creativity, cultural expression, and attention to craft. Together, Sutama and Bintara are developing dining experiences that aim to be thoughtful and rooted in hospitality, while continuing to evolve with a distinct voice.
Rai Sutama is the driving force behind YUKI and Meimei, two distinct but interlinked restaurants helping shape the face of modern dining in Bali. Having spent years in Melbourne’s restaurant scene, Sutama returned to Bali with a goal to reconnect with his roots and contribute to his home island’s evolving culinary identity. His role at Old Man’s in Canggu became a turning point, inspiring him to establish YUKI in 2021, a vibrant izakaya centered on wood-fired cooking and communal dining.
“Returning to Bali was not just a return home but a mission with purpose. After years in Melbourne’s high-energy restaurant scene, I craved something more rooted, more human,” said Sutama. “YUKI was born from that longing to create a space that felt familiar, soulful, and deeply connected to the spirit of togetherness we hold dear in Balinese culture. Every dish we serve and every face in our team reflects that love for community and craft. With Meimei, we continue that story, evolving the experience while staying true to what makes Bali so special.”
Co-founder and Managing Director Dewa Wahyu Bintara brings a grounded, people-first approach shaped by his upbringing in a West Bali village. With more than 16 years in hospitality management, Bintara bridges traditional values with modern operational insight, shaping immersive guest experiences that reflect both intention and authenticity.
YUKI Canggu first opened during the pandemic in 2021, situated near Batu Bolong Beach. Its mix of modern Japanese cuisine and Balinese communal warmth quickly positioned it as one of the standout restaurants in the area. Its follow-up in Uluwatu brought the same wood-fired flair to Bali’s growing scene of destination dining venues.
In 2024, the team introduced Meimei in Canggu, expanding beyond Japanese cuisine with a concept inspired by Southeast Asian barbeque. With a menu focused on smoky, soulful dishes and a casual yet confident identity, Meimei quickly gained attention as a dynamic addition to the island’s dining scene.
Both YUKI and Meimei include signature beverage programs to complement the food, with cocktails curated by in-house mixologists and a well-considered list of natural wines. The wine selection includes Pét-Nat, Champagne, White, Orange, Rosé, and Red varieties, all chosen to align with the culinary style and seasonal ingredients of each restaurant.
International recognition has followed. In early 2025, YUKI Bali staged a Japan takeover at The Bellwood Cave in Tokyo, followed by a March pop-up at Aoyama Grand Hotel. Meimei also hosted a guest chef collaboration with Ross Magnaye of Serai, Melbourne, in May—an event that positioned the restaurant as a creative player in modern Southeast Asian cuisine.
