YUKI has opened its newest and largest location in Ubud, bringing the Balinese-founded Japanese restaurant brand to the center of the island’s cultural hub. The split-level restaurant seats 252 guests and is located on the main road next to Ubud Palace, with a menu that combines Japanese techniques with produce sourced from Bali.
Founded by Balinese entrepreneurs Rai Sutama, Dewa Wahyu Bintara and Windu Tenaya of Pulau Projects, YUKI first opened in Canggu in 2021 and has since expanded to Uluwatu. The new Ubud location opened in September 2026 and marks the brand’s largest venue to date.
The kitchen is led by Executive Chef Kadek Budiantara, who has been with YUKI since its Canggu launch, working alongside Culinary Director Yudha Permana. The menu continues YUKI’s focus on Japanese cuisine while working closely with local fishermen and farmers.
“Away from the coast, guests arrive with an entirely different mindset. In Ubud, culture, craftsmanship, and spirituality live side by side. Ubud gave us permission to go deeper into the Japanese side of YUKI: the ritual, the precision, and the slow presence that this unique setting demands,” says Rai Sutama, Founder of YUKI.
The menu includes Line Caught Island Sashimi, Tuna Tartare with truffle mayo and nori cracker, and YUKI’s Wagyu Beef Sando with smoked cheddar cheese, truffle aioli and onion jam. Other dishes include Torched Salmon Maki with tuna, crab, tobiko and spicy mayo, Duck Kamameshi clay pot rice, and Hokkaido Scallop with green goddess dressing and chili oil.
The drinks program takes a similarly Japanese-influenced approach, with a selection of sake, natural wines and cocktails. YUKI’s signature Yukies combines gin, goji berry, calamansi and raspberry yuzu, while the Okinawa Martini mixes gin with katsuobushi, capsicum brine, vermouth and olive.
Another cocktail, the Nori Tomato, combines gin, nori cordial, citrus and smoked tomato. The beverage program is designed to remain approachable while offering a range of flavors and techniques.
“The drinks program is designed to be approachable and enjoyed by everyone who steps through the doors,” says Windu Tenaya, Co-Founder and Beverage Director.
A New YUKI Space in Ubud
The Ubud restaurant was designed in collaboration with KŌSAME, taking inspiration from the traditional Japanese Machiya townhouse. Guests enter through a red portal into a central dining room beneath a skylight, where a living tree forms the centerpiece of the space.
The split-level layout includes a mezzanine dining area, an interactive omakase counter and a dedicated vinyl bar lounge. Raw Indonesian stone and ulin wood are paired with pale oak furniture, while red lighting at floor level adds another layer to the interior.
The design reflects the restaurant’s setting in Ubud while maintaining elements of YUKI’s existing identity.
YUKI’s Growth Across Bali
Since opening in Canggu in 2021, YUKI has developed its identity around the spirit of a modern Japanese izakaya, combining Japanese precision with Indonesian ingredients and culture. Collaboration with local fishermen, farmers and producers remains central to the brand.
YUKI has also continued to build its culinary program through its Chef Takeover series. The series brings Executive Chef Kadek Budiantara together with chefs from Bali and overseas, while also giving the YUKI team opportunities to work in kitchens across Japan, Hong Kong and Australia.
Past collaborators include Ross Magnaye of Serai, Louis Tikaram of Stanley, Ben Williamson of hôntô, Sabrina Alatas of The Grumpy Chef, Rui Yamagishi of Ubud Food Festival, Chef Wayan of Home, Yuto Fujimoto, Atsushi Suzuki and Ayaka Terai of Bellwood, Holly Graham and Tom Egerton of Tokyo Confidential, and Andrew Martin of Fatboy Izakaya, among others.
The opening of YUKI Ubud comes after the closure of the original Batu Bolong location in Canggu in July 2026. The beachside venue is being prepared for a new Canggu location planned for 2027, while guests looking for YUKI’s familiar dishes in the area can still visit sister restaurant meimei nearby.
Meet Executive Chef Kadek Budiantara
Chef Kadek Budiantara has led YUKI’s kitchen since the brand launched in Canggu five years ago. Originally from Karangasem in East Bali, he has spent 15 years working in the culinary industry, with much of his experience focused on Japanese cuisine.
His background includes training under Chef Tadashi Inose at Sakenohana at OMNIA Uluwatu, as well as roles at Toro Sushi in Ubud and the Pullman Hotel. As part of YUKI, Kadek has also traveled for guest chef collaborations across Japan, Hong Kong and Australia.
At YUKI Ubud, he continues to combine traditional Japanese techniques with modern methods, with the menu built around precision, balance and local Balinese produce.
YUKI
Jl. Raya Ubud No.14, Ubud, Kecamatan Ubud, Kabupaten Gianyar, Bali 80571
