Akasa Restaurant & Bar at Jumeirah Bali has introduced a new collection of signature dishes by Head Chef Mauricio Higa, bringing together his Japanese heritage, Argentine upbringing and affinity for flame-grilled cooking.
Born and raised in Argentina in a Japanese family, Chef Mauricio’s culinary style reflects a meeting of cultures, shaped by Japanese techniques, South American flavours and the traditions of cooking over fire. He began his career in Argentina before working with Jumeirah in Dubai and the Maldives. In Bali, local ingredients and the island’s connection to nature add another layer to his evolving culinary perspective.
His new menu at Akasa continues this approach, with each dish balancing bold flavours, contrasting textures and carefully selected ingredients. Wagyu Picaña takes centre stage, drawing from Argentina’s asado tradition and served with Asian herb chimichurri, garlic chips and lime. Huancaína Octopus follows with slow-cooked octopus finished over the grill, paired with eggplant escabeche, Peruvian ají amarillo and fresca sauce.
Lighter dishes bring a different expression to the menu. Maguro Tartar combines Indian Ocean yellowfin tuna with shoyuzke egg yolk, Avruga caviar and a crisp katsuobushi cracker, while Seabream Tataki uses locally sourced wild seabream prepared with kombujime and tataki techniques, accompanied by Balinese tangerine, shallot, jalapeño and coriander oil.
The menu continues with Den miso-marinated Atlantic Black Cod, Chicken “à la Brasa” with Peruvian adobo and pineapple chutney, Australian Lamb Chops and Asian Wagyu Beef Cheek. Perched on the cliffs of Uluwatu, Akasa pairs the new menu with sweeping Indian Ocean views, from lunch and sunset drinks through to dinner.
AKASA is open daily from 12pm to 11pm.
For more information or reservations, please contact +62 361 201 5000 or follow @akasa.bali for updates.
AKASA at Jumeirah Bali
Jl. Raya Uluwatu, Pecatu
+62 361 201 5000
@akasa.bali
jumeirah.com
