A one-of-a-kind culinary venue has opened on the shores of Nyanyi Beach, a destination that invites guests to escape to a quiet coastline and embark on a dining journey defined by three distinct cultures – that of Bali, Japan and Italy. From noon to night, KŌRO Bali plays hosts to a spectrum of culinary experiences in a truly serene location.
Rarely does one find a venue as ambitious as KŌRO Bali, braving a further-to-reach location on the Tabanan coastline, with a purpose-built, standalone venue with no neighbours to speak of. It is quite truly its own destination, but its unique setting affords something quite extraordinary, especially in today’s Bali, total peace and privacy. Upon arrival, guests must take a buggy through the gardens to reach the restaurant’s main building, completely ensconced by nature with Nyanyi Beach’s black sands at its front and more gardens and local vegetation hugging its sides.
Guests are welcomed first into a cosying Bar Lounge, a space to decompress, cool down and enjoy a drink after their journey, adjacent is the dedicated Wine and Cigar Cave where bottles can be personally browsed and picked out. The lounge speaks to the atmosphere of the entire KŌRO Bali: with its modern classic interiors, abundance of plants and bay windows, it feels more like a luxurious countryside home, with a warmth and welcoming nature that wipes away any pretension. Stylish and upscale, yes, but still laidback and understated.
The lounge opens to three separate dining rooms: at the centre, the Tsumugi Room, a private space reserved for up to 12 guests; the main indoor dining area, Dento Room, one one wing; and an al-fresco family dining space, Ikigai Room, on the other. All three of the separate rooms open up to the pristine Sanja Garden, an expansive lawn space that runs the width of the venue, boasting an elevated perch above the beachfront, with the Indian Ocean in in full view.
Defining the KŌRO Bali Culinary Experience
As stunning as the venue is, the real draw of KŌRO Bali remains its culinary philosophy. Chef and Co-Founder Eric Cocollos focuses each and every dish around the Japanese concept of koku, a word to describe complex, layered, deep and full-bodied flavours.
The creations are by no means ‘Japanese cuisine’, rather they borrow from both Japanese and Italian culinary elements and create something altogether new, like the Crudo di Tonno & Snapper, where both red and white fish is delicately cured and then masterfully layered into one, enriched a with sable parmesan tartare, with umami shiro, and leek infused dashi cream. Or an accompanying Nantua Chawanmushi, where the Japanese egg custard is elevated by a rich seafood bisque. That koku is achieved by the synergy of bridging two distinct cuisines, creating a fullness of flavour.
At the heart of KŌRO’s dining offerings are the Kokumikase Journeys, curated set menus guided by Bali’s seasonal produce. There are two Kokumikase Journeys that vary in their flavour profiles: ‘Verdure’, which leans to organic, fresh, earthy, citrus; and ‘Rosso’, favouring floral, oceanic, spice and berry notes. Both of the menus are seasonal and locavore (sourced locally), with a vegetarian menu also available.
Whilst dinner at KŌRO is refined and intimate, the venue also welcomes diners for lunch, where a more relaxed, laidback experience unfolds during the daytime, where the beach and garden setting can be fully appreciated in the sunlight. The Lunch Menu is made to complement: dishes are fresh, vibrant and expressive.
A Training Ground for Bali’s Culinary Future
The delivery of Chef Eric’s vision is in the hands of two young, highly-accomplished Indonesian chefs, Head Chef Victor and Head Pastry Chef Gusde, and their teams.
This is part of the mission of KŌRO Bali, set up not only as a dining destination, but also as a place of opportunity and training grounds for young culinary professionals looking to hone their skills in a fine dining environment. The restaurant is one pillar of the Nyanyi Bali group, home to the Bali Culinary Pastry School (BCPS) – on of the island’s leading educational institutions focused on hospitality and culinary pursuits, managed by KŌRO Bali Co-founder, Made Ariani Siswanto. As such, a rotation of BCPS will learn firsthand in the kitchen, under chefs Eric, Victor and Gusde.
Designed as a gastronomic destination from noon to night, KŌRO Bali invites guests to go an epicurean escape; a journey in search of unique and sophisticated flavours, served in the serene ambience of the Tabanan coastline.
KŌRO Bali
Jl. Pantai Nyanyi, Tabanan
+6281138117484 (WA)
korobali.com
