Following the recent appointment of Chef Setyo Widjonanto by the InterContinental Bali Resort to head the culinary team at its KO Japanese Restaurant, he has embarked on creating a number of modern Japanese dishes with playful twists.
Chef Setyo comes to the eesort with 20 year of experience in the art of Japanese cuisine. His culinary credentials include a lengthy stint with the prestigious Nobu Chain -
internationally renowned for its award-winning restaurants in leading cities around the world.
Learning the secrets of the Japanese kitchen under the guidance of some of Japan’s finest chefs, Chef Setyo’s forte is the preparation of sushi, sashimi
. He understands the intricacies of traditional Japanese cooking where every dish is evaluated not only on taste but also on its visual appeal.
Chef Setyo is passionate about the use of local ingredients and has sourced the island’s best suppliers to ensure freshness and exceptional quality. It is a brand of cuisine driven by seasonal delicacies, including Jimbaran Bay seafood and organic produce grown with integrity in the Resort’s own vegetable garden.
Menu highlights include an 8-piece sushi
dinner featuring delicate slices of fresh tuna, eel, snapper, salmon and other tasty specialties. Extensive selections of sashimi
items are also available. For those seeking an entertaining repast, experience a teppanyaki
sets involving a performance of fast-paced tableside artistry.
KO Japanese Restaurant at InterContinental Bali Resort
is open daily for dinner only between 6.30 pm and 10.30 pm.
Reservations are recommended.
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