Hamabe Japanese Restaurant at The Westin Resort Nusa Dua, Bali presents an exclusive Omakase Takeover by Takumi Bali on 16 and 17 October 2026. Showcasing the artistry of Chef Daijiro Horikoshi alongside a bespoke four-cocktail pairing curated by Dede, Head Bartender of The Bar by Takumi, the two-night collaboration celebrates the harmony of contemporary Japanese cuisine, exceptional beverage craftsmanship, and the spirit of omotenashi.

For the occasion, Chef Daijiro will present a specially curated 16-course omakase menu, bringing Takumi Bali's refined approach to Japanese dining to Hamabe's intimate counter experience. Rooted in seasonality and precision, the menu highlights the natural character of exceptional ingredients through a thoughtful progression of courses. The experience is further elevated by a bespoke cocktail pairing designed to complement the menu throughout the evening.

KEY FACTS
Venue: Hamabe Japanese Restaurant, The Westin Resort Nusa Dua, Bali
Guest Chef: Chef Daijiro Horikoshi, Takumi Bali
Guest Mixologist: Dede, Head Bartender, The Bar by Takumi Bali
Experience: 16-Course Omakase Takeover with Exclusive Cocktail Pairing 
Dates: 16 & 17 October 2026
Price: IDR 1,300,000++ per person (food only)
Price with pairing: IDR 1,400,000++ per person

A Guest Chef Experience at Hamabe
Chef Daijiro Horikoshi is the chef behind Takumi Bali, an intimate Japanese restaurant in Seminyak recognized for its contemporary omakase experience rooted in authenticity, seasonality and craftsmanship. Originally from Osaka, Japan, Chef Daijiro combines traditional Japanese techniques with premium ingredients sourced from both Japan and Indonesia, creating dining experiences that are refined, ingredient-driven and deeply personal.

For his exclusive appearance at Hamabe, Chef Daijiro presents a specially curated 16-course omakase menu created exclusively for the two-night takeover. The experience opens with a selection of seasonal small bites, including Ebi Kimizushi, Hisui Nasu with ume sauce, and Nama Harumaki with daikon, apricot, and enoki mushroom.

From there, guests will progress through a series of signature courses showcasing both premium Japanese ingredients and local produce, including Balinese Black Chicken Chawanmushi with ikura and yuzu, Hokkaido Hotate with Bedugul strawberry, matcha and Balinese sea salt, Maguro Akami and Toro with marinated egg yolk, and Foie Gras with miso and pickled grape. Other highlights include Ebi Katsu served in house-made shokupan and Aburi Wagyu Nigiri finished with truffle shiokombu, ikura, slow-cooked egg yolk, and green tea dashi.

The evening concludes with Takumi-style Shirokuma, featuring matcha, tofu mochi, seasonal fruits, and azuki, followed by Nama Chocolate and hot sencha, bringing the experience to a thoughtful and elegant close.

A Pairing Experience by The Bar by Takumi
Inspired by Japanese ingredients, seasonality and the art of balance, Dede, Head Bartender of The Bar by Takumi has created four bespoke cocktails to accompany the evening's 16-course omakase experience.

Each cocktail is presented in an elegant tasting-sized serve, and is thoughtfully paired with a sequence of four courses. Designed to evolve alongside the menu, the pairings highlight complementary flavors, textures and aromas at different stages of the dining journey, offering guests a more nuanced and immersive interpretation of the omakase experience.

While the exclusive four-cocktail pairing has been designed to accompany Chef Daijiro's 16-course omakase, guests dining outside of the omakase experience may also enjoy a selection of signature cocktails available à la carte during the takeover.

Discover Elevated Japanese Dining at Hamabe
Hamabe is renowned for delivering authentic Japanese dining experiences in Nusa Dua. Featuring four dining experiences, Teppanyaki, Robata, Omakase and Shabu Shabu, the restaurant combines elevated Japanese culinary techniques with warm and attentive hospitality in an intimate setting.

Guests can also discover Hamabe's signature The Godai Cocktail collection experience, inspired by the six elements of Japanese philosophy, offering carefully crafted cocktails and beverages designed to complement the restaurant's culinary offerings. Together with its tranquil atmosphere and commitment to quality, Hamabe continues to be a destination for guests seeking refined Japanese dining in Bali.

"At Hamabe, we continually seek opportunities to introduce our guests to new expressions of Japanese cuisine while remaining true to the authenticity and craftsmanship that define the restaurant. Takumi Bali's philosophy, from Chef Daijiro's ingredient-driven omakase to the thoughtfully curated cocktail pairings by The Bar by Takumi, resonates strongly with our own commitment to exceptional dining experiences. We are delighted to welcome the team for what promises to be a memorable two-night collaboration," said Dane Fernandes, Director of Food & Beverage at The Westin Resort Nusa Dua, Bali.