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Intricate Culinary Culture

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Born to honors both Japanese and Balinese culture, Nagisa by Hotel Nikko Bali Benoa Beach presents a high quality Izakaya drinking and dining experience with stellar authentic menus made by experienced Japanese head chef.

Occupying a 400 sqm space of Hotel Nikko Bali Benoa, Nagisa is a lavish restaurant with enticing concept; introducing Japanese ‘Izakaya’ dining culture with authentic presentation. Designed by Pakumala Joehana; an Indonesian graduate of Tokyo Designer Gakuin College, the whole interior of Nagisa is an endeavor to display many Japanese architectural elements and traditions such as the use of wagara as embellishment (Japanese pattern art), a Japanese garden corner, as well as a proper little chashitsu (Japanese tea house) for daily tea ceremony lessons by the restaurant’s executive chef, Katsumi Goda.

Hailing from previously famed Benkay of Grand Nikko Bali, Chef Goda-San brings with him 44 years of experience spanning 7 countries to the restaurant. Starting with the commitment to source as much locally sourced ingredients as possible, to the observance of omotenashi, the Japanese unique principle of sincere and wholehearted service, Chef Goda aims to combines Japanese cultures with Balinese-found ingredients and natural elements through his creations at Nagisa.



The menu at Nagisa encompasses the staples of Japanese cuisine with Robatayaki, Teppanyaki and Sushi-rolls being the highlights. Robatayaki method of grilling worships pristine ingredients, and Nagisa makes use of the freshest local ingredients available. True to Japanese traditions, the seafood and much of the ingredients are freshly bought daily by Chef Goda himself at the nearby fish market. To complement the high-end dishes, Nagisa’s beverage list carries a carefully curated selection of traditional Gekkeikan sake, shochu, boutique brewers, Japanese whisky to Indonesian craft beers.

Jl. Pratama No.68X, Tj. Benoa, Nusa Dua, Kabupaten Badung, Bali 80363

P: (+62 361) 773577


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