Putu Wira Atmaja is the Balinese head chef, called taisho, at Hakkoku Bali, whose journey into Japanese cuisine began right after culinary school. After refining his craft across Jakarta, Brunei, Singapore, Saudi Arabia, and Dubai, he now brings that experience home, leading a 20-course omakase rooted in local ingredients. Chef Putu trained in Japan under Chef Hiroyuki Sato at Hakkoku Ginza, Tokyo, and today works closely with Indonesian waters to source the freshest seafood daily, blending tradition, precision, and a strong sense of place.
Putu Wira Atmaja adalah chef asal Bali yang mengelola Hakkoku Bali. Perjalanannya dalam dunia masakan Jepang dimulai setelah menyelesaikan sekolah kuliner. Ia mendapatkan pengalaman bekerja di berbagai tempat – Jakarta, Brunei, Singapura, Arab Saudi, dan Dubai – sebelum kembali ke kampung halamannya di Bali. Kini ia menciptakan hidangan Jepang istimewa bernama omakase dengan 20 rangkaian hidangan, menggunakan bahan-bahan lokal. Ia mempelajari keahliannya di Jepang dari Chef Hiroyuki Sato di Hakkoku Ginza di Tokyo. Setiap hari, ia bekerja sama dengan nelayan lokal untuk mendapatkan seafood tersegar, memadukan tradisi Jepang dengan bahan-bahan Indonesia.
Nestled in the lush, sunset-blush grounds of Sayan House, this intimate 8-seat omakase has taken the island by storm. Chef Putu, trained in the exacting craft of sushi-making in Ginza, …
