Bali’s esteemed Japanese-inspired eatery, YUKI, is set to grace Australia with its presence this April. Chef Yudha Permana of YUKI will collaborate with the acclaimed yakitori expert, Chef Adam Liston, at Adelaide’s renowned Shōbōsho and ShoSho restaurants for two exclusive events. This collaboration follows the successful Shōbōsho X YUKI takeover in Bali in October 2023, marking a continued partnership between the two culinary teams.
YUKI, with its significant Australian patronage at its Bali locations in Canggu and Uluwatu, is eager to present a unique menu tailored to both its loyal followers and potential new enthusiasts in Australia. The events promise to offer a taste of YUKI’s innovative Japanese-inspired cuisine, which has garnered a dedicated following.
Chef Adam Liston expressed his enthusiasm for the collaboration, stating, “We loved the time we spent working with the YUKI crew in Bali. They really are slick operators and we were impressed by the quality of the whole experience, not just the food. YUKI is like our step brother or sister that we wish was a blood relative. Adelaide is in for a treat when YUKI comes to town.”
YUKI stands out for its modern interpretation of the traditional izakaya, blending creativity, culture, and exceptional flavours. The restaurant takes pride in its use of fresh, sustainably sourced ingredients, working closely with local fishermen to ensure the finest seafood offerings. At the heart of YUKI’s culinary philosophy is the fusion of traditional Japanese cuisine with Balinese ingredients, a testament to the heritage of its founder, Rai Sutama.
Executive Chef Yudha Permana, known for his expertise in Japanese cooking techniques and quality produce, brings his experience from Sangsaka Restaurant to the forefront of this collaboration. The upcoming events will showcase a range of dishes that highlight the chefs’ shared passion for Japanese cuisine.
The Shōbōsho event on Sunday, 14 April, will focus on Japanese cooking techniques involving fire, featuring dishes such as Wagyu Beef Sando, Grilled Lobster, and Grilled Pork Chop. Meanwhile, the ShoSho dinner on Monday, 15 April, will offer a more refined experience with an emphasis on raw fish and tempura, including Prawn Tempura Roll, Grilled Scallop, Lamb Tsukune, and an array of other exquisite offerings.
Rai Sutama, Founder of YUKI, shared his excitement about the collaboration, saying, “After an excellent event together in Bali, we are stoked that Adam has invited us to share our menu with his followers in Adelaide. We’ve long been admirers of Adam’s cooking – his expertise and passion for Japanese cooking perfectly align with our commitment to creativity and exceptional flavours.”
Reservations for these highly anticipated events can be made through the Shōbōsho and ShoSho websites, inviting food enthusiasts to experience a unique culinary journey that bridges the flavours of Bali and Japan in the heart of Adelaide.
For more info, click here.
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