There is a certain intimacy to omakase: the quiet anticipation of each course, the rhythm of the chef’s hands and the pleasure of allowing a meal to unfold without knowing precisely what comes next. This October, Hamabe Japanese Restaurant at The Westin Resort Nusa Dua, Bali will heighten that sense of discovery with a two-night culinary collaboration, welcoming the team behind Takumi Bali for an exclusive omakase takeover on 16 and 17 October 2026.
At the centre of the collaboration is Chef Daijiro Horikoshi, the chef behind Takumi Bali, an intimate Japanese restaurant in Seminyak known for its contemporary interpretation of omakase. Originally from Osaka, Chef Daijiro combines traditional Japanese techniques with premium ingredients sourced from both Japan and Indonesia, placing seasonality, craftsmanship and the natural character of each ingredient at the heart of his cooking.
For his appearance at Hamabe, the chef has created an exclusive 16-course omakase menu, bringing Takumi Bali’s ingredient-led philosophy to the restaurant’s intimate counter. The progression begins with seasonal small bites including Ebi Kimizushi, Hisui Nasu with ume sauce, and Nama Harumaki with daikon, apricot and enoki mushroom, setting the tone for an evening where Japanese precision meets the produce of Indonesia.
As the menu unfolds, Japanese ingredients meet unexpected local accents. Balinese Black Chicken Chawanmushi comes with ikura and yuzu, while Hokkaido Hotate is paired with Bedugul strawberry, matcha and Balinese sea salt. Maguro Akami and Toro arrive with marinated egg yolk, while foie gras finds an intriguing counterpoint in miso and pickled grape. Further highlights include Ebi Katsu tucked into house-made shokupan and Aburi Wagyu Nigiri finished with truffle shiokombu, ikura, slow-cooked egg yolk and green tea dashi.
The final courses offer a softer landing. Takumi-style Shirokuma combines matcha, tofu mochi, seasonal fruits and azuki, followed by Nama Chocolate and hot sencha – a restrained finish to an elaborate tasting journey.
A cocktail pairing designed around the omakase
The collaboration extends beyond the plate, with Dede, Head Bartender of The Bar by Takumi, creating four bespoke cocktails specifically to accompany Chef Daijiro’s menu. Inspired by Japanese ingredients, seasonality and the art of balance, the tasting-sized serves are paired across four stages of the 16-course experience.
Rather than simply accompanying the food, each cocktail has been designed to evolve alongside it, highlighting complementary flavours, textures and aromas as the evening progresses. Guests who are not joining the full omakase may also explore a selection of signature cocktails à la carte during the takeover.
The collaboration feels particularly at home at Hamabe, where Japanese culinary traditions are presented through four distinct experiences – Teppanyaki, Robata, Omakase and Shabu Shabu – within an intimate setting defined by attentive hospitality. The restaurant’s signature Godai Cocktail collection, meanwhile, draws inspiration from the six elements of Japanese philosophy, extending the connection between Japanese culture, craft and contemporary dining.
With just 16 seats available each evening, the takeover is deliberately intimate, making reservations essential for those looking to experience the full collaboration. The 16-course omakase is priced at IDR 1,300,000++ per person, while the experience including the four-cocktail pairing is IDR 1,400,000++ per person.
For reservations, contact dining.bali@westin.com or WhatsApp +62 8113885739.
