SEASONS: Winter 2026 at Miss Fish Bali — An Edomae-Inspired Gastronomic Journey

As Bali’s dining scene continues to mature beyond trends and theatrics, Miss Fish Bali asserts its place at the intersection of culinary discipline and sensory storytelling with SEASONS: Winter 2026. This two-night gastronomic experience brings together Edomae-inspired precision, seasonal depth, and an immersive soundscape – transforming dinner into a carefully choreographed journey of taste, rhythm, and atmosphere.

The two-night gastronomic experience brings together Edomae-inspired precision, seasonal depth, and an immersive soundscape

Taking place on Friday and Saturday, 30 and 31 January 2026, SEASONS: Winter 2026 reflects Miss Fish’s ongoing exploration of seasonality through its acclaimed SEASONS series. Winter, here, is interpreted not through coldness but through richness – umami-driven flavours, warming textures, and deliberate contrasts that unfold gradually across the evening. Dinner begins in refined calm, before seamlessly evolving into a late-night energy shaped by music and movement.

SEASONS: Winter 2026 reflects Miss Fish’s ongoing exploration of seasonality through its acclaimed SEASONS series

The winter tasting menu opens with a quietly expressive amuse bouche, Furagu, where pickled Spanish guindilla, watermelon, baby onion, manzanilla olive, and Cantabrian anchovy set the tone with brightness and restraint. From there, guests are guided through an elegant Edomae nigiri selection, showcasing the purity of ingredients and technique: golden eye snapper, honmaguro akami and o-toro, aji, kohada, Hokkaido hotate, kuruma ebi, sumi ika, hamachi – each piece offering clarity, balance, and depth.

Guests are guided through an elegant Edomae nigiri selection, showcasing the purity of ingredients and technique

Between courses, thoughtful palate cleansers provide moments of pause. Niwa Kara pairs broccoli and charred leek with pear compote, while Yugao Shiru layers delicate dashi with zucchini flower tempura, reinforcing the menu’s winter narrative without heaviness. The main course, Umi, is indulgent yet controlled – Australian Wagyu MB9 meets foie gras périgordin, anchored by a Dijon cream sauce that leans into warmth and luxury. Dessert closes the culinary arc with Shiro Kanmi, a refined composition of Ichikawa pear, red wine reduction, and yuzu ice cream, balancing sweetness with acidity and lift.

As the evening progresses, sound becomes the second protagonist

As the evening progresses, sound becomes the second protagonist. From 9.30pm till late, Miss Fish transitions into its nocturnal identity, where music amplifies the experience rather than competes with it. Friday night features Paco Nunez alongside Brodie Nero and Orbe, while Saturday welcomes Diass, Brodie Nero, and Collibri. Expect refined grooves early on, gradually building into high-energy house and global rhythms that carry the night forward.

SEASONS: Winter 2026 is Miss Fish Bali’s evolving expression of what modern dining can be: immersive, intentional, and emotionally resonant

Priced at IDR 2,500,000++ per person, the experience includes the full winter set menu with curated beverage pairings, reinforcing Miss Fish’s commitment to cohesion across plate, glass, and sound. Dinner seatings begin from 6pm, with limited availability across both nights.

At its core, SEASONS: Winter 2026 is not simply a tasting menu – it is Miss Fish Bali’s evolving expression of what modern dining can be: immersive, intentional, and emotionally resonant. For those seeking a winter experience defined by precision, atmosphere, and energy, this is one date worth marking on the calendar.

For reservations, click here or contact via WhatsApp +62 81230006477.