Bali’s dynamic dining scene is no stranger to culinary collaborations, but when one of Nusa Dua’s most exciting Japanese restaurants joins forces with one of Seminyak’s most iconic beachfront destinations, expectations naturally rise. This June, SIKI will bring its distinctive interpretation of modern Japanese cuisine to Starfish Bloo at W Bali – Seminyak for a one-day-only Sunday brunch that promises to be among the season’s most anticipated gastronomic events.
Taking place on 28 June 2026 from 12pm to 3.30pm, the collaboration invites guests to experience SIKI’s refined culinary philosophy against the vibrant backdrop of Bali’s celebrated beachfront brunch destination.
Perched along the coastline of Nusa Dua, SIKI has earned a reputation for reimagining Japanese cuisine through a distinctly Balinese lens. The restaurant combines traditional Japanese techniques with local ingredients and island influences, creating dishes that feel both familiar and refreshingly original.
For this special collaboration, SIKI’s culinary team will transport its signature flavours to Starfish Bloo, the renowned oceanfront restaurant at W Bali – Seminyak. Known for its lively atmosphere, panoramic sea views, and leisurely weekend dining experiences, Starfish Bloo provides the ideal setting for an afternoon dedicated to discovery and indulgence.
At the heart of the collaboration is a curated menu showcasing some of SIKI’s most celebrated creations. Each dish reflects the restaurant’s commitment to balancing technique, premium ingredients, and nuanced flavour profiles. Guests can begin with the elegant Tri Taluh, a luxurious combination of sous-vide Omega egg, mustard mayonnaise, ikura, and avruga caviar layered atop brioche. Rich yet delicate, it serves as a sophisticated introduction to the menu’s contemporary Japanese sensibility.
Equally compelling is the Balinese Kani Gratin, where premium crab meat is enhanced with Genap mayonnaise and tobiko before being served on brioche, bringing together coastal flavours and indulgent textures in a single bite. Seafood lovers will gravitate toward the Tako Smoked Paprika, featuring tender octopus paired with smoked paprika aioli, garlic, chives, and crisp ponzu. The dish highlights SIKI’s talent for creating complexity without overwhelming the natural character of its ingredients.
Meanwhile, the Umami Kecombrang Chicken introduces a distinctly Indonesian touch. Boneless chicken thigh is balanced with yasai zuke, kecombrang, amazu, napa cabbage, and carrot, showcasing the restaurant’s ability to incorporate local flavours into a contemporary Japanese framework.
Completing the selection is the Gindara Caramelized Miso, a beautifully executed black cod preparation elevated by rich den miso and pickled gari. The dish exemplifies the restraint and precision that have become hallmarks of modern Japanese cuisine.
Beyond the menu itself, the collaboration offers something increasingly sought after among discerning diners: an immersive culinary experience that extends beyond the plate. Starfish Bloo’s beachfront location creates a setting where ocean views, tropical breezes, and energetic ambience become part of the dining narrative. Guests can linger over multiple courses while soaking in the atmosphere that has made W Bali – Seminyak one of the island’s most enduring lifestyle destinations.
The collaboration captures the essence of contemporary Bali dining – globally inspired, locally rooted, and designed to be shared.
For more information, visit starfishbloorestaurant.com.
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