Chef Morita Shigehiko

Chef Shige is born in Hino, a village on the shores of Lake Biwa in Shiga prefecture, where the famous Omigyu beef id produced. Like many, his first approach to cooking was at home with his family. “My mum always cooked traditional Japanese dishes which help me develop my taste and my passion. I always wanted to help her as a child. I watched numerous cooking shows on TV and replicated, twisted recipes with the help of my mother. I just like cooking, especially vegetables” says Chef Shige. After his graduation from Taiwa Incorporation Culinary Institute in Kyoto, Morita worked for several restaurants, from Japanese to Chinese, French to Italian cuisine, to develop his cooking skills. His enthusiasm for fusion cuisine came after dining at Chef Sasajima’s “Il Ghiottone”, the pioneer of Kyoto-Italian fusion. “Following this eye-opener dinner, I tried to work there but because there wasn't any opportunity at that time, I joined “Chimera” owned by Chef Tsutsui, also doing an ingenious fusion cuisine”. After 2 years Shige was promoted Second in command, contributing greatly to acquire the first Michelin Star for a restaurant in Kyoto’s. “This open the door to enter Chef Sasajima’s team and fulfil my dream.”

Innovative with a traditional approach, Morita’s philosophy is to extract the ingredient’s flavour to its optimum, highlighting the natural essence of the produce with a minimum of elements to accommodate it. “Less is more, that’s why my favourite technique is Charcoal grill” he says. It gives a slight hint of charcoal scent, a delicate crispiness and keep the moist and flavor intact. Try my Charcoal Chicken and/or the Black Cod, you’ll see what I’m talking about.”

Our Product

We do everything we can to purchase organic fruits and vegetables from local source as we work closely with Bali’s farmers from Bedugul area, where the quality is premium. Most of our seafood, fish and meat are imported directly from Japan. Scallop from Hokkaido, Hamachi from northwest Pacific Ocean, Miyazaki Wagyu from Miyazaki prefecture, to name a few.

Our Dashi (Japanese broth) is homemade with 'Kombu' seaweed and 'Katsuo bushi' bonito flakes, and it is the absolute esssence of Chef Shige's cuisine.

The Ambience

The interior is a blend of Japanese architecture, Balinese material and French savoir-faire, reflecting the sense of purity and details of Japan, the nobleness of Bali’s raw material, expressing a certain zenitude through earth tones, indigo dye fabrics and exposed red brick walls. Planned inside out, the intention of our French architect & interior designer is to offer a warm and homey feel in a minimalist and refined interior. Original Shoji inspired glass doors made out of timeworn teak, traditional shibori patchwork ceiling created by a local artist, the serene Indigo colour on denim cushions, the elegant handmade stone floor, and the Italian marble table top for a soupçon of modernity, creating a harmonious and feel-good atmosphere, matching flawlessly our cuisine.