Uni Bali Restaurant

LOGO UNI 1
Steven Skelly’s Japanese inspired modern seafood restaurant + cocktail and sake bar is located in the heart of Berawa's eat street.

Uni is one of the Island’s first restaurant to specialise in dry aged seafood. 

The incredible quality of product is served raw, cured, grilled and BBQ over binchotan and will soon be available with a retail section. 

Reaffirming its focus on seafood, Uni’s menu leans heavily into Japanese -inspired flavours across both food and beverage. While most dishes have their roots in Japan, they also embrace a modern twist courtesy of Steven’s Innovative cooking techniques. Picture a rotating raw selection interwoven with a handful of old favourites (such as the hero dish, the prawn roll), alongside newcomers like salmon confit with grilled leeks and radishes, and crispy skin coral trout, miso eggplant, and sauteed spinach. “Our prawn rolls have become a runaway success, which is why they remain on the menu,” says Steven. Japanese specialties also appear, alongside  Uni’s signature tasting menu and wine/sake pairing menus. 

Uni’s menu draws on Steven’s ample experience, with the chef leading the charge at a duo of Australia’s best seafood restaurants, including Sydney’s iconic Pier Restaurant and Fishface . He hopes to highlight the quality and diversity of locally caught seafood within all dishes, made possible thanks to the restaurant’s close relationship with Indonesian suppliers and local fishermen. “Bali is home to some great seafood, and equally great suppliers,” says Steven. “We’re proud to be able to cook some of the best seafood dishes on the island, a celebration of what this place and its producers have to offer.”

To partner with the Japanese-inspired fare of the restaurant, Mexicola Group’s Denny Bakiev has introduced a series of cocktails alongside Uni’s resident mixologist Jordy Outra which celebrate Japan’s booming bar culture, specialty spirits, and unique ingredients. Signature cocktails now include the Kamikadze – tequila, soju, white tea, pear, yuzu – and the Okinawa Fizz – Japanese gin, Cocchi americano, golden berry, pomelo, tonic. Says Denny; “I’m excited to be able to work with some seriously fresh, modern Asian ingredients and to tie Uni’s modern Japanese focus into the cocktail menu.” Drinks at Uni will continue to evolve, with a specialty sake selection and natural wine now available.

To contrast with the traditional Japanese design present in the wooden slat-laden exterior and the sushi bar-style kitchen, Uni has worked alongside two close friends who have stamped their staple pieces inside the venue.  An existing collection from the Paris-based Yazz is joined by New York graffiti artist Rostarr. The eclectic interiors play host to a rotating line-up of monthly and weekly events, with special pop-ups to be announced, such as Raw & Cured event to take place in November,  and the popular Kitchen Sessions series, taking place every Friday night.

Uni is open from Tuesday to Saturday, from 5.00pm until late.