Kojin Teppanyaki Restaurant Ubud by Wonderspace — Restaurant in Bali

A Culinary Masterclass in Japanese Tradition – A Five-Star Sensory Journey

From the moment you walk in, you’re transported. Into a world shaped by the beauty, restraint, and precision of Japanese cuisine. The space is calm, minimalistic, yet warm – the scent of charcoal drifting from the Irori, the traditional sunken hearth, immediately invites curiosity and reverence.

The Irori – Soulful Simplicity and Fire-Kissed Perfection

At the heart of the dining room lies the Irori – an ancient and elegant fixture of Japanese culinary heritage. Here, over a bed of glowing coals, the chef guides each dish with quiet mastery. There is no rush, only rhythm – fire and finesse in harmony.

The Wagyu A7 – A Celebration of Craft and Quality

The star of the evening: an A7-grade Wagyu steak. The marbling is exquisite, the texture dreamlike. Gently grilled over the Irori’s embers, it reveals a buttery richness and subtle nuttiness that linger on the palate. Every bite is a testament to craftsmanship – refined, deep, unforgettable.

White Snapper – Grace and Balance

The white snapper, delicately grilled over the same coals, shimmers with restrained beauty. Accented by Yuzu-Kosho and sea salt, the crisped skin and succulent flesh create a dish that’s both grounding and ethereal. Precision in every detail.

Cocktails – Japanese Elegance in a Glass

The drink pairings are nothing short of inspired. A smoky Umeshu Old Fashioned with Shiso leaf, a gin-based cocktail crowned with matcha foam – each creation tells its own story, echoing the harmony and boldness of the dishes they accompany.

The Sweet Finale – Black Sesame and Yuzu Symphony

Dessert arrives as a graceful final act: black sesame crème with bright yuzu gel, paired with caramelized mochi and a delicate sake sorbet. Creamy, vibrant, complex – it brings a perfect conclusion to a flawless experience.

Conclusion:

This is not just dining. It is devotion to tradition, to excellence, to story. A restaurant that doesn’t just serve food – it crafts moments. Without question, a five-star experience in...

Unfortunately, contrary to the other ratings for Kojin, our experience didn't quite reflect the high ratings. We all got the Plum Blossom or Hydrangea omakase. The dishes ranges from poor to moderately good, with the exception of the wagyu Yakinuku, which was quite tasty.

The wagyu is Indonesian wagyu, which while quite tender, lacked the beefy depth of flavour you'd find in Australian or Japanese wagyu. A photo of the raw meat is uploaded to demonstrate how the meat looked to provide better understanding.

We were forced to pass tips on cooking beef to the chefs, after all the black angus tenderloins came out very rare. I had to teach the chefs to let the steaks rest out of the fridge for a good period before searing off to allow even cooking. It was highly concerning that when I asked the chef if he trained in Japan, he said they received a trainer in Bali and then referred to YouTube videos to learn.

Overall, the value of the dinner was very poor, with the Hydrangea omakase costing ~1.9 million IDR after tax and service. Even if we were to have the same meal in Australia, you would probably be able to eat the same for about probably 30-50% cheaper.

The atmosphere and service of the restaurant was good. The staff were friendly, who threw in an extra garlic fried rice when we told them we were still hungry. They provided a nice birthday cake as a bonus to end the night.

Overall, the experience did not justify the price we paid. There are many many superior restaurants in Bali, that are far cheaper, even for Japanese food. If you want a fun teppanyaki experience, the ala carte would likely be more affordable. We would much more recommend the Plum Blossom over the Hydrangea omakase. If the prices were dropped by about 40%, it would be a more...

The restaurant locates inside Aksari resort next to the adorable pool where enjoys peaceful vibe with forest view. We have been there twice, since omakase takes four hours to prepare, we had dinner for a la car te and booked for omakase for lunch on second day. In a la carte menu, wagyu beef, cod, eel with tofu are must try! Salmon was abit icy when serve, probably needs take around 2 more minutes to reach exact room temperature. As a rice lover, the salmon fried rice might have slightly more water during cook. The dessert have only yuzu cheesecake, chocolate cake with ice cream, my friend loves the sour taste from yuzu while I enjoy much the mixture of bitter chocolate and fresh ice cream. So win-win! The omakase provides 8 dishes as per menu with good value especially both wagyu and angus beef are included along with popular seafood selections. My favourite are both cawanmushi and petit four. I usually have cawanmushi with sea urchin in Sydney, but of course it would be better with black tobiko. Petit four comes with gentle pandan leaf smell and fresh coconut taste inside, we enjoyed every second tasting! However, fire purin chocolate is not my type, as an always half-sugar coffee client, this seems double sugar for me. Just a small suggestion, probably can change the chocolate to decaf flavor for people who cannot take sweet. Overall 9.5/10, hope the chef could update the menu when I come next time to Bali or let me know if open new...