Kyoka Japanese Kitchen Ubud — Restaurant in Pulau Bali

Located in the picturesque Ubud, Kyoka restaurant offers a unique culinary experience serves Kyota home style & modern Japanese dishes. While renowned for its delectable cuisine, Kyoka also boasts an impressive cocktail menu that takes the art of mixology to new heights. What we had:

Sesame Old Fashion: The Sesame Old Fashion cocktail is an absolute delight for the senses. Made with washed spiced rum, mint-infused pineapple, and aged in bee's wax for seven days, this cocktail offers a unique blend of flavors that is both boozy and sweet. The nutty undertones from the sesame infusion add an extra layer of complexity, making it a true treat for cocktail enthusiasts. It’s a must-try for those seeking a remarkable twist on a classic cocktail.

Lychee Long Time: For those who appreciate floral and fresh flavors, the Lychee Long Time cocktail at is a perfect choice. This delightful concoction features gin infused with Cananga flower, resulting in a refreshing and aromatic cocktail. It’s an excellent option for those looking for a light and invigorating cocktail.

We also tried their famous dessert “ Bitter Chocolate Creme Brûlée” and WOW. A perfect balance of sweetness and the distinct bitterness of chocolate. Each spoonful combines the rich flavors of bitter chocolate with a heavenly and creamy texture.

Kyoka offers a remarkable selection of cocktails that are truly worth exploring. If you find yourself in Ubud, be sure to visit Kyoka and embark on a delightful journey of cocktail discovery that will leave you craving for more.

Between sips of these extraordinary cocktails, we cannot overlook the remarkable hospitality extended by Katut, our knowledgeable and attentive server at Kyoka. His passion for mixology and dedication to creating a memorable experience were evident from the moment we stepped into the restaurant. Not only did Katut expertly guide us through the menu, but he also took the time to share the fascinating stories behind each cocktail, including their sustainable aspects aimed at minimizing wastage.

His amazing personality and warm demeanor added an extra layer of delight to our evening, leaving us with a lasting impression of Kyoka’s commitment to exceptional service.

A big thank you to Katut for going above and beyond, making our cocktail experience truly memorable. His genuine care for every single person that steps into the restaurant is a testament to the hospitality that Kyoka embodies.

this is not a paid review! We are simply passionate lovers of good food, drinks, and travels, and we couldn’t resist sharing our wonderful encounter at Kyoka with you. So, rest assured, our taste buds and opinions are not influenced by any monetary incentives or secret alliances with the...

it could be a 5 star if some details was done properly

-1star: noodles and broth. for a place renowned as Japanese Kitchen, the noodles is not Japanese standard, let alone the broth of the ramen. My family is a ramen fan, but the ramen here is disappointing. My 3 years old eat noodles almost everyday, he can not finished what was given on his plate (it was not much) the ramen came when all other dish almost finished (very late) the noodles is not chewy nor smooth, slightly overcooked. the pork cuts has piggy smells (not the good way) as if its not properly cleaned the broth is not tasty enough that you want to drink the last drop of the soup, my instant ramen noodles is better tasting

-1star: rice they use local standard rice, instead of the japanese rice. same thing with the sushi, my older kid is a sushi fan, she did not finish what was given to her. she only ate 2 pieces of sushi, usually she ate like 5 or 6. 1 thing you can not use when making sushi, that is a non japanese rice standard. even the cheapest japanese rice will do better than a local Indonesian standard rice.

-1star: attention to cleanliness it has 2 floor dining areas, for a japanese standard. at least both floors should have washing hand basin. I noticed a waiter touch some cash then handles the plate for serving food without washing their hands first or at least clean it by spraying sanitizers on her hand. Another waiter helped me to pick something on the floor (dirty), after that she continue serving food without cleaning her hand. Luckily she was willing to spray her hands with my sanitizers when I reminded her. It was not the waiters fault, as there is no hand washing basin on the 2nd floor, or hand sanitizers that she can use to clean her hands periodically on site

Besides those 3 major points, everything was spot on, drinks are great, other fried dish also great. the soba salad can be cooler, as the waiter said it is a cold dish. Temperature control of the dish in general can be better. What should be hot, can still be hot when served on the table. What should be cold/cool can still be cold...

Came here twice. First time got the Gurame. Was pretty good. Second time got a few of the small dishes. Bao (pork and beef), a pork belly roll thingy, and duck pancakes. The meats in all 3 of them were dry and tasteless. The place looks all trendy and shiz and the plating is fancy shmancy but the food quality doesn't match the presentation. Maybe it was an off night, but that was some of the most tasteless meat I ever ate. And I tried 4 different meats.

This type of establishment is an overall representation of the bullcrap trendy hipster vibe that is taking over Bali. Restaurateurs are more concerned with creating an instagrammable experience than good food. I guess they're just giving the idiots what they want. But I say bring back the old school places with a discernible ethnic cultural motif and a laid back unpretentious vibe. I don't want to go to a Japanese restaurant that looks like it was designed by a tool wearing a fdora.

EDIT UPDATE : To respond to the owner's rant. I said NOTHING about Balinese design, or sarongs (which he seems to be obsessed with). It's a japanese restaurant, why would I assume it was owned by a Balinese person? Many Japanese restaurants in Bali are owned by Japanese people. And why would I want a Japanese restaurant to have a Balinese design? Makes no sense. When I say I prefer an ethnic cultural motif, in this scenario that means...