An Australian chef known as a yakitori master is taking his skills to Bali to showcase Japanese cuisine.
Chef Adam Liston from Shōbōsho restaurant in Adelaide is the man at the centre of the cross-cultural adventure.
Shōbōsho means 'fire station' in Japanese and Liston says he has a lifelong passion for the traditions of yakitori cooking, which utilises smoke, steam and fire in dishes like BBQ pork and kimchi kushiyaki and shiitake soy-braised beef short rib with grilled spring onions and katsuobushi cream.
He will be joining erxecutive chef Yudha Permana on Tuesday, October 24, for a preview tasting with snacks and cocktails overlooking Batu Balong beach at Yuki Canggu, and for a flame-grilled 'Izakaya Dinner' at Yuki Uluwatu on Thursday, October 26.
"We have been followers of Adam for many years and thrilled to collaborate with him at Yuki," says Rai Sutama, founder of Japanese-influenced Yuki.
"His expertise and passion for Japanese cooking perfectly align with our commitment to creativity and exceptional flavours.”
Yuki has two distinct locales - in Canggu (opened in December 2021) and Uluwatu (opened in August 2023).
See https://www.yuki-bali.com/
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