We cordially invite you of Hakkoku Bali, where the exquisite sushi omakase from Ginza is enriched with a local touch from Indonesia.
Hakkoku Bali at The Sayan House (above sunset bar), Jl. Raya Sayan No.70, Sayan, Ubud, Gianyar, Bali.
Hakkoku was established in 2018 by Hiroyuki Sato. Located in the heart of Ginza, Tokyo, it is a top-notch sushi omakase restaurant.
The restaurant offers an exquisite sushi experience with service that provides an extra touch of care. Hiroyuki Sato believes that sushi can create happiness by affecting people’s emotions.
At 25 years old, Sato immersed himself in the world of sushi, joining Sushi Tokami and winning a Michelin star along the way. In February 2018, he finally opened Hakkoku in Ginza, Tokyo.
Sushi and exceptional service go hand in hand. Sato loves to interact with people, creating an intimate experience that combines eating and conversing.
With only one course of Edomae nigiri, Sato offers the chance to enjoy sushi to the fullest.
He combines high-quality seafood, such as tuna from Tsukiji wholesaler Yamayuki, with his unique red vinegar sushi rice to create a delightful harmony of flavors.
After the success of the establishment, Hiroyuki Sato and Plan Do See Indonesia decided to finally expand the restaurant.
Supported by the similarities between Japanese and Indonesian cultures, especially the shared idea of ‘omotenashi’ in both countries, Sato was affirmed in his decision to expand the business to Bali.
Introducing Putu and Diah, two certified sushi chefs who were sent to study the art of sushi making in Ginza.
They have finally returned to their home in Bali, where they will lead the Hakkoku Bali experience.
The name Hakkoku (はっこく) is a wordplay on black and white as the imagery of samurai, representing the balance between contrasting forces that complement each other harmoniously.
This balance is reflected in the relationship between sushi and rice, customer and chef, and the connection of Japan and Indonesia.
A Unison In Between
Although it seems simple, there’s a complexity in all the elements surrounding Hakkoku that makes the brand distinctive from other sushiya.
There is a certain ecosystem that connects one element with another, such as the rice and the sushi, the chef and the customer, the service and the experience, and so on.
Inspired by this, Hakkoku aims to showcase the union between all elements, highlighting how the connections between two or more things can create a new concept, from cultural exchange to the relationship between chefs and customers, and all elements in between. [BT/rilis]