Bali’s favourite Japanese-inspired restaurant YUKI is coming to Australia as Chef Yudha Permana joins award-winning yakitori master, Chef Adam Liston, at Shōbōsho and ShoSho restaurants in Adelaide for two events.

After the success of the Shōbōsho X YUKI takeover in Bali last year, YUKI is delighted to rekindle the collaboration, this time on Australian turf.

With a substantial following of Australian patrons at both YUKI Bali locations (Canggu and Uluwatu), the team is excited to showcase a bespoke menu that will captivate both familiar faces and new guests from across the seas.

“YUKI is like our step brother or sister that we wish was a blood relative – Adelaide is in for a treat when YUKI comes to town”, says Chef Adam Liston.

YUKI is a casual yet elegant Japanese-inspired restaurant that offers a modern take on a traditional izakaya, while celebrating creativity, culture, and exceptional flavours.

Embracing the Balinese heritage of founder, Rai Sutama, YUKI fuses traditional Japanese cuisine with locally sourced Balinese ingredients to offer an unforgettable dining experience.

Executive Chef Yudha Permana, renowned for his tenure at Sangsaka Restaurant with Chef Kieran Moreland, expertise shines through as he pays homage to the traditional Japanese handling techniques, flavours and quality produce that are so pivotal in Japanese cooking.

The Shōbōsho lunch menu on Sunday 14 April will celebrate Japanese cooking over fire – as Yudha and Adam work closely on the menu for the events, expect dishes such as YUKI’s iconic Wagyu Beef Sando with smoked cheddar cheese, truffle aioli and onion jam; Grilled Lobster with yuzu miso, shiso butter and lemon; Grilled Pork Chop with pickle daikon, ssamjang and togarashi.

The ShoSho dinner menu on Monday 15 April will be a slightly more elevated experience with a focus on the artistry of raw fish and tempura.

Guests will enjoy Prawn Tempura Roll with salmon with spicy mayo and sukiyaki; Grilled Scallop, yuzu miso and chilli oil; Lamb Tsukune with cured yolk and wasabi mayo; Sashimi with white fish, citrus and wakame oil; Wagyu Beef Carpaccio with garlic ponzu and truffle mayo; Grilled Fish with clams, asparagus, dashi and wakame oil; and finish with Chocolate Mousse and miso salted caramel.

“After an excellent event together in Bali, we are stoked that Adam has invited us to share our menu with his followers in Adelaide – We’ve long been admirers of Adam’s cooking – his expertise and passion for Japanese cooking perfectly align with our commitment to creativity and exceptional flavours”, says Rai Sutama, Founder of YUKI.

Bookings can be made via the Shōbōsho and ShoSho website.

Shōbōsho Lunch : Sunday 14 April. Address: 17 Leigh St, Adelaide SA 5000

ShoSHo Dinner: Monday 15 April. Address: 164 King William Rd, Hyde Park SA 5061