Tirtha Uluwatu in Bali isn't just a beautiful space to say 'I do', it's a destination that will impress your taste buds too! In November, Tirtha launched new dining venues, presenting both a perfect place for wedding celebrations, and extraordinary dining options.
‘We always thrive in improving our guests' experience. By refining our designs through three of our newly launched dining venues, we offer couples a stylish flair and the most exclusive options to make their experience unique, exquisite and magically memorable’ says Tirtha Dining founder, Yuka Koreyasu. Whether it's a romantic dinner for two, a wedding proposal, an anniversary celebration or even a group dinner, Tirtha Dining creates impeccable dining experiences.
T I R T H A D I N I N G V E N U E S ...
Each new dining venue at Tirtha Uluwatu enjoys a unique position and setting. Dedicated to one table per evening, the Glass Stage is built at the edge of the garden cliff with panoramic views of the Indian Ocean adding to the dramatic sensation. The see-through glass floor gives diners a magnificent view of the playful waves beneath and also reflects the changing colours of the sky.
The Cliff Top Bale is for couples who desire the feeling of complete privacy and serenity. This venue is surrounded by the beauty of lush vegetation and takes full advantage of the breathtaking Indian Ocean scenery. Delightful French-Japanese cuisine is prepared by acclaimed Japanese chef Ryoichi Kano and served to diners in an elegant wooden frame gazebo with ethereal lighting creating romantic ambiance.
The newly extended wooden Pool Deck venue is adjacent to the stylish Tirtha Uluwatu main lounge and surrounded by stunning water features and pools. Facing the glowing chapel of Tirtha Uluwatu, adorned by flowing drapes and flickering fairy lights that falls gently from the trees, the Pool Deck is perfect for a luxurious sit down dinner.
A B O U T T H E C H E F ...
After graduating from Tsuji Cooking Academy, Chef Ryoichi Kano trained under a former Cordon Bleu teacher at Petit Coup at Kobe, establishing his solid foundation in French cooking.
He then traveled to Tuscany and Emillia- Romagna in Italy where he perfected his Italian culinary skills and later returned as the head chef of new Italian- French restaurant, Bibbi, in Kobe where he began using aspects of French cooking techniques on hearty Italian dishes.
Chef Ryoichi’s major step into fusion cuisine started when he became the head chef at the prestigious Au Bec Fin in Kyoto. He began using Kyoyasai, local Kyoto produce, in French dishes and also introduced Japanese elements into the cuisine. In keeping with the Japanese cultural concept of mottainai, which in a culinary context relays a sense of respect for the intrinsic dignity of the materials one has been given to use, he also makes a point of not allowing any of his ingredients go to waste. This has been an integral part of his cooking philosophy.
Chef Ryoichi has since gained the opportunity to travel the world as an executive chef to luxury suite guests on Pacific Venus, one of Japan’s four largest cruise lines, before accepting a Chef de Cuisine position at Lewin Terrace, an award-winning colonial heritage restaurant in Singapore, where he excited discerning palates with his unique brand of Japanese-French cuisine.
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