waatu caught us off guard-in the best way. We walked in thinking we knew the drill: something grilled on sticks, smoky flavours, maybe a cold one on the side. But what landed on the table was something else entirely: rustic yet refined, untamed yet elevated, unpretentious yet polished — all served with a laid-back, friendly Aussie attitude.
Tucked away at The Ungasan Clifftop Resort on the Bukit Peninsula—now quickly becoming Bali’s next culinary hotbed with its growing must-try restaurants—waatu Yakitori + Open Flame Grill brings theatrical heat to the island’s dining scene. Amid the ever-churning tide of fusion concepts and fleeting trends, waatu doesn’t just ride the wave—it sears its mark in smoke and flame.
Strap in—because Chef James Viles is at the wheel of this flavour ride with serious swag. The celebrated Australian chef, known for his sustainable ethos and mastery of raw fire cooking, brings his signature style to waatu: bold, primal, and unapologetically refined.
A true force in Australia’s culinary scene, James earned a Sydney Morning Herald Chef Hat at just 23—one of the youngest chefs to ever receive the honour. His acclaimed restaurant, Biota Dining, held Two Chefs Hats for nine consecutive years, lauded for its focus on local produce, seasonal expression, and thoughtful sustainability. Now in Bali, his fire-led philosophy ignites a daring new frontier—fierce, flavourful, and unforgettable.
Chef James Viles
At waatu, yakitori isn’t just grilled—it’s transformed. Under Chef James’ direction, this ancient Japanese street food tradition is elevated into a full-blown open-flame experience, where smoke, sizzle, and instinct take the lead. From entrée to dessert, the menu draws inspiration from Indigenous fire techniques, Peranakan spice, and a relaxed cliffside-cool vibe. Every dish hits the grill with intention—and most land on the table skewered and flame-kissed. Cutlery? Optional.
Unlike most set menus that tiptoe in with delicate appetizers, waatu kicked things off with a bold, unapologetic duo — a dramatic meeting of land and sea, echoing the spirit of surf and turf, but with far more swagger.
iberico jamon doughnut + smoked cheddar crème
mudcrab on toast + lardo & green sambal QP
First, the Iberico jamon doughnut arrived—golden and crisp on the outside, giving way to a warm, airy centre. It was rich, indulgent, and unexpectedly playful, the umami of the jamon melting into a luscious smoked cheddar crème that coated the palate like velvet. It was the kind of bite that blurred the lines between comfort food and high art.
Alongside it, a striking contrast: Mud crab on toast, crowned with paper-thin lardo and a whisper of green sambal QP. Here, the ocean spoke—delicate, sweet crab meat met the richness of cured fat, uplifted by the sharp, herbaceous kick of sambal. It was bright, complex, and effortlessly moreish.
On the plant-based side, rich, savoury and silky cheddar crème wrapped in a pillowy doughnut was served. Topped beautifully with layers of Gruyère cheese to accompany every bite. It was pure comfort food gold!
As someone with a particular fondness for carrot tartare, the plant-based interpretation of the mud crab on toast was an unexpected delight—elevated, nuanced, and thoroughly satisfying. It was fresh and intense all at once — the carrot’s natural sweetness and earthiness mixed perfectly with the umami, warmth and subtle sweetness of fermented garlic sauce. The toast added an extra layer of flavour and crunch, tying it all together beautifully.
gruyère doughnut + smoked cheddar crème
carrot tartare on toast + fermented garlic sauce
This opening duo didn’t just tease—it taunted. Rich, savoury, and almost cheeky, these two bites set the tone for the evening: comforting, unique, and playfully inventive. Most importantly, they gave us a clear message: “Buckle up!”.
Then came a pivot—unexpected, refreshing, and utterly clever. Cold seafood, cordal olive and cucumber as the second course? At first, it felt like a bold move… until the flavours landed and made perfect sense.
smoked spanish mackerel + cordal olive + peppers + ponzu
cured tuna + iberico jamon + bell pepper
The smoked Spanish mackerel arrived delicately sliced, its richness offset by bursts of cordal olive, roasted pepper, and a citrus-forward ponzu that tied everything together with a bright, briny snap. It was smoky, salty, and silky all at once—a cool breeze before the fire.
Next, the cured tuna paired with iberico jamon and bell pepper created a beautiful play of land-meets-sea. The meaty texture of the tuna mirrored the jamon’s depth, while slivers of pepper brought just enough bite to lift the richness. It was layered, balanced, and quietly assertive.
In the vegetarian version, smoked Spanish mackerel was swapped for smoky, charred cucumber — still paired with cordal olive. The peppers brought an irresistible va va voom to every bite, while the ponzu added a bright, zesty lift. A bold mix of spice, tang, and fire. Who turned up the heat?
The vegetarian interpretation of cured tuna paired sweet and tender heirloom tomato with melt-in-your-mouth charred bell pepper. The whole combo was lightly glazed in a warm, peppery, umami-rich togarashi sauce. The taste, the texture, the colours—it was summer on a skewer.
grilled cucumber + cordal olive + peppers + ponzu
heirloom tomato + bell pepper + togarashi
A palate reset in disguise, this course was a stroke of brilliance—cool, clean, and calm before the coming flame.
Then the fire returned—and it didn’t hold back.
Wagyu yakitori came first, casually skewered, boldly grilled. A meat cut usually reserved for white-tablecloth finesse, here it was offered straight off the flame, brushed with a sticky-sweet tonkatsu glaze and paired with charred BBQ onions. The marbling melted as you bit in—juicy, soulful, and deeply satisfying. No frills. Just flame, fat, and flavour.
wagyu yakitori + bbq onions + tonkatsu
bumbu bali chicken + fried leeks
rare-breed pork + black garlic sauce + black vinegar
Next up, the bumbu Bali chicken. Succulent, tender, and elegantly laced with Balinese spice, this wasn’t your average street-side bumbu bomb. Instead, it whispered—letting the aromatics infuse the meat just enough to let the smokiness shine. Topped with crisp fried leeks, it was a dish that felt both rooted and refined.
And finally, the rare-breed pork—the showstopper. Charred to a golden crackle on the outside, tender within, and glazed with black garlic sauce and a sharp splash of black vinegar. It landed like a nod to something decidedly Chinese, but elevated. The bite? Crispy, sticky, punchy—damn good.
While yakitori is often all about smoky, skewered meats, it’s not just a carnivore’s playground. The beauty of this flame-fuelled tradition is its versatility—and waatu nails the veggie version without losing an ounce of sizzle or swagger.
king oyster + chili oil
tempe + spring onion
miso cabbage
Grilled tempe was our favourite of the plant-based trio. Its naturally savoury, fermented depth was elevated by perfect charring and a creamy mayo. A sprinkle of spring onion added a light, peppery kick, while the contrast between the firm tempe and silky mayo created a delicious play on texture.
Next, smoky, buttery, and incredibly juicy king oyster was the ideal vessel for the spicy, intense chili oil. Together, they created a bite that screamed bold Asian flavours—complex, mouthwatering, and deeply satisfying.
Finally, an unexpected wildcard. The grilled fermented cabbage was an adventure of its own. It was a bite of smokiness, tanginess, and subtle sweetness. The rich, umami-packed miso sauce coated the cabbage perfectly, rounding out its zingy note and elevating it into something truly special.
These mains didn’t just satisfy—they roared.
grilled pineapple + whisky & balinese pepper caramel
toasted coconut crème catalin
After Chef James and his team took us on a whirlwind tour of bold, unforgettable flavours, they wrapped up the night with two delightful desserts from the open fire. Naturally, with a twist and a touch of mischief.
First up, the grilled pineapple. Naturally caramelized from the heat, its golden edges held just the right bite, with the juicy core still intact. But what took it over the edge was the drizzle of whisky & Balinese pepper caramel —smoky, warm, and gently spiced. The pepper kicked in subtly, just enough to make your eyebrows raise. It was bold, unexpected, and kind of brilliant.
Following the bright tang and spiced sweetness of the pineapple, we were served the creamiest, dreamiest crème Catalan. But this wasn’t our classic version. Chef James gave it a tropical makeover, swapping in coconut cream for subtle nuttiness and added richness. Silky, smooth, and deeply comforting.
A genius closing chapter that rounded out the entire open-flame journey with confidence and elegance. Hat’s off, Chef James V. This ending didn’t just satisfy—it left a trail of smoke and applause.
waatu may appear simple on the outside—but it’s an absolute winner on the inside. It’s not just yakitori—it’s fire, instinct, and unapologetic flavour. Chef James fuses ancestral technique with fearless creativity. Here, tradition isn’t only preserved—it’s torched, teased, and reimagined on a stick. True to its promise of “yakitori for everyone,” waatu delivers something for all.
Dine & Wine Bali is on fire—and waatu is a must-visit restaurant. Don’t miss their monthly yakitori nights, surprise menus, and flame-fuelled feasts that keep food lovers coming back for more.
waatu Bali
The Ungasan Clifftop Resort Bali
Jl. Pantai Sel. Gau
80362 Bali - Ungasan
WA: +811-3830-6286
Dine & Wine Bali | Foodie's Notes — by LMW & TLW
Published on 19 April 2025
