Wonders of Contemporary Japanese Cuisine

Foodies Notes: Wonders of Contemporary Japanese Cuisine - Dine & Wine Bali

I’m a firm believer that food is art, this is particularly evident in Japanese cuisine. Meticulous presentation and flavour combination. If you want to experience just how beautiful a meal could be, go to Indigo Canggu, the latest Japanese restaurant in Berawa Canggu. Step inside and the intimate experience begins immediately.

As its name stand, the main colour of the interior is the blue indigo cherish by Nippon culture. In Japanese, the rich blue shade is referred to “ai-iro”, which translates to “Indigo colour” or “colour of love” which you can feel all around. From the Shibori patchwork on the ceiling to the denim covered chairs combined with woodwork, a sense of peace overwhelms you instantly as you settle down.

Indigo's "colour of love" Interior

Innovative, sublime flavours and textures with traditional Japanese culinary techniques

Upon arrival, we are welcomed by a thirst-quenching Loloh Juice made of fresh coconut juice and secret local green leaves. Perfect on a hot and rainy day.



Loloh Juice

Following the owner recommendation, we start with the Sazikuze (appetizer) Eggplant Mochi Miso. A trio made of Watercress Miso, Aka Miso and Yuzu Miso. The outer layer of the Mochi made from sweet rice dough is smooth and soft to the touch. The slightly chewy dough quickly melts in your mouth from the first bite. My favourite being the Yuzu Miso, the famous Japanese citrus, for its well-balanced acidity and sweetness. The Seafood Salad, combining fish and crustacean mixed with avocado & micro herbs and tossed with Ooba dressing, is refreshing with its subtle tangy ending.



Eggplant Mochi Miso

Seafood Salad

Sashimi time! The Hamachi slices provide a very satisfying mouth-feel, while the red radish introduces a pleasant crunchiness and the spicy cucumber sauce packs a surprising punch to the dish. Raw scallops are one of my favourite shellfish sashimi. The milky, silky texture topped with white balsamic is remarkable. To my surprise, the finish had a slight oyster taste. Irresistible.

Hamachi Sashimi

Scallop Sashimi

Of course, no Japanese culinary experience without Maki. The traditional Salmon Roll with pickled radish & yuzu peel comes with brilliant orange pearls of salmon roe, bursting in your mouth when you bite into them. Delightful. The Ebiten, a crunchy prawn tempura rolled with asparagus and spinach, spiced with a Teriyaki mayonnaise accentuating fabulously the flavour of the prawn. The pinnacle is definitely the Foie Gras Roll. Seared perfectly. Crisp and well-browned on the exterior, with a medium-rare centre that is just beginning to soften, a dash of teriyaki sauce atop, is sinfully delicious. Special mention on the rice, which is extra sticky and seasoned well.

Salmon Maki


Tempura Maki


Foie Gras Roll

For a hearty yet balanced lunch, the Bento selection is all you need, and the utmost introduction to Japanese delicacies. Six dishes arranged beautifully served in one tray in separate compartments. A combination of cold and warm nourishment prepared with thoughtful attention to the subtlest details. As a tofu lover, I could not wait to try the Egg Tofu. It looks like tofu, it almost tastes like tofu but it ain’t tofu. It’s a soft, silken, creamy steamed egg custard-like served with savoury dashi broth. Oishī!

Bento Shake

On the topic of sweet notes, it’s worth mentioning that the desserts too are not to be avoided. From the Mochi, 3 homemade ice cream flavours (matcha, raspberry & chocolate) sheltered in mocha dough, to the Baba Sake, a sponge cake soaked in sake syrup, on a bed of choco-sesame crumble, topped with matcha whipped cream, the passion and artistic touch of the creator and chef shines through.

Mochi Ice Cream Trio


Baba Sake

Beside a wide range of sake and wine, Indigo has taken a fresh perspective on the Japanese liquor, offering a selection of creative, expressive, well-balanced cocktails that honour sake's delicacy while taking advantage of its broad range of aromas and rich texture. One last thing, every cocktail follow Japanese tradition by focusing on the perfection of techniques, flavours and presentation. Imbibe responsibly though.

Innovative, sublime flavours and textures with traditional Japanese culinary techniques, Chef Shige Morita is capturing the essence of each produce. Everything is made with pride and care, ingredients are fresh and delicious, full of mesmerizing Asian charm when you look at it from a purely decorative view. Indigo blends classic Japanese culinary traditions with a state-of-art approach, warm hospitality and clean design to deliver a contemporary and engaging dining experience.

Experienced February 2018