Akasa Turns Up the Heat with Chef Mauricio Higa’s New Signature Dishes
At Akasa Restaurant & Bar, dinner comes with a side of fire. Perched above the Indian Ocean at Jumeirah Bali, the Uluwatu destination has unveiled a new collection of signature dishes by Head Chef Mauricio Higa, bringing together Japanese heritage, Argentine roots and the unmistakable drama of flame-grilled cooking.
Born and raised in Argentina in a Japanese family, Chef Mauricio Higa’s culinary story is shaped by two distinct cultures, with Bali now adding another layer to his cooking. His new creations at Akasa reflect this multicultural journey through Japanese techniques, South American flavours, Asian influences and an appreciation for the ingredients themselves.
And yes, there is plenty of fire involved.
Taking centre stage is the Wagyu Picaña, a nod to Argentina’s asado tradition, served with Asian herb chimichurri, garlic chips and lime. Meanwhile, the Huancaína Octopus sees slow-cooked octopus finished over the grill and paired with eggplant escabeche, Peruvian ají amarillo and fresca sauce. It is the kind of menu that moves comfortably between Latin American soul and Asian precision.
For something on the lighter side, Maguro Tartar combines Indian Ocean yellowfin tuna with shoyuzuke egg yolk, Avruga caviar and a crisp katsuobushi cracker, creating a play of freshness, savoury depth and texture. The Seabream Tataki, meanwhile, highlights locally sourced wild seabream prepared using kombujime and tataki techniques, finished with Balinese tangerine, shallot, jalapeño and coriander oil.
The richer side of the menu brings in Atlantic Black Cod, marinated in Den miso and served with pickled fennel, chukka wakame and yuzu-miso sauce. Then comes Chicken “A La Brasa”, pairing Peruvian adobo with pineapple chutney and crisp yuca sticks. Australian Lamb Chops and Asian Wagyu Beef Cheek round out the new collection, continuing Chef Mauricio’s conversation between Japan, Argentina and Bali.
Beyond the plate, the setting makes the whole experience feel decidedly Uluwatu. Akasa sits above the Indian Ocean at Jumeirah Bali, where the evening can begin with lunch, move into sunset drinks and eventually roll into dinner, all against expansive coastal views.
The restaurant’s wider offering follows the same flame-forward spirit, with Asian-influenced cuisine, Nusantara-inspired cocktails and wines complementing the contemporary clifftop setting.
With Chef Mauricio Higa at the helm, Akasa’s latest menu is less about choosing between cultures and more about letting them meet over an open flame. Come for the sunset, stay for the fire, and let dinner unfold somewhere between Japan, Argentina and Bali.