A special collaborative dinner excited seekers of culinary experiences in Ubud on Saturday, 10 October 2020. Taking place at Apéritif in Ubud, this exclusive collaboration united two of Bali’s favourite restaurants. Apéritif welcomed the highly acclaimed Izakaya by OKU to patrons on a delectable gastronomic journey by collaborating two talented chefs from both restaurants. Aperitif’s Chef Nic Vanderbeeken from Apéritif joined hands with Chef Deni Koswara from Izakaya by OKU for this eventful evening.
Chef Deni is the man behind Izakaya by OKU’s distinctive Japanese cuisine, who readily joined Chef Nic to oversee the event. With over 20 years of experience, Chef Nic Vanderbeeken led the Apéritif team to deliver an enchanting, not to be rushed, dining experience specifically designed to be savoured. This event with Izakaya by OKU attested to his penchant for cross- cultural collaborations, presenting Japanese cuisine as part of the restaurant’s cuisine of the world. The event was attended by distinguished diners, who were intrigued by the Japanese flavours that have been enticing the crowd in Nusa Dua. Through this collaboration, the two chefs showcased a delectable eight course dinner. Some of the chefs’ signature dishes, including Izakaya by OKU’s OKU Karaage, Karasumi Pasta, Truffle Gyu Don and Ishi Zen, as well as Aperitif’s Tsukemono, Tofu, Opu Fish, and Matcha highlighted the affair, showcasing their unrivalled skills.
Chef Deni gained his expertise in Japanese cuisine through his years in the Middle East, working for famous Japanese restaurants, whilst refining his skills before returning to Indonesia to join Izakaya by OKU. This signature Japanese restaurant is part of the signature dining venues of The Apurva Kempinski Bali, an internationally renowned luxury five-star resort on the southern slopes of Nusa Dua. Not only famed for its Japanese cuisine, the restaurant is also known for its creative mixologists. These mixologists entertain the guests behind their cocktail cart whilst preparing a unique fusion between traditional Japanese and modern western liquor. This sake pairing was also brought to the collaboration as well. Through the sake pairing, guests were able to experience an enhanced Japanese dining experience.