Our Story
At MYKAZA, we bring together the best of two coastal worlds.
Both shaped by the sea, Japan and Bali are home to the freshest ingredients harvested right at the water’s edge. Each culture shares a deep connection to the land and ocean where food is more than just a meal, it's a celebration of nature’s bounty, balance and respect.
We blend Japan’s meticulous techniques with Bali’s untamed flavors, creating dishes that feel both familiar and exciting. Every bite at MYKAZA celebrates two cultures colliding, where precision meets the wild and the sea’s bounty is transformed with creativity and care. With a focus on kebersamaan (togetherness), we welcome you to experience this fusion of flavors and join us on a journey of shared moments and connection.
Our Story
In the heart of Canggu, MYKAZA stands as a testament to the beauty of a respectful dialogue between cultures. Our story is one of creative collision. A place where the meticulous precision of Japanese tradition meets the vibrant, rhythmic soul of Indonesia.
Founded on the principle of "Culinary Artistry," MYKAZA is the result of a unique collaboration. Led by Executive Chef Antok’s deep mastery of Japanese technique and local culture with Chef Gerardo Barrientos’ strategic vision, we have built a kitchen that speaks two languages at once: precision and passion.
Supported by the Portier Family’s dedication to hospitality, our concepts are designed to be the heart of your home at the Arc House Canggu. A place where every guest is an honoured friend.
At MYKAZA, we don't just serve food; we reimagine Balinese flavours through a Japanese lens. By carefully sourcing local and honouring traditional methods, we create a menu that is innovative “yet with familiar ingredients that are inclusive of all dietary paths, and always rooted in the community we call home.
A Culinary Collaboration
At MYKAZA, every dish is a dialogue between cultures. Crafted by two culinary visionaries who share a passion for precision, creativity, and soulful flavours, Chef Antok and Chef Gerardo bring Japanese techniques and Indonesian flavours to life, creating a dining experience that transcends borders.
Chef Antok
Chef Antok brings the elegance of Japanese technique into dialogue with Indonesia’s bold flavours. His approach celebrates discipline and artistry bringing knife skills, balance, and respect for ingredients while embracing the spice and soul of Bali. At MYKAZA, Antok transforms local produce into refined creations that honour tradition yet surprise the palate, delivering a dining experience that feels both familiar and daring.
Chef Gerardo
Chef Gerardo infuses Japanese precision with a fearless sense of flavour. His dishes are layered with complexity, with delicate techniques meeting vibrant Indonesian spices, crafted to spark curiosity and delight. Bringing his expertise to MYKAZA, Gerardo’s vision turns fusion into an art form, creating plates that are bold, soulful, and deeply connected to Bali’s culinary heritage.
