Please Call : +62819-9888-8018

Welcome to Indigo!

Established in 2017, we are located in Berawa-Canggu, south region of Bali. In a warm and inviting environment, we offer chic contemporary Japanese fusion, with a slight of European influence, for those desiring to experience the artistry of Nippon culinary philosophy.

The key to our fare is fresh ingredients, which means our fish is day-to-day delivered. Our sushi and maki tastes just as good as they look, with each plate more beautiful than the last and bursting with an exciting variety of colours, flavours and textures. Whether you prefer a classic sushi selection or you’re in the mood to try something a bit more innovative, like our New Style Sashimi or the sublime Yakimono dishes cooked over the charcoal grill, we’re sure to have something to satisfy your craving.

Feel the Balinese hospitality of our service team, the pride of our Itamaes (sushi chefs) and the passion of chef de cuisine, Morita Shigehiko-shi.

Chef Morita Shigehiko

Chef Shige is born in Hino, a village on the shores of Lake Biwa in Shiga prefecture, where the famous Omigyu beef id produced. Like many, his first approach to cooking was at home with his family. “My mum always cooked traditional Japanese dishes which help me develop my taste and my passion. I always wanted to help her as a child. I watched numerous cooking shows on TV and replicated, twisted recipes with the help of my mother. I just like cooking, especially vegetables” says Chef Shige. After his graduation from Taiwa Incorporation Culinary Institute in Kyoto, Morita worked for several restaurants, from Japanese to Chinese, French to Italian cuisine, to develop his cooking skills. His enthusiasm for fusion cuisine came after dining at Chef Sasajima’s “Il Ghiottone”, the pioneer of Kyoto-Italian fusion. “Following this eye-opener dinner, I tried to work there but because there wasn't any opportunity at that time, I joined “Chimera” owned by Chef Tsutsui, also doing an ingenious fusion cuisine”. After 2 years Shige was promoted Second in command, contributing greatly to acquire the first Michelin Star for a restaurant in Kyoto’s. “This open the door to enter Chef Sasajima’s team and fulfil my dream.”

Innovative with a traditional approach, Morita’s philosophy is to extract the ingredient’s flavour to its optimum, highlighting the natural essence of the produce with a minimum of elements to accommodate it. “Less is more, that’s why my favourite technique is Charcoal grill” he says. It gives a slight hint of charcoal scent, a delicate crispiness and keep the moist and flavor intact. Try my Charcoal Chicken and/or the Black Cod, you’ll see what I’m talking about.”

Chef Morita Shigehiko

Chef Shige is born in Hino, a village on the shores of Lake Biwa in Shiga prefecture, where the famous Omigyu beef id produced. Like many, his first approach to cooking was at home with his family. “My mum always cooked traditional Japanese dishes which help me develop my taste and my passion. I always wanted to help her as a child. I watched numerous cooking shows on TV and replicated, twisted recipes with the help of my mother. I just like cooking, especially vegetables” says Chef Shige. After his graduation from Taiwa Incorporation Culinary Institute in Kyoto, Morita worked for several restaurants, from Japanese to Chinese, French to Italian cuisine, to develop his cooking skills. His enthusiasm for fusion cuisine came after dining at Chef Sasajima’s “Il Ghiottone”, the pioneer of Kyoto-Italian fusion. “Following this eye-opener dinner, I tried to work there but because there wasn't any opportunity at that time, I joined “Chimera” owned by Chef Tsutsui, also doing an ingenious fusion cuisine”. After 2 years Shige was promoted Second in command, contributing greatly to acquire the first Michelin Star for a restaurant in Kyoto’s. “This open the door to enter Chef Sasajima’s team and fulfil my dream.”

Innovative with a traditional approach, Morita’s philosophy is to extract the ingredient’s flavour to its optimum, highlighting the natural essence of the produce with a minimum of elements to accommodate it. “Less is more, that’s why my favourite technique is Charcoal grill” he says. It gives a slight hint of charcoal scent, a delicate crispiness and keep the moist and flavor intact. Try my Charcoal Chicken and/or the Black Cod, you’ll see what I’m talking about.”

Sake & Cocktails

Sake is pretty much for every taste, whether you like to drink it hot or cold, dry or aromatic, alone or with food, Sake accommodates greatly Japanese cuisine. Sake is a staple of Japanese dining culture dating back to 712 AD. The unique brewing process places Sake in a category-defying arena of historic novelty. The mystique of the beverage lies in authenticity maintained in production and traditional etiquette.

Our Premium sake like the award-winning Junmai Daiginjo Born Gold from is best enjoyed chilled and in wine stemware to open the delicate flavours and aromas. The alcohol content is slightly higher than wine, so sake is great with any meal. Since sake is often served in small ceramic cups, ochoko, a common misconception is that it sake is high alcohol and should be served as a shot. In truth, it's better to sip slow and savour the sake experience.

For purists, the thought of blending sake with other ingredients is nothing short of blasphemous. But for cocktail enthusiasts adventurous enough to try something new, it makes a brilliant addition to mixtures. Whether as the central character or a supporting player, sake’s unique umami flavour offers a cocktail experience unlike any you’ve ever had. Despite its complexity, sake is a very approachable ingredient that can breathe new life into your creations. Check our Sake based cocktails list and indulge!

Our Product

We do everything we can to purchase organic fruits and vegetables from local source as we work closely will Bali’s farmers from Bedugul area mainly, where the quality is premium. Most of our seafood, fish and meat are imported directly from Japan. Scallop from Hokkaido, Hamachi from northwest Pacific Ocean, Kagoshimai beef Wagyu from Kagoshima prefecture, to name a few.

Made from seaweed ‘Kombu’ and bonito flakes ‘Katsuo bushi’ our Dashi is homemade. Without dashi, the essential ingredient of Chef Shige’s cuisine, it’s nearly impossible to cook a true Japanese dish with authentic flavour. This is the heart of our cuisine!

Our Product

We do everything we can to purchase organic fruits and vegetables from local source as we work closely will Bali’s farmers from Bedugul area mainly, where the quality is premium. Most of our seafood, fish and meat are imported directly from Japan. Scallop from Hokkaido, Hamachi from northwest Pacific Ocean, Kagoshimai beef Wagyu from Kagoshima prefecture, to name a few.

Made from seaweed ‘Kombu’ and bonito flakes ‘Katsuo bushi’ our Dashi is homemade. Without dashi, the essential ingredient of Chef Shige’s cuisine, it’s nearly impossible to cook a true Japanese dish with authentic flavour. This is the heart of our cuisine!

The Ambience

The interior is a blend of Japanese architecture, Balinese material and French savoir-faire, reflecting the sense of purity and details of Japan, the nobleness of Bali’s raw material, expressing a certain zenitude through earth tones, indigo dye fabrics and exposed red brick walls. Planned inside out, the intention of our French architect & interior designer is to offer a warm and homey feel in a minimalist and refined interior. Original Shoji inspired glass doors made out of timeworn teak, traditional shibori patchwork ceiling created by a local artist, the serene Indigo colour on denim cushions, the elegant handmade stone floor, and the Italian marble table top for a soupçon of modernity, creating a harmonious and feel-good atmosphere, matching flawlessly our cuisine.

They Like It And They Say It

  • The best Japanese food here

    This is a new Japanese restaurant, great design and a pleasant restaurant with friendly service. The food is excellent, we went there couple of times. The sashimi, the maki, everything we had was excellent, very fresh fish and well prepared. Definitely recommend this place.
    TripAdvisor - Taffolie | November 2018

  • Exquisite food, exquisite presentation

    This Japanese restaurant is one I shall definitely be returning to. The food is art itself - the attention to detail exceptional - only to be surpassed by the delicate flavours of the dishes. The scallop sashimi was heaven itself. Definitely a place for food lovers! The cocktails shouldn't be overlooked either...

    TripAdvisor - Petrainbali | November 2018

  • Best sushi

    Cozy ambience and delicious food. Loving every small detail on my plate, eye catching with delicate taste.. friendly staffs and professional. Highly recommended and we will definitely coming back

    TripAdvisor - Amyubud | November 2018

  • Stunning restaurant - amazing food.

    We dined at Indigo on a Thursday night, we were pleased we made a reservation as it was nearly fully booked, the decor is super stylish and the host was really lovely. We could not have had a better dinner, it was so fresh and the flavours were amazing. We booked in to come for dinner again 3 nights later and have also been for lunch (we sat inside for lunch in the aircon which was beautiful - the evenings we sat in the outdoor terrace). Every time it has been perfect. Thank you. We will be back again!

    TripAdvisor - JenCT2014 | October 2018