Our Story | Shun Omakase Counter — Japanese Omakase in Berawa, Canggu
✆+62 823 2254 4642 |Open Daily  ·  6:30 PM & 8:30 PM |✉info@shunomakase.com
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Our Story

Where Japan meets Bali — an intimate counter built on craft, season, and the belief that every evening happens only once.

Shun Omakase Counter — Japanese omakase in Berawa, Canggu, Bali
Where Japan Meets Bali

An intimate counter

Shun Omakase Counter is Bali's most intimate Japanese omakase experience — a hidden 11-seat counter at The Komu Hotel in the heart of Berawa, Canggu.

Each evening, the chef shapes a journey of 14 to 18 courses, drawing on the traditions of Edomae sushi, the finest seasonal fish — much of it flown from Tokyo's Toyosu Market — and Bali's vibrant local produce. Every dish is a deliberate act of craft.

At Shun, dining is not simply eating. It is ichi-go ichi-e — one time, one meeting. A moment that exists only once.

Sumi-e ink brush blossom with gold — Shun Omakase Bali
Ichi-go Ichi-e · One Time, One Meeting

When the wild turnip
burst into full blossom
a skylark sang

— Kobayashi Issa

Every course is a conversation between chef and guest — shaped by the season, guided by craft, and experienced only once.

Chef Mark Jeremie Oliver — Head Chef, Shun Omakase Bali
The Craftsman

Mark Jeremie
Oliver

Head Chef

Chef Mark Jeremie Oliver brings years of culinary expertise across prestigious five-star hotel brands and fine-dining establishments, paired with a deep dedication to craftsmanship.

His approach is personal, balanced, and quietly expressive. Each course is prepared to highlight the natural character of the ingredients — many sourced directly from Japan, complemented by selected local produce. He views omakase not as a sequence of dishes, but as an intimate interaction between chef and guest, shaped by precision, trust, and attention to detail.

"Omakase is not only about the technique or presentation — it is about creating flavour that leaves a lasting impression, while also creating a meaningful moment for our guests through simplicity, balance and respect for each ingredient."— Chef Mark
Reservations

Join Us at the Counter

Eleven seats, two seatings nightly, open daily. Reserve your place at Shun.

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