NUSA DUA, ULTIMOPARADISO – Hotel has business trends as well as restaurants. Following food trends, it will keep the restaurants fresh and updated. One of the methods is to explore the chef’s skills by creating a new menu like 2 restaurants at Hotel Nikko Bali Benoa Beach.
The first restaurant called Nagisa Japanese Izakaya Dining Experience, well known as Nagisa Izakaya Bali, a Japanese restaurant located on the lobby level of the hotel offers a new and fresh menu for its diners such as authentic sushi, tempura, teppanyaki, omakase, and ala carte. 
The restaurant is helmed by a chef who has an experience in authentic Japanese food for more than a decade, Parwoto says “Most of our customers are family, therefore, to cater to their needs, we added a family lunch and dinner menu to be their preference beside aburi salmon and other sushi and teppanyaki.”
He added, “All the ingredients are exclusively prepared using only the best and freshest ingredients gathered from the market every morning.”
Furthermore, Hotel Nikko Bali Benoa Beach also provides Giorgio Italian Ristorante Pizzeria, well known as Giorgio Italian Bali for those who love Italian cuisine, located on the lobby level. The restaurant also updated its menu from appetizers to desserts such as mozzarella sticks, carpaccio di manzo, carpaccio di salmone, zuppa polpetter di Maccheroni, etc. The international menu is added such as BBQ steak sandwich, surf and turf Philly sandwich, etc.
“In addition to conducting market analysis, we also listen to feedback from our loyal customers by providing the new menus that we have mentioned above as well as other international menus to enable our customers to get a variety of choices, create unique culinary delights, and satisfy their needs. Preferences of customers from various backgrounds.” Said I Putu Saputra Eka Prayudi, Executive Sous Chef of Hotel Nikko Bali Benoa Beach. 
“The menu changes are not drastic, but we realized that the diner’s taste shifts with time, and new generations may have different preferences from the vintage ones. Therefore, we are updating our menu to cater to those new customers without abandoning the older ones. And we believe this method can capture the new markets for our business.” Said Takashi Hoshino, General Manager of Hotel Nikko Bali Benoa Beach.
He added, “Cooking is not just technical skills, art is included. By changing the menu, it allows our chefs and cooks to get creative, because they have the opportunity to show off their ideas. This practice allows to attract new market and engage new diners.”
The Nagisa Izakaya Bali’s lead card can be viewed here and Giorgio Italian Bali is here. Orders can be placed online through WhatsApp messages or phone calls to the dining hotline at +62-812-4612-2818.***
About Author
