URBAN LIFE 'N STYLE NOVEMBER 2016 | TAKE ME BACK - Page 82

Ji at Bale Sutra Bali Japanese Fusion, Fine Wines & Sake Bar Entering one of the three unique doorways into the Ji at Bale Sutra restaurant which is located in the empirical enclave of the Hotel Tugu Bali (Jl.Batu Bolong, Canggu) is to participate in a mythical experience for the senses that lingers between the pleasures of this world and those of another. Leading the heart of this journey is the namesake & inspiration of this unique Japanese cum Peranakan Chinese dining experience—the 310 year old Kang XI period temple which Tugu Hotels founder/designer, Anhar Setjadibrata, rescued from ruins in Java and completely reconstructed on the first island in Indonesia where the temple landed hundreds of years ago. The fusion of the ancient Japanese and Chinese cultures which are reflected not only in the ornate animal carvings of the Chinese temple’s elegant dark wood façade, but also in the restaurant’s branding—an innovative take on Japanese calligraphy highlighting the fanciful flora, fauna and cultural elements of the region—offers animated glimpses into the past while at the same time spearheading into the future. To Read The Full Article: CLICK HERE Ingredients 120g 20g 20g 40g 20g 40g 40g Ingredients Rice Salmon tuna Prawn Snapper Avocado Crab meat 100g 20g 30g 10g 5g Method 1. Take rice put on the dry seaweed, inside goes the avocado & crab meat. 2. Make the roll topping with fresh slice tuna, salmon, snapper, prawn & avocado. Seaweed Crabmeat Dressing carrot and ginger Fennel Red Chili Method 1. Mix the seaweed with sweet Sauer sauce topping with fresh crab meat and carrot ginger sauce Ingredients 60ml 45ml 40ml Aromatic Coconut Sagatiba Cachaca Passion Fruit Pure Method 1. Put ice on the mixing glass, after that put the passion fruit and aromatic coconut and Sagatiba Cachaca, 2. Shake and we set up. In the bamboo glass 3. Add dry ice with hot water. p a rt o f t h e me n u we t rie d a t j i 82 urbanlifenstyle.com 83