Japanese Dining & Nightlife in Canggu
Precision Dining. Electric Nights.
Where Omakase Meets the Energy of Bali
Japanese Dining, Reimagined
Miss Fish is our interpretation of modern Japanese dining in Canggu: elegant, precise and effortlessly relaxed.
We created a space where conversation flows naturally, dishes arrive in perfect rhythm and the evening evolves long after dinner ends.
Between the omakase counter, the intimate lounge and the open-air patio, every corner is designed for connection, discovery and unforgettable nights.
Our Story &
Philosophy
Our journey began with a deep appreciation for the clarity of Japanese technique: clean cuts, restrained heat and profound respect for every ingredient. When this philosophy met the creative pulse of Bali, it sparked a simple idea: precision with warmth.
Our kitchen sources thoughtfully and seasons with intention, while the bar reflects the same philosophy through Japanese spirits, house infusions and a low-waste approach to preparation.
Over time, our passion for culinary craft naturally evolved into something greater. As the nights unfolded, music became the heartbeat of the experience. Renowned DJs from around the world began joining us, bringing sounds from deep house to downtempo and transforming late dinners into vibrant nights of connection.
Today Miss Fish is more than a restaurant. Doors open at 6 PM and the energy carries deep into the night, blending refined omakase, signature cocktails and immersive music into one seamless journey.
From the chef’s counter to the dance floor, the night is yours.
What Is Omakase?
“Omakase” roughly means “I’ll leave it up to you.” At Miss Fish, it’s a chef-guided tasting that moves from lighter sashimi and nigiri into richer bites, perhaps a charcoal-kissed plate from the robata, then a quiet, refined finish.
New to Omakase?
We’ll explain each course, adjust for preferences and recommend sake or whisky pairings. If you’re looking for a Japanese restaurant in Bali that balances tradition and ease, you’re in the right place.
Omakase Experience
Chef-guided and ingredient-driven. Seats are limited and the menu evolves with the market. Expect a clear arc of flavor, texture, and temperature.
Cocktails that Connect
Balanced and bright. Citrus, spice, and seasonal infusions complement the food. Classics refined for a clean finish.
Nightlife Rituals
Late starts, guest DJs, and a room that moves. Our program turns dinners into nights to remember.
Spaces: Omakase Bar, Lounge & Patio
Choose how you dine: the Omakase Bar for front-row craftsmanship, the Lounge for cocktails and shared plates or the Patio for Canggu’s vibrant evenings.
Each space shares the same kitchen ethos: seasonal, textural and beautifully paced.
Whether it’s a special week, a festive month or a seasonal celebration, our spaces are always reimagined to reflect the theme. Step inside and prepare to be surprised.
Our Team
Carlos Barvo
EXECUTIVE CHEF
Carlos Barvo, Spanish-Colombian and Barcelona-born, leads Miss Fish Bali’s kitchen with a modern Japanese lens and classical discipline. Trained within Barcelona’s Japanese culinary community under respected senseis, he forged precision, technique, and uncompromising standards. His path spans The Ritz-Carlton Hotels, Yubari Restaurant Barcelona, 99 Sushi Bar, and Yashima, where he refined quality control, guest experience, and team leadership. Now based in Bali, he consults, crafts bespoke dining, and advances Miss Fish’s contemporary Japanese expression. By marrying orthodox methods with Spanish and Colombian influences, Chef Carlos delivers plates that are refined, resonant, and inventive—elevating diners’ expectations course after course, every time.
Putra Agustina
HEAD CHEF
Balinese-born Putra Agustina leads Miss Fish Bali with a modern Japanese lens and classic technique. Trained under Ariyama-san and Goda-san, he brings a precision-first discipline shaped by seven years as a sushi chef at Ayana and Nikko. At Miss Fish, Putra’s cuisine threads Japanese rigor with Latin American accents and a devotion to local ingredients—elevating flavor through restraint, texture, and temperature control. Signature plates include Scallop Carpaccio with truffle and ponzu foam, and Choco Truffle Mousse with espresso ice cream. His kitchen mantra—“every second counts”—drives exacting mise-en-place and guest-first storytelling at the counter.
Rahadhie
BAR MANAGER
Rahadhie Putra leads the Miss Fish bar with verve and exacting craft. Over fifteen years in hospitality—Potato Head, W Hotel Bali, and now Miss Fish—he advanced from server to bar manager by mastering mixology, guest care, and service flow. He curates seasonal menus, orchestrates thoughtful cocktail pairings, and designs one-off experiences for events such as Matsuri. His philosophy guides the program: a great cocktail isn’t merely mixed; it’s composed. Warm, personable, and precise, Rahadhie greets guests by name and builds rooms with energy, pace, and polish—delivering drinks that surprise, hospitality that lingers, and nights guests remember long after they leave.
Satria Wibawa
GENERAL MANAGER
Anak Agung Satria Wibawa is General Manager of Miss Fish Bali, steering the venue from pre-opening in 2022 to today. With 15 years in hospitality, he led BIKO Group’s Beer Garden operations in Jakarta and held roles at Wyndham Dreamland Resort Bali and Manarai Beach House; earlier cruise-ship service shaped a global outlook. Educated in Hotel Management (D3) and Tourism (S.Par; Master’s 2024), he blends academic rigor with on-floor precision. An altro-centric, standards-first leader, he unites FOH, bar, kitchen, security, and music, integrating compliance and L.A.S.T. recovery. The result: a seamless guest journey from considered dinner to high-energy late night.
C. Sugianto
Head Sommelier and Assy. Ops. Manager
Ugi’s journey in hospitality began in 2009, starting from the ground up as a dishwasher — a role that taught him the value of dedication, teamwork, and great service. His curiosity for the world of wine started in 2012, inspiring a passion that continues to shape his career today.
He built his foundation with Ismaya Group, then expanded his expertise at Sake no Hana and Omnia Dayclub by Hakkasan Group, where he mastered the art of premium hospitality and fine beverages.
Now serving as Head Sommelier and Assistant Operational Manager at Missfish, Ugi brings together his love for wine, people, and exceptional experiences — creating moments that guests remember long after the last glass is poured