MISS FISH BALI DINING & NIGHTLIFE

Where Omakase

Meets the Night

A bold fusion of Japanese precision and Bali’s after-dark energy.

Precision Dining.

Bold Nights.

Welcome to Miss Fish Bali, where Japanese precision meets Bali’s bold energy. Start your evening with elevated omakase and signature cocktails. End it dancing beneath curated lights and soundscapes. Everything in one unforgettable space — from dinner to after dark.

From Restaurant

to Night Life

Omakase Experience

A curated tasting journey at our glowing onyx chef’s bar.

Signature Cocktails and DJs

As the lights dim, our mixologists and DJs take the stage.

Reserve Your Night Out

Limited seating, curated energy — book your perfect evening.

DINING AT MISS FISH

Flavors that journey from

Japan to the world

At Miss Fish Bali, every dish is more than taste – it’s an expression of heritage and imagination. From delicate omakase bites to bold reinterpretations, each creation bridges tradition and innovation, inviting you to savor flavors that transcend borders.

Where Precision

Gets Playful

From cheeky twists to cult classics, every pour is a story of flavor and craft. Our cocktail program pushes boundaries with creativity and precision, led by award-wining mixologists. Add to that 40+ labels of sake and Japanese whisky, and you’ve got a bar built for both discovery and devotion.

Bar Manager

Rahadhie

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.

EXECUTIVE CHEF

Carlos Barvo

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.

HEAD CHEF

Putra Agustina

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.

GENERAL MANAGER

Satria Wibawa

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.

Head Sommelier and Asst. Ops. Manager

C. Sugianto

Ugi 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