Food is a sign of cultural celebration, of the fun we strive for after a hustle and bustle of everyday life.
Bringing the spirit of Izakaya to the room means to spread the fun, exciting ambience end-to-end. Expect to dine in a inviting situation all around the corner. From the front gate, a typical street display projects the real kiosks along an alley somewhere in Tokyo. Enter is a relaxing semi-outdoor interior with an isle of an identical Japanese-pub bar. Every day at Yatta seems always to be a good time having a lively feast.
A traveler himself, Mandif Warokka has spent days to years around amazing cities across the globe to extend his craftsmanship. From Biak where he was born to Tokyo where he found his adoration to its culture, arts and particularly food. Inventing the term of progressive menu, his recipes are evolving with an excellent grade and an emphasis on good value where heritage and culture play a big part in a plate. He loves to constantly challenge himself to search unconventional ingredients and escalate his unparalleled cooking technique without unplugging the respectful authenticity of a tradition.His cooking ventures focus on progression and strive for gastronomic features creating innovative arrays from Indonesian to Japanese, Chinese, Mediterranean to Western cuisines.
Chef de Cuisine
Good things take time. This is what he believes in most aspects in his life especially when it comes to cook. For almost 20 years he has been delving deeply into Indonesian cuisine, observing from the bottom line of the industry’s chart. Departing his journey along Java to Lombok and now Bali, he has expanded his cooking skill and food knowledge by time. From a steward to an executive sous chef in exclusive properties and resorts, he has gained rewarding experiences and practices. At Yatta he designates the time to elevate his mastery in whole new different level and benefit the opportunity to marry Asian cuisines into a set of sensational packages. With his intuitive self, he always puts soul and feeling into the food served. That’s what he guarantees.
What is an Izakaya style in Ubud?
Wherever Izakaya is located the style is apparently similar. The typical Japanese facade is decorated with has moody neon lights or red lampion lights. Inside, there must be a bar in front of an open kitchen for an easy access to the cook. Here the amusement starts. Guests can talk face to face with the cook, sometimes even they raise glass together and sometimes shout for a good time. It is sort of a night entertainment for white collar Japanese blowing off some steam.They can stay there for hours just to spend time chatting while nibbling and sipping.
In Ubud, the concept of Izakaya has a same-different purpose. Here in the mystical area of Bali, Ubud has no particular urban movement. Everything runs smoothly, going with the flow of the soothing wind. To enjoy the fun ambience of an Izakaya means to embrace the holiday mood and spend time for leisure as much as possible. The value of Japanese food that should be proceeded slowly, taking its time to be perfectly presented concurrently represents Ubud. And these two significant elements of Japanese and Balinese culture intertwine in Yatta Izakaya Ubud.