Chef Kano Ryoichi

At the heart of Tirtha Bali’s culinary philosophy is Chef Ryoichi Kano, a Japanese chef whose artistry brings French technique into quiet harmony with the depth of Japanese and Asian flavors. His cuisine reflects not only mastery, but a profound reverence for ingredients and tradition. Each dish is a gentle echo of his heritage, thoughtfully composed through years of international experience and an enduring devotion to the craft.

To understand the sensibility behind every plate, we turn to Chef Kano himself, as he shares the story that shaped his path and enduring passion for cooking.

I grew up in a single-parent household, and when my mom had to work late, I’d prepare dinner. Hearing her say it was delicious made me incredibly happy—and it sparked a dream: I wanted to make even better food and bring joy to more people through my cooking. That’s what led me to pursue a career as a chef.

After high school, I started training in French cuisine at 19. I had the chance to work at top restaurants in my hometown of Kobe, as well as train in Italy while preparing to become head chef at an Italian restaurant. Later, I worked on a Japanese cruise ship, gaining exposure to ingredients and culinary styles from around the world. That experience inspired me to explore opportunities abroad, and I made the move to Singapore as the head chef of a newly opened restaurant.

While in Singapore, I was featured in the gourmet magazine Wine & Dine and nominated for various honors, including at the prestigious World Gourmet Summit. I was later scouted to move to Bali, Indonesia, where I currently serve as the head chef at Tirtha Bali.

Though my roots are in French and Italian cuisine, I specialize in Asian French Fusion inspired by the flavors of Singapore and Indonesia, as well as Japanese French Fusion that incorporates traditional Japanese cooking techniques.

Chef Ryoichi Kano leads Tirtha Dining, an omakase-style experience set above the ocean cliffs at Tirtha Uluwatu.

This intimate dining journey invites guests into a world of seasonal rhythm and thoughtful artistry. Each course is shaped by Chef Kano’s distinctive philosophy—a soulful interpretation of Japanese haute cuisine, where precision meets soul, and every ingredient is elevated through technique and beauty.

Unfolding within one of Bali’s most iconic cliffside sanctuaries, Tirtha Dining offers a tranquil setting for an evening of quiet indulgence and curated flavor. The atmosphere, much like the cuisine, is crafted to feel both serene and unforgettable.

Tirtha Dining welcomes guests by reservation, with service offered between 5 PM and 11 PM on select dates each month. Seating is limited to preserve the intimacy of the experience. We recommend reserving at least three days in advance to secure your preferred evening.