Restaurant
Kaiju
Jl. Pantai Batu Mejan No.73, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80351, Indonesia
Find Kaiju
Jl. Pantai Batu Mejan No.73, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80351, Indonesia
Directions ↗*Opening hours may differ during holidays.
Book NowAbout Kaiju
Past the Canggu traffic, this Tokyo-style counter takes whole-bird yakitori seriously with a meticulous 22-cut menu. Insiders point here when they want chicken done with real intention over direct coals—no heavy glaze masking the meat, just a subtle savory depth. Pull up a counter stool by the open kitchen. Let owners Erica and Leon walk you through the skewers: blistered chicken skin, rich tail, and the tender chicken oyster. Pair the smoke with a local calamansi highball or seasonal XO green beans, then finish with a tart spoonful of sonkit sorbet.
- Whole-Bird Yakitori: Butchers 22 distinct parts of the bird, highlighting cuts like the chicken oyster, tail, and achilles.
- Countertop Izakaya: A compact open-kitchen counter where owners guide guests through skewered courses.
- Highballs & Seasonal Plates: Pours drinks like the calamansi highball alongside seasonal plates like XO green beans.
What's On at Kaiju
Upcoming events, special menus and other reasons to plan a visit.
No events or specials listed right now.
Why Diners Choose Kaiju
Discover why diners choose Kaiju in Canggu for whole-bird yakitori, intimate counter dining, and Tokyo-inspired hospitality.
Whole-Bird Yakitori Craft
Kaiju butchers and grills 22 different anatomical cuts of the chicken, highlighting subtle quality and precise fat-to-meat ratios like the chicken oyster and tail.
They use 22 different parts of the chicken and turn them into incredible yakitori
Benedictus Harvian Subtle, Quality-Driven Preparation
Instead of masking skewers with heavy sauces, the kitchen focuses on the inherent quality of the bird and intentional skewering cooked to perfection.
Unlike many yakitori places that rely heavily on seasoning, the focus here is on the quality of the chicken itself.
Valerie Franklin Open Kitchen Counter Seating
Guests can sit directly at the counter facing the open kitchen, watching the chef prepare each skewer while discussing the menu with the owners.
Sitting at the bar really added to the whole experience as we could watch the chef in action, but also talk to the owner about each dish.
Jessica Luong Intimate Tokyo Diner Vibe
Evoking a Tokyo Midnight Diner, the cosy counter and welcoming hospitality make dining feel personal and genuinely restful.
Their hospitality, combined with the intimate atmosphere, made Kaiju feel less like a restaurant and more like a place where you can truly relax.
Valerie Franklin Tailored for Date Nights
The cosy setting with limited seating creates an unhurried, intimate backdrop tailored for quiet date nights and shared culinary discovery.
Firstly, the interiors and ambience is perfect for a date night. It has limited seating, so it felt very intimate.
Jessica Luong Japanese Highballs & Shared Skewers
A relaxed setting to unwind with companions over balanced, Japanese-inspired highballs crafted with local twists and refreshing citrus notes.
The highballs are excellent too: Japanese-inspired with a local twist.
Benedictus Harvian
Most popular items
Signature whole-bird yakitori skewers highlighted by diners
chicken skin
The chicken skin yakitori was easily my favorite—I'm a huge chicken skin fan and they absolutely nailed it.
Irene C Wiratma chicken oyster
The chicken oyster has a distinct, “new” kind of chicken flavour that’s super addictive
Benedictus Harvian achilles
Highly recommend the chicken skin and the achilles!
Jessica Luong chicken tail
for those who love it a bit fatty, the chicken tail is perfect with its spot-on fat-to-meat ratio.
Benedictus Harvian
Beyond the menu
Thoughtful hospitality and culinary nuances that elevate an evening at Kaiju
Intimate Counter & Open Kitchen Interaction
Guests seated along the limited-capacity counter can watch each skewer prepared and cooked over the open kitchen while chatting directly with the owners about each cut.
Owner-Guided Whole-Bird Course
Owners Erica and Leon walk diners through the concept, offering to guide the meal with a customized multi-cut course across rare anatomical parts of the bird.
Locally Infused Japanese Highballs
The bar serves Japanese-style highballs crafted with regional ingredients, including a house-special balanced calamansi highball.
Palate-Cleansing Sonkit Sorbet
After rich and smoky chicken skewers, meals can conclude with a refreshing palate-cleansing Sonkit sorbet.
Frequently Asked Questions
Do I need to make a reservation?
Booking ahead is strongly recommended. Kaiju has limited, intimate seating that fills up quickly, and the restaurant is frequently fully booked. Reservations are accepted.
What style of yakitori does Kaiju serve?
Kaiju serves specialized whole-bird yakitori utilizing up to 22 different cuts and parts of the chicken, ranging from chicken skin, wings, and shoulder to rarer cuts like the oyster and tail, with a focus on meat quality rather than heavy seasoning.
What is the seating and dining atmosphere like?
The bar counter seating offers an intimate view of the open kitchen, letting you watch the chefs cook and converse directly with the owners about the dishes and concept.
What are the operating hours and days?
Kaiju is open from 5:00 PM to 11:00 PM Thursday through Tuesday, and is closed on Wednesdays.
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