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Restaurant

SHUN Omakase Counter

The Komu Hotel Canggu, Jl. Pantai Berawa No.99 Ground Floor, Tibubeneng, Kec. Kuta Utara, Kabupaten Badung, Bali 80361, Indonesia

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Find SHUN Omakase Counter

The Komu Hotel Canggu, Jl. Pantai Berawa No.99 Ground Floor, Tibubeneng, Kec. Kuta Utara, Kabupaten Badung, Bali 80361, Indonesia

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0823-2254-4642
HoursMonday: 6:30 – 11:00 PM Tuesday: 6:30 – 11:00 PM Wednesday: 6:30 – 11:00 PM Thursday: 6:30 – 11:00 PM Friday: 6:30 – 11:00 PM Saturday: 6:30 – 11:00 PM Sunday: 6:30 – 11:00 PM

*Opening hours may differ during holidays.

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About SHUN Omakase Counter

Tucked into Canggu, this counter serves an 18-course omakase built on Japanese seafood aged directly in-house. Diners get front-row seats to the cutting board, where pieces of two-week aged otoro and Hokkaido sea urchin are sliced and pressed beside clouds of liquid nitrogen and wood chip smoke. The kitchen caps the meal tableside—churning fresh truffle ice cream right over the counter.

  • Aged Japanese Seafood: Seafood flown in from Tokyo and Hokkaido undergoes deliberate dry-aging, including two-week aged otoro tuna.
  • Counterside Omakase: An intimate 18-course tasting menu centered around close-up counter seating and tableside technique.
  • Tableside Truffle Ice Cream: The dessert course finishes with freshly churned truffle ice cream prepared directly before guests.
RestaurantJapaneseJapanese restaurant

What's On at SHUN Omakase Counter

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Choose SHUN Omakase Counter

Discover why diners and sushi connoisseurs choose this intimate counter in Canggu.

  • Aged Japanese Seafood & Nigiri Technique

    Seafood is directly flown in from Tokyo and Hokkaido, then subjected to dedicated aging techniques like two-week aged otoro to impart depth and delicate complexity.

    Fish used in the sashimi and sushi here were directly imported from Japan and subject to Chef Mark's aging techniques. Fish had an additional complexity in flavour.

    WX

  • Counter-Churned Live Truffle Ice Cream

    For dessert, Chef Mark churns bespoke truffle ice cream live in front of counter diners, offering table refills on the spot.

    they made a truffle ice cream infront of us and gave us refills too.

    Kai Peng Goh

  • Private Culinary Counter Performance

    An intimate 18-to-19-course progression presented right before guests feels like an engaging, narrative journey rather than a routine dinner.

    The intimacy of the counter seating makes it feel like a private culinary performance. It’s not just dinner, it’s an experience.

    Jenna Nguyen

  • Theatrical Smoke & Nitrogen Presentations

    Dishes incorporate live fire cooking, wood chip smoke, and liquid nitrogen to elevate the visual and sensory journey without gimmickry.

    The presentation was exciting without being gimmicky, incorporating wood chip smoke, liquid nitrogen, and live fire cooking in a way that truly enhanced the experience.

    Denzel Xuereb Robertson

  • Effortless Host Confidence for Dates & Groups

    The venue's culinary precision and hospitality make hosting guests effortless, reliably impressing dates and companions on milestone occasions.

    Overall a great place if you want to impress your date or friends

    Atlas Wonder

  • Attentive Group Milestone Celebrations

    The team delivers personal hospitality for birthday gatherings, elevating celebrations with customized touches and warm service.

    All of the staff were incredibly friendly and attentive, making our celebration feel extra special from start to finish.

    Alona Robedillo

Signature courses and standout counter dishes highlighted by guests

  • Truffle ice cream

    A special mention to the truffle ice cream—it was the perfect ending to an extraordinary meal.

    Hungry G

  • Two-week aged otoro tuna

    The quality of the ingredients was outstanding — especially the A5 wagyu and the two-week aged otoro tuna, both incredibly rich and refined.

    Denzel Xuereb Robertson

  • Wagyu Uni Sando with Caviar

    We loved the Wagyu Uni Sando with Caviar and course after course all the way to the end with the Asin Toubrik (Rare dinasoar egg salt from the phillipines).

    John Hapsari

  • Chawanmushi

    One dish that stood out was the chawamushi at the start. It had so much flavour from what usually is a flavourless steamed egg dish.

    Kai Peng Goh

Beyond the menu

Memorable counter moments and tableside details experienced at SHUN Omakase Counter

  • Counter-Churned Truffle Ice Cream

    Dessert concludes with freshly churned truffle ice cream prepared live right before diners across the counter, complete with offered refills.

  • Theatrical Smoke and Liquid Nitrogen

    Courses integrate tableside theatrics including wood chip smoke, fire torches, and liquid nitrogen to elevate ingredient aromas and visuals.

  • Birthday Milestone Surprises

    Guests celebrating milestone birthdays receive personal celebratory touches from the team, including an extra fatty tuna piece and a surprise birthday dessert.

  • Artisanal Sourcing & Heritage Salt

    Dishes highlight specialty craft seasoning like rare Asin Tibuok dinosaur egg salt alongside seafood directly imported from Tokyo and Hokkaido.

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