Tirtha Dining

Situated on the cliff tops of southern Bali, the destination dining venue boasts a remarkable 180-degree view of the magnificent Indian Ocean. Tirtha means Holy Water in Balinese. The name was selected from its remarkable location within proximity of Uluwatu Temple, one of Bali’s key directional temples.

Tirtha Dining is divided by three distinctive dining setting with each of their own unique characteristics. The Glass Stage by the cliff, the Cliff Top Bale and the Pool Deck.

Each settings are located on the cliff top to provides an intimate and exclusive affair for those celebrating romance, special occasions, a surprise proposal and a group dinner.


Chef Ryoichi Kano with his creations

Japanese Chef : Ryoichi Kano

Ryoichi graduated from Tsuji Cooking Academy and trained under a former Cordon Bleu teacher at Petit Cure at Kobe, henceforth establishing his solid foundation in French cooking.

He also traveled to Tuscanny and Emillia-Romagna in Italy where he perfected his Italian culinary skills and returned to Japan as the head chef of the French-Italian restaurant, Bibbi, in Kobe where he began mixing different aspects of French cooking techniques into hearty Italian dishes.

Chef Ryoichi’s major step into fusion cuisine started when he became the head chef at the prestigious Au Bec Fin in Kyoto and began using Kyoyasai, local Kyoto produce in French dishes and also introduced Japanese elements into the cuisine. Cherishing the ingenious wisdom and custom of not wasting food, Chef Ryoichi adopted it as part of his cooking philosophy.