The Westin Resort Nusa Dua, Bali has unveiled its new look Hamabe with a revitalised Japanese culinary concept. This relaunch has been timed to coincide with the festive season, which will see the resort welcome guests from around the world and satisfy their needs with even more versatile dining options.
Hamabe has been given an aesthetic facelift with a contemporary design inspired by the serenity of a traditional Japanese garden. A new entrance with an eye-catching feature wall creates a distinct sense of arrival where guests are personally greeted by a costumed hostess. There are additional table settings and a signature robata grill joins the existing teppanyaki counter.
The menu at Hamabe has been refreshed to offer guests a more defined Japanese dining experience. There is a greater emphasis on authenticity through the use of high-quality ingredients and food preparation techniques. The implementation of a modern serving style encourages sharing so that everyone can sample all the different flavours on offer.
Hamabe’s famous teppanyaki counter still remains a highlight at the restaurant where guests are treated to the theatrical performance of dishes being cooked before their very eyes. The sushi and sashimi counter also draws attention to the artistic precision and knife skills of Hamabe’s well-trained culinary team.
Exclusive to the new Hamabe is a robata grill that introduces guests to a traditional cooking method from the Sendai region in northern Japan. It originated from local fishermen gathering around a communal source of heat on board their boats to cook food and stay warm whilst out at sea.
Similar to a barbecue, robatayaki is where food is slow-cooked over hot coals and served on wooden paddles. This technique is suitable for various meats, seafood and vegetables as it enables natural flavor to be retained.