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Seasonal sushi prepared fresh at the counter as part of the multi-course omakase
Fresh sashimi courses
Premium wagyu prepared before guests
Japanese savory egg custard course
Shun is an intimate omakase counter featuring only 11 seats at The Komu Hotel in Berawa, Canggu. Chef Mark Jeremie Oliver orchestrates nightly 13-18 course journeys showcasing seasonal ingredients, with fresh fish flown from Tokyo's Toyosu Market paired alongside Balinese produce. Each course unfolds as a unique conversation between chef and guest, embodying the philosophy of 'ichi-go ichi-e'—one time, one meeting. Operating seven nights weekly with two seatings (6:30 PM and 8:30 PM), advance reservations are essential for this exclusive experience.
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