THE PLACE

Now, Will Meyrick – celebrated chef, global culinary traveller, and founder of Buzo – is bringing his interpretation of Itameshi to Bali. Raised in Italy and living between Japan and Bali, Meyrick has a rare vantage point on this culinary conversation. At Buzo, his menu weaves together the elegance of Italian technique, the precision of Japanese craftsmanship, and the freshness of Bali’s local produce – all within the warm, vibrant energy of a Modern Izakaya.

“Itameshi isn’t about forcing flavours together – it’s about understanding where they meet naturally,” says Meyrick. “The comfort of miso ricotta potato agnolotti in a lemon butter sauce can find harmony with the briny depth of squid ink pasta; the discipline of Japanese knife work can transform the way we prepare Italian seafood classics. At Buzo, we want to show Bali how these worlds connect.”

Expect handmade pastas dressed with Japanese-inspired sauces, sushi and sashimi with a European accent, and dishes where the balance of restraint and indulgence reflects Meyrick’s years of travelling, tasting, and cooking across continents.

Buzo’s dining room mirrors the concept – refined yet relaxed, blending Mediterranean hospitality with Japanese minimalism, and infused with the social, come-and-share spirit of an Izakaya. For Meyrick and his team, this is about more than introducing a trend; it’s about planting a culinary seed in Bali’s dining landscape that will grow in its own, uniquely island way.