Buzo Menus

Questions we are often asked

What is Itameshi?

Itameshi is the meeting of Japanese and Italian cooking. It connects the precision of Japanese cooking with the generosity of the Italian table. At Buzo that means Japanese seasonings such as miso, kombu and shiso alongside butter, tomato and cheese.

Who is behind Buzo?

Buzo is a Japanese-Italian restaurant and bar by chef Will Meyrick, at Jalan Kayu Aya No. 105, Seminyak, Bali. The menu is his interpretation of Itameshi.

What kind of food does Buzo serve?

Sushi and nigiri, starters and small plates, pizza, handmade pasta, teppan rice and sizzle plates, steak, lobster and desserts, with cocktails, craft beers and a wine list from the Wine Room.

Is the food made to share?

Yes. Order something you know, something that catches your curiosity, and a little more for the centre of the table.

Can Buzo cater for dietary requirements?

Yes. The kitchen caters for nut-free, gluten-free, dairy-free, shellfish-free and vegetarian diets. Each dish on the menu carries its dietary notes; tell the team when you book so the kitchen can prepare.

Are prices subject to tax and service?

Prices are in thousands of rupiah and marked ++, which means they are subject to 7.5% service charge and 10% government tax.

Do I need to book?

Booking ahead is the surest way to get the time you want, especially in the evening. You can book a table online or send a WhatsApp message to +62 819 4333 0250.

Where is Buzo?

Jalan Kayu Aya No.105, Seminyak, Bali 80361. Get directions.

Can I order Buzo for delivery?

Yes, through GrabFood. Use the Order Online button at the top of the site.

Two cultures. One appetite.

Itameshi connects the precision of Japanese cooking with the generosity of the Italian table. At Buzo, that connection comes alive through ingredients. Miso gives ricotta greater savoury depth. Kombu brings a briny richness to pasta. Shiso adds an aromatic lift to seafood, while Japanese seasonings find a natural place alongside butter, tomato and cheese.

There is care behind those combinations: balancing richness with acidity, softness with crunch, and familiar flavours with something worth discovering. For guests, the pleasure is immediate. Order something you know, something that catches your curiosity, and a little more for the centre of the table.

First bites. Good company.

Begin with Tuna Sashimi, where pickled green tomato, aged ponzu and burnt butter bring brightness and richness to the fish. Tempura Zucchini Flowers take the meal in another direction: crisp batter giving way to mozzarella and ricotta, with honey and whipped goat's cheese adding sweetness and tang. Katsu Cacio e Pepe Macaroni brings a more playful indulgence, finished with shaved Parmigiano, mortadella and rocket.

These are dishes made for that early part of the meal, when cocktails are still in hand and everyone is deciding what to try next.

Pizza with personality.

Pizza is one of Buzo's most accessible expressions of Itameshi. Chili Miso Beef Pizza layers gochujang beef, sweet corn butter, nori and miso béchamel into a deeply savoury combination. Japanese Prawn Margherita brings shiso and rayu oil to pomodoro, mozzarella and stracciatella.

There is room for the classics, too. A Margherita offers the familiar pleasure of tomato, mozzarella and fresh basil; Quattro Formaggi goes richer, with four cheeses, walnut, thyme and hot honey. A pizza for the table makes an easy companion to sushi, pasta or another round at the bar.

Pasta, with a Japanese accent.

The pasta menu gives Buzo's culinary identity some of its clearest expression. Squid Ink Pasta combines calamari, tomato and capers with miso butter and salted kombu. The seafood brings sweetness, the butter carries the flavour, and pickled jalapeño adds a sharp lift.

Miso Ricotta Potato Agnolotti takes a softer approach. Filled pasta in lemon butter sauce delivers the comfort of Italian cooking with the rounded savouriness of miso. Both reward a slower pace: a forkful, a sip of wine, and time to appreciate how the flavours come together.

Steak. Lobster. A little sizzle.

Buzo's appetite extends well beyond pasta and pizza. Porcini Ash-Crusted Rib Eye, served with black garlic and bordelaise, gives steak lovers a substantial reason to book. Lobster Spaghetti with prawn, shiso and cherry tomatoes brings a sense of holiday indulgence to the table.

The sizzle plates offer another kind of satisfaction. Sutēki pairs steak with teppan rice, buttered corn and vegetables, with a choice of sauces and butters allowing guests to follow their own taste. It is a menu that accommodates the whole table: the seafood enthusiast, the devoted steak eater and the guest keen to discover something new.

Save room. Stay a little longer.

Dessert brings one final meeting of flavours. White Chocolate and Yuzu Cheesecake balances creamy sweetness with Japanese citrus, accompanied by coconut biscuit, passionfruit curd and matcha crumbs. It is a bright finish to a generous meal and a good reason to order another spoon.

The room sets the mood.

Buzo's interiors give the evening a sense of occasion. The dining room combines polish with the fun social vibe of a modern izakaya. It feels equally suited to a dinner for two or a gathering of friends, with a relaxed rhythm that invites guests to settle in.

The bar is part of that experience from the outset. Arrive before dinner and let a cocktail mark the transition from a day in Seminyak to an evening at Buzo. After the meal, return for another drink and let the conversation continue. The Wine Room adds a further dimension, giving wine its own place within the restaurant's identity and another reason to make a night of the visit.

At Buzo, Itameshi provides the distinctive thread running through a broad and inviting dining experience. Share sushi, pizza or pasta. Make an occasion of steak and lobster. Begin at the bar, explore the menu and give the evening time to unfold. Book a table.