Buzo x Billy Ho x Enya: Two’s A Company, Three’s A Masterpiece

When three of Bali's most innovative Japanese-inspired restaurants collaborate, magic happens. And last week, we had the chance to experience it firsthand.

A culinary convergence at ENYA Izakaya in Pererenan, the premise of SHÉFU SERIES was simple but ambitious: marry Japanese-rooted ingredients with bold, contemporary techniques across one unforgettable evening.

Three Kitchens, One Vision

Each restaurant brought its own identity to the table, and somehow it all clicked.

BUZO, helmed by Will Meyrick, has always been about precision meeting experimentation. Japanese fundamentals filtered through Western techniques, plated with the kind of restraint that makes every element count. It's the restaurant where you taste something and immediately wonder how they got there.

Billy Ho operates on a different frequency, with neo-Japanese share plates served in a space that buzzes with energy. 

Then there's ENYA. Born from tradition, rooted in the izakaya culture of Kanagawa, Japan, this is where authenticity lives. Just honest flavors kept alive by people who respect the craft.

Putting these three in the same kitchen for one night? That's the kind of culinary chaos you hope happens more often.

A vinyl set provided the soundtrack for the evening, a warm welcome to the star of the show (in our opinion), the hearty chawanmushi. With black cod, ginger, shiitake mushroom, and shimeji. That silky, savory Japanese egg custard that's deceptively simple to describe and notoriously difficult to perfect.

Cocktail programs at dining events can be hit or miss. Too often they're an afterthought, something to sip while waiting for the next course. Not here. Their Ginza emerged as the standout from the cocktail menu, (with Roku gin and a dash of butterfly pea) balanced without being boring, complex enough to have you remembering every sip.

The evening itself became a cozy ground for easy conversations over groovy beats. We enjoyed our meals without feeling rushed. The semi-open kitchen concept also gives us a glimpse into the culinary orchestra, and we could see just how seamlessly every element come together to create beautiful dishes all night long.

Final Thoughts

If you managed to snag a spot at this event, you know. If you didn't, hopefully they do this again (though one-night collaborations have a way of staying one-night for a reason. Scarcity creates magic!)

What we took away: Bali's dining scene is deep enough now that restaurants can collaborate at this level without compromise. That the best Japanese-inspired cooking on the island isn't about rigid authenticity or complete reinvention; it's about understanding foundations well enough to know when and how to push.

If you missed their SHÉFU SERIES, keep an eye on all three restaurants. Something tells us this won't be the last time they join forces.