Wood-fire wagyu, dry-aged beef and tomahawk steak in a garden in Umalas.
Uma Garden is a wood-fire steak restaurant in Umalas, Bali, known for dry-aged beef, Australian wagyu, chateaubriand and Black Angus tomahawk cooked over wood and charcoal. It is located about five minutes from Seminyak and around fifteen minutes from Canggu.
If you are after the best steak in Bali, look for a kitchen that cooks over real fire and lets good beef speak for itself. At Uma Garden, in Umalas, we grill dry-aged and wagyu cuts over wood and charcoal in an open garden. The line-up runs from our signature chateaubriand to a bone-in Black Angus tomahawk for the table. Open daily, noon to midnight.
Three things, really. The beef itself — how it was raised, how it was aged, how it was marbled. The fire — charcoal and wood give a sear that a gas grill cannot, plus a quiet note of woodsmoke. And the rest — a good steak is taken off the heat, left to settle, then sliced. Get those three right and you barely need a sauce.
For tenderness, choose chateaubriand. For richer marbling, choose wagyu striploin. For a sharing steak, choose a bone-in tomahawk. At Uma Garden, the best cut depends on whether you want elegance, richness or a dramatic centrepiece for the table.
Our chateaubriand is the centre-cut of the tenderloin, lean and tender, carved at the table for two to share. The Australian wagyu striploin is the richer one, with marbling that melts as it cooks. The Black Angus tomahawk is the showpiece — a long bone-in ribeye built for a group.
Learn more about wagyu steak in Bali, wagyu vs Angus, dry-aged steak, tomahawk steak, and our steaks in Umalas. You can also see the full dinner menu.
Uma Garden is on Jl. Umalas 1 No.8, Kerobokan Kelod. We sit inland from the Seminyak strip, so the garden stays quiet while the kitchen runs hot. We are close to Seminyak, Petitenget, Batu Belig, Berawa and Canggu, making us easy to reach for dinner from several parts of south Bali.
If you are comparing areas, read our guides to best steak near Seminyak, best steak near Canggu, and best restaurants in Umalas.
Tuesday is live jazz, Thursday is blues, every week. There is a full bar — the barrel-aged Negroni is a favourite — plus grilled seafood, vegetables straight off the coals, and dessert. Come for the beef; stay for the evening.
For fire-cooked steak, Uma Garden in Umalas grills dry-aged and wagyu cuts over wood and charcoal in an open garden, about five minutes from Seminyak. The signature is the chateaubriand, with a Black Angus tomahawk for sharing.
Bali is better known for seafood and Indonesian food, but a small group of fire-led kitchens has built a real steak scene. Uma Garden is part of it, cooking dry-aged and wagyu beef over charcoal rather than a gas grill.
The chateaubriand is the easiest to love — tender and balanced, carved for two. If you want something richer, choose the Australian wagyu striploin. If you are a group, choose the bone-in tomahawk.
Yes. Uma Garden serves Australian wagyu cuts alongside dry-aged beef and Black Angus tomahawk. Marbling and availability can vary, so ask your server what is on the board when you visit.
Wagyu is usually richer and more heavily marbled, while Angus has a more classic beef flavour and firmer texture. If you want richness, choose wagyu. If you want a bold steak flavour, choose Angus.
It varies by cut, weight and beef grade. Premium dry-aged and wagyu steaks sit at the higher end because of how the beef is sourced and aged. At Uma Garden, steaks are priced by weight, so you choose the size that suits the table.
Booking is recommended for dinner and on weekends. You can reserve online through NowBookit or message Uma Garden on WhatsApp.
Yes. The open garden, candlelight, live music and sharing steaks make Uma Garden a natural fit for birthdays, anniversaries, date nights and group dinners.
Uma Garden is open daily from noon to midnight, with the kitchen running through the evening. Late tables are welcome.