Dry-Aged & Wagyu Steak in Umalas.
Cooked over charcoal, in a garden.
For dry-aged and wagyu steak in Umalas, Uma Garden cooks its beef over wood and charcoal in an open garden, a few minutes from Seminyak. The line-up runs from the signature chateaubriand to Australian wagyu striploin and a bone-in Black Angus tomahawk for sharing. Open daily, noon to midnight.
How the steaks are cooked.
Everything goes over live fire. Charcoal gives a fast, deep sear and a touch of woodsmoke, so the beef tastes of beef rather than of the pan. Cuts are dry-aged in-house for 20 to 35 days, and wagyu, cooked to your liking and finished simply.
The cuts worth knowing.
The signature chateaubriand is a centre-cut tenderloin, tender and balanced, made for sharing. The AUS wagyu striploin brings richer marbling, and the bone-in Black Angus tomahawk is the table centrepiece. See the full dinner menu.
Where to find it and how to book.
Uma Garden is at Jl. Umalas 1 No.8, about 5 minutes from Seminyak. Steaks are priced by weight and your server will guide you. Reservations are recommended for dinner and weekends.
Common questions.
What is the best steak restaurant in Umalas?
Uma Garden is one of Umalas' go-to spots for steak, cooking dry-aged and Australian wagyu cuts over charcoal in an open garden. The signature is the chateaubriand, with a bone-in Black Angus tomahawk for sharing.
Does Uma Garden serve wagyu and dry-aged steak?
Yes. The menu includes Australian wagyu cuts and dry-aged beef, all cooked over wood and charcoal.
What is the best steak to order at Uma Garden?
The signature chateaubriand, a centre-cut tenderloin, is a favourite for its balance of umami and tenderness. The wagyu striploin and the sharing tomahawk are also popular.
Where is Uma Garden located?
Jl. Umalas 1 No.8, Kerobokan Kelod, about 5 minutes from Seminyak and 15 from Canggu. Open daily, noon to midnight.
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