A bone-in centrepiece for sharing.
For tomahawk steak in Bali, Uma Garden grills a bone-in Black Angus tomahawk over wood and charcoal in its Umalas garden, near Seminyak. It is a large ribeye on the bone, made for sharing and carved for the table.
The tomahawk sits alongside Uma Garden’s dry-aged beef, Australian wagyu striploin and signature chateaubriand, with cocktails, wine and an open garden setting. Open daily, noon to midnight.
A tomahawk steak is essentially a ribeye with the long rib bone left attached. It is rich, marbled, dramatic on the table and built for sharing. At Uma Garden, the Black Angus tomahawk is seared over charcoal, rested, then sliced so the table can share it properly.
The Black Angus tomahawk is the showpiece of a steak-led dinner: bone-in, generous and full of ribeye flavour. The bone gives it presence, but the reason people order it is the meat itself — juicy, marbled and made for a hard charcoal sear.
It is best ordered for two or more guests, especially when you want one steak to become the centre of the table.
Tomahawk loves live fire. The marbling renders over charcoal, the outside builds a deep crust, and the inside stays juicy when rested properly. Uma Garden cooks it over wood and charcoal, then slices it for sharing.
If you are unsure about doneness, medium rare to medium is usually the sweet spot for a cut like this. Your server can guide the weight and cooking temperature.
Build the table around it: grilled scallops, burnt provolone, vegetables from the coals, bread from the fire, then the tomahawk as the main event. Pair it with red wine, cocktails or Uma Garden’s barrel-aged Negroni.
See the dinner menu, read more about dry-aged and wagyu steak in Umalas, or compare ribeye vs tenderloin.
Uma Garden is at Jl. Umalas 1 No.8, Kerobokan Kelod, close to Seminyak, Petitenget, Batu Belig, Berawa and Canggu. Reservations are recommended for dinner, weekends and groups.
Steaks are priced by weight and availability can vary, so ask the team when booking if you are coming specifically for the tomahawk.
Uma Garden in Umalas, near Seminyak, grills a bone-in Black Angus tomahawk over wood and charcoal. It is a sharing centrepiece served alongside dry-aged beef, Australian wagyu and chateaubriand.
A tomahawk steak is a ribeye with a long rib bone attached. It has the rich flavour and marbling of ribeye, with a dramatic bone-in presentation for the table.
Yes, the main meat is ribeye. A tomahawk is a bone-in ribeye with the long rib bone left attached, usually served as a large sharing steak.
Yes. A tomahawk is a large bone-in cut made for two or more people to share.
Uma Garden cooks the tomahawk over wood and charcoal, rests it, then slices it for sharing.
Medium rare to medium is usually best for tomahawk steak because the marbling can render while the meat stays juicy.
Uma Garden also serves signature chateaubriand, Australian wagyu striploin and dry-aged beef, all cooked over wood and charcoal.
Booking is recommended for dinner. If you are coming specifically for tomahawk steak, ask the team about availability when reserving.
Uma Garden is at Jl. Umalas 1 No.8, Kerobokan Kelod, near Seminyak, Petitenget, Batu Belig, Berawa and Canggu. Open daily, noon to midnight.