Australian wagyu, seared over charcoal in Umalas.
For wagyu steak in Bali, Uma Garden serves Australian wagyu cuts seared over wood and charcoal in an open garden in Umalas, five minutes from Seminyak. Wagyu's fine marbling makes it rich and buttery, best enjoyed as a measured portion rather than a slab. Alongside it we cook dry-aged beef and a Black Angus tomahawk for sharing. Open daily, noon to midnight.
Wagyu is bred for marbling - the fine fat that melts as it cooks and gives the meat its rich, almost buttery character. The Australian wagyu we serve is a touch leaner than Japanese A5, which means you can enjoy it as a proper steak off the charcoal rather than a few small slices. Cooked medium rare, seared hard, rested and sliced.
Wagyu's fat renders fast, so it wants a hot, quick sear and a careful eye - long enough for a crust, not so long that the richness turns heavy. Charcoal gives exactly that heat, with a little woodsmoke the beef carries well. We keep the seasoning simple and let the marbling do the rest.
If wagyu feels like a lot, our chateaubriand from the tenderloin is the leaner, tender option, and the Black Angus tomahawk is the beefy sharing cut. Many tables order one wagyu and one other cut to compare. See the dinner menu, or read about our steaks in Umalas.
Jl. Umalas 1 No.8, Kerobokan Kelod - five minutes from Seminyak, about fifteen from Canggu, with parking on site. Steaks are priced by weight, and grades vary by what is in, so ask your server. Booking is recommended for dinner.
Uma Garden in Umalas serves Australian wagyu cuts seared over wood and charcoal in an open garden, about five minutes from Seminyak. Dry-aged beef and a Black Angus tomahawk are on the same menu.
Australian wagyu, which is often crossbred and slightly leaner than Japanese A5 - rich and marbled, but easy to enjoy as a full steak off the charcoal.
If you enjoy rich, marbled beef and order a sensible portion, many people think so. Wagyu costs more for its marbling and the way the cattle are raised, but a little goes a long way.
Medium rare, with a hot, quick sear. Its fat renders fast, so cooking it too long turns the richness heavy. Over charcoal it gets the high heat it wants.
Wagyu sits at the higher end and is priced by weight, so you choose the size for the table. Your server will guide you on the cut and grade available.
Wagyu has far more marbling, which makes it richer, juicier and more buttery than standard beef. Standard cuts are leaner and beefier.
You can, and many tables do - wagyu is rich, so a shared portion alongside another cut is a popular way to taste it. The tomahawk is our dedicated sharing steak.
Booking is recommended for dinner and weekends. Reserve online through NowBookit or message us on WhatsApp.