Hoshinoya Bali is the first property to be built outside of Japan in 2017, nestled east of Ubud town in the Balinese jungle on a hilltop with a holy river flowing below.
Offering a unique experience focused on the local charms of each destination and a high level ofomotenashiJapanese-style hospitality, this luxury hotel belongs to the Hoshino Resorts chain and manages more than 60 accommodations in Japan and abroad.
The villas and living space
The villas border three canal-shaped pools; each has a terrace offering poolside lounge areas and alang alang thatched-roof gazebos, custom-designed to take advantage of Bali’s temperate climate. Together, the villas form a sort of village elegantly skirting the swimming pools: a design feature that can only be fully appreciated from the water. Shared spaces offer contemporary comfort in a classic Balinese setting, while enjoying the cooling breezes from the river valley.
The gardens make these water spaces look like natural streams, a nod to the river valleys found in this part of Bali. At the top of the valley, a boardwalk has been built alongside an ancient canal, a key part of the traditional Balinese irrigation system called subak.
Leaving the reception, located in an isolated part of the establishment, guests set foot on this promenade and are immediately transported into the Balinese jungle. A series of birdcage-shaped gazebos overlook the boardwalk and overlook the valley. Here, guests can relax in an environment with breathtaking views of the surrounding majestic nature.
The stone walls of the living areas, by the pool, also feature sophisticated carvings with plant and animal motifs, creating an aesthetic connection between the interior of the villa and the majestic jungles that stretch beyond. of the property. The design follows the Balinese philosophy of balancing the human with the natural and supernatural. The doors shoji (Japanese architecture), theandon (Japanese light source) and the use of space are carefully integrated in the Balinese way, where the best of both cultures coexist to form one.
The swimming pools
Three canal-shaped pools run through the property. They are open all day and accessible from the villas, just past a private area bounded by a carefully landscaped water garden. Along the 70 meter swimming pool are lounges and gazebos where guests can relax. In Bali, it is customary to take several showers or baths a day to stay comfortable in the island’s tropical heat. Guests are invited to partake in this tradition for the most relaxing waterside experience.
Nestled in a valley surrounded by deep green, the spa offers a soothing experience through Balinese massage. The spa cabins are located halfway down the hill from the hotel, allowing travelers to be more attuned to the sounds and energies of the jungle, as well as the Pakerisan River below: a environment more conducive to deep relaxation. Body scrubs and oils benefit from organic rice, herbs or spices used in the Balinese tradition, and provide deep physical and mental relaxation.
Delight in the joys of Balinese cuisine
Bali is a treasure trove of natural ingredients and spices: tuna, black tiger prawn and other seafood delicacies are prepared with chayote, leafy vegetables and other local produce, and seasoned with turmeric and a wide range of gingers. The hotel’s cuisine combines the pleasures of traditional Balinese and Indonesian cuisine while keeping the techniques of Japanese cuisine.
The hotel restaurant, run by chef Noriyuki Hamada (the youngest winner of the Bocuse d’Or Japan in 2004) offers Japanese cuisine through original and creative dishes. Each season, a rich variety of minerals abounds in Japanese forests which are preserved in the ingredients. They are carefully selected by the chef who uses them in his cooking, emphasizing fish and seasonal products, subtly prepared.
The harmonious meeting between the French know-how of excellence and the Japanese culinary identity of the chef, thus create a unique universe. The depth of his exploration of Japanese flavors is expressed through the subtle use of dashi (broth) and condiments.