Advance purchase requiredThe Dome team is joined by Keiko Kuwakino and Yasufumi Ito for an intimate dinner where the wild-food traditions of Japan's snow country meet Bali's forests and farms. Tsuchi and tanah, the Japanese and Indonesian words for soil, name the ground both cultures cook from and call home.
The Dome team is joined by Keiko Kuwakino and Yasufumi Ito for an intimate dinner where the wild-food traditions of Japan's snow country meet Bali's forests and farms. Tsuchi and tanah, the Japanese and Indonesian words for soil, name the ground both cultures cook from and call home.
In Japanese, *tsuchi* shares its character with *kyōdo*, the place a person comes from, as in *kyōdo ryōri*, the home cooking of a region. In Indonesian, the word for homeland is *tanah air*, land and water.
Keiko cooks from the soil of Minamiuonuma, deep in Niigata's snow country. As Chef de Cuisine of Sanaburi at Satoyama Jujo, awarded a Michelin star in 2020, she builds her menus around wild mountain vegetables and fermentation, guided by the farmers, foragers and families who have lived from this land for generations. She is assisted by Yasufumi Ito, a rising star in Japanese cuisine whose path runs from Ikoyi, Kadeau and Sézanne to Japan's temples and sake breweries. In Bali, chef and forager Made Masak leads the kitchen through the jungle ahead of the dinner, sharing her knowledge of the island's wild plants.
Around one table at Dome, wild Balinese ingredients meet the fermenting and preserving traditions of Niigata, and every course tastes of the ground it came from.
Tsuchi / Tanah: One night with Keiko Kuwakino Tuesday, 20 October 2026 Doors open at 6pm at Dome, Desa Potato Head