Yande, Founder of Toro Dining, and the team behind the dining experience.
If you’ve spent time exploring Ubud’s food scene, chances are you’ve wandered through Goutama Street, one of the town’s most loved culinary destinations.
Among the cafés, restaurants, and hidden gems sits Toro Dining, a restaurant that has been welcoming guests since 2012 and continues to evolve alongside Bali’s dynamic dining scene.
Founded by Yande, Toro began as a cozy 20-seat restaurant focused on modern Japanese cuisine. At a time when Japanese dining concepts were still relatively uncommon in Ubud, Toro helped introduce a fresh perspective to the local culinary landscape.
More than fourteen years later, Toro Dining has grown into a well-loved dining destination for locals, expats, and travelers looking for quality food, warm hospitality, and memorable dining experiences in Ubud.
Before opening Toro, Yande spent eight years working in restaurants across the United States, including six years specializing in modern Japanese cuisine. Those experiences shaped his philosophy around food, hospitality, and guest experience, principles that continue to guide the restaurant today.
Over the years, Yande has built a reputation for creating dining experiences that feel approachable, welcoming, and genuinely personal.
“When we first started, we simply wanted to create a place where people could enjoy great food and feel comfortable,” says Yande.
That philosophy remains at the heart of everything Toro Dining does today.
In 2026, the restaurant entered an exciting new chapter with its transformation into Toro Dining. While Japanese influences remain an important part of the restaurant’s identity, the refreshed concept embraces a broader culinary direction that combines modern Japanese flavors with carefully crafted Western-inspired dishes.
The result is a menu designed for today’s diners. Guests can still enjoy fresh sashimi, premium Wagyu, signature rolls, and Toro’s long-time favorites, while also discovering new additions that reflect the restaurant’s evolution.
One of the newest highlights is the restaurant’s 36-Hour Aged Steak, a dish that has quickly become a favorite among guests thanks to its rich flavor, tender texture, and slow-crafted preparation. It is Toro’s way of honoring its roots while continuing to evolve with the changing tastes of modern diners.
Of course, a restaurant does not continue growing for fourteen years through vision alone. Behind every memorable dining experience is a dedicated team that shares the same commitment to quality and hospitality.
Helping lead Toro Dining’s culinary journey is Chef Putu Agus Sriwijaya, a culinary professional whose career began in 2011 and has since taken him through luxury hotels, fine dining restaurants, and international hospitality projects across Indonesia and the Middle East.
Chef Putu Agus Sriwijaya, Head Chef of Toro Dining.
His experience includes respected hospitality brands and restaurants where he developed a deep appreciation for premium ingredients, modern cooking techniques, and guest-focused dining experiences. Over the years, he has worked across a variety of culinary concepts, from luxury resorts and fine dining kitchens to contemporary restaurant projects.
Today, Chef Putu works closely with Yande to shape Toro Dining’s next chapter while preserving the qualities that guests have loved since the restaurant first opened its doors.
For Chef Putu, great food is never just about what’s on the plate.
“Food should create a complete experience,” he explains. “It’s about who you’re dining with, where you are, and the memories created around the table.”
That philosophy is reflected throughout Toro Dining’s menu.
While modern Japanese cuisine remains a strong influence, Chef Putu continuously explores new ingredients, flavors, and culinary ideas inspired by travel, industry experiences, and conversations with fellow chefs. The goal is not to follow trends, but to create dishes that feel exciting, approachable, and memorable.
Guests can still enjoy signature favorites such as Toro Rolls, Prawn Wonton, Hot Karaage, premium Wagyu selections, and fresh seafood. At the same time, newer dishes such as the 36-Hour Aged Steak showcase Toro Dining’s expanded culinary direction and commitment to offering something fresh for returning guests.
Beyond the food, both Yande and Chef Putu share a belief that hospitality is about creating genuine human connections.
The team takes pride in remembering returning guests, learning their favorite dishes, and helping celebrate life’s special moments. Birthdays, anniversaries, reunions, first dates, and Bali holidays have all become part of Toro Dining’s story over the years.
“We want guests to leave with great memories, not just a great meal,” says Chef Putu.
Today, Toro Dining is part of INARTHA Group, a growing hospitality company built on the philosophy of creating meaningful experiences rooted in culture, people, and place.
Alongside Toro Dining, the group also operates Nagi Kitchen, a popular all-day dining destination in Ubud known for its relaxed atmosphere, diverse menu, and welcoming community spirit. While each concept has its own unique identity, they are connected by the same commitment to quality food, genuine hospitality, and experiences that feel personal.
As Bali continues to establish itself as one of Asia’s most exciting culinary destinations, Toro Dining remains committed to the values that have guided the restaurant since 2012: quality, consistency, innovation, and heartfelt hospitality.
What started as a 20-seat Japanese restaurant has grown into a dining destination that continues to evolve while staying true to its roots.
And if the last fourteen years are any indication, the best chapters may still be ahead.
Toro Dining
Modern Izakaya Japanese Dining
Jl. Gootama no. 3 Ubud