KAJA by NUMA

KAJA by NUMA opened in Ubud on 5 June 2026, a dinner room shaped like a cave with sculpted white walls and soft, layered lighting. The cooking is Mediterranean with Nikkei touches under head chef Michail Pavourdjiev, who spent eight years at Chicama in London, while Pasquale Mormile runs the pizza programme.

Scallop ceviche arrives in a coconut and yuzu tiger's milk, and the truffle arancini come with an aji amarillo mayo. The Tonno e Cipolla pizza pairs raw tuna with four takes on onion; after that, pork belly with roasted apple or a robata wagyu ribeye. Service starts at 5 PM, dinner only.