Sensei is a title you don’t give yourself. It comes from 先生 — “one who came before.” Students give it, after watching long enough that the proof is undeniable.

Ikan is Indonesian for fish, the ingredient the chef answers to. Two languages, one counter. They meet in Gili Trawangan.

When the plates clear, the records come on and the night slips into Nomikai. Sake, Japanese whiskies, and cocktails made with yuzu and umeshu.

From 6pm, the chef leads guests through eleven courses, served in sequence. The menu moves from light to rich and back again, finishing on something warm and sweet.

The set menu runs about ninety minutes. We’re unable to accommodate vegan or vegetarian diets, or fish allergies. Other dietary requirements can be accommodated where possible with advance notice.

Nomikai is Japan’s after-work drinking tradition, when ties loosen and the table gets louder.

At Sensei Ikan, it’s the second half of the night. Settle into one of ten lounge seats and stay for drinks until close.

For Nomikai, walk-ins are welcome.

All guests seated at the dining counter must reserve the set menu in advance. For Nomikai drinks in the lounge, walk-ins are welcome, subject to availability.

For dining reservations, please arrive 15 minutes before your seating time. Late arrival may shorten your experience.

Smart casual is required, shoes on at all times. Swimwear, sportswear, and clothing with prominent alcohol branding are not permitted.

Please avoid strong perfume or cologne to preserve the dining experience.

Given our seafood-led menu, we’re unable to accommodate vegan or vegetarian diets, or fish allergies.

We’ll do our best to accommodate other dietary requirements. Please share them when you book.