Aged & Butchered Bali: dry-aged steak at your table
Aged & Butchered is a dry-aged steakhouse inside The Komu in Berawa: a meat library of aged cuts, grilled at your table over yakiniku charcoal by the chefs. The menu, the room and how to book.
Updated October 14, 2026 · 4 min read
Aged & Butchered Bali is a dry-aged steakhouse inside The Komu hotel on Jalan Pantai Berawa, in the Berawa part of Canggu. It is the island branch of the Jakarta original, run by MDA Restaurants: you choose from a meat library of dry-aged and wet-aged cuts, and the chefs grill them at your table over yakiniku charcoal. It is an evening built around the grill, and FirstBali books the table through the concierge.
What Aged & Butchered is
Aged & Butchered belongs to MDA Restaurants, the group founded by Manoj Punjabi with its chef patron, Andri Dionysius. MDA describes the Jakarta restaurant as the pioneer of dry-aged steakhouses, and the Bali branch brings the same idea to Berawa: a "meat library" of aged cuts that the restaurant and The Komu both bill as Bali's largest.
The brand sums up its own format as "the best of American steakhouse tradition with the vibrant touch of an Asian yakiniku joint". In practice, every table has its own yakiniku charcoal grill and the chefs cook the steaks there, in front of you. The charcoal is made from coffee wood. The room is moody and stylish, with a sake fountain, an extensive wine collection and an outdoor bar.
What the kitchen does
The menu reads like a butcher's counter, organised by how the meat has been aged. From the menu the restaurant publishes:
- Dry-aged cuts: a Wagyu T-bone and tomahawk, a Wagyu picanha, a top sirloin, a flat iron, a USDA Prime ribeye and A5 Wagyu from Kagoshima.
- Signature ageing methods: ribeyes aged in port, in bourbon and in Camembert, a nuruk-aged kainomi, a Sendai-style beef tongue course, and a bone-in Wagyu ribeye that the menu flags as aged for a full year.
- Wet-aged cuts: USDA Prime filet mignon, Hanwoo ribeye from Korea, and Westholme Wagyu zabuton, karubi and kainomi.
- The A5 Wagyu collection: Kagoshima chateaubriand, misuji, tomo-sankaku and more, with A5 ribeye from Hokkaido and A5 Kobe beef from Hyogo.
- Butcher's platters for the table, mixing Japanese A5 with Australian Wagyu, or dry-aged with wet-aged selections.
Before the meat, the signature dishes include a steak tartare with roasted marrow, Wagyu flat iron, spicy yukke and puffed tendons; a truffle foie bonbon with scallop aburi; chili crab and lobster with grilled ciabatta; an uni and egg "soufflé" with sea urchin and smoked ikura; and live oysters from Matoya Bay and Hokkaido.
The sides are a meal of their own: crab mac and cheese, corn 'n cheese with black truffle mayo and roasted marrow, dry-aged fat fries cooked in beef tallow, a Dieng potato mousseline cooked in charcoal, and a Korean hot-pot "paella" with Alaskan crab claws and kimchi. House kimchi, namul and a market salad keep the table balanced.
The evening
Aged & Butchered is a dinner, and the show is the grill on your table. The restaurant publishes no DJ line-up or weekly programme. The bar pours handcrafted cocktails and whisky alongside the sake and the wine list, and the outdoor bar is the place to start or finish the night.
For groups, the restaurant has two private dining rooms, which suit a birthday, a business dinner or a family evening without sharing the room. Say so when you ask: a private room is a different request from a table in the main room.
What to wear
Aged & Butchered does not publish a dress code. It is a hotel restaurant with a stylish room, so dress for a proper dinner rather than for the beach.
How to book a table
Tell the FirstBali concierge your date, how many you are, and whether you want a table in the main room or a private dining room. Mention any occasion and any dietary needs in the same message. We ask the restaurant on your behalf and pass on its answer, including any deposit it asks for that night. The table is yours once Aged & Butchered confirms it.
Weekends and high season are the nights to book ahead. Our table booking guide explains how requests work across Bali.
Getting there
Aged & Butchered is inside The Komu, on Jalan Pantai Berawa in Tibubeneng — the road that runs down to Berawa beach, shared with Finns, Atlas, BELLA, MOI and The Shady Pig. The road gets busy towards sunset, so leave early. A driver who waits is the simplest way there and home; ask for one in the same request, or read our private driver guide.
Before or after
The street makes a full evening easy: a sunset at Finns first, steak at Aged & Butchered, then a cocktail behind the unmarked door of The Shady Pig.
Finns Beach Club
Beach clubs · Berawa
FINNS Beach Club stretches along the beachfront at Berawa, in Canggu, under a bamboo structure designed by PBM Architecture. It is adults-only and divided into several party zones, from FINNS Beach Party and FINNS Garden Party to FINNS Grey Goose Party and FINNS VIP Party, with pools, swim-up bars, private cabanas, dance floors and restaurants spread across the site. Resident DJs and live singers keep an all-day party going every day, and the club also hosts private events, birthdays and corporate groups.
The Shady Pig
Bars · Berawa
The Shady Pig is a speakeasy on Jalan Pantai Berawa and the original bar of The Shady Family, the group behind The Shady Fox, The Shady Flamingo and The Shady Bunny. The theme is 1920s Birmingham bootleggers: the bar hides behind an unmarked door, and you need the password to get in. Cocktails lean experimental, using distillation, barrel ageing and fermentation, from the Shelby to a barrel-aged Negroni. Small plates, pinchos and sandwiches come with the drinks, and DJs take over later in the night.
BELLA
Restaurants · Berawa
BELLA is a contemporary Mediterranean and Middle Eastern restaurant on Jalan Pantai Berawa, run by The SEN Group. Executive chef Oğuz Karadoğan, formerly of Lokanta 1741 in Istanbul, cooks a wood-fired menu made for sharing: lamb meatballs in rich tomato sauce with Hokkaido bread, a Mediterranean ceviche of seabass, kefir and gremolata, a whole roasted cauliflower with tahini. The room is built around an open kitchen, a long bar and a DJ booth, and the evening turns into a party, with weekly Taverna nights and Kitchen Party.
Read next: the best steakhouses in Bali, where to eat in Berawa, The Shady Pig, Berawa's speakeasy and how table booking works in Bali.
Questions we get asked
＋What is Aged and Butchered Bali?
A dry-aged steakhouse inside The Komu hotel in Berawa, Canggu, and the Bali branch of the Jakarta original run by MDA Restaurants. The chefs grill aged cuts at your table over yakiniku charcoal.
＋Where is Aged and Butchered in Bali?
Inside The Komu hotel on Jalan Pantai Berawa in Tibubeneng, the Berawa part of Canggu — the same road as Finns, BELLA and The Shady Pig.
＋What steaks does Aged and Butchered serve?
Dry-aged and wet-aged cuts, from a Wagyu tomahawk and USDA Prime ribeye to ribeyes aged in port, bourbon or Camembert, plus a collection of Japanese A5 Wagyu including Kagoshima and Kobe beef.
＋Do the chefs cook at the table at Aged and Butchered?
Yes. Every table has its own yakiniku charcoal grill, and the chefs cook the steaks on it in front of you.
＋Does Aged and Butchered Bali have a private room?
Yes, it has two private dining rooms for groups. Ask the FirstBali concierge for one with your date and group size; the restaurant answers on availability.
＋How do I book Aged and Butchered Bali?
Send the FirstBali concierge your date, group size and the table you want. We ask the restaurant on your behalf; the table is yours once Aged & Butchered confirms it.
Want us to arrange it?
Tell the concierge what you have in mind — a table, a guestlist, a villa, a driver. We answer within 15 minutes, 24/7.
Ask the concierge