The chef-founder of MASONRY. on his daily rituals and must eats in Bali, Niseko and more.
Ask Chef Benji Cross what inspires him right now and the answer is rarely the latest food trend. The enterprising chef has long been more interested in traditional techniques that survived generations, such as cooking with fire.
In 2018, he opened MASONRY. in Canggu, a restaurant built on exactly that. Here, diners discover fire-led cooking and house-made everything — an ethos that extends to MASONRY.’s other outlet Uluwatu and the brand’s first international venture in Niseko, Japan.
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The avid snowboarder is a regular visitor to Niseko, and his affinity for the alpine town fuelled the launch of MASONRY. Japan at Niseko Kyo in 2025, largely considered the most stylish ski-in ski-out restaurant. We speak to him in between work and his busy travel schedule to share his personal dining recommendations.
Read Also: Inside MASONRY. Japan, Niseko’s Hottest New Restaurant
What’s the first thing you eat in the morning and the last thing you drink at night?
Coffee is always my first meal of the day… and coconut water. The last thing I drink is water. A little boring but important at my age haha.
You’ve been based in Bali for almost 20 years. Where do you go when you want to remember why you live here?
I go down to the end of Double Six Beach in Seminyak. It still has the old ladies selling fruit and massage, which for me is one of the iconic things of Bali. In the late afternoon, I go to eat bakso (local meatball soup).
Name a good place to eat where your restaurants are — Canggu and Uluwatu — that you almost don’t want to recommend.
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In Canggu, it would have to be Yumei noodles. I love it! It’s a Szechuan noodle with a good amount of heat and numbing from the chilli. In Uluwatu, it would have to be Notte Bali, a bespoke hidden bar run by a Japanese owner. The drinks are exceptional, and the bar is very comfortable with large, low armchairs to lounge in.
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Craving for more? Read this: A General Manager’s Guide To Eating Well in Bali
Where would you go for the following scenarios in Bali?
- A long, lazy lunch: La Lucciola in Seminyak
- A date that matters: Numero Quattro in Canggu
- A fun dinner with friends: Bella in Canggu, on one of their party nights
- An amazing nightcap: Segno
You recently opened MASONRY. in Niseko. After a day on the slopes, where do you go and what do you order?
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I’m normally up for first runs and done by midday, so it would have to be lunch at Houzuki Udon where I’d order my go-to Tori tempura bukkake udon. It’s hot udon noodles with a chilled broth on the side for dipping the noodles in; it’s served with chicken tempura.
What’s the one place in Bali or Niseko that isn’t about the food, but you’d send someone there anyway?
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Byron Bay Coffee on the road into Niseko Village. It operates out of a shipping container on the side of the road, with a fire always going out the front. It’s a vibe!
The girls who work there are awesome and of course, they have great coffee. Also, try one of their pies for the fun of it.
Bookmark this: Everything You Need to Know About Apres-Ski in Niseko
Choose one culinary item that you can’t live without:
Chilli crunch oil, it’s the best condiment ever! I love it on fish, meat, dumplings, and vegetables — you name it.
If you could travel anywhere to eat right now, where would you go and why?
San Sebastian in Spain. I would go to Restaurant Elkano, where you’ll find timeless cooking done to perfection.
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