When it comes to elevated Japanese cuisine, few can rival the astronomical standards set by the famed name of Masaharu Morimoto. And now the internationally acclaimed Iron Chef from New York has brought his culinary prowess to Indonesia, set against the backdrop of the captivating Jakarta skyline.

Discreetly located on the 63rd floor, this modern restaurant sports a sleek design by combining elements like the colour black with wooden furnishings and strategically positioned warm lightings. This contemporary style is further complimented by the use of floor to ceiling windows that allows a generous amount of light in, while offering a stunning view of the landscape.

Much like the overall theme, they have adopted an open kitchen concept, where the entire preparation process can be seen. This helps add a touch of liveliness to the ambience of the place. They do have a semi-private dining area as well – perfect for large gatherings or functions that are more exclusive.

The menu is decked out with tons of Ala Carte orders ranging from Cold Starters to a series of Chef Specials, and one such starter is the Tuna Pizza, which actually uses flour Tortilla instead of Pizza Bread. The lightly charred Tortilla base is then stacked with a refreshing layer of Yellow Fin Tuna sashimi, braised with an Unagi Sweet Sauce, and is then topped off with garnish like Red Onions, Anchovies, Cherry Tomatoes and Micro Cilantro.

If you prefer something warmer, the Chicken Karaage is great to begin with. The meat within is both moist and succulent while the exterior is golden and crispy – a sign that it was cooked flawlessly. And paired with it are three sauces like a Sweet Soy Garlic sauce, Chilli Oil sauce and the Morimoto Spicy Sauce, a light Chilli condiment that has garlic mixed into it.

Lovers of Sashimi are blessed with a wide variety of some of the finest cuts they can get their hands on. The eatery imports the majority of their fishes from Japan, and their Salmon from Norway, three times a week to ensure that what is served is as fresh as can be. The diverse options include Salmon, Blue Fin Tuna, Chutoro (a medium fatty Tuna), Saba (Japanese Mackarel), Kampachi (Amberjack), Hamachi (Yellow Tail) and Hirame (Flat Fish), all of which are masterfully sliced and beautifully presented on an ice bowl for consumption.

Smaller Hot Starters are also available. The Foie Gras “Chawan-Mushi” is a must-try, as it truly embodies what this place represents. The standard Chawan-Mushi is an egg custard, which the chefs have elevated by adding Foie Gras and blending it all together. Everything is then steamed and finished off with Dashi Soy Sauce, Goji berries, a touch of Wasabi, Chives and Seared Duck Breast.

The Teriyaki Salmon is the establishment’s most popular lunch menu item, and for good reason. It comes with a Mixed Green Salad, comprising of ginger, onion, soy, carrots, and sesame oil that is dressed with vinegar, and a Miso soup that has a light touch on the palette. The salmon, is a masterpiece, with skin seared to perfection and achieving a crispiness that gives way to the mouth-watering pink flesh within. The Teriyaki sauce is drizzled over the salmon, adding a dash of sweetness that perfectly complements the inherent citrus taste of the fish.

There is also a Poke Don, which is an eclectic mix that takes inspiration from Hawaiian and Japanese roots. The bowl contains fragrant Hakumai (Japanese white rice) that is covered with bits of Salmon, Avocado and Ikura (Salmon Roe), accompanied by a Wasabi sauce, Korean Gochujang sauce that has a bold sweet, spicy and umami taste, and Yori sauce on the side.

Another interesting choice is the Laksa Tan-Tan Ramen. Guests will find an Ajitama Soft Boiled Egg that has been marinated in soy sauce, spicy Miso Ground Beef, Beef Slices, Amori Kikurige (Wood Ear Mushrooms) and Japanese Salted Vegetables inside. The use of coconut milk to develop the Laksa has led to a thick base that has a viscosity that is closer to a sauce than a broth, which means richer and more nuanced tastes. Those who have nutritional requirements can also request for special noodles that are made without eggs, so you do not have to miss out on this unique delicacy.

Patrons who fancy a drink to go with their meal will be pleased to find a curated list of drinks from non-alcoholic mocktails to Morimoto’s very own line of Sake. The three different types each have their own ways to be tasted, like the Junmai Sake, which can be taken hot or cold and usually from an Occokho – handmade glass cups. Junmai Ginjo Sake and Junmai Daiginjo Sake, on the other hand, can only be drunk cold due to their intrinsic fragrance and tang.

For Dessert, the Tofu Cheesecake is an essential that must be had. This special blend of house-made Tofu and Cream Cheese spread on top of a Grahm Cracker is something truly distinct due to its velvety smooth composition that acts as a canvas for the fruits, Blueberry Jam, and house-made Blueberry Yoghurt Sorbet to add strokes of colourful flavour to it. (Some of the dishes mentioned are not featured on the main menu, due to seasonality. Kindly approach the friendly service staff for daily specials or special dishes that are available for a limited period of time.)

ADDRESS:
District 8, SCBD, Lot 28, South Jakarta City, Jakarta 12190
PHONE: (021) 27087888
WEBSITE:
https://www.langhamhotels.com/en/the-langham/jakarta/dine/morimoto-jakarta/