Weekend Brunch at 46th Floor @ Enmaru Altitude The Plaza Thamrin Jakarta

June 7th, 2014. I went to Altitude for the second time. This time I will review about Enmaru only. Enmaru is a fine dining restaurant which only served the best Japanese food. Enmaru is bringing a selection of unique dishes using the freshest possible ingredients.

Now, Enmaru is having weekend brunch every Saturday, Sunday and public holiday.
Valid from 11am until 3pm.
Valid for each person on the same table with price 320k++ per person.
350k++ per person including a free flow of iced or hot ocha.
100k++ per person for children (4-10 years old).
Toddler (0-3 years old) will not be charged.

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Come try Izakaya dining style at Enmaru while enjoying a bird’s eye view of Jakarta. Originally a style of eating where one sits down for sake after a long day of work, Enmaru is enhancing the experience of devouring delicious pub food. Get together in a modern, lively ambiance set in traditional Japanese decor in the heart of the city. Whether you just want to enjoy a great, freshly prepared food or ending a long day, Enmaru makes sure that the best meal is served at your table.

Located at 46th Floor at the Plaza, Enmaru will stun you with everything in it. They decorated Enmaru with wooden furnitures. The ambiance is so beautiful and lovely. The best part is the view from your table. Amazing view from the big windows. I couldn’t stop my eyes from staring at the clouds. It was so splendid. Not your daily view, right.. 🙂

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Let me show you around the Enmaru. It’s so pretty with warm ambiance. You will definitely fall in love with the place, and the food of course. They had lights with the shape of birdcage. So pretty. Simple but elegant. They also had a very comfortable seat. I love the environment, so warm and not intimidating.

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The Executive Chef of Enmaru, Chef Takashi Tomie was preparing food for us

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Now let’s start with the food and beverages

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Cold Ocha

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APPETIZER

Maguro Cream Cheese Wasabi Ae 58k

Diced cut tuna mixed with cream cheese and wasabi dressing

This is a cold appetizer. The maguro is so fresh. Mix with cream cheese, it burst in my mouth. The flavour of the wasabi dressing is quite funny for me, but didn’t spoil the piquant taste of the tuna and cream cheese. The presentation was pleasant. The cream cheese sandwiched between the maguro hihihi.. So cute!!!

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Wagyu Tataki Salad 98k

Seared Wagyu tenderloin with mixed salad and spicy Japanese citrus sauce

Thinly sliced wagyu tenderloin, never disappointed me. Cooked with seared technique, it’s still juicy and tender. The mixed salad was fresh and the sourness from the Japanese citrus sauce made it perfect. I didn’t eat much because it was a little bit spicy. Hmmm.. but as a good foodies, I should try all of the food, right? Hihihi..

Wagyu (和牛 Wagyū, literally “Japanese cow”) refers to several breeds of cattle, the most desired of which is genetically predisposed to intense marblingand to producing a high percentage of oleaginous unsaturated fat. The meat from such wagyu cattle is known for its quality, and demands a high price. In several areas of Japan, wagyu beef is shipped carrying area names. Some examples are Kobe, Mishima, Matsusaka, Ōmi, and Sanda beef.

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Foie Gras Chawanmushi 58k

Steamed egg custard with foie gras

This is still the best chawanmushi everrrr!! Love the presentation, too. The texture was soft, creamy, silky and smooth. The taste was very rich and savoury. My complaint was about the portion. Too small for my tummy LOL. But, you must believe me, it’s soooooo delicious it’s worth the price. Order this, enjoy every bite, you will feel what’s like to have a foodgasm 😀

Foie gras (/ˌfwɑːˈɡrɑː/, French for “fat liver”) is a food product made of the liver of a duck or goose that has been specially fattened. By French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a gavage, although in Spain and other countries outside of France it is occasionally produced using natural feeding. Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states that “Foie gras belongs to the protected cultural and gastronomical heritage of France.”

Chawanmushi (茶碗蒸し,Chawanmushi, literally “tea cup steam” or “steamed in a tea bowl”) is an egg custard dish found in Japan that uses the seeds of ginkgo. Unlike many other custards, it is usually eaten as a dish in a meal. The custard consists of an egg mixture flavored with soy sauce,dashi, and mirin, with numerous ingredients such as shiitake mushrooms, kamaboko, yuri-ne (lily root) and boiled shrimp placed into a tea-cup-like container. The recipe for the dish is similar to that of Chinese steamed eggs, but the toppings may often differ. Since egg custard, along with soup, can’t be picked up by chopsticks, it’s one of the few Japanese dishes that are eaten with a spoon. Chawanmushi can be eaten either hot or cool. When udon is added as an ingredient, it is called odamaki mushi or odamaki udon.

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Zensai Moriawase 98k

Chef’s selection of assorted 5 kinds Japanese appetizer

5 kinds of Japanese appetizer were served in wooden tray. The presentation was very wonderful, with colourful materials. The appetizers were delicious. The Chef selections were based on the availability of the seafood. I tried all of them, one by one, and loved them all. They’re all good.

Zensai (前菜 lit. before dish) is Japanese for hors d’oeuvre or more commonly, ōdoburu (オードブル) which is a direct transcription of hors d’oeuvre.

Moriawase (盛り合わせ) is combination platter.

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Gyusuji Nikomi 88k

Trimmed beef stew with miso paste

This was so delicious. Suddenly I missed my mom’s homemade beef stew. The flavour was rich and well-seasoned. And you should eat the dish while it’s still hot. It’s so tasty. I think it will be more proper if you eat with rice. I was so full that I forgot to ask for rice hahaha..

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes, etc), meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added.

Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of butter and flour. Thickeners like cornstarch or arrowroot may also be used.

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SASHIMI & SUSHI

Shake & Maguro Sashimi @ 80k

Salmon and maguro

Always love sashimi. Salmon was my favourite, maguro was my second favourite. Salmon sashimi has more flavour than maguro sashimi. And the texture of salmon is more velvety soft than maguro. But, they both were delicious. 🙂

1st showing

Chef Takashi Tomei was showing us how to prepare shake and maguro sashimi. The shake and maguro sashimi were styled on a long plate.

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2nd showing

The shake and maguro sashimi were in the champagne glass for the next presentation.

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3rd showing

The shake and maguro sashimi were in the the glass box and made it like a pond with fish and turtle.

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4th showing

The shake and maguro sashimi were in a beautiful bowl.

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Spicy Tuna Roll 78k

Tuna with spicy sauce roll

This spicy tuna roll was coated with spice powder and tempura crumbs. I love tuna when it’s served as a sushi roll. The secret of sushi is to get the freshest fish. So the tuna must be fresh! It’s a must. If not, it will ruin all the roll. So, yes, i love this roll. Delisssssssh!!

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Ikasumi Roll 88k

Squid ink rolled rice with cream cheese and deep fried chicken topping (8 pcs)

Kyaaaaaa.. this was so exotic. The rice is using squid ink, so you know your risk when you eat this. It will make your mouth full with black colour hahaha.. They used squid ink because it’s safe for food, and it creates rich flavour. It’s also good for your health.

Cephalopod ink is a dark pigment released into water by most species of cephalopod, usually as an escape mechanism. All cephalopods, with the exception of the Nautilidae and the Cirrina (deep-sea octopuses), are able to release ink. The ink is released from the ink sacs (located between the gills) and is dispersed more widely by accompanying its release with a jet of water from thesiphon. Its dark colour is caused by its main constituent, melanin. Each species of cephalopod produces slightly differently coloured inks; generally, octopuses produce black ink, squid ink is blue-black and cuttlefish ink is brown.

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CHARCOAL GRILL

Buta Bara Pineapple Kushiyaki 58k

Grilled pork belly and pineapple skewers (2 pcs)

This pork belly and pineapple skewers were a great combination. The pork belly was unquestionably juicy. It will get you addicted. Actually they served it with small charcoal grill, so it will keep it away from cold 🙂 So, it looked good, and tasted succulent.

Pork belly (Chinese: 五花肉; pinyin: wǔhuāròu) is a boneless cut of fatty meat from the belly of a pig.

Kushiyaki (skewer grilled), is a formal term that encompasses both poultry and non-poultry items, skewered and grilled.

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MAIN COURSE

Shake Teriyaki

Grilled salmon dressed with teriyaki sauce

Salmon teriyaki is always my least favourite, because I doubt the taste. But this perfectly cooked salmon teriyaki was exceptionally delightful. I love the dish. You can taste the teriyaki sauce in every single bite. It was sweet and tasty.

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Buta Kakuni & Potato An 128k

Braised pork belly with soy sauce and sugar, topped with mashed potato

This is the champion. Holla!! The pork belly was so delicate, tender and juicy. I’m melting. Literally, melting. And, thanks to this weekend brunch, I can eat the dish as much as I want. I love the mashed potato too. It was soft and moist and well-seasoned. Recommended!! This menu is a must-try!!!

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RICE & NOODLE

Yaki Onigiri

Grilled rice ball

I think this was the first time I tried yaki onigiri. I love rice. Yup yup yup, everybody who knows me will agree. Some of them even said that I love rice more than I love my husband hahaha.. And that’s true, I guess. *sorry honey lalalalalala* Ok, back to yaki onigiri. Because I love rice, I knew that I will love this dish. This yaki onigiri was so crispy and had a burnt smell  that will increase your appetite. If you like aromatic rice, try this one. You will love it.

O-nigiri (お握り or 御握り; おにぎり), also known as o-musubi (お結び; おむすび), nigirimeshi (握り飯; にぎりめし) or rice ball, is aJapanese food made from white rice formed into triangular or oval shapes and often wrapped in nori (seaweed). Traditionally, an onigiri is filled with pickled ume (umeboshi), salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative. Because of the popularity of onigiri in Japan, most convenience stores stock their onigiri with various fillings and flavors. There are even specialized shops which only sell onigiri to take out.

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Tori & Kinoko Zousui

Japanese porridge with chicken and mushroom

Definitely, this was the first time I tried Japanese porridge. Too dilute for me, actually. The rice was not as mushy as my usual porridge. The taste was also too bland for me. The broth didn’t fit my expectation. Actually, I think it shouldn’t be called porridge hahaha.. Should call it soup hihihi.. Ah, pardon my weird thought 😀 Maybe you will like it. Just try and tell me 🙂

Zōsui (雑炊) is a Japanese rice soup made from pre-cooked rice and water.

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DESSERT

Ice Cream (Maccha / Kuro Goma / Azuki) 28k

A choice of Japanese ice cream (Japanese green tea, black sesame, red bean)

Yaaaay.. finally, the desserts. Enmaru had 3 flavours of homemade ice creams, which are maccha (green tea), kuro goma (black sesame) and azuki (red bean or ogura). Each of them had a speciality. The flavor of green tea described as: fresh, light, and grassy. Green tea also relieved stress and gave more energy. The black sesame had a stronger flavour, with a bitter taste. Black sesame also an excellent source of magnesium and calcium. The flavour of azuki is a little bit similar like sweet potato. Azuki also good source of iron. Wow, now I know.. hihihi..

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Ice Cream Zenzai (Maccha / Kuro Goma / Azuki) 48k

Mocchi and red bean sauce with a choice of ice cream (Japanese green tea, black sesame, red bean)

Because the base ingredients for this dessert is red bean sauce, we chose black sesame ice cream as the topping. Love the mocchi too. Soft and chewy.

Zenzai (善哉、ぜんざい) is made from condensed paste with heat and is less watery than shiruko, like making jam or marmalade. In Western Japan, Zenzai refers to a type of shiruko made from a mixture of paste and crushed beans. In Okinawa Prefecture, the term “zenzai” commonly refers to this bean soup served over shaved ice with “mochi”. Other toppings, such assweetened condensed milk, are occasionally added for flavor.

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Houjicha Brûlée 48k

Japanese roasted green tea custard pudding

I love the caramel, on top of the brûlée!! Crispy and sweet. The custard pudding tasted delicious, but the texture a little bit too dilute. I think they can add more green tea, because it’s not that strong. But, overall, nice one.

Hōjicha (Houjicha) (ほうじ茶) is a Japanese green tea that is distinguished from others because it is roasted in a porcelain pot overcharcoal; most Japanese teas are usually steamed. The tea is fired at a high temperature, altering the leaf color tints from green to reddish-brown. The process was first performed in Kyoto, Japan in the 1920s and its popularity persists today. Hōjicha is often made from bancha (番茶, “common tea”), tea from the last harvest of the season; however, other varieties of Hōjicha also exist, including a variety made from sencha, and Kukicha, tea made from the twigs of the tea plant rather than the leaves.

Crème brûlée (/ˌkrɛm brˈl/French pronunciation: ​[kʁɛm bʁy.le]), also known as burnt cream, crema catalana, or Trinity cream is adessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature. The custard base is traditionally flavored with vanilla, but can also be flavored with lemon or orange (zest), rosemary, lavender, chocolate, Amaretto, Grand Marnier, cinnamon, coffee, liqueurs, green tea, pistachio, hazelnut, coconut, or other flavors.

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Baked Yuzu Cheese Cake

Baked Japanese cheese cake with yuzu

The Japanese cheese cake was velvety smooth and silky. It’s not like any other cheese cake. The cheese wasn’t so much for a cheese cake. I love the yuzu flavour, combination from lemon, orange and citrus. Perfect.

The yuzu (Citrus ichangensis × C. reticulata, formerly C. junos Siebold ex. Tanaka; Japanese ユズ, 柚, 柚子 (yuzu); 유자 (yuja) in Korean; from Chinese柚子, yòuzi) is a citrus fruit and plant originating in East Asia. It is believed to be a hybrid of sour mandarin and Ichang papeda. The fruit looks somewhat like a very small grapefruit with an uneven skin, and can be either yellow or green depending on the degree of ripeness. Yuzu fruits, which are very aromatic, typically range between 5.5 and 7.5 cm in diameter, but can be as large as a grapefruit (up to 10 cm or larger).

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Thanks Enmaru for the brunch. I was so full. Cannot wait to come back to Enmaru, soon.

Enmaru Restaurant
Altitude at The Plaza
46th Floor
Jl. M.H. Thamrin Kav 28-30
Jakarta 10350
Phone: 021-29922448 / 0877-8104-5181
FB Fan Page: Altitude The Plaza
Twitter: @Altitude_ID

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