Momozen at The Plaza Thamrin Jakarta

September 5th, 2017. Another new establishment from Les Amis group is coming to town. Momozen. I went there with Aline and Cindy. Actually when I got the invitation, I wanted to ask Hans to join us, but then I found out that he has already visited the place. And at the time we went to Momozo, he was in Japan. *envy look*

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I came to the 46th level, then I asked for Momozen. They ushered us to Momozen, which evidently the previous Shabu Gen. No. No. The Shabu Gen was still there. But located just across Momozen. They minified Shabu Gen, and the area became Momozen. It’s not very spacious but since we’re at the 46th floor, it made us very comfortable. Also the friendly gesture from everybody there made us felt at home.

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TAPAS

COLD

Black Truffle Somen with Caviar 80k

Chilled Japanese Somen, Truffle Kombu, Caviar

I was totally in love with the somen. Somen is Japanese angel hair. It’s thin and very silky with generous truffle. We loved it. I could tell from Aline’s and Cindy’s expressions that they loved it too. Well, I didn’t really like cold noodle, but this one really made me flying off the handle. The aroma of the truffle was all over the dish. I found it very reasonable price with those premium ingredients. Superb!

Sōmen (素麺) are very thin white Japanese noodles made of wheat flour, less than 1.3 mm in diameter. The noodles are usually served cold. The noodles’ diameter is the chief distinction between sōmen and the thicker wheat noodles hiyamugi and Japanese wheat noodles udon. Sōmen noodles are stretched when made, as are some types of udon noodles. The dough is stretched with the help of vegetable oil to make very thin strips and then air dried.

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Hokkaido Hotate ‘Carpaccio’ 160k

Japanese Scallop, Kiwi, Kyuri, Umami Ponzu, Mango Chilli

Scallop, Kiwi and Kyuri in one plate. Well, for those who like sour dish, it was definitely worth to try. How to eat this carpaccio? Just combine those 3 main ingredients and put it in your palate. It will burst in your mouth. Splendorous!

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HOT

To-Morokoshi Soup 80k

Creamy Corn Soup, Charred Cauliflower Bits, Nori Powder

At first, I didn’t really fond of this soup. It’s a  lil bit sweet for me. The creamy texture was okay, but the sweet flavour, too much for me. But then, I couldn’t stop slurrrrping this soup. It’s like they had this element that make me addicted. Well, maybe it’s the charred cauliflower bits. It’s crunchy and totally delish.

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TEMPURA

Yuba Frog 80k

Minutes Marinated Fresh Frog Leg, Black Mayonnaise, Garlic Puree, Spinach Coulis

At first, I was being skeptic with this dish. I thought it will be just okay, an ordinary dish with frog meat. But when I tried it, the smooth and fluffy texture startled me. Good thing Aline cannot eat frog, so hers could be mine. Hahahaha.. Well, I gave this one a thousand loves. For 80k, it was worth it!

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DONABE GOHAN

Rice Cooked in Japanese Claypot (Served in 30 minutes)

Truffle Donabe Gohan 320k

Signature Fresh Truffle Rice (Availabe for Vegetarian)

Love the claypot. Very unique and pretty. And I gave more love to the rice inside the claypot. It was truffle rice. Definitely the best aroma ever. Well, if you wanted to make your dish more delicious, add some truffle. It will make every weakness of the dish, disappeared. LOL. They used black truffle. They said it’s really hard to find white truffle, and it’s also too expensive. So that’s why they used black truffle.

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MEAT

Baby Chic Truffle Rice 380k

Charcoal Grilled Whole Baby Chicken Stuffed With Truffle Butter Rice (served in 40 minutes)

The chicken was really really good. Well, yeah it’s baby chicken. It’s not as big as adult one hahaha. But it’s one particular dish, where they stuffed truffle butter rice inside the chicken. After they served the whole baby chicken, then they took it again to the kitchen, and cut it for us. So, when it was back to our table, it was even more tantalizing because they served it with black truffle on top of the dish. We literally fought for the chicken. LOL.

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Congratulations Momozen for opening. Thank you Chef Sho Naganuma for those delicious food. Keep up the amazing work.

Momozen
The Plaza Tower 46th Floor
Jl. M.H. Thamrin Kav. 28-30
Jakarta
Phone: +62 21 29222246
IG: @momozenid

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[EVENT] Ramadan Delights at Keraton at The Plaza

April 28th, 2017. I came to Keraton at The Plaza at lunch time. They offered an enriching breakfasting experience with an exquisite and authentic array of Middle Eastern and Indonesian cuisine at Bengawan. It’s time for celebrating the holy month of Ramadan.

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“This year we will take you on a culinary excursion and explore local cuisines such as assorted satay, taliwang grilled chicken and beef rendang; combined with authentic dishes from the Middle East: lamb kofta, kebab, prawn tandoori and lamb chop”, explains Syaiful Bahri, Executive Chef of Keraton at The Plaza. The journey continues on our live grill stations where you can also indulge in the incredible taste of shawarma, served with freshly grilled mixed vegetables.

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#onthetable

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Gather with your family, friends or colleagues and enjoy this sumptuous breakfasting buffet at 399k++ per person, including hot beverages and tajil from May 29th to June 22nd, 2017. Save 25% off per table for reservation of 21 persons or more, or save 20% off per table of 9 until 20 persons. Starwood Preferred Guest (SPG®) members will enjoy 15% savings for up to 8 persons with free enrollment.

Thank you Bengawan and Keraton at the Plaza for those delicious dishes. Pssst, I love the rawon. Best!

Bengawan Restaurant
Keraton at the Plaza
Jl. M.H. Thamrin Kav. 15 – 7th Floor
Jakarta
Phone: 021-50302993
IG: @keratonjakarta

[EVENT] Chinese High Tea at Keraton Lounge, Keraton at the Plaza Thamrin Jakarta

February 1st, 2017. Chinese New Year 2017 had passed. But I still felt the vibe. So, when there’s an invitation to enjoy Chinese High Tea, I was excited. After matching the schedule, finally we had a date compromise hahaha. So, let’s start the elegant high tea time. Keraton Lounge.

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Located in Keraton of The Plaza, Keraton Lounge was an elegant and classy lounge. I’ve been there several times and still amazed by their ambiance. But, their hospitality was one of the best.

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Keraton Lounge announced its latest exclusive high tea selection, for Chinese New Year 2017, called Chinese High Tea. The Executive Chef, Gennaro Avagnale have created the most tantalizing sweet and savory Chinese-themed canapés inspired by the traditional Chinese cuisine. Chinese High Tea served in a sophisticated and elegant all-white drawer. The drawer gives curiosity to all high tea lovers who will discover more when they slide open the drawers. The Chinese High Tea is available all day only from January 16, 2017 until March 5, 2017 at 298k++ per set for two persons including 2 pot of TWG tea of your choice.

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Silver Moon Tea

A TWG Tea blend of green teas accented with a grand berry and vanilla bouquet. Suave, with just a hint of spice. A tea for that special moment.

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Tier 1

chicken wonton, tapioca pearls and cassava in coconut milk, moon cake, sticky rice with jelly

I love the tapioca pearls and cassava in coconut milk. It’s not extremely sweet. The chicken wonton was delicious. Crunchy and crispy. Finger-licking good. There’s fortune cookies. Tempting to open it, it said: “Your heart is a place to draw true happiness.” Nice!

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Tier 2

sweet potato mantou, matcha ganache praline, chinese steamed cupcake

Surprisingly the sweet potato mantou was delicious. No need to say anything about the matcha ganache praline. It’s always good hahahaha. The chinese steamed cupcake was better eating while it’s warm.

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Tier 3

duck pancake, onde onde, short rib steamed bun

Love the duck pancake. And they told me that everybody loves it. The onde onde was my less favourite. It’s too hard to chew. The short rib steamed bun was delightful. Love the texture of the bun. Fluffy and soft.

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Tier 4

green bean scone, red bean scone

Not too hard, like any other scones.

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Thank you Keraton for the great hospitality. Thank you for the beautiful and elegant Chinese High Tea drawers. 🙂

Keraton Lounge
Keraton the Plaza
Jalan M.H. Thamrin No.15
Jakarta 10350
Phone: +62 21 50680000
IG: @keratonjakarta

Shabu Shabu Gen The Plaza Thamrin Jakarta

August 4th, 2016. There are many places to eat shabu shabu these days. We can go to the mall and pick our favourite place. Well, shabu shabu or sukiyaki is happening right now. And I love it. I believe it’s healthy and it will make my tummy very very overjoyed. And 2 days before, I got invited to come to try new menu from one famous shabu shabu place. Shabu Shabu Gen.

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Shabu Shabu Gen, under Les Amis Group, opens an outlet in Jakarta. It offers a fine-dining shabu shabu. Of course it’s different from any other shabu shabu place in Jakarta, but they have their reason for making it a fine-dining. It’s all about quality. Located on 46th floor in The Plaza building, it also offers a reason to write in your social media, a “lunch with a view” caption. Actually, it is a fine-dining, but.. it’s a very friendly fine-dining. The people are sooooooo nice. Don’t forget the handsome chef. Executive Chef Komiyama Minoru. Coolest chef ever. *big grin*

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#onthetable

Sauces for shabu-shabu: goma (Japanese sesame sauce), ponzu and yuzu. I love the goma and ponzu. As you can see, they have different pot for shabu shabu and sukiyaki.

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Shabu Shabu Gen Premium Japanese Beef Tasting Menu 1.850k++ per pax

Salad

It’s a fresh starter. A bowl of salad, with a very light dressing. A good way to start your meaty lunch.

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Chawan Mushi

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The yield grade refers to the ratio of meat to the total weight of the carcass, and is classified into 3 grades from A to C, with A providing a higher yield. The meat quality grade is classified into five grades from 1 to 5, based on four criteria: fat marbling; the colour and brightness of the meat; its firmness and texture; and the colour and brightness of the fat.

Kagoshima actually produces the highest quantity of beef that comes out of Japan, with almost 20% of Japanese wagyu originating here. Thanks to the temperate climate and the Japanese black cattle breed, the meat that comes from Kagoshima is known for its tenderness as well as its well-balanced marbling.

A4 Kagoshima Sirloin/Ribeye

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A5 Kagoshima Sirloin/Ribeye

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Hida beef is a delicious, first-class Japanese beefbrand that rivals Kobe or Matsuzaka beef. Hida beef is a brand name given to beef which has meat quality that is classified with the A/B rank and the 5/4/3 grade and which has been raised within Gifu Prefecture.

A5 Hida Sirloin/Ribeye

Melt-in-your-mouth. Literally. I got my beefgasm right away after I tasted the sexy beef. Look at those marbles!!! This is the best quality! I hope they will have the all-you-can-eat set LOL. This is what I call umami taste. A mixture of everything.

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Vegetables

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Ramen

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Desserts

Consists of yuzu jelly, azuki, peanut mochi and matcha ice cream. Love them all.

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Sukiyaki Gen
US Rib Eye/Sirloin: 450 (lunch only)
A4 Rib Eye/Sirloin: 1350
A5 Rib Eye/Sirloin: 1700
A5 Hida Rib Eye/Sirloin: 2250
Pork Loin: 750
Pork Belly: 650

This is their new menu. At the foodtasting, we tried the A4 beef. Well, I love the broth and the beef, and the vegetables, and the yakimeshi. Oh, I love them all. If you don’t like to dip the beef into the egg yolk, you can choose to dip it in shabu shabu dippings. And you can cook the egg yolk with the yakimeshi. Delicious!!

A4 Rib Eye/Sirloin 1.350k

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Vegetables

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Yakimeshi

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Thank you Shabu Shabu Gen for serving us best lunch. Keep up the great quality and service. Well people, if you wanna eat premium beef, do not hesitate. This is the one!

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Shabu Shabu Gen Indonesia
The Plaza 46th Floor
Jl. M.H. Thamrin Kav 28-30
Jakarta
Phone: 021-29922246
IG: @shabugen

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