In a city as vibrant and diverse as Jakarta, authentic Japanese cuisine holds a special place in one’s heart. This is why OKU stands out, offering the essence of Japanese culture through its dedication to precision, fresh ingredients and a harmonious balance of flavours.
Executive Japanese Chef Keisuke Uno, who took charge of the kitchen in 2024, has quickly earned respect for his distinctive approach, which is deeply rooted in Japanese culture. He is setting a new standard for Japanese cuisine by crafting dishes such as the reimagined OKU Classics, including the OKU Karaage, Karasumi Uni and Saikyo Truffle Gyu Don. These dishes honour authenticity while embracing modern innovation.
If you’re new to the menu, start with this trio of standout dishes. The OKU Karaage delivers a satisfying crunch with its perfectly crispy chicken thigh, seasoned with shichimi for a hint of spice. For a touch of luxury, the Karasumi Uni balances delicate textures and bold flavours, enhanced by the exquisite addition of shaved white truffle. Finally, the Truffle Gyu Don offers a comforting yet indulgent experience, featuring tender Miyazaki beef, a rich truffle sauce and a silky onsen egg that ties together the dish’s umami-filled layers.
The charm of OKU also shines in its desserts. If you’re looking for a refreshing way to end your meal, the melon soup is a light and sweet choice that’s sure to please. For something unique, try the purple potato Mont-Blanc, which combines creamy textures with the natural sweetness of purple yam, creating a delightful treat that perfectly balances flavours.
E: What excites you the most about joining OKU Jakarta as the new Executive Japanese Chef?
A: Jakarta is undoubtedly one of the most dynamic cities in Southeast Asia, rich in multicultural influences. I am excited to begin this new chapter with OKU, striving to elevate it as a premier dining destination in the city. My goal is to share the intricate artistry of Japanese culinary heritage and techniques with the talented team at OKU.
E: Jakarta’s culinary scene is vibrant and diverse. What are your thoughts on the city’s food culture so far?
A: I have discovered that Jakarta is a veritable treasure trove of culinary delights, offering
an array of dishes and dining experiences. From the local street food stalls on Sabang Street, offering comforting Indonesian fare, to the chic fine dining and bar-hopping hubs around Senopati and Gunawarman, and the new developments in Blok M, one can find an intriguing blend of vibes and offerings.
E: How will you adapt authentic Japanese flavours to suit Jakarta’s diners while staying true to tradition?
A: I take great pride in showcasing my Japanese culinary traditions and heritage
to the kitchen team, encouraging them to continue this legacy with meticulous attention to detail at the dining table. We strive to procure the finest Japanese culinary tools and ingredients, from precision kitchen knives to exquisite seasonings and imported fish, ensuring our guests have an authentic experience. I actively engage with our guests, welcoming their feedback and perspectives to refine our offerings and meet market demands.
E: Can you mention one of OKU’s renowned dishes that you think connects well with Jakarta’s culinary preferences?
A: I highly recommend our omakase, which offers the most authentic way to experience OKU. Each dish is thoughtfully crafted, showcasing the best seasonal and premium ingredients, ensuring your dining journey is unique with every visit.
E: Can you share a sneak peek of any new dishes or concepts you’re introducing to OKU?
A: I am excited to introduce a concept inspired by Kabuki, the classical form of Japanese theatre, which beautifully marries dramatic performances with traditional dance. Kabuki is renowned for its stylised presentations, opulent costumes and the elaborate kumadori makeup of its performers. Each dish we create will reflect this meticulous attention to detail, employing high-quality ingredients and authentic culinary mastery passed down through generations.
E: As the new chef at OKU Jakarta, what message do you hope to share with both loyal guests and newcomers through your cuisine?
A: I hope our guests find inspiration in every dish, each carefully prepared with passion, skill and attention, offering them a wonderful and enjoyable dining experience.
E: What’s the most unexpected thing that’s ever happened in your kitchen during service?
A: During my time abroad, a loyal guest was eager to try yellowtail cheek. In an extraordinary effort, our team arranged for a helicopter to source the freshest yellowtail cheek from a neighbouring country, ensuring it was served à la minute to our VIP guest. This experience remains one of my most treasured memories in luxury hospitality.
E: If you could plan your perfect day of rest, what would it look like?
A: My ideal day of rest would start with invigorating morning workout at the gym. After that, I would explore new and exciting restaurants in town. When I have the luxury of extended time off, I love travelling to New York, attracted by its vibrant dining scene.
Highlights
- OKU Karaage
- Karasumi Uni
- Truffle Gyu Don
Exquisite Taste Volume 46
OKU at Hotel Indonesia Kempinski Jakarta
Jalan M.H. Thamrin
Jakarta 10310, Indonesia
T: (+62) 2123583896
E: oku.jakarta@kempinski.com
W: kempinski.com
IG: @okujakarta
