Situated on the 46th floor of The Plaza Jakarta, Enmaru presents a dining space shaped by conversation, movement, and the comforting aroma of grilled seafood rising from the kitchen. Inspired by the spirit of Japanese izakaya culture, the restaurant encourages a shared approach to dining, where plates are placed at the centre of the table and enjoyed together. The atmosphere feels welcoming and informal, yet considered in every detail.
Two private rooms complement the main dining area, each accommodating up to eight guests. Designed with reference to Japan’s understated dining traditions, these rooms offer a sense of privacy without feeling detached from the restaurant’s energy. As the evening progresses, floor-to-ceiling windows frame the city skyline, and the ambience naturally shifts from relaxed to quietly striking, making the space suitable for both personal celebrations and business conversations.
At the heart of Enmaru is the kitchen, led by Executive Chef Takashi Tomie. His approach is grounded in precision, seasonality, and respect for ingredients. The menu features Japanese bluefin tuna, foie gras, and wagyu from Iwate Prefecture, alongside lighter seasonal dishes that focus on balance rather than excess. Each plate reflects a measured hand, where flavours are clear and intentional.
Supporting the food is a thoughtfully curated sake selection, chosen to complement the menu without overwhelming it. Together, the setting, the kitchen, and Chef Tomie’s philosophy create an experience that feels composed yet approachable, where small decisions and quiet confidence define the way Enmaru is enjoyed.
E: What does a typical day look like for you as an Executive Chef?
A: Each day begins with checking ingredients and monitoring the progress of preparation in the kitchen. I then gather the team to prepare for the lunch and dinner peak periods. During service, I focus on each dish as it goes out, making minor adjustments based on guest reactions. After closing, I spend time planning for the next day. It is a demanding routine, but one that feels deeply rewarding.
E: What was the first dish you ever cooked, and how did it turn out?
A: The first dish I ever cooked was a rolled omelette. I concentrated on not burning it, though the shape was far from perfect. My family said it tasted good, and that simple encouragement made me happy. It was the moment that pushed me to keep cooking.
E: What has been the most challenging dish to develop at Enmaru, and why?
A: One of the most challenging dishes has been our open-style hand roll sushi. Achieving the right balance between the sushi rice, fillings, and overall flavour took time. Keeping the seaweed crisp while ensuring it is easy to bite added another layer of difficulty. In Japanese cuisine, even a slight misstep can change the entire dish, so the process involved careful trial and adjustment.
E: Who has been the biggest influence in your culinary journey?
A: My greatest influence has been the guests I have served over the years. They taught me that cooking is not about personal satisfaction, but about creating moments that make people smile. That perspective continues to guide my work every day.
E: Which three menu items would you recommend to first-time guests?
A: I suggest starting with the Hon Maguro Sashimi from Japan, which lets guests appreciate the natural flavour of high-quality tuna. The Yaki Saba Open Temaki features grilled mackerel paired with ponzu and wasabi, creating a fresh, balanced profile. Another favourite is the Saikyo miso-marinated fish, finished with a smooth miso cream sauce and a hint of yuzu for brightness.
E: Do you have a personal favourite pairing at the restaurant?
A: I particularly enjoy pairing our dishes with a Japanese whisky highball. Its clean, refreshing character complements a wide range of flavours, especially richer dishes, and helps balance the overall meal.
E: How do you keep your creativity fresh while maintaining consistency in a busy kitchen?
A: I focus on exploring local ingredients and discovering new possibilities while keeping our processes clear and disciplined. Creativity needs structure, especially in a busy kitchen, and finding the balance between innovation and consistency is essential.
HIGHLIGHTS
- Sashimi Moriawase
- A5 Iwate sirloin
- Crispy rice negitoro salmon
Exquisite Taste Volume 50
ENMARU
The Plaza
Jalan M.H. Thamrin
Jakarta 10350, Indonesia
T: (+62) 2129922448
E: enmaru@altitude.co.id
W: altitudejkt.com
IG: @enmarujakarta
