Omakase translates simply as leaving the choices to the chef. Rooted in trust and guided by shun, the Japanese philosophy of enjoying ingredients at their seasonal peak, each experience reflects produce selected at the moment
it offers the finest flavour and texture.
Wabi-Sabi embraces this approach by introducing a new omakase every three months, allowing the menu to respond to the changing seasons rather than remaining fixed. This summer, the latest selection highlights ingredients chosen for their freshness, delicacy, and vibrant character through the Summer Grand Omakase and the new Vegetarian (Shojin) Omakase.
Available until the end of September 2026, the Summer Grand Omakase celebrates Japan’s finest seasonal delicacies. The menu begins with pike conger eel, delicately prepared as a warm Hamo Chawanmushi and paired with fragrant shiso custard and umeboshi for a traditional summer touch. It is followed by Hotate, a dish of Hokkaido scallops enhanced by the crisp sweetness and juicy aroma of Kyoho grapes, known as the King of Grapes, and balanced with a vibrant blood orange ponzu.
The journey continues with Awabi, a premium Korean abalone, served alongside delicate Inaniwa udon and nori butter to highlight its tender texture and rich ocean flavour. To conclude, Hakutō white peaches take centre stage. It arrives on the plate two ways: poached and as a sorbet, served with a matcha sponge and yuzu mascarpone to create a light, fragrant finish to the meal.
The new Vegetarian Omakase demonstrates that seasonal vegetables can be every bit as compelling as seafood. Careful technique recreates familiar textures through dishes such as king oyster mushroom nigiri and an inventive shiitake unagi kabayaki. A bowl of Shōjin Sōmen completes the menu, pairing delicate wheat noodles with a deeply savoury mushroom dashi that reflects the simplicity and restraint central to traditional Buddhist cuisine. Together, these seasonal menus present a thoughtful interpretation of summer through ingredients chosen at their natural peak.
HIGHLIGHTS
- Hamo Chawanmushi, a silky egg custard with pike conger eel
- Hotate, Hokkaido scallops with Kyoho grapes and blood orange ponzu
- Awabi, premium Korean abalone served with Inaniwa udon and nori butter
Exquisite Taste Volume 52
Wabi-Sabi
MD Place
Jalan Setiabudi Selatan
Jakarta 12910, Indonesia
T: (+62) 87792247424
E: info@mdarestaurants.com
W: mdarestaurants.com/wabisabi
IG: @wabisabijakarta
