Executive Japanese Chef at JW Marriott Hotel Jakarta
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Diners at JW Marriott Hotel Jakarta’s Asuka Japanese Dining will be familiar with the jovial façade of the hotel’s Executive Japanese Chef, Nishiura Osamu. Exuding warmth and friendliness while serving up tantalisingly authentic Japanese dishes, Osaka-born Chef Osamu has been drawn by cooking for as long as he can remember. His culinary creations are an exposition of his inventive approach to Japanese cuisine – fervently authentic, yet with personal intricate touches for individual guests.
Having taken on executife chef roles in various hotels in Japan, Chef Osamu continued his culinary journey at the exclusive Asuka Japanese Dining. Popular amongst the high rollers, socialites and dignitaries of the city, Asuka only utilises upscale seasonal ingredients especially handpicked and air-flown for the establishment. Asuka’s claim to fame is its unique Omakase concept, in which guests can pick from a spread of Japan’s finest seasonal produce to be cooked as they desire. As daunting as the task sounds, Chef Osamu relishes the culinary challenge of whipping up an ever-changing menu of culinary masterpieces.
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Fugu
A highly prized and exquisite artisan ingredient in Japan is Japanese fugu (blowfish), the pièce de résistance. Notoriously difficult to prepare, only a handful of chefs are certified to prepare fugu and there is a 70 percent failure rate. At Asuka, diners can enjoy this rare delicacy prepared by Chef Osamu.
