Located in the heart of SCBD, Soichiro Irori Style Japanese Steakhouse is one cosy home that should be at the top of any steak lover’s list. Under the guidance of Executive Chef Soichiro Hieda, who has brought years of experience from Japan, the restaurant brings an authentic dining experience where the charm of irori, a centuries-old method once used for both cooking and heating homes during Japan’s cold winters, is revived. It focuses exclusively on the finest steaks, highlighting premium cuts and dishes sourced from Japan.
Chef Hieda’s journey began humbly, learning to cook as a child under the guidance of his grandmother and gaining his first experience working at a local yakitori restaurant in Tokyo. After a decade of dedication and hard work, he has established himself in Jakarta’s gastronomy scene and is happily sharing his passion for cooking here.
The restaurant’s sleek black interior is accented with subtle red lighting illuminating traditional Mokoshi roof details. Each room features an irori hearth at its centre, where the chef can cook live and make an impressive display of soaring flames and flying sparks. Thanks to the use of this traditional technique, it brings out deep, complex flavours in the meat that cannot be replicated using modern methods.
Moreover, only in this restaurant are carnivores further spoilt for choice with various cuts of beef, including A5-grade Japanese wagyu and crossbred Australian wagyu, all Halal accredited. To complete the meal, an extensive selection of sake, wine and Champagne perfectly complements every dish, enhancing the overall dining experience in this remarkable restaurant.
E: What made you choose Japanese cuisine, especially steak, as your speciality?
A: It all began when I worked at Andaz Tokyo in 2017, where I had an incredible experience learning about steak. During that time, I gained valuable insights into trimming beef, cooking it to perfection and mastering the art of preparing sides and sauces.
E: How would you explain the idea behind Soichiro Irori Style Japanese Steakhouse to your guests?
A: Irori cooking is a traditional Japanese technique that has been used in Japan for centuries. Inspired by this, my business partner and I brought the Irori method to a modern steakhouse. Along the way, we discovered that this cooking style pairs wonderfully with dry-aged beef, resulting in a much juicier steak than other methods.
E: How do you combine new ideas with traditional Japanese cooking in your dishes?
A: I enjoy preparing food using straightforward, traditional Japanese cooking techniques like robatayaki. In Japan, robatayaki is typically seasoned with just salt. However, we’ve elevated this tradition by pairing it with modern sauces and ingredients to make it even more unique. At Soichiro, we serve robatayaki-style scallops on shells with a decadent truffle cream sauce on top. This twist has made it one of our customers’ all-time favourites.
E: Do you have a favourite dish on the menu? Why is it special to you?
A: Personally, my favourite dish is the 35-day dry-aged koji ribeye. We dry-age the beef using natural koji that we import straight from Japan. We are probably the only ones in Indonesia using natural koji as a dry-ageing ingredient. This dish is special because it’s only available at Soichiro.
E: What achievement in your career are you most proud of?
A: One of my most memorable achievements was when I worked at Wrest Point Casino on Tasmania Island. At the time, my English wasn’t great, so working with the local team was quite challenging. I never gave up, though, and kept learning new things. I’m really proud of that experience.
E: What advice would you give to young chefs who want to follow in your footsteps?
A: Cooking is fun, but please take it seriously.
E: What do you hope for the future of Soichiro Irori Style Japanese Steakhouse?
A: Soichiro is the only Japanese steakhouse in Indonesia that uses the Irori cooking method. We are committed to serving only the highest quality beef and want our customers to feel satisfied whenever they try our dishes. In the future, I hope that more people will recognise Soichiro as a steakhouse offering exceptional meat and that we can expand to other cities.
Highlights
- Scallops on Shell
- Black Truffle Hire
- 35-day Dry-aged Koji Ribeye
Exquisite Taste Volume 46
Soichiro Irori Style Japanese Steakhouse
18 Parc Place
SCBD
Jakarta 12190, Indonesia
T: (+62) 82180005551
E: rsvp.soichiro@gmail.com
W: soichirosteakhouse.com
IG: @soichiro_jkt
