Jakarta’s culinary scene is heating up with the opening of Soichiro Irori Style Japanese Steak House at 18 Parc, SCBD. Led by Chef Soichiro Hieda, this stylish new restaurant introduces Indonesia to the ancient Japanese irori cooking technique, an open-hearth method that imparts rich, smoky flavours to every dish.
With an impressive background at Andaz Tokyo and AB Steak Jakarta (now Aged+Butchered), Chef Hieda has honed his skills in dry-aged beef and traditional robatayaki grilling. He now brings his expertise to Jakarta, offering perfectly charred A5 Japanese wagyu and succulent seafood straight from the irori grill. Highlights from the menu include the 35-Day A5 Misuji, A5 Wagyu Tare-Tare and the must-try Black Truffle Hire, an indulgent cut wrapped in homemade black truffle powder for an earthy, umami-packed bite.
But it’s not just about the steak, Soichiro Omakase is a game-changer. With three curated options, the menu evolves every three months, keeping diners excited with limited-edition creations. For a sweet finish, the Kakigori style dessert is prepared tableside, while the Anmitsu dessert, presented in a theatrical bamboo serving, offers a unique experience.
Adding to the dining adventure, the guéridon is an interactive table-side cocktail and mocktail experience that adds a playful yet sophisticated touch to your evening.
Set in an elegant yet welcoming space, Soichiro Irori Style Japanese Steak House beautifully blends Japanese tradition with modern flair, ensuring a dining experience unlike any other.
Exquisite Taste Volume 47
Soichiro Irori Style Japanese Steak House
