With authentic Japanese flavours, modern techniques and unrivalled ambience, OKU is the ultimate dining destination.
Any foodie with a passionate penchant for Japanese food will not want to miss out on OKU. Ensconced in one wing of the opulent Hotel Indonesia Kempinski Jakarta, the restaurant reflects the class and sophistication found in the hosting hotel. To be more specific, stepping into OKU transports guests to a traditional Japanese Zen garden, but with a refined, more polished modern touch.
With two private rooms and three charming semi-private rooms overlooking the bonsai garden, the restaurant oozes tranquillity while at the same time being in the thick of things. Add to that the bar near the entrance – a great spot to sip on pre-dinner premium whisky or sake, and you get a perfect combination of a business and leisure dining destination.
Speaking of perfect combinations, here at OKU, the flavours are authentic Japanese, but enhanced with modern presentation and techniques – combining the best of both worlds. Pilot-turned-chef Kazumasa Yazawa – known as Chef Kaz – is at the helm, and he has brought his cooking philosophy, which treats all the products and ingredients with the utmost respect.
“In Japanese culture, we believe that we take the spirit and soul from the ingredients’ origins and use them to replenish ourselves, so we honour and give thanks to the organisms that originally housed those spirits,” he waxed poetic. “Cooking should not be a random mix of tastes, it should reveal the life story of what you eat.”
The menu at OKU offers quite a range of Japanese delicacies, from the sushi and sashimi selections – made of the freshest seafood, to rice or udon bowl selections and Japanese hot pots. Chef Kaz and his team aim to use only the best quality ingredients, evident from dishes like the Houba Wagyu, comprising highest-marbled A5 Hokkaido sirloin, macadamia nuts and black garlic miso.
If you’re overwhelmed by the menu and find it hard to choose, let the chef do it for you. Take up OKU’s Okukase offer – a clever wordplay on omakase or the chef’s pick, and enjoy a gastronomic event to remember. The Okukase menu relies on the freshest catch of the day, so it changes frequently – perfect for diners with a sense of adventure.
Some of the seasonal highlights of the Okukase menu include watarigani, a classic chawan mushi or Japanese egg custard enhanced with blue swimmer and douman crab meats. Another exquisite delicacy is the sea urchin toast, served with abalone on a mother of pearl shell, and the Hokkaido scallops served with white miso gratin and ikura are simply divine.
In addition, OKU offers its refined bento menu that comes in three options, all curated by Chef Kaz. Comprising the highlights of OKU’s menu, the bento is a great option for business meetings, parties or even a quick lunch.
OKU
Hotel Indonesia Kempinski Jakarta
Jalan M.H. Thamrin
Jakarta 10310, Indonesia
T: +622123583896
