Japanese restaurants stand out for their diverse grilling techniques that promise an unforgettable dining experience in Jakarta. From the sizzling heat of yaki and the interactive flair of teppan to the rustic charm of robata, each method adds its unique flavour and charm to the dishes served. Amidst this array of options, one establishment offers an exceptional journey through the art of grilling, which can be found at the newly opened Soichiro.
Discover the Authentic Flavours of Japan through the Irori-style Grilling Process at Soichiro
Nestled in the heart of Jakarta, precisely in the prominent SCBD area, Soichiro warmly welcomes food enthusiasts to indulge in the time-honoured tradition of Irori-style cooking, setting itself apart as a quintessential Japanese steak house. Soichiro, named after Chef Soichiro who leads this establishment, is a celebration of his culinary expertise and dedication to Japanese cuisine. At the helm of this restaurant, Chef Soichiro brings a wealth of experience and a passion for excellence, infusing every dish with his unique flair and mastery of Japanese cooking techniques.
As you may know, the irori-style grilling is a traditional Japanese method of cooking that involves using a sunken hearth, known as an "irori," as the primary cooking source. In this method, the hearth is typically placed in the center of a room or a dedicated cooking area, and a charcoal or wood fire is lit within it. The food is then cooked directly over the open flame or on a grill suspended over the hearth. This cooking technique imparts a distinct smoky flavour to the ingredients while allowing for precise control over the cooking process. Then, adding the ashes from the charcoal or wood used in the irori can impart a subtle smoky flavour to the food being cooked over it.
Soichiro skillfully blends ambient lighting delicately draped over accented dark wooden doors, harmonizing with the serene presence of Japanese granite, rock, and sand. The interplay of light and natural materials evokes a sense of harmony, reflecting the restaurant's dedication to providing not just a meal, but a holistic dining experience.
Soichiro has thoughtfully equipped a mushola (prayer room), which is a designated prayer room to cater to the needs of Muslim friends who need to perform their prayers. Having such a space available can make it easier for Muslim individuals to adhere to their religious obligations during Ramadan month.
Every dining table is adorned with its irori grilling island, inviting guests to participate in the authentic Japanese cooking experience right at their fingertips. For those seeking an even more exclusive dining experience, the VIP rooms at Soichiro are equipped with dedicated irori islands, providing a private and intimate setting for guests. In addition to the immersive grilling experience, guests at Soichiro are also treated to a selection of various chopsticks, presented in elegant boxes at each table. This thoughtful touch allows diners to choose the perfect pair of chopsticks to complement their meal.
While the irori grill warms up, tantalize your appetite first with Taco Sushi. This innovative fusion dish marries the flavours of Japan and Mexico, marrying the flavours of the ocean from fresh salmon and tuna with the crispy satisfaction of deep-fried seaweed. Imagine succulent pieces of diced seafood, carefully selected for their freshness and flavour, encased within a crispy shell of deep-fried seaweed.
Another opener you must try is Mizu Wagyu Gyoza. These delectable dumplings boast a combination of tender wagyu beef enveloped in a delicate gyoza wrapper, perfectly boiled to tender perfection. The gyoza drenched with ichimi butter and gochujang is added to the mix, creating a subtle hint of spiciness balanced with a creamy texture.
The main spotlight of the night could be the exquisite 35 Days AUS Rib Eye. Sourced from premium AUS crossbred kuroge wagyu cattle with a marbling score of MB5+, this succulent cut promises rich umami notes, grilled to perfection over charcoal. Picture the side grill, its flames dancing amidst earthy-tone ashes, imparting a smoky essence that elevates the meat. As the meat sizzles over the coals, it absorbs the essence of the fire, resulting in a tender, melt-in-your-mouth texture. The interplay of heat and smoke infuses the steak with a depth of flavour unmatched by any other method.
Elevate your culinary experience with the meticulously curated selection of housemade salts, perfectly complementing the exquisite flavours of the 35 Days AUS Rib Eye. Choose from Himalayan salt for its purity, Herb Salt with oregano and parsley for a fresh herbaceous twist, Charcoal salt for a subtle smokiness, Mushroom salt for rich umami notes, and Ichime salt for delicate salinity.
Another option would be Wagyu Cuts featuring A5 JPN Brisket, a decadent delicacy renowned for its exquisite marbling and melt-in-your-mouth texture. Indulge in thinly sliced brisket, marinated to perfection and accompanied by a luscious onsen egg. The carefully crafted marinade infuses the meat with a luscious sweetness, perfectly complemented by the creamy richness of the onsen egg.
If you're into something fresh from the ocean's bounty, the Robatayaki-style Lobster will leave you in awe. Indulge in succulent lobster grilled to perfection over an open flame, imparting a delightful smokiness to every juicy bite. Accompanied by creamy potato puree inside the lobster's abdomen, the lobster is drizzled with tantalizing mentaiko sauce. Each mouthful bursts with a delicious blend of umami richness and briny sweetness.
Complete your culinary journey with the Maze Gohan, a traditional Japanese rice bowl infused with the freshest seafood treasures from the ocean. Dive into delicate grains of rice full of flavourful mixed with an array of succulent salmon and other seafood delights.
For cocktails, Cheese Cake is an innovative fusion of flavours that tantalizes the palate with every bite and sip. Imagine sinking your teeth into a velvety cheesecake infused with the bold essence of vodka and Baileys, offering a delightful balance of sweetness and sophistication.
For mocktails, we'd like to recommend Autumn in Japan, a captivating mocktail that embodies the essence of the season with its delightful sweetness, tangy notes, and fresh citrus aroma. A splash of zesty lemon juice, adding a tangy twist that awakens the senses.
To end the meal with a sweet closure, experience pure delight with Kakigori dessert—a heavenly concoction of fluffy shaved ice topped with matcha-infused delights. Nestled atop the pillowy ice, you'll discover creamy matcha ice cream, decadent matcha pudding, and a drizzle of luscious matcha sauce, each layer adding depth and richness to the ensemble.
Indulge further with a dollop of velvety whipped cream, perfectly complemented by a sprinkling of fragrant matcha powder. But the surprises don't end there—tantalize your taste buds with the refreshing sweetness of honey lemon ginger jelly, offering a delightful contrast to the earthy matcha flavours. The Kakigori is expertly crafted before your very eyes using Soichiro's special Kakigori cart.
Soichiro Japanese Steakhouse
18 Parc Place SCBD, Tower E Ground Floor
Jl. Jend. Sudirman Kav 52-53, Jakarta 12190
Open: 05:30 PM to11:00 PM (Sunday to Thursday), 05:00 PM to 11:30 PM (Friday to Saturday)
Phone: +6282180005551
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