Exploring the Artistry of Omakase with Global Flavours at MISS FISH Jakarta

Omakase is a Japanese dining experience where the chef creates a carefully curated and personalized meal for the guests. Diners entrust the chef to craft a multi-course menu, often featuring the freshest and most seasonal ingredients available. That's why, it's a total gem to get into an omakase experience with limited seating, creating an intimate dining affair through a tender-hearted conversation between diners and chef.

Exploring the Artistry of Omakase with Global Flavours at MISS FISH Jakarta

In Jakarta, experiencing omakase might lead you to a handful of exclusive spots known for their curated chefs' menus and authentic Japanese dining experiences. In the heart of Jakarta precisely nestled in a bustling sophisticated district of Senopati, a culinary haven named MISS FISH beckons with a tapestry of culture, art, and exquisite taste. MISS FISH specializes in a seamless blend of authentic Japanese cuisine with dynamic Latin American and European influences helmed by the renowned Chef Carlos Barvo Vilasaló. The concept revolves around the innovative spirit of Chef Carlos's signature Omakase, where each dish is not just a meal, but a narrative in global gastronomy, deeply rooted in Japanese techniques.

The fusion of Japanese artistry with European and Latin American flair in the restaurant's interior is truly breathtaking. First things first, the mirrors in the reception area are not mere reflections. They are gateways to the MISS FISH experience. They multiply the light, the energy, and the ambiance, welcoming guests into a world where culinary artistry meets design.

An elegant, modern, and magnificent dining area at MISS FISH is ready to greet you where sophistication meets innovation juxtaposed with unique artistic features. The incorporation of gold accents throughout the space symbolises opulence and timeless beauty. It seems like a deliberate choice to reflect the high standards and quality that MISS FISH embodies that will be showcased by the skilled chefs throughout the entire Omakase course, elevating the dining experience to a luxurious level. The use of gold diamond tiles and dynamic lighting serve as focal points, drawing the eyes. The emerald green velvet seats are perfectly aligned, proving MISS FISH is really keen on any kind of small details.

The soft pink alcoves give a touch of privacy amidst the shared joy of dining. They symbolize the gentle merger of cultures, a soft, inviting space where conversation and cuisine intertwine in velvety intimate harmony. Meanwhile, the Omakase wall and ceiling connection embodies a magnificent wall transformed into an awe-inspiring ceiling.

For a more intimate and private space, there are two unique private dining rooms. Each room is a European haven, a space where the elegance and sophistication of European design meet, offering a different perspective on the art of fine dining. Fabric wallpaper with nature designs adorns the walls with nature-inspired designs, illustrating the journey from ingredient to art, from the earth to the plate.

Chef Carlos Barvo Vilasaló creates a symphony of flavours by harmonizing traditional Japanese ingredients with the zest of Latin American spices and the refined techniques of European cooking. This creates an unprecedented dining experience that appeals to Japanese culinary enthusiasts and adventurous foodies alike. The Omakase bar at MISS FISH is the centrepiece of his culinary artistry where he and his team craft dishes that tell a story of global flavours.

A 12-course Omakase set at MISS FISH is such an exceptional experience. Spice things up first with the Spicy White Truffle Edamame as the Amouse-Bouche. The warmth from the spiciness paired with the aromatic essence of white truffle gives the contrast between the earthy, luxurious notes of truffle and the kick of spice intertwining with the familiar, comforting taste of edamame. This dish must truly tangle the taste buds, and even you just can't stop licking the edamame shell.

For appetizers, Beetroot Peruvian Ceviche gives you the earthy sweetness of beetroot likely balances with the sour and salty notes characteristic of Peruvian ceviche. Incorporating avocado for creaminess, raw beetroot for earthy crunch, and adding the freshness of mango (harum manis) for a burst of sweetness might create a vibrant and diverse medley of tastes and textures. And then there's Momo Japanese Oyster, a combination of the delicate, briny flavours of Japanese oysters with the vibrant, zesty elements of salsa verde, lime juice, coriander, and jalapeño.

A colourful and vibrant presentation of sashimi is next on the line. Accompanying elements like edible flowers and bamboo mats, they visually add pops of colour that complement the three sashimi selections. Tom Yum Shiromi, is the marriage of the spicy, tangy Tom Yum flavours that create a bold and dynamic taste experience with belimbing wuluh, coriander, and marinated shitake. Salmon Norimaki adds another layer of texture and taste. The contrast between the silky texture of the salmon and the slight crispness of the nori seaweed must create a wonderful mouthfeel. And the addition of O-Toro Caviar likely introduces a luxurious touch of beluga caviar with glorified butter that elevates the dish with its delicate, briny essence.

Tom Yum Shiromi, Salmon Norimaki, and O-Toro Caviar

Omakase nigiri with Shiromi Yuzu, Akami Szechuan, and O-Toro Tamanegi present a diverse range of flavours and techniques in sushi. The Shiromi Yuzu features a delicate white fish paired with the citrusy brightness of yuzu. Akami Szechuan could bring together the boldness of Szechuan spices with the rich, meaty flavours of lean tuna. As for O-Toro Tamanegi, the luxuriousness of O-Toro (fatty tuna) combined with the sweetness of tamanegi (onion) might result in a rich and complex flavour profile, with a hint of sweetness complementing the fatty tuna.
A temaki featuring Hotate Truffle Mushroom offers the sweetness of the scallops from Hokkaido, combined with the earthy richness of truffle-infused duxelle mushrooms, and then flame-wrapped in dehydrated nori for at least 72 hours.

As the main dish in this Omakase experience, A5 Miyazaki Wagyu becomes an absolute showstopper. This magnificent dish would likely be prepared with precision and care, allowing the intrinsic quality of the meat to shine through. Chef Carlos employs various cooking techniques and meticulously prepares it in a way that showcases the beef's natural richness and melt-in-your-mouth texture. The rich, marbled Wagyu A5 beef is paired with the sharp flavor of wasabi salsa, along with the aromatic elements of onion and garlic.

Serving Ninniku Yakimeshi as a humble garlic rice dish with butter in an Omakase experience becomes a savoury fulfilment up until the next courses. The butter creates a delightful umami experience that's both comforting and indulgent.

A pre-dessert featuring Foie Gras Crispy Mochi with sushi rice, strawberry jam, brown sugar torch, and rock salt serves a multifaceted taste experience. You can taste the richness of the foie gras, the sweetness of the strawberry jam, and the savoury elements of sushi rice, balanced with caramelized sugar and a hint of salt in one flavourful bite before you hit the dessert.

Known for its sweet and tropical flavour profile, Chef Carlos knows how to end the Omakase experience with a sweet bang that is Harum Manis Mango Sorbet. Its vibrant, refreshing taste and smooth texture make it a delightful way to conclude a meal with edible crumbles for the base to give textures.

The transformation of MISS FISH into an elegant after-dinner lounge post-10 pm can't be missed. MISS FISH seamlessly offers a selection of premium spirits, from exclusive tequilas to aged whiskeys. This space is designed for those who appreciate the finer things in life. For an intriguing cocktail, Akka Happosei can be a captivating choice. The combination of dry gin, sake, Italian bitter, yuzu, and aloe vera soda offers a refreshing effervescence and a slightly sweet undertone, enhancing the drink in a blend of sweet, floral, bitter, and fizzy elements. Other notable cocktails are Yasacho Chosoku, Sora, Kaizen, Berri Chiizu, Natsukashii, and many more.