As a confluence of cultures that amalgamates Peruvian and Japanese cuisines, Henshin serves authentic Nikkei cuisine that reflects a rich cultural history and diversity and reinvents traditions since the late 19th century. Henshin invites you to savor the eclectic flavors of Peru infused with meticulous Japanese cooking techniques for a remarkable gastronomic experience in the vibrant city of Jakarta.
At the Heart of Henshin: The Driving Forces behind the Best Nikkei Cuisine Restaurant in Jakarta
For more than 6 years, diners and partygoers in Jakarta have experienced Henshin at its best. The highest rooftop bar and dining venue in Jakarta set on the top of The Westin Jakarta dazzles through stunning 360° panoramic views. This multi-level food and beverage destination embodies a lively ambiance as it is decorated with colorful tiles featuring traditional patterns and natural stones adorning the bar area. Guests can refresh and relax in either the indoor or alfresco bar and lounge area and then step up to the upper floor on the 68th floor to discover the fine dining venue that offers an open kitchen concept, where guests can witness the creation of mouthwatering courses with an uninterrupted Jakarta's skyline views. For a more private dining experience, Henshin also provides private dining areas on the 69th floor.
Diana Matute, Joaquin Ortiz, and Margaret Hanna are the driving forces behind Henshin. They put the craftsmanship and their work ethics that turn Henshin consistently becomes the one-stop destination for dining and nightlife in Jakarta. We caught up with them for an exclusive interview about how they manage to keep Henshin on the radar and the upcoming exciting things on Henshin's agenda.
Diana Matute: Chef de Cuisine - Henshin
The restaurant focuses on Nikkei cuisine. What is the thought process/philosophy behind the menu you’ve curated?
I was kind of a difficult kid to taste new things but at the same time my father was a chef who owned a Nikkei restaurant in Lima Peru on 80’s, that’s why Cebiches and Tiraditos were present in any celebration at my grandma’s home.
In my childhood, just the idea of eating raw fish or octopus wasn’t funny at all! My father always created ways to make me “taste” seafood starting at the beach in front cold Pacific Ocean eating mussels with chalaquita, going together to the fish market and meanwhile he and my elder brother just eating the sea urchin directly from the shell, something impossible for me before, I rather pick some fresh flounder to prepare a no spicy cebiche, grilled fillet or sea scallop gratin with parmesan cheese and butter.
Balancing flavors and texture is the key to finding a very pleasant experience for each dish. I created this menu thinking about how I can be inclusive, which means I don’t want to exclude anyone from having the Nikkei experience!
What makes Nikkei cuisine at Henshin so special like no other?
This kitchen is inspired by Japanese techniques about how to cook seafood, how to eat, how to cut a whole fish, to appreciate the real value of fresh products.
This fusion started in Lima, the capital of Peru, the most important gastronomic city in all of South America because of our culture and rich land.
Costa, Sierra y Selva (Coastal, Andes, rainforest) Seafood and chilies are combined to create the famous “tiger’s Milk” which we use as a base mix with the different kinds of fish, imported from local and create an explosive kick of sourness with some spiciness. That is the difference between sashimi or classic Nigiri with our “Signatures” Cebiches and Tiraditos, rolls, and main courses.
We can accommodate any preference to enjoy the Nikkei experience as well. I love to showcase my beautiful country, I am very passionate and proud of Peruvian cuisine and I am always willing to take the challenges
How do you incorporate the finest Nikkei cuisine for Henshin and Jakarta diners?
Personalizing and customizing our menus. Sometimes I take some risks and let people try something new.
How do you keep maintaining the consistency of the food at Henshin?
We update our menu regularly with seasonal products and specials of the chef. Thinking always about sustainability our local products are amazing, fishes and octopus from Lombok and Japan are the stars on the menu also Wagyu beef, Black Angus from Australia, passion fruit from Medan, and of course Peruvian chilies like Amarillo, rocoto, and Panca.
Joaquin Ortiz: Beverage Manager and Mixologist - Henshin
Any particular favourite drinks that you would suggest to the guests at Henshin?
Golden Mandarin, Kochi, and Spiced Mojito
What inspires you when you're making up a new cocktail?
I can get inspiration from anything. Other bars, other bartenders, other drinks, new tools, new equipment, television shows like MasterChef, even when I am at the mall I am always looking for something to surprise me.
How do you keep your creativity and appetite for exploration as a mixologist?
It’s all about learning. And the only thing that keeps you learning is not to step into the things you already have done. Stay always out of your comfort zone opens you up to learn. Don’t repeat cities or countries to stay, or cocktails and ingredients I have already used.
What is your favourite drink to consume yourself? Can we find it at Henshin?
I am a whisky lover, and in particular, I like Japanese whisky. Yes, you can have it here. We are launching the Nihon Whisky Corner this month, a nice collection of references for enthusiasts about whisky.
Margaret Hanna: Food & Beverage Manager - Henshin
Can you tell us more about Henshin? What can diners and partygoers in Jakarta expect at Henshin?
Chilled vibes, great drinks, and delicious food – Henshin is the place to be if you would like to have a fun night. The rooftop offers a 360-degree Jakarta city views, and a sophisticated interior and if you are lucky, you may experience the sun sets in between the skyscrapers. It’s perfect for gatherings with friends or family whilst enjoying the view. Besides serving delicious cocktails drinks like Henshin Negroni or The Berry Lucky cocktail which are served in an octopus stand, they also offer Nikkei food which in Jakarta is not many restaurants offer this type of cuisine.
Henshin is a definitely a perfect place for a city view, cool pictures, and a jumping-off point before clubbing.
There are many new dining spots and bars in Jakarta, how do you manage to keep Henshin on the radar?
Just like the meaning of Henshin – transformation. We make it Henshin vibrant by always keeping up with the trends in the city, great marketing efforts, and providing transformative music and activities.
What would you say is the most favorite dish at Henshin?
Many, from Wagyu, Cebiche to selections of sushi that you may not find in any other places as well as omakase. We can cater to your preferences before visiting us to have an enjoyable dining experience in Henshin.
How do you motivate and support your team?
The first and the most important thing is to make Henshin a pleasant place to work. Not only that, it is important as well to make a place where they can explore themselves, learn new things, meet new people, and create friendships and connections which can be fruitful for their personal life and career. Then from there, I give them challenges and rewards (not always have to be money) to keep them motivated. Involving every staff for Henshin improvements.
What's the next exciting thing for Henshin?
In the month of October, we would have the ‘Henshin Urban Legend’ Halloween party and ‘Festival del Cebiche y Tiradito’. In December, we are planning to have a guest bartender coming from Tokyo (50 Best Bar), and to end this year, we would like to have a big, phenomenal New Year Party in Henshin Bar, featuring guest DJs, entertainment and the highest fireworks in town.
Henshin
The Westin Jakarta
Jl. H. R. Rasuna Said Kav. C22-A
Jakarta Selatan, Jakarta 12910
Phone: +622127887768, +6287800028008
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