COPA Turns Up The Heat With Tajima Australian Grainfed Wagyu

COPA Turns Up The Heat With Tajima Australian Grainfed Wagyu

Fire & Wagyu brings highly marbled Australian Wagyu to COPA’s wood and charcoal grill for a month-long special

October calls for something with a little more heat. At COPA, 25hours Hotel Jakarta The Oddbird, that means putting Tajima Australian Grainfed Wagyu over wood and charcoal for Fire & Wagyu, a month-long special that brings rich marbling, bold flavours, and COPA’s Latin American spirit to the grill.

Led by Executive Chef Matias Mardones, the menu is built around a simple idea: start with great beef, turn up the fire, and let the ingredient do most of the talking. From carefully selected cuts to tacos, anticuchos and house-made longaniza, Tajima Wagyu takes centre stage across a menu designed for both the grill lovers and the curious ones.

Tajima Australian Grainfed Wagyu has been produced in Australia since 2007 and today appears on restaurant and hotel menus across more than 20 countries. Its programme works with more than 60 farmers across Queensland, New South Wales, Victoria and South Australia, with cattle selected throughout breeding, feeding, processing and carcase grading. Only a small percentage of highly marbled beef makes the final cut to carry the Tajima name.

The process takes its time. Tajima cattle are fed for an average of 400 days on specialised rations based on locally grown wheat, barley and oats. The programme is HGP-free and livestock welfare certified, while Tajima is produced under halal guidelines and HACCP-certified standards. All carcases are assessed under the independent AUS-MEAT grading system.

At COPA, guests can choose their cut before it meets the grill. The selection includes Tajima Wagyu Striploin MB-9, Picanha MB 4–5 and Rump MB 4–5, all grilled over wood and charcoal and served with roasted onion, confit tomatoes and garlic confit, with a choice of Criolla, Chimichurri or Pebre.

Tajima Wagyu Tartare pairs hand-cut beef with smoked egg yolk, roasted shallot, black garlic gel and pumpkin bread, while Tajima Wagyu Tacos bring charcoal-grilled Wagyu together with homemade tortillas, guacamole, pico de gallo and habanero salsa. The menu is rounded out by Tajima Wagyu Longaniza, a house-made Wagyu beef and pork sausage served with confit tomatoes, garlic aioli and grilled sourdough.

For something raw, Tajima Wagyu Tartare pairs hand-cut beef with smoked egg yolk, roasted shallot, black garlic gel and pumpkin bread. Tajima Wagyu Tacos bring charcoal-grilled Wagyu together with homemade tortillas, guacamole, pico de gallo and habanero salsa. The menu is rounded out by Tajima Wagyu Longaniza, a house-made Wagyu beef and pork sausage served with confit tomatoes, garlic aioli and grilled sourdough.

From striploin straight off the grill to tacos, anticuchos and longaniza, Fire & Wagyu puts Tajima Wagyu through COPA’s Latin American lens, keeping the flavours bold and the fire high without overcomplicating things.

FIRE & WAGYU

COPA x Tajima Wagyu October Special

5–31 October 2026
COPA Restaurant
25hours Hotel Jakarta The Oddbird

For reservations: +62 817 0372 8888