In the vibrant culinary scene, Charkoal, led by Chef Adhitia Julisiandi, stands out as a unique dining destination. This fine dining restaurant in the SCBD - Electronic City District, South Jakarta, eschews conventional gas stoves in favor of primitive cooking techniques using fire, wood, and charcoal. These methods imbue the dishes with distinctive aromas and flavors, offering an innovative taste profile that sets Charkoal apart.
Charkoal Presents the Latest Culinary Experience with Primitive-Cooking Techniques
Chef Adhitia Julisiandi brings over a decade of experience in the Hospitality and F&B industry, enriched by a diverse culinary journey across the globe. His expertise has been honed in prestigious establishments, from Spain to The French Laundry in the United States. Chef Adhit's passion for fine dining was ignited early in his career, and his extraordinary cooking skills have been shaped by working with some of the world's best chefs, including Thomas Keller, George Calombaris, Ferran Adrià, and Sarah Todd.
Charkoal is more than just a restaurant with a unique concept; it distinguishes itself through the use of premium ingredients like Jamón ibérico Cinco Jotas, Pure Bred Wagyu Picanha, and Australian Murray Cod. The intricate flavor profiles at Charkoal are the result of meticulous preparation techniques, including time-intensive fermentation, smoking, and other methods that demand both precision and patience.
As a showcase of Chef Adhit's culinary prowess, each dish at Charkoal embodies his dedication to innovation and creativity. Diners can choose between two set courses: the 14-course 'Degustation Menu' and the 17-course 'Chef's Journey,' both of which change seasonally every six months. A standout favorite is the 'Murray Cod,' a dish that requires a meticulous 7-day preparation using dry-aging techniques to achieve a unique skin texture and complex flavor. This exquisite fish is served with an 'orange kombucha vinaigrette,' designed to complement and elevate its intricate taste.
“I am very proud to be able to innovate at Charkoal, where I can work and develop the culinary industry in Indonesia. At Charkoal, guests can also see the Furnace Fire, a tool we use in the restaurant that can heat the fire up to 700 degrees Celsius. Every dish at Charkoal is not just something to satisfy your appetite, but a work of art that combines dedication to detail and innovation," concluded Chef Adhit.
Charkoal
Electronic City District
Jl. Jend. Sudirman Kav 52-53 Lot 22
Phone: +62 8191725-2227
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