No Na Ma Hosts Exclusive Four Hands Dinner

No Na Ma Hosts Exclusive Four Hands Dinner

No Na Ma Japanese Restaurant at Le Meridien Jakarta is excited to announce a collaborative event titled "Seasons of the Sea - a four-hands dinner experience," featuring renowned chefs Chef Yoga from No Na Ma and Chef Donny Silpani from Locaahands Group Surabaya. This exclusive event will take place on May 23-24, 2025, offering a unique ten-course Kaiseki menu that promises an unforgettable dining experience. The collaboration between Chef Yoga and Chef Donny Silpani at No Na Ma is inspired by their shared passion for culinary innovation and their desire to create a unique dining experience that blends their distinct styles and expertise.

Chef Yoga from No Na Ma specializes in the Sakana method. Sakana, meaning "fish" in Japanese, encompasses various techniques for preparing fish, including steaming, grilling, frying, and serving raw fish like sashimi. This method emphasizes freshness, quality, and skill in preparing fish to maintain its natural flavor and optimal texture.

Chef Donny Silpani is a Japanese cuisine expert with over 14 years of experience in the culinary industry. Donny has earned certification from Sushi World Global in Japan and is a recognized culinary practitioner in Jakarta and Surabaya.

Both chefs will present the Kaiseki dining concept, a traditional multi-course Japanese dinner that emphasizes the harmony of taste, texture, appearance, and colors of food, similar to European haute cuisine. Kaiseki features a sequence of small, artistically arranged dishes that highlight seasonal ingredients at their peak freshness. This approach not only celebrates the art of Japanese cuisine but also offers a unique and memorable dining experience. "Kaiseki is presented as an exquisite culinary journey, where each dish is meticulously crafted to showcase innovative techniques and the finest ingredients," said Yoga, known for his contemporary approach. Donny's presence creates a harmonious blend of traditional and contemporary flavors. "This collaboration is an opportunity to embrace the challenge of Japanese cuisine, which requires exclusive and always fresh seasonal ingredients. My mission is to elevate the Japanese dining experience," added Donny.

Yoga and Donny also shared their signature dishes. Yoga will serve French Akami Noodle as the fifth dish. Akami, the leanest part of the tuna, is celebrated for its clean, intense flavor. "This dish combines the rich taste of Akami with the freshness of seaweed salad and the crunch of edamame, creating a balanced and satisfying bite," explained Yoga. Yoga will also present three other masterpieces tonight, including a trio of Hamachi, Tuna, and Salmon in Sashimi Spring Roll, Chilean Bass Fish in Patagonian Yuzu Miso, and foie gras of the sea: Ankimo Ponzu Jelly.

Donny will open the session with his signature Shiromi Crudo, featuring fresh Hamachi served with a milky sour sauce and Yuzu. "Starting a meal with Shiromi ensures that the stronger flavors of other fish don't overpower the palate," said Donny. "The milky sour sauce and yuzu add a refreshing citrus note, enhancing the delicate taste of Hamachi."

Four Hands Dinner Menu at No Na Ma Japanese Restaurant with Chef Yoga and Chef Donny Silpani:

Shiromi Crudo (Chef Donny)

Fresh Hamachi served with a milky sour sauce and delicate yuzu blanket.

Shiromi, or white-fleshed fish, is prized for its refined umami flavor and chewy texture. The milky sour sauce and yuzu blanket add a refreshing citrus note, enhancing the delicate taste of Hamachi.

Otoro Tartare (Chef Donny)

Luxurious tartare of Otoro, complemented by negiyaki, grilled watermelon, and shiso tempura.

Otoro, the fattiest part of the tuna, is celebrated for its melt-in-your-mouth texture and rich flavor. This dish combines the luxurious Otoro with the unique textures of negiyaki and shiso tempura, while the grilled watermelon adds a surprising sweet and smoky element.

Ankimo Ponzu Jelly (Chef Yoga)

Monkfish liver paired with ponzu jelly and negima.

Ankimo is known for its creamy texture and rich umami flavor, balanced by the tangy ponzu jelly and fresh negima, creating a harmonious bite.

Triple Sashimi Spring Roll (Chef Yoga)

A trio of Hamachi, Tuna, and Salmon wrapped in soy sauce and kizami wasabi.

Sashimi represents the purest form of seafood, celebrated for its simplicity and freshness. This dish combines three types of sashimi in a spring roll format, offering a fusion of traditional and modern presentation.

Amaebi Chawanmushi (Chef Yoga)

Steamed egg custard infused with ponzu ginger and topped with ikura.

Chawanmushi, meaning "steamed in a teacup," is a classic Japanese dish dating back to the Edo period. The addition of Amaebi (sweet shrimp) and Ikura (salmon roe) adds layers of flavor and texture to this silky custard.

Patagonian Tooth Yuzu Miso (Chef Yoga)

Black cod enveloped in rice paper and yuzu miso.

Patagonian Toothfish, also known as Chilean seabass, is highly prized for its rich, buttery flavor and high oil content. The yuzu miso marinade enhances its natural sweetness, making it a standout seafood dish.

A5 Wagyu with Kombu Butter (Chef Donny)

Seared A5 Wagyu served with roasted kombu butter and horenzo ohitashi.

A5 Wagyu is renowned for its exceptional marbling and melt-in-your-mouth texture. The kombu butter adds a savory depth, while the horenzo ohitashi (spinach salad) provides a refreshing contrast.

French Akami Tuna Noodles (Chef Yoga)

Tuna seaweed salad with edamame and wasabi.

Akami, the leanest part of the tuna, is celebrated for its clean, intense flavor. This dish combines the rich taste of Akami with the freshness of seaweed salad and the crunch of edamame, creating a balanced and satisfying bite.

Palate Cleanser: Lemon Ginger Granita

A refreshing dish to prepare guests for the final course.

Chocolate Mousse with Mixed Berry Compote

The combination of rich chocolate mousse and tangy mixed berry compote offers a delightful contrast of flavors and textures. This dessert is a perfect ending to the meal, providing a sweet and satisfying conclusion.

LE MERIDIEN JAKARTA
Jalan Jenderal Sudirman Kav 18-20    
Jakarta 10220
Indonesia