Jakarta’s love for Japanese cuisine is evident in the numerous restaurants offering everything from sushi and ramen to udon, teppanyaki, and of course, yakiniku. Among the latest to make waves is Enishi Yakiniku, which opened last month and quickly gained attention for its focus on premium yakiniku.
Enishi Yakiniku Elevates the Art of Japanese Yakiniku in Jakarta
Nestled in the lobby of the Sudirman 7.8 building, Enishi Yakiniku offers an open yet intimate sanctuary, where privacy is paramount. Each seating area is carefully designed to provide a secluded, personal dining experience. The restaurant’s elegant space, featuring natural elements like wood, stone, and water, creates a tranquil ambiance, allowing guests to savour their moments in peace, away from the city's bustle.
For a more private yakiniku dining experience, Enishi Yakiniku offers private rooms that can accommodate 6 to 12 people. Some rooms can also be connected to the adjacent VIP room by opening a partition, allowing for a larger group gathering. This setup ensures a more intimate and exclusive atmosphere, perfect for special occasions or business meetings.
Despite incorporating many dark-coloured elements, Enishi Yakiniku strikes a balance by keeping the dining area slightly brighter, fostering a warm and inviting atmosphere. The dining area is highlighted by a stunning hanging giant plant, serving as a focal point that draws the eye. Adjacent to this, the yakiniku bar showcases the artistry and skill involved in preparing the meat, allowing guests to witness the intricate techniques of cutting and grilling firsthand.
Helmed by Yakiniku Maestro Chef Tadashi Sakamoto, Enishi Yakiniku brings a decade of culinary expertise and a deep passion for grilling to every dish. Originally from the scenic Wakayama region, Chef Tadashi’s journey across Japan’s culinary landscape has earned him multiple acclaimed restaurants and prestigious certifications. His skill and dedication ensure that each dish bursts with flavour, showcasing his mastery of the art of yakiniku.
The restaurant exclusively serves Japanese Wagyu A5 beef, sourced from a Halal-certified butcher, making it a standout choice for both quality and authenticity among Japanese food lovers. For a cherry on top, the entire menu features A5-grade wagyu sourced from Kagoshima and Miyazaki butcher house, offering 15 different cuts, including rare secondary cuts not typically found in other restaurants. Each order is expertly prepared by Chef Tadashi Sakamoto, who showcases the art of butchering by cutting the meat directly after it is ordered.
While waiting for Chef Tadashi Sakamoto to butcher the meat skillfully, why not start with the Aburi Yukke? This Japanese take on beef tartare features marbled wagyu beef lightly torched to a perfect medium rare and coated in a silky egg yolk. The result is a creamy, rich dish bursting with umami flavour.
For a refreshing start, the Enishi Salad is an excellent choice. This vibrant dish features thinly sliced cucumber, cherry tomatoes, seaweed, and tender slices of top-thigh beef. The highlight is the zesty dressing, which adds a burst of flavour and perfectly refreshes your palate before the main course.
A must-have on the table is the impressive Stairs Platter, featuring the Butcher's Daily Craft Selection. Each day, this platter showcases a carefully curated assortment of premium cuts, handpicked by our skilled butcher. With its ever-changing variety, the Stairs Platter ensures a unique and exceptional dining experience every time you visit.
The Stairs Platter presents eight premium cuts of meat, arranged in ascending order of quality. As you move up the platter, the cuts become increasingly exclusive and luxurious, so it's recommended to enjoy them from bottom to top. The progression starts with Gyutan Tokusen (root cut tongue), followed by Sirloin, Zabuton (chuck flap), Hiuchi (inner thigh), Udensankaku, Uchimomo (top round), and concludes with the Enishi Chateaubriand. To enhance the experience, Chef Tadashi Sakamoto personally grills each cut tableside.
Each slice of meat is perfectly complemented by condiments: shio tare for a savoury-sweet flavor, miso tare for a richer, salty taste, and a simple mix of lemon juice, salt, and pepper. You can also enjoy the meat dipped in silky egg yolk. However, the quality of the meat is so exceptional that it truly shines on its own, without the need for extra seasoning.
Beef tongue lovers will be thrilled with the Gyutan Moriawase, a menu featuring three different cuts: Atsugiri Gyutan (thick-sliced root cut), Gyutan Tokusen (root cut), and Gyutan Karubi (underside cut). This selection offers a taste of the tongue's back, middle, and bottom, with the thickness increasing toward the base. While the thicker cuts are more expensive, the flavour and texture are undeniable—tender, juicy, and chewy, delivering a burst of richness with every bite.
To enhance Enishi Yakiniku’s premium offerings, the beef tongue is sourced from Australian purebred Wagyu. Enishi Yakiniku guarantees that the Australian Wagyu meets the same high standards of quality and flavour.
Enhance your meal with Garlic Rice, a savoury fried rice infused with aromatic garlic. This flavourful dish perfectly complements the rich taste of the beef, adding an irresistible depth and aroma to your dining experience. It’s just perfect for your carbohydrate intake.
For a delightful conclusion to your meal, try the Warabi Mochi, made from starch derived from bracken root. This treat boasts a unique jelly-like texture that adds a delightful contrast to your dining experience, making it the perfect sweet ending to your feast.
In the end, Enishi Yakiniku is poised to become one of the top yakiniku restaurants in Jakarta, thanks to its commitment to quality and exceptional dining experience. It offers a unique culinary journey that sets it apart in the vibrant Jakarta food scene.
Enishi Yakiniku
Sudirman 7.8
Jl. Jenderal Sudirman Kav 7-8, Jakarta 10220, Indonesia
Open: 11.30 - 14.30 (last order 14.00), 17.30 - 22.00 (last order 21.30), opens daily
Phone: +6281211180880
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