Chef Hiroyuki Tanaka Brings Traditional Japanese Ishiyaki Technique to Surabaya at Nagano Japanese Restaurant

Nagano Japanese Restaurant has become a leading name in premium Japanese dining, offering an elevated culinary experience rooted in authenticity, tradition, and elegant presentation. Located on the 5th and 6th floors of the hotel, the restaurant blends sophisticated service with fine ingredients and the craftsmanship of Japanese culinary heritage.

Nagano Japanese Restaurant has become a leading name in premium Japanese dining

Each floor of Nagano delivers a distinct atmosphere. On the fifth floor, guests can enjoy Teppanyaki in one of five private VIP rooms, ideal for six to twenty five people. Here, diners are treated to a live cooking performance by professional Japanese chefs using premium ingredients such as Miyazaki A5 Wagyu, Australian MB5, and fresh seafood like lobster. The sixth floor focuses on Yakiniku dining, where meats like US Ribs, Saikoro Beef, and Gyutan are grilled tableside and served directly by experienced waitstaff, offering a high-quality and interactive dining experience.

Nagano is led by Chef Hiroyuki Tanaka, a graduate of Seibu College of Culinary Arts and a certified professional chef licensed by Japan’s Ministry of Health. With years of experience in luxury restaurants and hotels across Asia, Chef Tanaka is known for his creative approach and dedication to high-quality, fresh ingredients. Under his guidance, Nagano recently earned the Exquisite’s Best Restaurants & Bars 2025 award, reinforcing its position as one of Indonesia’s top Japanese dining destinations. 

As part of its newest culinary innovation, Nagano introduces a menu that highlights the traditional Ishiyaki technique, a centuries old Japanese method of cooking food on a hot stone bowl. This method not only enhances aroma, flavor, and texture but also creates a visually and sensorially immersive dining experience, with sizzling sounds and steaming bowls served right at the table.

Chef Tanaka presents three specially curated Ishiyaki dishes. The Ishiyaki Chicken Rice (Rp150,000++) features grilled chicken thigh with a house-made sauce over rice, paired with gochujang and teriyaki for a sweet, savory, and mildly spicy combination. The Ishiyaki Salmon Rice (Rp170,000++) highlights perfectly grilled Norwegian salmon for a clean, rich taste. The signature dish, Ishiyaki Beef Rice (Rp250,000++), features Australian Wagyu cooked in a special sauce and served hot on a sizzling stone bowl, delivering a melt in your mouth experience.

“For me, bringing Ishiyaki to Surabaya is about more than cooking. It’s about recreating the warmth, the sound, and the intimacy of my hometown in Japan. It’s about turning every meal into a memory,” said Chef Hiroyuki Tanaka, Executive Chef of Nagano Japanese Restaurant.

Following its success in Surabaya, Nagano is set to expand to Bali with a second location at the prestigious Bali Bites Complex in Kuta, opening in late July 2025. The new venue will embrace a more luxurious and elegant design, with larger seating capacity, refined interior aesthetics, and an even wider selection of premium meats. Signature offerings such as Premium Teppanyaki and Premium Yakiniku will remain key highlights, with live cooking performed by expert chefs in a sophisticated setting. Every detail of Nagano Bali is curated to deliver the essence of Japanese culture through modern luxury and culinary artistry. 

With this expansion, Nagano Japanese Restaurant aims to share its passion for authentic Japanese cuisine with a wider audience, offering unforgettable dining experiences that bridge tradition, flavor, and elegance, now both in Surabaya and Bali.