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Cooking should not be a random mix of tastes, it should reveal the life story of what you eat – Chef Kazumasa Yazawa.

Settled at the heart of the town, OKU restaurant at Hotel Indonesia Kempinski Jakarta is a premium Japanese restaurant that offers authenticity in modernity. Just its name, which means layers in Japanese, OKU welcomes various of occasion that is comprised under the roof of dining – a family gathering, business lunches – through its spacious and dignified entrance. The presence of private rooms makes OKU an impeccable choice for any special occasions as well.

Integrated with honey tinted interior with a jazzy vibe makes OKU a perfect haven to step back and enjoy the fresh delicacies of Japan.

Set with a Zen-like atmosphere, its minimalist touch presents a sense of belonging with an abundance of comfort to its guests. The laid-back jazzy vibes which are blended into the atmosphere invites guests to a newer perspective of indulgence. The grandeur space subtly proffers undoubted privacy.

While taking the essence of authenticity in its offering, Chef Kazumasa Yazawa recreated every dish by brilliantly combining the purity and innovation into them. The use of fresh imported, twice a week, seafood from Tsukiji Fish Market reflects the originality of the flavours and finest quality of delights.

Chef Kaz’s seasonal menu, Truffle Rice – a flavoursome blend of expressive ingredients which takes diners into a unique journey of the palate.
Houba Wagyu – a fresh and delectable dish of Chef Kaz.

“My cooking philosophy is simple: all of my creations are made with absolute respect towards all the products and ingredients that are used. In Japanese culture, we believe that we take spirits and souls from the ingredients’ origins and use them to replenish ourselves, so we are giving honour and gratitude to the organisms that originally housed those spirits that are used. In Japanese culture, we believe that we take spirits and souls from the ingredients’ origins and use them to replenish ourselves, so we are giving honour and gratitude to the organisms that originally housed those spirits,” said Chef Kazumasa Yazawa.

Deserving the title as the best and one-of-a-kind delicacy is the most sought-after OKU BENTO, a bounty set menu right from appetizer, main course and dessert. It is, in fact, a perfect choice that brings diners into a journey of Japanese flavours in one choice. The menu is a thoughtful creation of the chef that comes with three distinctive offerings priced at IDR 300,000++, IDR 400,000++ and IDR 500,000++. Another highlighted menu is the delectable OKUKASE with seven-course of Chef Kaz’s speciality and is priced at IDR 1,300,000++/person.

Set in the intimate corner of, the bar at OKU is a perfect space to enjoy the sip of cocktails.

For Chef Kaz, creation is, indeed, a never-ending goal. His enthusiasm and passion towards OKU motivate him in creating different special and seasonal offerings to entertain the palate. Without any doubt, these are the delights, not only outstanding, they are as well served by reciting the tale of each ingredient used, allowing guests to sense the expression of the elements.

The bar, boasted on the left side of the entrance, is a sophisticated rendition of allurement. Sharing the same ambience and atmosphere with a dimmer lighting create a unique appeal to the guests for the involvements of premium sake, whiskies, cocktails and other bar offerings. Celebrate the moment of togetherness with the loved ones over the original Japanese delicacies at OKU Restaurant at Hotel Indonesia Kempinski Jakarta.

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