Wednesday, June 25, 2014


Tonight, I was one of the lucky people who was invited by Kahyangan Shabu-Shabu & Teppanyaki Restaurant to join the event of Matua Wine Dinner, that celebrates Japanese Cuisine - as well as to taste the dishes from Chef Haruyama. At the time of this dinner, Chef Haruyama will present 6 courses Japanese Dinner. Everything is worth of IDR 1.000.000++/ person (include free canapĂ©). 

Kahyangan Shabu-Shabu Restaurant has been renowned for many years as the place where Jakarta’s elite and international guests enjoy outstanding dining, service and superb views of Jakarta. Kahyangan shabu – shabu serves a selection of premium quality meats, including imported Wagyu, US Rib Eye and premium Kobe beef which are served with fresh vegetables and the hotel’s famous Ponzu Sauce. And after the success of Shabu – Shabu Restaurant, the legendary Kahyangan opens a new teppanyaki restaurant in April 2012. They provide an intimate dining experience with superb views of Jakarta, where they serve only the finest and freshest ingredients.

Before entering the dinner room which has been prepared, we're the food bloggers and other media gathered in a room in advance, this may be regarded as a pre-dinner, a suitable time to get to know each other and chit-chats while enjoying some little snacks and champagne that has been provided. Looks so romantic and warm on that day! :)

This is a table-setting that has been prepared by a team of Kahyangan Shabu-Shabu and Teppanyaki Restaurant. When entering this room, all the tables are neatly laid out with all the equipment either from our dinner menu to invited guests names that have been placed on each table. 

Pumpkin Soup

And now, we started from Pumpkin Soup as the starter, a soup that is served in a small bowl and then put on a large plate is perfect served with Shingle Peak Marlborough Sauvignon Blanc. It can be regarded as a very tasty appetizers, soup is served so smooth and savory. Certainly, a bowl of soup is actually not enough for me. 

SU-Jime Salmon and Tataki Maguro

SU-Jime Salmon marinated salmon 'pomelo' citrus vinegar and Tataki Maguro (seared rare yellow fin tuna with dash jelly) which also perfect accompanied with Shingle Peak Marlborough Sauvignon Blanc. Both of salmon and tuna were served with perfect freshness. This meal served with a topping that is slightly crisp, but to be honest I forgot what used to add for the sensation of this food.

Kaki Shiromiso Wan and Seared Foie Gras

Kaki Shiromiso Wan, as the next dishes from Chef Haruyama. Kaki Shiromiso Wan was an oyster served with saikyo shiro miso (which is served in a shot glass), also accompanied by a glass of Shingle Peak Marlborough Sauvignon Blanc. The oyster was perfectly good and you can smell and find the taste of ginger on their shiro miso.

Seared Foie Gras and Unagi HAKATA

Seared Foie Gras and Unagi HAKATA, just another dishes which can hooked me well. Seared Foie Gras was a pear puree and balsamic teriyaki, which perfectly served with Matua Marlborough Sauvignon Blanc. Unagi HAKATA was a grill unagi eel and deep fried eggplant (which is served in a small bowl), also served with Matua Marlborough Pinot Noir.

Yaki Niku Ohmi Beef and "Tai Meshi" & Spinach Enoki Namuru Dashi Ae

Yaki Niko Ohmi Beef and "Tai Meshi" was a snapper steam rice and served in a plate with Spinach Enoki Namuru Dashi Ae, topped with some slices of omelet. Rice looks solid, it looks like using Japanese rice. This kinda perfect dish, so tasty and savoury - rice with little touches of snapper when served along with spinach that cooked with enoki mushrooms.

Trilogy Matua

And this is the last, but not the least! HAHA. It was Trilogy Matua as the desserts, consist of Macha Cake, Mangi Pudding and Black Sesame Seed Ice Cream. My favourite one was Black Sesame Seed Ice Cream, served not too sweet but still fresh. 

A little explanation about wine that I've tasted tonight :
------ Shingle Peak Marlborough Sauvignon Blanc - named after the distinctive mountain range looming over the vineyards in Marlborough, Shingle Peak was one of the pioneers in the region and have produced expressive Sauvignon Blanc since 1983. With bold notes of gooseberry, citrus and mouth filling tropical fruits followed by a luscious palate again of sweet tropical fruits. The texture is what sets this wine apart with its Pinot Gris-esque mouth feel with lends itself to great foods.

------ Matua Marlborough Sauvignon Blancthis bottle of wine marks a very special occasion worth celebrating - it’s the 40th vintage of Matua Sauvignon Blanc, and it’s a real doozie. Zesty, tropical, citrus fruits are complemented by those famous bitey herbaceous undertones. Crisp, fresh Marlborough acidity balances with great structure and length - a real New Zealand classic. A mix of fruit from the Awatere and Wairau Valleys were selected for harvesting and the juice separated from the skins before pressing. This super concentrated juice was then reblending into the free run juice. Stainless steel cool fermentation with various strains of yeast helps to enhance the pungent natural aromas we know and love in Savvy.

------ Shingle Peak Marlborough Pinot Noir -  is the red wine grape of Burgundy, now adopted (and feverishly studied) in wine regions all over the world. The variety's elusive charm has carried it to all manner of vineyards, from western Germany and northern Italy to Chile, South Africa, Australia and, perhaps most notably, California, Oregon and New Zealand. It is the patriarch of the Pinot family of grape varieties – so called because their bunches are similar in shape to a pine cone (pinot in French).

------ Matua Marlborough Pinot Noir - Without wanting to overplay things, we reckon this is our best Pinot yet. With a great growing season the fruit is truly ripe and full and the predominant flavour is cherry, which ref lects the wine’s lovely vivid cherry colour. We also get blackberry notes and some lovely sweet smoky oak. Mouthfeel is initially soft and luscious, held up nicely by the supple tannins for a savoury lingering finish.The grapes are mostly Marlborough, but we have also blended a percentage of Central Otago fruit to give the wine more depth and body. An initial cold soak of 3 days prior to fermentation helped maximise both f lavour and tannin extraction.

Phillipe Le Bourhouis, Chef Haruyama, me and Angelina Yuliana

And and we didn't forget to take pictures with the chef Phillipe Le Bourhouis Haruyama and as the General Manager of Pullman Jakarta.

Phillipe Le Bourhouis, me, Chef Haruyama, Angelina Yuliana, Eddy Suryadi

Okay, let's us take a photo again! Anyway, thanks again for Pullman and Kahyangan for having us to enjoy with your event, Matua Wine Dinner! Everyhings was really good for me, as the services and also the perfect dished from Chef Haruyama! WELL DONE!


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Jl M.H Thamrin 59
Wisma Nusantara Building, 28th Floor
Central Jakarta
Phone : (021) 3912 963 / 3192 1111
Opening Hours : 11:30 - 14:30 and 18:00 - 22:00 (Mon - Sun)
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