OKU

LOCATED IN one of Jakarta’s most sophisticated upscale hotels, Japanese premium restaurant OKU offers a modern take on Japanese dishes combined with traditional flair.
With Chef Kazumasa Yazawa leading the culinary team, OKU’s not-to-miss signature offerings include the Houba Wagyu–150-gram Japanese A5 Sendai Wagyu served with beetroot and yuzu–as well as the Unagi Kabayaki, which plates Kabayaki eel with mizansha sauce.
The restaurant also features a bar and lounge that offers the same chilled-but-sophisticated aura as a go-to place to relax and enjoy some predinner cocktail or post-dinner drinks.
Some of the signature cocktails at OKU include Geisha’s Karma, a vodka-based brew of Sayuri Nigori sake, raspberries, orange and cranberry juice, and Ninja Theory, which mixes Hakuryu Lunmai Daiginjo sake, aged rum, vanilla gomme, blueberries and Crème de Fraise.
Sakes mentioned here are only a fraction of OKU’s wide collection, which ranges from Daiginjo premium sake to Honjozo (warm sake) and a few varieties of intoxicating, unfiltered sake shots.
Both the restaurant and bar boasts a Zen-inspired atmosphere and casual jazzy vibes that compels diners to stay for hours and where warm conversation easily flows amid fantastic food and drinks.(dm)