TEMPO.CO, Jakarta - Sound of piano was tinkling a classic melody when we waited for our Hamachi Kama served in Iseya Robatayaki restaurant, at Sampoerna Strategic Square, Jakarta. Hamachi Kama is a dish consists of fish collar (of yellowtail or mackerels) and enoki rolled beef. The dish is usually grilled using robatayaki , which is a traditional Japanese grilling method usually done by the fishermen.
However, in Iseya Robatayaki, the Hamachi Kama was grilled using modern way for the reason to keep the food hygienic. The restaurant offered complete experience of robata made of selected ingredients. All the ingredients were said to be imported from Tsukiji, the biggest fish market located in Tokyo, Japan, twice a week. This could be the reason why Iseya did not put price tags on most of their menu.
"The price depends on the market," said Vita, one of the waitresses in Iseya.
Visitors were sitting behind half round tables and we could see robata and the cooks ready to cook our orders. The ambience of the restaurant brought us to the Meiji era and up until Taisho era in Japan. It was the period where many Japanese built their houses in Victorians styles with high windows and ceilings. Wallpapers of floral motives with ornamental details were stuck in each corner.
A giant Kimono with golden embroidery was framed and hung on one of the corners in the restaurant, emphasizing the ambience of ancient Japanese style.
The signature dish of Iseya was actually the kinki, a red-colored fish having big eyes (Pertadopus trivittatus) which is originated from cold water of Hokkaido. Kinki are not available all year long, and that night, the price of the dish reached Rp1.3million.
Our Hamachi Kama was served with slices of eggplants, yams, tomatoes, lemons, and ginko biloba. It tasted sweet even though only seasoned with salt. Japanese chose the mackarels because the fish have relatively less fish spines. Thus, we could enjoy the tender texture of the dish without having to worry of being choked.
The Beef Roll Enoki was made of special beef taken from Saga and served with pour of signature sauce of Iseya's Japanese chef, Hiroaki Asano. Beef Roll Enoki offered a fresh jolt of the beef and sweetness of enoki which could still spoiling our tastebuds without too much seasonings. Just like the typical Japanese culinary which often rely on the freshness of the ingredients.
Five kinds of sashimi was served by the restaurants which was included shrimp (ebi), toro (tuna belly fat), salmon belly, baby squid, scallop (hotate), and diced squids (ika). To eat these challenging dishes, I suggest you to dip the sashimi into wasabi plus a bit of salty soy sauce. The taste of burning wasabi could conceal the slimy texture of some of the sea urchins.
If sashimi is not enough, guests may opt to try the restaurant's five kinds of sushi which each served with salmon belly crumbs and tobiko (roe of the flying fish), scallops, beef, grilled eel, and goose liver.
"Sushi and sashimi is only an alternative menu if guests favor dishes other than robata," said Fendi Soetrisno, the Marketing Manager of the restaurant.
Mochi ice cream was served to end our Japanese culinary quest. Underneath the thin-and-tender pastel green mochi, we found a refreshing taste of green tea. It was better to finish the mochi immediately since the ice cream melted quickly.
If you favor some alcoholic menu, the restaurant offers sake, the Japanese traditional liquor made of fermented rice. Or else, you could try their beers or wine which was ranged from merlot, chardonay, and Shiraz.
Iseya had one lounge and four private areas. The private areas consisted of two VIP rooms with robata equipment while the two other rooms without robata, and one more semi VIP room with robata equipment.
Making your reservation in advance is highly recommended, as the restaurant is always full most of the time. Iseya offers lunch packages priced starting from Rp398,000 up to Rp1.3million per package.
SUBKHAN
