The newly-formed Bailliage of South Jakarta is headed by Bailli Linda Tan with Petty Elliot as the Vice-Conseiller Gastronomique and Farah Quinn as the Vice-Conseiller Culinaire.

For its inaugural dinner the Bailliage dined at OKU, a Japanese fine-dining establishment within the Hotel Indonesia Kempinski – also in its first month of opening. Talented, young Chef Kasumasa Yazawa – a native of Tokyo – is taking Jakarta by storm. OKU, with its minimalist design, soft monochrome colours and laid-back jazzy vibes, presents a modern Zen-like atmosphere.

The dinner, exclusively for 30 guests, took place in a private room with beautiful view of a Japanese Bonsai garden. The cuisine at OKU features a modern take on Japanese dishes combined with traditional flair.

High expectations started the very moment we tasted the Karaage chicken. If canapés and cocktail were already this delicious, everyone expected the dinner to be mind-blowing. Wishes do come true!

The Japanese monaka wafer with foie gras filling was brilliantly paired with sweet Ume-shu and was followed by smooth, thick and creamy Otoro with a flavour that teased our palate. The consommé was light and the following Tasmanian trout was cooked to perfection: slightly crisp outside, inside perfectly moist and juicy.

Moving on to sea bass with Kashihikari rice was a pleasant surprise – a rustic touch compared to the rest of the dishes. The Japanese Wagyu beef was the grand finale for the main courses! So succulent, it literally melted in the mouth. We loved how the Junmai Daiginjo enhanced the flavour. Finally, the Valrhona chocolate paired with sparkling sake made a glorious end to the superb dinner.

The whole experience was simply mesmerizing – each course exquisite, breath-taking. With Chef Kaz’s creations it was as if we tasted the ingredients for the very first time.

Thank you to all who made it possible.

Linda Tan
Bailli