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condiments, flavours and visual presentation,” he continues.

“One of the dishes I served for Raline and Wanda is Tuna Tartar. The idea for this creation came with the taste of the fish, the ingredients, and my own experience of seeing live tuna swimming in the sea.

“I wanted to marry the tuna with an indigenous Indonesian ingredient: the humble avocado. So basically, my Tuna Tartar is inspired by a captured moment of a fish swimming in the sea combined with how best to make a delectable dish using local ingredients.”

Other than the Tuna Tartar, Chef Kaz also served the two friends an amazing Extra Sushi Platter, a long plate of assorted sushi, as well as Crispy Salmon: Sea Bass with Lemongrass and Salmon crispy skin. They also feasted on Ajitama—smoked organic-egg rice stalks with shigureni beef—as well as Karasumi Pasta: angel-hair pasta with red caviar and uni, and Oku Karaage, the restaurant’s signature dish, which is a deliciously deep-fried organic chicken thigh wrapped in black batter and infused with a surprising sauce that melts in your mouth.

The new twists that Chef Kaz puts on old classics, as well as his innovative approach to new creations, makes OKU one of the most happening spots in town. Our two ladies couldn’t be more delighted and end the day with a smile and with very full tummies. Pay it a visit and add your soul to this never-ending journey.

OKU

Hotel Indonesia Kempinski Jakarta, Jl. MH Thamrin No. 1, Jakarta 10310, Indonesia Tel: +62 (21) 2358 3896 email: oku.jakarta@kempinski.com