Wagyu at Work

Nikuzen is transforming Jakarta’s dining scene by emphasising premium wagyu and delivering bold, clean flavours through precise technique. From the silky loin to the signature Wagyu Sando, every bite showcases why it has earned a place in Exquisite’s Best Restaurants & Bars 2025.

Jakarta’s growing appetite for Japanese cuisine has led to an influx of new dining spots, but Nikuzen stands out by offering something unique. By focusing on premium wagyu prepared with careful techniques and understated style, this restaurant has quickly made its mark. In just its first year, Nikuzen earned fifth place in Exquisite’s Best Restaurants & Bars 2025.

Located on the 13^th floor of Jakarta Mori Tower, Nikuzen is the creation of Vanne Kuwahara, a well-known figure in Tokyo’s dining scene. Recognised for introducing yakiniku kappo, Chef Kuwahara adopts a straightforward approach, allowing the ingredients to take centre stage. There is a deliberate thoughtfulness behind every aspect of the dining experience, making it feel curated but never forced.

The dining area is simple and practical, featuring clean designs and city views. Each table has a grill, where wagyu is prepared right in front of guests. Appetisers such as assorted kimchi and namul are served at the start, offering a straightforward introduction before the main courses.

One of the initial highlights is the Yukhoe, a Japanese take on beef tartare. Crisp baguette, finely chopped beef and a rich egg yolk come together beautifully.

Next is the chateaubriand, taken from the most tender part of the beef. Grilled lightly, it highlights the natural richness of the wagyu. The meat is tender with a subtle depth of flavour, offering a different expression of the beef compared to the earlier cuts.

As the meal continues, the focus shifts to the different wagyu cuts. The silky loin is grilled tableside, bringing out its natural richness while maintaining a balance that keeps each bite enjoyable.

The Wagyu Sando follows, presenting a different texture. A thick, tender cut of wagyu is coated in crisp breadcrumbs and placed between soft, lightly toasted slices of bread. The sando offers a satisfying contrast to the grilled cuts, combining crunch and softness in a balanced manner. 

Next is the truffle zabuton sukiyaki, which adds a richer note. Thin slices of marbled beef are cooked gently in a light broth, finished with a generous amount of shaved truffle and a raw egg yolk stirred in at the table. Despite the richness of the ingredients, the broth remains light, maintaining clean flavours and preventing the dish from becoming too heavy.

For dessert, the kakigori is served in a chilled bowl to preserve its texture. The finely shaved ice is soft and smooth, providing a refreshing break after the richness of the previous courses. Lightly sweetened and precisely prepared, it rounds off the meal with a clear and simple finish.