Indonesia Expat
Food & Drink

Chef Kenji at OKU

Chef Kenji Yamanaka

Chef Kenji Yamanaka, from Béni Singapore is renowned for his Japanese reinterpretation of authentic French cuisine, and will be showcasing his specialities at OKU.

Thursday 28th November 2019
Featuring 8-course Dégustation Dinner Menu, including Hokkaido scallop with sake jelly, pao foie gras and truffle, A5 Wagyu sirloin, catch of the day, matcha with brown sugar, and more.
IDR 1,700,000++ per person including wine pairings.

Chef Kenji’s creation

Limited seats available. Get yours quick!
021 2358 3896 I WhatsApp: 081 700 700 59
oku.jakarta@kempinski.com

Good meals from Chef Kenji

About Chef Kenji Yamanaka:
Chef Kenji showed his culinary talent at a young age. His dishes earned his mother’s smile, which then motivated him to hone his craft of cooking. He went on to study in France for a year, enrolling in a professional school and learning the art of French cuisine. He has since gained a wealth of experience, working at three-Michelin-starred Georges Blanc, Vonnas, France; three-Michelin-starred L’Osier, Ginza, Tokyo; and Azure 45, The Ritz-Carlton, Tokyo.

About béni Restaurant:
Béni aims to share the blessings of genuinely delightful food and drink, combined with impeccable service. The exclusive, fine-dining establishment integrates French fine dining cuisine and Japanese produce including the Ozaki A5 Wagyu Beef from Miyazaki prefecture. Guests are taken on an intimate and indulgent gastronomic journey through a series of courses featuring the best of the four seasons served by Chef de Cuisine, Kenji Yamanaka.

About OKU:
Japanese premium restaurant OKU is the latest addition to Jakarta’s vibrant culinary scene, boasting one of the most central locations in the city; inside Hotel Indonesia Kempinski at the celebrated Bundaran HI roundabout. Helmed by Chef Kazumasa Yazawa, OKU offers a modern take on Japanese dishes combined with traditional flair, which, when combined with its Zen-like atmosphere and laid-back jazzy vibes, make it perfect for business lunches, special occasion dinners, and as an after-work destination.

See: Txoko: A Fresh Take on Fresh Basque Food at Senopati 

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