An iconic fusion atelier for the whole family, continuing the tradition of Nusantara gastronomy with authentic Japanese sushi craftsmanship.
Infusing authentic Japanese sushi craftsmanship with the warmth of Nusantara spices, delicate torching, and house-crafted sambals—harmonizing rich Indonesian palates beyond raw sashimi.
A panoramic collective of culinary sanctuaries, bridging Nusantara gastronomy with authentic Japanese craftsmanship.
NUSANTARA IZAKAYA FUSION
HOKKAIDO ROBATAYAKI & WAGYU
CENTERPIECE / SIGNATURE CORE
TOKYO YAKITORI & SAKE ATELIER
SPICE ARCHIPELAGO SUSHI
Bridging the deep, soulful heritage of Nusantara spices with the timeless restraint and rigor of Edomae sushi craftsmanship. Our leaders are dedicated storytellers of flavor, honoring tradition while creating an elevated contemporary idiom.
EXECUTIVE CHEF & CULINARY DIRECTOR
Former Kyoto 2-Michelin trainee fusing Sumatran and Balinese heritage spices with Edomae precision.
CO-FOUNDER & MASTER OF FERMENTATION
Pioneer of aged archipelago fish curing and signature house-crafted sambal shoyu reductions.
HEAD SOMMELIER & BEVERAGE DIRECTOR
Curating boutique natural sakes and Nusantara herbal botanical pairings that balance rich fusion profiles.
Overcoming raw seafood hesitation through delicate binchotan searing, aromatic torch ginger, and caramelized archipelago reductions.
IDR 245K
01 / FLAME & ARCHIPELAGO
Caramelized archipelago rendang reduction, charred Miyazaki wagyu, torch-seared foie gras, gold flake and micro-kemangi.
IDR 185K
02 / BALI STRAIT ABURI
Binchotan-torched King salmon glazed in lemongrass dashi butter, finished with fresh shallot kaffir-lime sambal matah and golden tobiko.
IDR 285K
03 / EDOMAE SHIN-NUSANTARA
Delicately aged fatty bluefin tuna glazed with charred torch ginger (kecombrang) shoyu reduction, fleur de sel, and edible gold leaf.