Sushi Maru, a modern Japanese dining destination in Pantai Indah Kapuk (PIK), is introducing a new seasonal menu that brings lesser-known Japanese dining traditions to Jakarta. This August 2025, diners can experience Maru Signature Specials, a two-donburi series featuring a luxurious Lobster Don and a ritual-based Udokoro Wagyu Don inspired by Nagoya’s Hitsumabushi tradition.
The limited-time menu reflects Sushi Maru’s growing focus on not just premium ingredients, but also immersive dining rituals rarely found in Indonesia. “We wanted to bring comfort food that’s rich in tradition yet unfamiliar to most diners here,” said Dedi, Executive Chef of Sushi Maru. “It’s not just a bowl of rice. It’s a journey in taste. Especially with the Udokoro Wagyu Don, we’re inviting people to slow down and discover each layer, one step at a time.”
Introducing Japan’s Quiet Comforts to Jakarta
While Japanese cuisine in Jakarta is dominated by sushi rolls, sashimi, and izakaya fare, Sushi Maru’s latest offerings introduce a slower, more mindful approach to dining. The inspiration for the Udokoro Wagyu Don comes from Hitsumabushi, a Nagoya specialty traditionally served with eel, where diners enjoy the dish in a guided sequence of steps. In this reinterpretation, wagyu flank takes the spotlight, cooked until tender and served over warm rice with accompaniments for a progressive tasting experience.
The four recommended ways to enjoy the Udokoro Wagyu Don are:
- As-is — savoring the pure flavour of the wagyu and rice.
- With condiments — adding traditional Japanese garnishes for extra aroma and texture.
- With egg yolk — mixing in creamy yolk to create a richer, silkier profile.
- Ochazuke-style — finishing with warm fish broth, transforming the dish into a comforting soup.
Sushi Maru previously saw social media success with its Tokujo Don, and the Udokoro Wagyu Don is designed as its spiritual successor, offering a deeper cultural and sensory connection.
Seafood Luxury in a Bowl
Alongside the wagyu creation, Sushi Maru is launching the Lobster Don — a seafood-forward dish built for indulgence and presentation. The bowl features lobster, scallop, ikura, tamago, and caviar, all finished with a garlic uni sauce. The combination of creamy sauce, premium seafood, and vibrant plating reflects both Japanese finesse and Indonesian preference for bold, layered flavours.
Seasonal, Limited, and Experience-Driven
Available across all Sushi Maru outlets starting 1 August 2025, the Maru Signature Specials will be served for a limited time. The series is aimed at diners seeking rare Japanese culinary experiences, food enthusiasts curious about ritual-based dining, and content creators in search of visually striking dishes.
Sushi Maru is one of the few restaurants in Jakarta to offer a Hitsumabushi-style donburi, guided step-by-step to enhance both taste and appreciation. The restaurant’s approach bridges Japanese culinary craftsmanship with an interactive dining format, giving guests a chance to experience a tradition that is as much about pacing and sequence as it is about flavour.
