Ironplate is celebrating both the arrival of autumn and its third anniversary with the launch of a new seasonal omakase menu, available from 28 September through the end of December 2025. The nine-course offering highlights ingredients at their seasonal peak, balancing ocean flavors with harvest comforts in a menu that pays homage to the craft of Japanese-inspired dining.
The journey begins with oysters from Murotsu Bay, plump and sweet in the autumn months, served in a warm chowder with parsnip and Wagyu bacon crumbs. Coral trout, also at its best during this season, follows in a ginger dashi broth with robin tomato, a late-harvest variety that bridges summer’s brightness with fall’s richness.
Kabocha, the Japanese pumpkin prized for its earthy sweetness, is paired with spring chicken, sage, and morel mushrooms in a dish reminiscent of autumn woodlands. The menu also features Australian Wagyu Misuji, topped with truffles from Piemonte, Italy, where the cooling weather draws out their delicate nutty aroma, accompanied by a rich Port-Perigueux sauce.
To close, the dessert course offers a seasonal take on Mont Blanc. The Hojicha Mont Blanc combines smoked chestnut ice cream, hazelnut cream, and roasted hojicha tea for a warm, nutty finish that captures the spirit of autumn.
The Autumn Omakase Menu is priced at IDR 1,200,000++ per person. Reservations are required in advance.
Ironplate Restaurant
Md Place, Jl. Setia Budi Selatan No.7 12th Floor, RT.5/RW.1, Kuningan, Setia Budi, Kuningan, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta 12910
