Starting 30 October 2025, Morimoto at The Langham Jakarta presents a limited-time menu celebrating Australian Tajima Wagyu — a beef prized for its fine marbling, smooth texture, and rich flavour. Raised on the fertile plains of southern Australia, Tajima cattle are grass-fed and grain-finished for over 400 days, a slow and careful process that results in meat with exceptional tenderness and depth. This approach blends Japanese heritage with Australia’s natural purity, producing Wagyu that’s both refined and expressive.
The experience begins with an eight-course tasting dinner led by Chef Juntaro Fujimura, whose dishes reflect a thoughtful balance of technique and restraint. The menu opens with a tartare of hand-cut inside skirt (MBS 6–7), topped with Perseus Caviar No. 2 and a quail egg — a dish that layers texture and umami in quiet harmony. Next comes Yahata Maki, a ribeye roll (MBS 7–8) filled with yuzu kosho, asparagus, and enoki mushrooms, offering a gentle contrast of heat, crunch, and earthiness.
The striploin nigiri (MBS 5–6) is brushed with yakiniku glaze and finished with chive salsa, a nod to Morimoto’s signature style of elevating simplicity with precision. The tasting culminates in “Land and Sea” a pairing of tenderloin (MBS 9) and robata-grilled freshwater prawn, served alongside The Ultimate Wagyu Fried Rice — a comforting dish that brings together smoky notes, soft grains, and the richness of beef fat.
To complement the meal, Morimoto’s bar team offers a selection of signature cocktails and mocktails. These include Sudachizake, a citrus-forward drink with a clean finish; Painappuru, which blends tropical fruit with Japanese spirits; and the Kocho Whisky Sour, a layered take on a classic, infused with floral and smoky notes.
From 31 October to 28 November, the Tajima Wagyu experience continues with à la carte offerings. Guests can choose the Robata Tenderloin MBS 9 paired with Alaskan King Crab Leg — a surf-and-turf dish that balances richness with sweetness — or opt for the Tajima Wagyu Beef Selection, featuring four premium cuts: tenderloin, ribeye, striploin, and inside skirt. Each cut is served with grilled shimeji mushrooms and a beef reduction jus, allowing diners to explore the nuances of texture and flavour across the breed.
Chef Juntaro describes the menu as a quiet dialogue between tradition and innovation. “Tajima Wagyu’s purity and depth of flavour allow us to express Japanese cuisine with global nuance — elegant, soulful, and deeply satisfying,” he shares. Available until 28 November, the Tajima Wagyu menu at Morimoto Jakarta invites guests to slow down and savour — not just the dishes, but the care, craft, and cultural layers behind each plate. It’s a seasonal offering shaped by patience, detail, and a deep respect for culinary heritage.
Morimoto Jakarta
The Langham, Jakarta
Sudirman Central Business District 8, RT.5/RW.3, Senayan, Kebayoran Baru, South Jakarta City, Jakarta 12190
