Ironplate Launches Summer Omakase Showcasing Seasonal Ingredients Through Teppan Cooking

Franco-Asian restaurant Ironplate has introduced its new Summer Omakase, a limited-time nine-course menu highlighting seasonal ingredients through the restaurant’s signature blend of French techniques, Asian influences, and live-fire cooking.

Available until the end of September, the seasonal menu reflects the brighter, lighter flavors associated with summer, combining premium produce with Ironplate’s ingredient-driven approach to contemporary dining.

Rather than centering on a single cooking style, the menu showcases how carefully selected seasonal ingredients are treated with precision and fire to enhance their natural flavors. Seafood, vegetables, and premium cuts are prepared using the restaurant’s signature cooking methods, creating dishes that balance freshness with depth.

Among the seasonal highlights is Green Strawberry, harvested during the summer season, paired with hamachi, amazu, and jalapeño for a dish that balances crisp texture with bright acidity. Dwarf Tomato, known for its concentrated sweetness, is served alongside bresaola and smoky yaki nasu (grilled eggplant), while dessert features Rhubarb Mille-Feuille with mascarpone cream and arbei sorbet, offering a refreshing finish to the meal.

Priced at IDR 1,200,000++ per person, the Summer Omakase is available from 3 July until the end of September 2026, with advance reservations required.

Located in Jakarta, Ironplate is a Franco-Asian avant-garde restaurant where French-inspired cuisine meets Asian influences through contemporary techniques and live cooking. The menu features premium steaks, seasonal ingredients, house-made accompaniments, and curated wine and cocktail pairings, all served in an intimate setting designed around the open kitchen experience.