COPA at 25hours Hotel Jakarta The Oddbird is featuring Tajima Australian Grainfed Wagyu throughout October with Fire & Wagyu, a month-long special built around wood and charcoal grilling. Led by Executive Chef Matias Mardones, the menu brings the highly marbled Australian Wagyu into COPA’s Latin American-inspired cooking, with grilled cuts alongside tacos, anticuchos, tartare, and house-made longaniza.
Tajima Wagyu on the Grill
Guests can choose from Tajima Wagyu Striploin MB 9, Picanha MB 4–5, and Rump MB 4–5, all grilled over wood and charcoal and served with roasted onion, confit tomatoes, and garlic confit. Each cut can be paired with a choice of Criolla, Chimichurri, or Pebre.
The menu also uses Tajima Wagyu across several Latin American-inspired dishes. The Tajima Wagyu Tartare combines hand-cut beef with smoked egg yolk, roasted shallot, black garlic gel, and pumpkin bread, while the Tajima Wagyu Tacos pair charcoal-grilled Wagyu with house-made tortillas, guacamole, pico de gallo, and habanero salsa.
For a cooked option beyond the grill, Tajima Wagyu Longaniza is made with Wagyu beef and pork, then served with confit tomatoes, garlic aioli, and grilled sourdough.
From Australia to Jakarta
Tajima Australian Grainfed Wagyu has been produced in Australia since 2007 and is currently served at restaurants and hotels across more than 20 countries. Its programme works with more than 60 farmers across Queensland, New South Wales, Victoria, and South Australia, with cattle selected throughout breeding, feeding, processing, and carcass grading.
Only a small percentage of the highly marbled beef makes the final selection to carry the Tajima name. The cattle are fed for an average of 400 days on specialised rations based on locally grown wheat, barley, and oats.
The programme is HGP-free and livestock welfare certified, while Tajima is produced under halal guidelines and HACCP-certified standards. All carcasses are also assessed under the independent AUS-MEAT grading system.
At COPA, the Fire & Wagyu menu puts this Wagyu through the restaurant’s Latin American approach, using wood and charcoal to emphasise the beef across different cuts and preparations.
25hours Hotel Jakarta, The Oddbird
District 8, SCBD Lot 28, Jl. Jend. Sudirman kav 52-53, Daerah Khusus Ibukota Jakarta 12190
