It has been 3 months since I made a visit to Japan, and seriously, I still miss their colorful but simple food. I love Japanese food so much. For me their food is so natural (some people, especially some Indonesian think that it is too bland, not for me though) and their basic tastes are simple: sweet, salty, sour, and umami – and I like it. So in short, after my food hunting in Tokyo (Ikebukuro, Chuo, and specifically Tsukiji Fish Market), Kyoto, and Niigata (for sushi), I am still looking if I could have some again here in Jakarta.
A month ago, there is a new restaurant to try in Grand Indonesia, and it is a Japanese restaurant. As their sponsored ads were popped up in my Instagram feed, and it caught my attention, I decided to make it a try on their opening day (January 19th, 2018). Their spot is cozy, their food price is also good and reachable, and the taste is cool – let’s talk about it on my review!
“So, I know you know about ochazuke. What is it?”
Chazuke or ochazuke (お茶漬け) means to submerge in tea (ocha お茶漬), so basically is a rice dish, consists of rice (plain, white) with some toppings (from fish, beef, chicken, roe, or more), then poured with tea, or hot water, or dashi (出汁) a fish (normally made of drenched fermented bonito fish flake or katsuobushi 鰹節) and or kelp (kombu 昆布) based broth, which is rich in natural umami flavor that enhance the flavors of the main ingredients to the next level. Originated in Heian Period of Japan (794-1185), hot water is used. Later in Edo Period (1603-1868). Funny enough, in Kyoto, this dish called bubuzuke and when it served to you as a guest, that means you have been overstayed in the restaurant and THAT is a polite way of the restaurant servers to ask you to leave. But I believe in Zenraku, since the main theme is chazuke, it doesn’t mean that way! Hehe (but of course don’t stay too long and buy nothing, it’s improper!).
So I ordered two kinds of chazuke that day: Salmon – as my first impression to see if the fish is good, and tarako or pollock roe – my favorite topping in pasta and onigiri during my visit in Japan.
So their basic rice topping is chopped mitsuba leaf (三つ葉 – it is a fragrance and a bit spicy leaf), nori (seaweed), white sesame seed, chopped leek, and tempura crumble. In some dish I saw edamame or green soybean is also added. The salmon is partially broiled, mainly on the surface. It is delicious as I tasted it. Once I poured the dashi, wow it escalated! It is awesome!
Initially, I thought there is a tea added to the dashi, but actually it is a fish-based dashi and it brings a perfect amount of salty flavor (added into the dashi), to the whole meal!
The second meal, Tarako Chazuke, I poured the dashi a bit gently over rice, not to hit the roe as it will change its consistency and probably the taste. In short, I keep it raw, while I use the dashi to enhance the flavor of the rest part and slowly sips into the roe. And wow, wow, it is so delicious. The combination of tarako saltiness and the umami, it is just spot on!
It is not enough!
So then I made my second visit (February 1st, 2018). If I love the foods, I will made my second visit. This time, I couldn’t spot the Japanese chef. So things rest to the main chef of the restaurant now.
Today’s decision: To try something new (so I tried the sampler) and I think I need more fish, but probably the different one (red snapper).
Different from the salmon, red snapper is served as cubes, and already marinated with sweet soy based sauce. The sweetness balance the saltiness of the dashi. It has more flavor than the salmon and it is delicious!
An extra chopped thin omelette (tamagoyaki) is added into the chicken and unagi, and edamame is also added specifically in unagi. I like the beef as it is soft and kinda melted to the rice, the chicken is good, and the unagi, it is okay – the problem is the unagi is a bit hard. In conclusion, the beef is the best one among the three.
Then, I finished my meal. All my meals are awesome, I have to say. The atmosphere was relaxing, I’d love to make another visit again someday. The price is okay, it’s reasonable and matched the quality. The thing I needed to complain is the waiter/waitress. They’re still a bit clumsy and confused during the opening, and I got a wrong food. I believe they could make it better soon, so overall, I was enjoying my lunch!
ZENRAKU DASHI CHAZUKE
Food rating: 5 out of 5
Service quality: 3 out of 5
Grand Indonesia – West Mall LG Floor. Jl. M.H. Thamrin No.1, Kb. Melati, Central Jakarta, Indonesia. Phone: +62 21 2358 0486
Cards? – Yes, Debit – Mandiri and BCA
Everyday at 10:00 am – 10:00 pm
Food: Chazuke (IDR 49k – 72k, extra toppings IDR 12k – 38k, add ons IDR 4k – 12k), Others (IDR 15k – 42k)
Beverage: IDR 8k – 52k
Tips: It probably will be crowded during lunch or dinner hours.