What is it? Ethnic Batak cuisine from North Sumatra, traditionally served in modest diners, reimagined and elevated to fine dining.
Why we love it This trailblazing restaurant takes humble Batak dishes to extraordinary heights. During our visit, the tangy freshness of the dekke naniura (Batak-style ceviche) made with Japanese hamachi (Rp 198,000) absolutely blows us away. Equally impressive is their arsik—a spiced fish dish traditionally reserved for Christmas—reinvented with Canadian lobster (Rp 1,088,000) for a luscious twist. And the grilled meats? A carnivore’s dream, with options like Iberico pork, Kagoshima kurobuta, Miyazaki-gyu, and Australian wagyu, all kissed by the smoky aroma of applewood fire.
Time Out Tip Meals here come with small plates of Batak side dishes, similar to Korean banchan. Don’t over-order like we did; leave room for these delicious extras.