From 30 October to 28 November 2025, Morimoto at The Langham, Jakarta unveils the Tajima Wagyu Menu, a limited-time homage to the art of marbling, refinement, and Japanese culinary heritage.
Within Chef Masaharu Morimoto’s Jakarta outpost, where Japanese precision meets modern sophistication, guests are immersed in his philosophy of a graceful balance between artistry and innovation. Internationally renowned for its rich buttery flavours and exceptionally smooth texture, the arrival of Australian Tajima Wagyu adds another chapter to the restaurant’s pursuit of culinary excellence.
Australian Tajima Wagyu upholds this legacy on the fertile southern Australian plains, where pristine air, abundant pasture, and sustainable farming practices create ideal conditions for careful rearing. Each animal is grass-fed and grain-finished for over 400 days, ensuring the breed’s fine marbling and velvety tenderness. The result is exceptional quality Wagyu that blends sharp Japanese heritage with Australia’s pure natural landscape.
The Tajima Wagyu Menu debuts with an eight-course tasting dinner, a showcase of Chef Juntaro Fujimura’s culinary artistry. Highlights include a Tartare of hand-cut inside skirt (MBS 6– 7) crowned with Perseus Caviar No. 2 and quail egg; Yahata Maki, a ribeye roll (MBS 7–8) with yuzu kosho, asparagus, and enoki; and the signature Nigiri of striploin (MBS 5–6) brushed with yakiniku glaze and chive salsa. The experience culminates in “Land and Sea” – a sublime pairing of tenderloin MBS 9 and robata-grilled freshwater prawn, served alongside The Ultimate Wagyu Fried Rice.
Completing the journey is a selection of Morimoto Signature Cocktails and Mocktails, from Sudachizake and Painappuru to the Kocho Whisky Sour, each artfully blending Japanese spirits with tropical nuance as a liquid expression of balance and creativity.
From 31 October to 28 November, guests may also delight in à la carte creations such as Robata Tenderloin MBS 9 with Alaskan King Crab Leg “Surf & Turf”, or the Tajima Wagyu Beef Selection, offered in four premium cuts – tenderloin, ribeye, striploin, and inside skirt – each accompanied by grilled shimeji mushrooms and beef reduction jus.
“This menu is a dialogue between tradition and innovation,” says Chef Juntaro. “Tajima Wagyu’s purity and depth of flavour allow us to express Japanese cuisine with global nuance: elegant, soulful, and deeply satisfying.”
Refined yet comforting, the Tajima Wagyu experience at Morimoto Jakarta embodies the essence of culinary artistry: where precision meets passion, and every bite captures Japan’s timeless elegance.
For reservations and further information, WhatsApp +62 815-1303-3018 or visit langhamhotels.com/en/the langham/jakarta/dine/morimoto-jakarta.
Morimoto at The Langham, Jakarta
District 8, SCBD, Lot 28
@morimotojakarta
