On 23-24 May 2025, No Na Ma Japanese Restaurant at Le Meridien Jakarta organised an event titled Seasons of the Sea – a four-hands dinner experience offering ten Kaiseki dishes, featuring a collaboration between two renowned chefs, Chef Yoga from No Na Ma and Chef Donny Silpani from Locaahands Group Surabaya.
Chef Yoga of No Na Ma specialises in the Sakana method, which entails various methods of preparing fish, including steaming, grilling, frying, and serving raw fish like sashimi to retain its natural flavour and optimal texture. Meanwhile, Chef Donny Silpani is a Japanese cuisine expert with over 14 years of culinary industry experience and a Sushi World Global certification.
At Seasons of the Sea, both chefs presented the dining concept of Kaiseki, which is a traditional Japanese multi-course dinner that emphasises the harmony of the food’s taste, texture, appearance and colour through artistically arranged small dishes, similar to European haute cuisine. During which, Yoga and Donny also served two of their signature dishes: French Akami Noodle and Shiromi Crudo respectively.
“Kaiseki is presented as a beautiful culinary journey, where each dish is meticulously crafted to showcase innovative techniques and the finest ingredients,” says Yoga, whose approach is contemporary.
Donny’s presence, on the other hand, created a fine blend of traditional and contemporary flavours. “This collaboration is a way to embrace the challenge of Japanese cuisine, which must feature exclusive and fresh seasonal ingredients. My mission is to enhance the Japanese dining experience.” he added.
Combining the expertise of Chef Yoga and Chef Donny Silpani at No Na Ma, Seasons of the Sea was inspired by a shared passion for culinary innovation and a desire to create a unique dining experience that combines different styles and expertise.
No Na Ma Japanese Restaurant
Le Meridien Jakarta
Jalan Jenderal Sudirman Kav 18-20
@nonamarestaurant
nonamarestaurant.com
