TAJIMA WAGYU TAKES THE SPOTLIGHT AT MORIMOTO, THE LANGHAM JAKARTA

Images courtesy of Morimoto at The Langham, Jakarta

A Limited-Edition Menu Showcasing the Elegance and Artistry of Australian Tajima Wagyu

Morimoto at The Langham, Jakarta has rolled out a limited-edition Tajima Wagyu menu — a month-long celebration of marbling, mastery, and unapologetic indulgence. Running 30 October–28 November 2025, the menu centres on Australian Tajima Wagyu, a breed once guarded like a national treasure in Japan. Now raised on the lush plains of southern Australia — think cattle on a luxury wellness retreat with fresh pasture and 400 days of grain finishing — it yields beef that is absurdly tender, buttery, and self-confident enough to melt at a glance.

Chef Juntaro Fujimura & his team

Eight Courses of Intentional Ruin
Executive Chef Juntaro Fujimura’s launch night eight-course tasting is a love letter to excess done right. Highlights include:
• Hand-cut inside skirt tartare (MBS 6–7) with Perseus Caviar and quail egg — a silky opener that means business.
• Yahata Maki (MBS 7–8 ribeye) with yuzu kosho, asparagus, and enoki — elegance with a pulse.
• Signature Striploin Nigiri (MBS 5–6) brushed with yakiniku glaze and chive salsa — one bite, irreversible consequences.

Then comes “Land and Sea” — a sublime MBS 9 tenderloin pairs with robata-grilled freshwater prawn, served  with the Ultimate Wagyu Fried Rice, a dish built to haunt you in the best way.

Left: Nigiri – Striploin mbs 5-6, Right: Yahata Maki – Ribeye mbs 7-8

Cocktails That Know Their Role — and Steal Scenes Anyway
Morimoto’s cocktails, from Sudachizake to the Kocho Whisky Sour; they flirt and occasionally upstage. Japanese precision with tropical swagger — dangerously drinkable.

Presented by Magran Living

Prefer a slower descent into indulgence? The à la carte selection (from 31 October) includes Surf & Turf with Robata tenderloin MBS 9 and Alaskan king crab, 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.

Nigiri – Striploin mbs 5-6, Tartare – hand cut skirt mbs 6-7, Hamachi Carpaccio

“This menu is a dialogue between tradition and innovation,” says Chef Juntaro Fujimura. “Tajima Wagyu’s purity and depth of flavour allow us to express Japanese cuisine with global nuance — elegant, soulful, and deeply satisfying.”

Land & Sea Tenderloin mbs 9 & Robata fresh water giant prawn, Nigiri Strip loin mbs 5-6

Elegant, indulgent, and impeccably composed, the Tajima Wagyu experience at Morimoto Jakarta is a showcase of refined pleasure — where culinary precision meets heartfelt artistry, and each mouthful reflects the enduring grace of Japanese sophistication.

Tajima Wagyu

For reservations and further information, please contact Morimoto at The Langham, Jakarta via WhatsApp at +62 815-1303-3018 or visit https://www.langhamhotels.com/en/the-langham/jakarta/dine/morimoto-jakarta/.