Momozen at The Plaza Thamrin Jakarta

September 5th, 2017. Another new establishment from Les Amis group is coming to town. Momozen. I went there with Aline and Cindy. Actually when I got the invitation, I wanted to ask Hans to join us, but then I found out that he has already visited the place. And at the time we went to Momozo, he was in Japan. *envy look*

I came to the 46th level, then I asked for Momozen. They ushered us to Momozen, which evidently the previous Shabu Gen. No. No. The Shabu Gen was still there. But located just across Momozen. They minified Shabu Gen, and the area became Momozen. It's not very spacious but since we're at the 46th floor, it made us very comfortable. Also the friendly gesture from everybody there made us felt at home.

TAPAS

COLD

Black Truffle Somen with Caviar 80k

Chilled Japanese Somen, Truffle Kombu, Caviar

I was totally in love with the somen. Somen is Japanese angel hair. It's thin and very silky with generous truffle. We loved it. I could tell from Aline's and Cindy's expressions that they loved it too. Well, I didn't really like cold noodle, but this one really made me flying off the handle. The aroma of the truffle was all over the dish. I found it very reasonable price with those premium ingredients. Superb!

Sōmen (素麺) are very thin white Japanese noodles made of wheat flour, less than 1.3 mm in diameter. The noodles are usually served cold. The noodles' diameter is the chief distinction between sōmen and the thicker wheat noodles hiyamugi and Japanese wheat noodles udon. Sōmen noodles are stretched when made, as are some types of udon noodles. The dough is stretched with the help of vegetable oil to make very thin strips and then air dried.

Hokkaido Hotate 'Carpaccio' 160k

Japanese Scallop, Kiwi, Kyuri, Umami Ponzu, Mango Chilli

Scallop, Kiwi and Kyuri in one plate. Well, for those who like sour dish, it was definitely worth to try. How to eat this carpaccio? Just combine those 3 main ingredients and put it in your palate. It will burst in your mouth. Splendorous!

HOT

To-Morokoshi Soup 80k

Creamy Corn Soup, Charred Cauliflower Bits, Nori Powder

At first, I didn't really fond of this soup. It's a  lil bit sweet for me. The creamy texture was okay, but the sweet flavour, too much for me. But then, I couldn't stop slurrrrping this soup. It's like they had this element that make me addicted. Well, maybe it's the charred cauliflower bits. It's crunchy and totally delish.

TEMPURA

Yuba Frog 80k

Minutes Marinated Fresh Frog Leg, Black Mayonnaise, Garlic Puree, Spinach Coulis

At first, I was being skeptic with this dish. I thought it will be just okay, an ordinary dish with frog meat. But when I tried it, the smooth and fluffy texture startled me. Good thing Aline cannot eat frog, so hers could be mine. Hahahaha.. Well, I gave this one a thousand loves. For 80k, it was worth it!

DONABE GOHAN

Rice Cooked in Japanese Claypot (Served in 30 minutes)

Truffle Donabe Gohan 320k

Signature Fresh Truffle Rice (Availabe for Vegetarian)

Love the claypot. Very unique and pretty. And I gave more love to the rice inside the claypot. It was truffle rice. Definitely the best aroma ever. Well, if you wanted to make your dish more delicious, add some truffle. It will make every weakness of the dish, disappeared. LOL. They used black truffle. They said it's really hard to find white truffle, and it's also too expensive. So that's why they used black truffle.

MEAT

Baby Chic Truffle Rice 380k

Charcoal Grilled Whole Baby Chicken Stuffed With Truffle Butter Rice (served in 40 minutes)

The chicken was really really good. Well, yeah it's baby chicken. It's not as big as adult one hahaha. But it's one particular dish, where they stuffed truffle butter rice inside the chicken. After they served the whole baby chicken, then they took it again to the kitchen, and cut it for us. So, when it was back to our table, it was even more tantalizing because they served it with black truffle on top of the dish. We literally fought for the chicken. LOL.

Congratulations Momozen for opening. Thank you Chef Sho Naganuma for those delicious food. Keep up the amazing work.

Momozen
The Plaza Tower 46th Floor
Jl. M.H. Thamrin Kav. 28-30
Jakarta
Phone: +62 21 29222246
IG: @momozenid