The Plaza 46th Floor, Jalan MH Thamrin Kav. 28-30 | T: +6221 29922246 | IG: @momozenid

Fusing traditional cuisines, with a healthy dose of truffles

THE VIEWS FROM Momozen, sitting high atop The Plaza building and overlooking the scenic and sprawling metropolis, are enviable. So are the culinary creations of Consulting Chef Sho Naganuma and Executive Chef Hiromi Mizushima, which deftly flow between the classic and traditional cuisines of France and their native Japan with delicious results. Truffles are obviously a favorite ingredient of the chefs, who’ve crafted a legion of signature dishes, each of which incorporates the subterranean fungus, albeit in gloriously different ways. Large enough for two, the Truffle Wagyu
Donabe Gohan comprises Japanese rice cooked in a dashi , delicately drizzled with truffle oil and topped with a surprise: a truffle-infused wagyu sukiyaki. For those seeking a more traditional, yet equally delicious, dish, the Ebi Jaga is very long potato noodle wrapped around jumbo prawns, deep fried and served with a tangy mango chili sauce. An excellent selection of wine and sake is available. The decor compliments rather than competes with the stunning views, and veers toward contemporary Japanese, with a focus on nature elements, such as earth, stones, plants, wood and fire.(cr)




All have been developed design by © Habibie-2019