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Poke Grill: Smoky Japanese fusion
Koushi No Ribu
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Koushi No Ribu. (Courtesy of Poke Grill)" border="0" height="341" width="512">Koushi No Ribu. (Courtesy of Poke Grill)A meal consisting of roast dishes under the guise of Japanese fusion might be a niche less explored in the city, but a new restaurant is tackling it. The culinary minds behind the Japanese-fusion establishment Poke Sushi have come out from their research spell and created another set of fusion dishes over the fire.
Poke Grill is the third offering of the Poke Group.
âJapanese food is unique; the dishes are not only delicious but they represent the culture and tradition of that country. We decided to look for a Japanese culinary concept that was also familiar to Indonesian palates,â Poke Grill manager Dina Silvana told The Jakarta Post.
Poke Grillâs first outlet was opened in September in Senayan, Central Jakarta. The open-kitchen but air-conditioned restaurant occupies an area of 95 square meters and is capable of seating 40 guests.
Like the name says, among the headline menu items are grilled baby back ribs, grilled snapper, lamb shoulder, lamb chops and garlic pork chops. The restaurant also offers an assortment of kushiyaki (also known as yakitori), which is made with several bite-sized pieces of chicken, meat and vegetables mounted on a bamboo skewer and grilled.
In its grilled appetizers line, the restaurant offers asparagasu yaki (asparagus), tomato ninniku yaki (tomato and garlic) and mame yaki (beans).
A must-try appetizer turns out to be a non-grilled variety: renkon amazu, which are sliced lotus roots pickled to perfection in sugar, spice and rice vinegar without losing their crunchiness.
The grillâs signature dish is the koushi no ribu (grilled baby back ribs), which comes in seven- and 11-racks. For the dish, the ribs are cooked for one-and-a-half hours in fermented soy paste red miso, chili bean sauce tobanjan, salty sauce soyu and sesame. The broth is later reduced and used as a grilling sauce.
Koushi No Ribu. (Courtesy of Poke Grill)<)
Koushi No Ribu. (Courtesy of Poke Grill)
A meal consisting of roast dishes under the guise of Japanese fusion might be a niche less explored in the city, but a new restaurant is tackling it. The culinary minds behind the Japanese-fusion establishment Poke Sushi have come out from their research spell and created another set of fusion dishes over the fire.
Poke Grill is the third offering of the Poke Group.
'Japanese food is unique; the dishes are not only delicious but they represent the culture and tradition of that country. We decided to look for a Japanese culinary concept that was also familiar to Indonesian palates,' Poke Grill manager Dina Silvana told The Jakarta Post.
Poke Grill's first outlet was opened in September in Senayan, Central Jakarta. The open-kitchen but air-conditioned restaurant occupies an area of 95 square meters and is capable of seating 40 guests.
Like the name says, among the headline menu items are grilled baby back ribs, grilled snapper, lamb shoulder, lamb chops and garlic pork chops. The restaurant also offers an assortment of kushiyaki (also known as yakitori), which is made with several bite-sized pieces of chicken, meat and vegetables mounted on a bamboo skewer and grilled.
In its grilled appetizers line, the restaurant offers asparagasu yaki (asparagus), tomato ninniku yaki (tomato and garlic) and mame yaki (beans).
A must-try appetizer turns out to be a non-grilled variety: renkon amazu, which are sliced lotus roots pickled to perfection in sugar, spice and rice vinegar without losing their crunchiness.
The grill's signature dish is the koushi no ribu (grilled baby back ribs), which comes in seven- and 11-racks. For the dish, the ribs are cooked for one-and-a-half hours in fermented soy paste red miso, chili bean sauce tobanjan, salty sauce soyu and sesame. The broth is later reduced and used as a grilling sauce.
Koushi no ribu is served with grilled onion, cherry tomatoes and mitsuba and goma leaves, accompanied by three kinds of sauce: goma, sweet-and-sour and miso. The resulting dish is one of saucy, aromatic and perfectly charred ribs, promising a finger-licking ending.
The other dishes in the main course are typically cooked in a similar way with seasoning including red miso, tobanjan, tomato sauce, sesame, mitsuba leaves, olive oil and lemon zest.
Poke Grill's kushiyaki dishes are made with the restaurant's secret sweet-and-sour sauce spread over pieces of chicken, fish, pork and beef, which are later skewered and cooked over the flame for between five and 25 minutes.
The restaurant signature kushiyaki dishes are tebasaki (chicken wings), maguro tsukune (tuna) and buta aspara maki (asparagus and bacon).
Consistent with the over-the-fire menu, Poke Grill also offers a signature dessert from the grill: papaiya yaki. This warm dessert is made of diced papaya, apple and pineapple sauteed in a sugary sauce, which is later put inside a papaya bowl, topped with custard made of egg white, cream and sugar.
The mousse-textured topping is then seared to create a thin caramelized surface, lending it the taste of a camp-fire marshmallow. 'We aim to serve food with an unmistakable Japanese flavor but in line with Indonesian tastes,' Dina said.
Poke Grill
Rukan Permata Senayan Blok H-2, Jl. Tentara Pelajar, Patal Senayan, Jakarta Selatan
Open: 11.30 a.m. ' 3 p.m. (lunch), 5 a.m. ' 10 a.m. (dinner)
Price: Rp 7,500 ' Rp 195,000
