MATUA WINE DINNER With CHEF HARUYAMA at KAHYANGAN

"A meal without wine is called breakfast" 

I was invited to join Matua Wine Dinner at Kahyangan Shabu-shabu & Teppanyaki, Pullman Hotel, Jakarta,  that celebrates Japanese Cuisine - as well as to taste the dishes from Chef Haruyama.  Guest can experience 4 types of MATUA Wine along with 6  course of  Japanese dinner that prepared by Chef Haruyama, including free canapes for the pre dinner(include free canapé), that worth Rp 1,000,000,++ per person.  Such a blessing!

Kahyangan Shabu-Shabu Restaurant has been renowned for many years as the place where Jakarta’s elite and international guests enjoy outstanding dining, service and superb views of Jakarta. Kahyangan shabu – shabu serves a selection of premium quality meats, including imported Wagyu, US Rib Eye and premium Kobe beef which are served with fresh vegetables and the hotel’s famous Ponzu Sauce. Since April 2012, Kahyangan opens a new teppanyaki restaurant to provide an intimate dining experience with great views of Jakarta.

Before dinner, all guest, food bloggers and other media gathered in a room as a pre-dinner, time to know each other and starts a chit-chats and enjoying some yakitori, sushi, and champagne. Here they are the family of Matua wine.

Matua, made with real New Zealand. It's hard to separate New Zealand and Sauvignon Blanc these day, but Matua were the first to put them together, planting the first in 1969 and producing the first bottle in 1974.

Shingle Peak Marlborough Sauvignon Blanc - named after the distinctive mountain range looming over the vineyards in Marlborough, Shingle Peak was one of the pioneers in the region and have produced expressive Sauvignon Blanc since 1983. With bold notes of gooseberry, citrus and mouth filling tropical fruits followed by a luscious palate again of sweet tropical fruits. The texture is what sets this wine apart with its Pinot Gris-esque mouth feel with lends itself to great foods.

Matua Marlborough Sauvignon Blanc - this bottle of wine marks a very special occasion worth celebrating - it’s the 40th vintage of Matua Sauvignon Blanc, and it’s a real doozie. Zesty, tropical, citrus fruits are complemented by those famous bitey herbaceous undertones. Crisp, fresh Marlborough acidity balances with great structure and length - a real New Zealand classic. A mix of fruit from the Awatere and Wairau Valleys were selected for harvesting and the juice separated from the skins before pressing. This super concentrated juice was then reblending into the free run juice. Stainless steel cool fermentation with various strains of yeast helps to enhance the pungent natural aromas we know and love in Savvy.

Shingle Peak Marlborough Pinot Noir - is the red wine grape of Burgundy, now adopted (and feverishly studied) in wine regions all over the world. The variety’s elusive charm has carried it to all manner of vineyards, from western Germany and northern Italy to Chile, South Africa, Australia and, perhaps most notably, California, Oregon and New Zealand. It is the patriarch of the Pinot family of grape varieties – so called because their bunches are similar in shape to a pine cone (pinot in French).

Matua Marlborough Pinot Noir - Without wanting to overplay things, we reckon this is our best Pinot yet. With a great growing season the fruit is truly ripe and full and the predominant flavour is cherry, which ref lects the wine’s lovely vivid cherry colour. We also get blackberry notes and some lovely sweet smoky oak. Mouthfeel is initially soft and luscious, held up nicely by the supple tannins for a savoury lingering finish.The grapes are mostly Marlborough, but we have also blended a percentage of Central Otago fruit to give the wine more depth and body. An initial cold soak of 3 days prior to fermentation helped maximise both f lavour and tannin extraction.

Matua began with a vision shared by Bill and Ross Spence - to revolutionise the New Zealand wine industry by making wines with the best fruit from the best vineyards. Matua won the International Wine and Spirit Competition NZ Wine Producer of the Year, in 2012, becoming one of New Zealand’s most awarded and most Internationally acclaimed wineries. Last but not least, their 40th Vintage Marlborough Sauvignon Blanc won double gold in China, a gold at the NZ International Wine Show and a gold and tropy at the 2013 Hong Kong International Wine and Spirit Competition.

Look at the table-setting for our dinner, simply, classic, and so elegant. When entering the room, Kahyangan Shabu-Shabu and Teppanyaki Restaurant, all the tables are neatly laid out with all the equipment either from our dinner menu to invited guests names that have been placed on each table. Looks so sweet and warm :)

Let's celebrates Japanese Cuisine from Chef Haruyama

Pumpkin Soup

Paired with Single Peak Marlborough Sauvignon Blanc, this pumpkin soup really did a great job with it’s smooth, creamy and savory taste. Good and tasty appetizer

SU-Jime Salmon and Tataki Maguro

marinated salmon pomelo with citrus vinegar and the seared rare yellow fin tuna with dashy jelly. Paired with Shingle Peak Marlborough Sauvignon Blanc with fruity character. Both of the dishes was fresh, taste lightly. 

Kaki Shiromiso Wan

A fresh oyster served with saikyo shiro miso (in a shot glass), also accompanied by a glass of Shingle Peak Marlborough Sauvignon Blanc. The oyster was good and you can smell and find hint of ginger on their shiro miso.

Seared Foie Gras and Unagi HAKATA

Chef Haruyama creation of Seared Foie Gras was a pear puree and balsamic teriyaki, was delicious, and perfectly served with Matua Marlborough Sauvignon Blanc. Unagi HAKATA was a grill unagi eel, and deep fried eggplant (which is served in a small bowl), also served with Matua Marlborough Pinot Noir. Unagi eel was super soft and fatty though, super yum!

Yaki Niko Ohmi Beef and Tai Meshi with Spinach Enoki Namuru Dashi Ae

A snapper steam rice and served in a plate, and topped with some slices of omelette. Perfect combination dishes, fragrant rice with little touches of snapper, super tender and juicy beef served with spinach that cooked with enoki mushrooms. Savory and tasty dish, my favorite! Don't forget to paired with Shingle Peak Marlborough Pinot Noir.

Trilogy Matua 

Last, but not the least, let's try the desserts of Trilogy Matua, consist of Macha Cake, Mango Pudding and Black Sesame Seed Ice Cream. If one is not enough, Kahyangan gives you three kinds of desserts in one plate, wonderful! 

Some chocolate for a bonus and a cup of hot ocha  

It was totally a great experience with Chef Haruyama of Kahyangan Shabu – shabu & Teppanyaki Restaurant and MATUA Wine of course. Thank you Matua Wine Group for inviting me to this great dinner and a warm hospitality.  It's wonderful! :)

KAHYANGAN SHABU-SHABU & TEPPANYAKI

Jl M.H Thamrin 59

Wisma Nusantara Building, 28th Floor

Central Jakarta

Phone : (021) 3912 963 / 3192 1111

Opening Hours : 11:30 - 14:30 and 18:00 - 22:00 (Mon - Sun)

Website : www.pullmanjakartaindonesia.com