As Jakarta eases into spring, two of MD Place’s most distinctive dining destinations — Wabi-Sabi and Ironplate — unveil omakase menus that feel like poetry in motion. Each course is a meditation on renewal: bright flavors, delicate textures, and the quiet confidence of chefs who understand that spring isn’t just a season, but a state of mind.
At Wabi-Sabi, spring arrives with a whisper — a balance of richness and restraint. Wabi-Sabi’s interiors evoke the calm of a bamboo forest — open dining framed by sweeping views, a lively bar, and private rooms accented with upside-down zen gardens and natural textures. The experience is complemented by fine wines, rare sake, Japanese beers, and aged whiskey, creating a space where imperfection becomes art.
The Dekopon Ponzu, made from Japanese dekopon orange, brings a citrus lift to chu-toro, cutting through its buttery depth with gentle sweetness. Morel mushrooms lend an earthy aroma to the Yakimono, while the tender Hotaru Ika (firefly squid) — a fleeting spring delicacy — is served with toasted brioche and kanzuri, a fermented chili paste that adds quiet heat. The Sunchoke sukiyaki completes the journey with nutty sweetness and soft texture, a dish that feels both comforting and new. The Spring Omakase at Wabi-Sabi is available from April 6 to June 2026, priced at IDR 1,350,000++ per person, with advance reservations recommended.
Across the hall, Ironplate interprets spring through a Franco-Asian lens — vibrant, layered, and full of surprise. Its stone-textured warmth and live teppan theatrics turn dining into performance, where premium steaks meet house-made butters, classic sauces, and curated Pommes pairings — all elevated by an extensive wine list and crafted cocktails.
The Pea-Chyssoise, a chilled snap pea soup, opens with the sweetness of blanched peas and Alaskan crab, lifted by kasugai peas, fennel, and shiso. The Chou Farci wraps black cod in savoy cabbage, finished with a yuzu kosho beurre blanc that adds citrus brightness and depth. Dessert arrives as a Kankitsu Parfait, a composition of kumquat confit, almond parfait, and ocha ice cream — a bittersweet finale that lingers like the last light of spring. Ironplate’s Spring Omakase is priced at IDR 1,200,000++ per person, available from April 6 to June 2026, with advance reservations required.
Both restaurants are part of MDA Restaurants, the lifestyle-driven hospitality group under MD Entertainment, led by Manoj Punjabi and chef-patron Andri Dionysius. The group continues to shape Jakarta’s dining scene with concepts that spark conversation as much as appetite — from Animale and Aged-Butchered to Carbón, Wabi-Sabi, and Ironplate, all housed within MD Place, Kuningan. With new openings like Agave & Azul, Vice & Ice, Baker Butcher Barista (B3), and Carbón Ubud, MDA’s vision remains clear: crafting destinations for the curious palate, one season at a time.
