A Rare Culinary Experience at Soichiro Irori Style Japanese Steakhouse

Tucked away in the heart of SCBD, Soichiro Irori Style Japanese Steakhouse has quickly become a must-visit for steak enthusiasts. Under the leadership of Executive Chef Soichiro Hieda, the restaurant brings an authentic Japanese dining experience, reviving the traditional irori cooking method. Once used in Japanese homes for both heating and cooking, irori adds depth and complexity to premium cuts of beef, creating a distinctive flavour that modern techniques simply cannot replicate.

Chef Soichiro’s journey into the world of steak began at Andaz Tokyo in 2017, where he refined his skills in beef preparation, from trimming and cooking to perfecting side dishes and sauces. Inspired by this experience, he and his business partner introduced irori to Jakarta, blending heritage with innovation to create a one-of-a-kind Japanese steakhouse.

At Soichiro, guests are treated to an immersive dining experience. The restaurant’s sleek black interior is accented with red lighting and traditional Mokoshi roof details, while each private room features a live irori hearth. Flames rise and sparks fly as the chef grills premium A5 Japanese wagyu and crossbred Australian wagyu, both Halal-certified. The highlight? The 35-Day Dry Aged Koji Ribeye, a signature dish that uses natural koji from Japan to enhance tenderness and umami depth.

Beyond the steaks, the menu offers a curated selection of sake, wine, and Champagne, ensuring a perfectly paired experience. Signature dishes like Scallops on Shell and Black Truffle Hire further elevate the offering, making Soichiro a standout in Jakarta’s dining scene.

With aspirations to expand beyond Jakarta, Chef Soichiro envisions Soichiro Japanese Steakhouse as the go-to destination for top-tier steak, where tradition meets mastery in every bite.