71st Omakase Restaurant — Restaurant in Ciputat Timur

Came here to celebrate the end of the year. Booked by whatsapp for two pax, the price was 1.5mil/pax for 9 courses.

Food: We were served 2 appetizers:Salmon Pompoms and Deconstructed Miso. The salmon was okay, barely noticeable though; presentation wise unique as you can see, although I don't know if there's a meanimg of it being on stones. The miso was very dissapointing, the fried tofu was mediocre, the miso froth was a bit bitter while the miso sauce very salty. The overall taste in your tongue is this overwhelming saltiness. Continuing on to main course, we were first served steamed snapper? (Kinda forgot) with caviar in beurre blanc sauce. It felt like the menu was taken too literally and they just poured sea water in, drowning me. Honestly, I don't know if they used the wrong kind of butter, if they seasoned the fish wrong, or they didnt take into sccount caviar is salted, but the dish just went south. Next on the course was pasta (again forgot) with shaved truffle and gold sheet (frankly I'm not a fan of eating gold). Damn, now the pasta's bland, should have saved that beurre blanc sauce and mixed it with this. The truffle's distinct flavor and aroma was somewhat hard to find. With all the bombardment of saltiness and unflavorfullness (is this a word?), they decided it's time for a palate cleanser. They served beetroot with mango sauce and crushed pistachio. Fairly, it did cleanse my plate although I didnt feel what's on the plate harmonize. The star of the menu I guessed was supposed to be the next menu, grilled wagyu with wagyu jus, vanilla potato mash and grilled asparagus. This was, for me,the biggest dud of the night. Wagyu's texture totally off,a couple of tendon cuts on mine making it very hard to cut and chew. I could still smell and taste that beef odor (quite sensitive to it), usually good wagyus dont have that anymore. The vanilla potato mash was interesting but would put you off with a single bite. The chef said it was inspired by his childhood favorites, vanilla ice cream and fries. Guess I'm just not on your wavelength chef. The jus was the only salvage here, as I'm quite sure they forgot to season my asparagus. With stomach half dissapointed I ventured onto desserts. First was 3 forms of chesnuts; 3 words: not my taste. Truly, I didnt think the textures worked. It was served wuth lychee sorbet, which for me was exquisite! It was followed by White Gold (?) which is vanill Ice cream with gold leaf and blueberry compote. Hmm, this place seriously have an addiction to vanilla but failed to execute them. From this kind of place I wont be expecting this kind of vanilla. They are just like your store-bought ice cream, shouldnt you have made it a bit artisanal? Perhaps throw in some vanilla seeds? The last dessert was fun, they didnt explain this to me, but it's the helium-filled sugar candy balloon. If you're a foodie and have heard of Alinea in Chicago, you'll know this dish. Tl;dr: food salty/bland/rubbery, not worth my money

Ambience: Good choice of color. Open-kitchen concept is well appreciated, love the experience. Some tears on furnitures and walls are visible, I thought the place was new? I'm not sure if that night they squeezed in more seats but the seating was too tight.

Comments: Lastly,they were preparing for the next day while I was enjoying the live music. I noticed the ingredients they were using were dissapointingly cheap (lousy) - are they being mingy? The sentiment was shared by another guest, who recommended to the chef to use higher grade wagyu and fresh truffle. I understand for such an event in an upscale restaurant 1.5mio maybe considered on the lower end. But I think many other places served better food with that...

Will premise this by saying I will be fair in that I don’t know what the dining experience here was like because I never made it.

Intended to eat here for my 7th wedding anniversary, booked and everything was smooth. Drove over an hour and a half through many small alleyways, really only fit for about a car and a half. Unfortunately for us, on this evening, these small alleyways would be our downfall, especially during dinner time as these alleyways were very full, including many people exiting stores on the side of the road, people doing u-turns causing gridlocks and of course the dreaded angkots.

I let the staff know that I may be 3 to 4 minutes (based on Google Maps) after the allocated grace period, then continued driving - the staff provided a map which led me to a big house, unfortunately, 3 minutes after the 15 minute allocated grace period. This big house wasn’t the restaurant so when I whipped out my phone to ask where the restaurant was, I find a barrage of messages letting me know that my reservation was automatically cancelled and what day they wanted me to reschedule to, as cancellations were non-refundable.

I will give them credit for trying to make it right, but unfortunately this was really only by 18.00 where they asked for my location and when I was estimated to arrive - information provided previously. I ended up spending my 7th wedding anniversary at McDonalds instead - the McFlurry was great. Coca Cola had too much ice.

For 71st, anyone wanting to dine here, I recommend intending to arrive way, way in advance. While we had already left prior to with the anticipation of arriving at 16.10, the traffic is real, so definitely aim to arrive a good 30 to 45 minutes in...

Dining at 71st Omakase was truly a delightful experience. From the moment I sat at the counter, I was captivated by the chefs' artistry and precision. Each dish was not only a feast for the eyes but also an explosion of exquisite flavors.

The freshness of the ingredients was remarkable, especially the seafood. The sashimi was incredibly tender and melted in my mouth, a testament to the quality and careful selection. Every course was thoughtfully prepared and beautifully presented, showcasing the chef's creativity and attention to detail.

What stood out was the harmonious blend of traditional Japanese techniques with innovative touches. Each bite offered a new and exciting taste sensation. The balance of textures and temperatures was also masterfully executed, elevating the entire dining experience.

Beyond the incredible food, the atmosphere was intimate and engaging. Watching the chefs work their magic up close added an element of culinary theater to the meal. The service was also impeccable, with attentive staff who were knowledgeable about each dish.

Overall, 71st Omakase offers a top-notch dining experience for anyone seeking an exceptional culinary journey. The quality of the food, the artistry of the chefs, and the overall ambiance make it a truly memorable and highly recommended destination for omakase lovers. Every dish was simply enak sekali...