Anigré Restaurant at Sheraton Grand Jakarta Gandaria City Hotel — Restaurant in Jakarta

This place is recommended alot by my friend, so this Lebaran holiday I went there for lunch with my family. They got quite a lot selection of food from appetisers to desserts. I tried almost all of them. Here're my rating for their food.

Indonesian Food Taste quite good, lontong is good, soto is salty. For oxtail soup, the tail itself is really succulent but the soup kinda one-dimensional; not enough spices and herbs.. Meh. Chicken satay tasted good smokey and again salty(?) but I'm not going to complain about that. Fried rice is okay, rice too wet but it tasted really good. Rendang is the MVP for their Indonesian lineup, with enough spices blend and really moist beef it is just the unforgettable experience. Overall it is good.

Sushi/Japanese station They lack good nigiri and sashimi, all of them are maki sushi which tasted okay but why not going for nigiri? I dont bother to try their soba and I personally think they should up their sushi game.

Chinese station The worst of all. Hagao is filled with minced chicken(why?) Siomay is kinda giving frozen vibes, their peking duck is again, too salty. The meat is soft and juicy but the skin is kinda lacking in crunch factor and taste.

Western food I tried their pizza, freshly baked and it is a good pizza both creamy mushroom and their margherita pizza. Surprisingly their pasta, which is alio olio is edible, I tried a lot of ayce hotel's pasta and they tasted horrible but this one is edible. The taste tho is kinda Indomie ayam bawang-ish. Luckily I ordered the chef to put capers, sun dried tomato and prawn to give it a bit of depth. My son who ordered the sausage alio was tasting pure Instant noodles. Their BBQ station is not that good, all beef is overcooked to not only well done, but already to the point of congratulations. Hard to chew, bland taste and no option for having a medium or medium rare meat. Their goat ribs is also bad, it is undercooked, smells bad and not a really pleasant experience. I skipped the fish because it looks too dry. Chicken is the only savior, it tasted bland but the meat is perfectly cooked although no taste or aroma were come out. The only consolation, they have a lot of selections of side dishes to go along with their bbq, yeah quite disappointing tbh. Salad station also not having a simple olive oil or balsamic sauce and only providing heavy sauces, salad is out, their take on Indonesian and asean influences salad is also sub-par.

Dessert station I will put this front; only take the desserts with chocolate on it. They are sooo good; chocolate ice cream, choco fudge cake, choco mousse, etc are really really good. The others, nah dont even bother. Klepon cake is weird, I expect something cakey but I tasted cheesecake-like texture which is weird for this kind of cake. Their cream bruelle tasted like mentai sauce with melted sugar on top. Jelly is jelly, but it is meh. Serious choco game bro!

Overall with wide selections of food and price(also their buy 1 get 1 promotion with certain bank partners) it is really worth it. Around 300k per person(after BOGO) you get quality food, fresh seafood cocktail albeit salty for the second batch. Service is top notch and with recent decline from many, many ayce place both hotels or restaurant, this place is my new go to place. The only improvement they need to do is the quality control of the taste, almost everything are too salty. Even cream brulle's egg tasted too salty for almost becoming a mentai sauce. The chef also need to learn to prepare a decent bbq(roast beef, fish, etc) the rest is a bit tweak and they could be the best ayce hotel buffet in...

I visited Anigre Restaurant at Hotel Sheraton Gandaria on 2 May 2025 during lunch time to celebrate my birthday. I had been really looking forward to the experience, expecting the level of quality and service that a hotel restaurant of this class should deliver. Unfortunately, while the ambiance and initial service were decent, a few key disappointments significantly affected my experience.

I arrived at 12:00 PM, right as lunch service began, and headed straight to the sushi/sashimi corner. I requested salmon sashimi, which surprisingly wasn’t displayed openly — unlike in many other 5-star hotel buffets such as at Mulia or Ritz where it is available freely for self-service. At Anigre, I had to ask the staff to cut it, and here began a series of frustrations.

Firstly, I was given only 4 thin slices per request. Every time I asked for more, they only added 3 more slices, and the staff’s attitude became increasingly unwelcoming — cold expressions, visible annoyance, and reluctance to serve more. I even noticed some guests trying to hand over two plates to make it appear as if they were ordering for two people, just to receive a slightly larger portion. The way the salmon sashimi was portioned felt unnecessarily stingy, especially considering this is a hotel AYCE restaurant.

To make things worse, by 12:30 PM — barely into lunch service — I was told that the salmon sashimi was out of stock and that I had to wait 40 minutes for more. This was incredibly disappointing. I voiced my concerns to the manager, pointing out that it was unacceptable to run out of such a key item so early during peak lunch hours. The guests also not crowded or full house at that time.

After a firm complaint, a server came to my table 15 minutes later with a small plate of 10 pcs thinly sliced salmon sashimi and offered an apology, saying that supply was limited due to issues like rising dollar prices. I don’t understand but I appreciated the gesture, however the inconsistency didn’t stop there. When I went back to the sushi station to request more, I was told again that it was still being prepared. Another 20 minutes later, the sashimi finally became available again — by this time, guests had started lining up. The portioning remained the same: thin, tiny slices, with servers maintaining the same unwilling attitude when asked for more.

By this point, I couldn’t help but question: Does Anigre even intend to include salmon sashimi in its buffet offering? Because from a guest’s point of view, it felt like the restaurant was doing everything it could to discourage guests from enjoying it — from not displaying it, to cutting extremely limited portions, to making the process of requesting more unpleasant. If that’s the case, I believe it’s better to exclude it entirely from the menu, rather than offer it in such a begrudging, inconsistent way.

Lastly, I must also point out that the tuna sashimi was not fresh, watery — which only added to my disappointment.

Overall, while I wanted this to be a joyful birthday lunch, the poor sashimi service and lack of preparation left a sour impression. I sincerely hope Anigre can reflect on this and improve both the product availability and customer service experience, especially when competing with other top-tier hotel dining...

Hi Anigre Team,

I visited your restaurant on May 2nd, 2025 for my birthday lunch and was honestly very disappointed with the overall experience — especially regarding the sashimi service.

I arrived at 12 PM, but was surprised to find that salmon sashimi wasn’t displayed, and had to be requested. When I did, I was only given 4 very thin slices, and every time I asked for more, I received only 3 pieces. The staff’s attitude also felt unfriendly and reluctant to serve more, which made the experience uncomfortable.

Even more concerning, at only 12:30 PM, I was told that salmon was out of stock and I had to wait 40 minutes. After raising a complaint to the manager, a small plate was brought to my table, but when I returned to request more — it still wasn’t available. By the time it was finally served again, there was a long queue and the same issues with minimal portions and cold service continued. The tuna sashimi also wasn’t fresh.

This was a special occasion, and I had high expectations from a restaurant under the Sheraton brand. Unfortunately, it did not meet those expectations. As someone who also works in the F&B industry, I truly believe this could have been handled much better — especially in terms of preparation, consistency, and...