Ironplate Restaurant — Restaurant in Jakarta

Went to Ironplate for a family dinner on weekend. The concept of this restaurant is like Fine Dining Teppanyaki, where you get private chef to serve you (or your group) for the entire course. There are not much tables in the restaurant, so it is best to make a reservation in advance before you come to this place. Here’s my verdict.

Ambience I find the place is relaxing and comfortable, a type of place suitable for a small gathering or a date. It actually kinda feels romantic too. I guess this is because there are only a few tables, and the space between each group is far enough, so it somehow gives a sense of privacy.

Services Each group get a designated attendant to assist with all of your needs. I have no complaint on this aspect. The attendant is polite, well spoken, and able to perfectly accommodate our requests.

Food We ordered Onglet-Hangar Steak, Chicken Fricassee, Fisherman’s Papillote, and La Vie en Rose.

Onglet-Hangar Steak (6/10) Taste is so-so. Well you can’t go very wrong with steak actually. We requested to have the steak cooked rare. The chef nailed it just nice. Cut a slice to have us taste it first before slicing the rest. However, the outer part of the meat doesn’t have its’ crisp. Perhaps it’s because the meat is cooked on a teppanyaki instead of cast iron. The sauce itself is okay, but not a mind-blowing kind of taste. Overall, I personally prefer Butler’s Steak’s.

Chicken Fricassee (7/10) Sauce is thick, creamy, with strong flavor from the herbs, onion, and garlic. The chicken is well cooked and very tender. But I I suppose, it’s given due to the type of chicken they’re using. If you are a small eater, perhaps a portion is enough to share for two. They also prepare yuzu juice just incase you find the sauce too overwhelming. For the sauce, again, the taste is good but doesn’t have a special character to make it unique. Regardless, this is one safe menu to order if you’re unsure what to get.

Fishermen’s Papillote (4.5/10) This dish is a combination of seafood such as fish, prawns, crab, octopus, clams, etc. The reason I give this a low score is because most of the dish is slightly overcooked. Of all on my plate, only the fish is cooked perfectly. The crab slightly smell, but still edible, though. Prawns are totally overcooked. I was skeptical when the dish is wrapped in a plastic-like bag, and placed on top of the teppanyaki. Turns out, the plastic is a silicon based which is more resistant to heat compared to normal plastic, as explained by our attendant.

La Vie en Rose (8/10) Among all the foods we tried, this was the most satisfying dish I had. Not only the way it was served is interesting, but the taste is to my liking as well. Not too sweet, and there’s that sourness from the strawberry sorbet. It’s a must order dessert, especially since the main course contain thick and strong flavor sauces. If you ever dine in Mare Nostrum (which unfortunately has permanently been closed now), I would say this dessert tastes quite similar.

All in all, I find the food is just so-so. But the ambience is truly nice. If I ever come again, I’d probably come for the dessert and perhaps some drinks. By the way, they also have sommelier as well. If you are a wine lover, perhaps it’s worth to try.

I only have 2 pics here, since I took more videos...

Managed to snag a table for first dinner session (5-7pm) during weekends. Overall, pretty great dishes with unique concept (France Teppan). The brioche in their complimentary bread basket was very scrumptious as well. Will return for their other dishes. 📍Setiabudi Taste 8/10 Service and Ambiance 9/10 Price $$$ 🐈Will revisit

Blue Air (110k) ⭐️9.5/10 No dish (or anything in life really) can get a perfect score, but this aerated ibra blue cheese sure came close. Obviously I’m biased since I love blue cheese so much, however the combination of cheese with honey butter grapes and walnuts were 💯.

Duck Jambon (85k) 7/10 Hot smoked, kombu vinaigrette, rockette, pickled red onion, nashi mostarda. Fresh and refreshing, good appetizer but didn’t wow me. Maybe cause I’m not that into cold cuts?

Saucchison en Brioche (150k) ⭐️8.5/10 Probably the most unique out of what we ordered. Beef mortadella in the centre of brioche, cooked on the teppan and served with truffled port sauce and fennel apple slaw. Nutty, juicy, and rich in flavour when you bite into it.

Crustacean Flan (95k) 7.5/10 Fancy lobster and porcini chawan mushi with fermented chili custard and red king crab gin-an sauce. Very umami and a bit spicy. Got a strong seafood punch which was a bit too much for me.

Plat de Cotes (560k) ⭐️ 9/10 Accordian cut karubi (250g) gave the cut interesting outer texture that also helped the sauce to cling into the meat. Bonus point for the amazing Parisian Tarragon Shiso sauce.

Entrecote (975k) 7/10 Got the wagyu 45D (350g) but honestly a letdown vs the Accordian Karubi. Not sure why but it pales in comparison to the karubi both in terms of texture and juiciness. Also was not a fan of arima shansho sauce vs the tarragon.

La Vie en Rose (145k) ⭐️ 8/10 Ordered this for ig, however turns out better than expected. Nice warm brioche met with strawberry sherbet and sweet sour litchi creme and rose compote.

Wagyu Fat Brownie (85k) 7.5/10 Very rich and decadently rich brownies. The crispy popcorn tuile definitely added a nice fun component to the dish. That said, I found it less memorable than the rose dessert as it tasted just like other...

Every so often, a restaurant opens that feels less like dining and more like revelation. Iron Plate Jakarta is one of those places. The concept sounds improbable on paper its French cuisine, brushed with Asian and Japanesee influences, cooked in the style of teppanyaki but in practice, it is nothing short of dazzling.

The setup itself is theater, each table a stage, every chef a performer who also happens to wield impeccable technique. You can see their skill in the flick of a wrist, the precision of a cut, the ease with which they balance performance with absolute respect for the food. This isn’t spectacle for its own sake, it’s culinary choreography in service of flavor.

The salmon rillettes arrive as a cool, silky overture, followed by paella cigars crisp shells that crackle with saffron and smoke and morel rangoons, deep and earthy, a playful wink at both Asia and France. The chicken fricassee is comfort dressed in refinement, while the rump steak, paired with pommes Anna, is fire meeting discipline, the humble potato elevated to buttery perfection.

And then comes the finale: La Vie en Rose. A brioche pain perdu with rose compote, strawberry sorbet, and the crystalline beauty of a frozen rose flower that shatters like sugar glass. It is dessert as poetry fleeting, fragrant, unforgettable. Iron Plate is more than a restaurant, it is proof that when imagination meets craft, boundaries dissolve. Here, French tradition and Japanese Asian technique dance over open Teppanyaki, and for a few hours, you’re reminded that food...