Jakarta’s dining scene continues to evolve with the arrival of RIN Culinary Art, a new fine dining destination in Kebayoran Baru that combines Japanese precision, Italian culinary techniques and the richness of Indonesian ingredients.
Founded by Chef Yohhei Sasaki and General Manager Ken Kuwako, RIN Culinary Art describes itself as a culinary art studio, offering guests a dining experience that goes beyond the food on the plate.
Through carefully curated menus, artistic presentation and personalised hospitality, the restaurant aims to create a sensory journey that celebrates craftsmanship, culture and local produce.
Located on Jalan Wijaya II in South Jakarta, RIN Culinary Art introduces an Itameshi concept, a style of cuisine that blends Japanese and Italian culinary traditions while highlighting Indonesian flavours and ingredients.
Inspired by Japanese Philosophy and Indonesian Nature
The name “RIN” is rooted in Japanese aesthetics and philosophy. One of its meanings comes from the kanji character 凛, which represents elegance, dignity, composure and refined character.
These values form the foundation of the restaurant’s approach, influencing everything from its culinary philosophy to its guest experience.
At the same time, the concept embraces a strong connection to nature. This is reflected in the restaurant’s commitment to showcasing Indonesian ingredients through a contemporary Japanese-Italian lens.
Chef Yohhei Sasaki brings extensive international experience to the project. Throughout his career, he has worked at several Michelin-starred restaurants in Italy, including Arnolfo and Da Vittorio, as well as Michelin-selected establishments in Singapore such as Il Cielo Italian Restaurant and La D’Oro Restaurant.
Drawing on this experience, Chef Sasaki has developed a menu that places Indonesian ingredients at its centre. Local seafood, seasonal vegetables, aromatic spices and traditional ingredients such as banana blossom, sweet potato, breadfruit, lemongrass and kluwek are incorporated into dishes that balance technique with local identity.
“Indonesia has extraordinary culinary potential. The ingredients here possess strong character, depth of flavour and rich stories. Through RIN Culinary Art, I want to present Indonesian ingredients in a more globally refined expression while maintaining deep respect for their origins,” said Chef Sasaki.
A Personal Approach to Fine Dining
Supporting the restaurant’s vision is General Manager Ken Kuwako, whose experience includes helping to develop premium dining concepts such as ESORA in Singapore. His expertise contributes to creating a hospitality experience that feels intimate and personalised while maintaining international standards.
According to Kuwako, RIN was designed to build emotional connections through dining rather than simply serving high-quality food. Guests can expect close interaction with the culinary team through the restaurant’s omakase-style service, where dishes are presented and explained throughout the meal.
One distinctive feature of the experience is RIN’s tea pairing programme. Carefully selected premium teas are paired with each course to complement flavours and enhance the overall dining journey.
“RIN was built not only to serve exceptional food, but to create emotional connections through a holistic experience. We want to present a fine dining experience that is exclusive and refined, yet warm, welcoming and relevant to a wider audience,” said Kuwako.
As Indonesia continues to gain recognition on the global culinary stage, RIN Culinary Art aims to showcase the potential of local ingredients through contemporary gastronomy. By combining international expertise with Indonesian produce, the restaurant aims to provide a dining experience that is both globally inspired and deeply rooted in its local heritage.
