Cover Yen Signature presents The Shogun’s Table, a ten-course omakase inspired by Japan’s Shogun era and its culinary craftsmanship
Yen Signature presents The Shogun’s Table, a ten-course omakase inspired by Japan’s Shogun era and its culinary craftsmanship
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Executive chef Lee Yi Heen translates the precision and ritual of Japanese culinary history into a ten-course wagyu progression at Yen Signature.
In Edo-period Japan, dining was a quiet reflection of discipline, patience, and deep respect for the ingredient. Bringing that historical spirit into Jakarta’s contemporary dining scene, Yen Signature in Senopati, Jakarta presents The Shogun’s Table—a seasonal ten-course omakase running through to September 24, 2026.
Curated under the direction of executive chef Lee Yi Heen, the experience centres on Wagyu beef, but moves away from treating the cut as a single main course. Instead, the menu explores the meat across varied textures, temperatures, and levels of richness.
The progression begins with light, nuanced notes in a Wagyu Essence alongside hand-cut tartare, establishing a clean foundation. As the meal unfolds, deeper profiles take over through charcoal-grilled Australian Wagyu Ox Tongue and A5 Japanese Wagyu Kainomi.
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Above Rather than presenting wagyu as a single centrepiece, the menu explores it through different preparations, textures, and intensities.
Above The Shogun's Table at Yen Signature is available until September 24, 2026
Rather than presenting wagyu as a single centrepiece, the menu explores it through different preparations, textures, and intensities.
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A reassuringly warm A5 Japanese Wagyu Chazuke follows, bringing together sliced striploin, kombu-steamed rice, wasabi, and a delicate shiitake dashi. The savoury crescendo arrives with A5 Japanese Wagyu Chateaubriand, served alongside fire-kissed seasonal vegetables and Yen Signature’s house-made Shacha sauce.
Rather than attempting a direct historical reenactment, The Shogun’s Table focuses on the underlying philosophy of the era: careful preservation, exact knife work, and restraint over flourish. Each dish highlights a distinct facet of the beef, balanced by traditional Japanese cooking foundations and subtle modern refinement.
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Above A5 Japanese Wagyu Chazuke
Above A bovine delight at Yen Signature
A5 Japanese Wagyu Chazuke
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By keeping seating limited and requiring bookings at least three hours in advance, the atmosphere remains unhurried and focused on hospitality. For guests looking to explore Japanese craftsmanship through a structured and thoughtful lens, Yen Signature offers a welcoming space to gather, slow down, and enjoy exceptional food.
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Since embarking on her career as a food journalist in 2012, she has penned hundreds of articles delving into culinary trends, chef profiles, and gastronomic destinations across Asia. Born and raised in Bali, Eve is dividing her time between Bali and Jakarta.
