An Edible Story of Indonesia

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Let’s Celebrate The Holy Month of Ramadhan with Indonesian Feast


Enjoy special Ramadhan Menu; authentic and long-lost traditional recipes from around the archipelago.

Family Style A La Carte Sharing Menu
starting from IDR 25 K++/plate
or approximately IDR 150 K++/person

Degustation Set Menu available by reservation only.
3 courses IDR 550 K++/person *9 items
5 courses IDR 750 K++/person *11 items

RAMADHAN Special Menu :
• Udang Sambal Goreng Pete IDR 90 K
• Ulu Juku IDR 95 K
• Ayam Goreng NUSA IDR 135 K
• Bebek Palekko IDR 170 K
• Rabeg Daging Ketan Bintul IDR 120 K
• Daging Masak Merah Aceh IDR 130 K
• Es Goyobod Garut IDR 130 K

• Nasi Jagung IDR 25 K
• Bareh Solok IDR 35 K
• Bobor Daun Kelor IDR 39 K
• Telur Ikan Sambal Kecombrang IDR 50 K
• Lodeh Tempe Hitam IDR 75 K
• Soup Arsik Gindara IDR 75 K
• Kepiting Soka Kuah Gulai IDR 90 K
• Lidah Panggang Sate Padang IDR 99 K
• Sate Rembige IDR 120 K
• Ayam Masak Air Kelapa IDR 135 K
• Klepon IDR 90 K
• 3 Gelato Nusantara IDR 60 K
• And Many More click here for complete menu

Indulge in one-of-a-kind Iftar Experience.
Join us to the journey to explore an edible story of Indonesia at one of Jakarta’s Best Fine Dining Restaurant 2018 & 2019.

Ph. +62217193954

Ramadhan Operational Hours
Monday – Saturday
6 – 10 pm

NUSA Indonesian Gastronomy
an Edible Story of Indonesia

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Ramadhan at NUSA

During this festive month, we would like to highlight special menu from all over region of Indonesia that only served during Ramadhan.

Enjoy some of the rarest recipe from regions of the archipelago.

Amuse Bouche
served as Ta’jil
Mento Madura
Karambola Dried Fruit
Kolak Espuma
Home-made Tempe Goreng

Main Course
Kerupuk Ojay Sambal Oncom
Gulai Ikan Kakuwah Bengkul
Gulai Siput Riau
Mie Glosor Udang Bogor
Ayam Lempah Kulat Pelawan
Kambing Nilomang Tapanuli
Rabeg Daging Sapi Ketan Bintul
Genjer Cumi
Tumis Kangkung Terasi
Tumis Bunga Pepaya

Served with
Nasi Beras Adan Krayan
Nasi Beras Ciawi Organik
Nasi Beras Solok

Bangko Kopyor

NUSA Indonesian Gastronomy
an edible story of Indonesia

NUSA Cultural Dinner • TAPANULI, North Sumatra

NUSA CULTURAL DINNER Featuring Tapanuli Culinary March 8th – 18th

NUSA Indonesian Gastronomy will hold its first NUSA CULTURAL DINNER, a week of special dinner featuring ingredients and traditional dishes from regions of Indonesia.
This month, NUSA CULTURAL DINNER will serve beautiful flavors and cuisine from Tapanuli people who lives in North of Sumatra.
North Sumatra culinary has unique ingredients that separate its dishes from the neighborhood region such as Aceh and West Sumatra. One of those ingredients is Asam Jungga and Andaliman.

Asam Jungga, or Citrus Hystrix, is a special lime that grows in the highland surroundings of Toba Lake. Even though it has not been found in other Sumatran regions, Citrus Hystrix is also found in Java, Thailand, and Vietnam. Different than those grown in Java, the acidity and the smell of Asam Jungga in Lake Toba are stronger.
Andaliman, known as the Batak pepper (Zanthoxylum Acanthopodium), is a typical spice that grows on the mountains of Samosir Island. Andaliman is a species of flowering plants from citrus family. Unlike the ones that grow in the mainland of China known as Szechuan pepper, Andaliman has a distinct lemon scent and also a hint of the aromatic pandan leaf.

We strongly believe that ingredients, although comes from the same species of plants, carries different taste of fruits and seeds that are related to the nature where it grows.

Join our culinary journey to Tapanuli, North Sumatra and embrace its beautiful ingredients.


Na Niura
Na niura means not cooked. This traditional dish is made from raw fresh-water fish, cooked by the acidity of asam jungga and spiced with andaliman and other spices.

The main ingredient for arsik is carp fish from Lake Toba. Cooked with asam cikala, ginger flower, and spiced with andaliman and othe local spices.

Dali Ni Horbo
It is said that the people of Tapanuli started making Dali no horbo since hundreds years ago. It is one of the oldest dish people remembered. Made of buffalo milk that was mixed with papaya sap, the texture becomes solid. Dali ni Horbo can be eaten fresh or cooked with spices.

Mie Gomak
It is the only one dish in North Sumatra that uses noodle. Mie gomak uses egg noodle, then cooked with coconut milk, andaliman, other herbs and spices.

Most saksang that are served in North Sumatra use either dog or pork meat stewed in its own blood. Here in NUSA, we will replace the meat with chicken; like the original recipe, it will be stewed in chicken blood, coconut milk, and spices.

Manuk Napanidar
It is a fried bird or chicken that is served with sauce that is made from chicken blood and it is cooked with limejuice and spices.

Sambal Andaliman dan Sambal Tuktuk
There are no regions in Indonesia that doesn’t serve sambal. In North Sumatra, the best-known sambals are sambal tuktuk and sambal andaliman. These sambals will compliment every dish that is served in this dinner for those who are brave enough to challenge their taste buds.

Kue Ombusombus
Although North Sumatran people are known to have a strong character, they do have a soft spot for sweets dishes. Kue ombusombus is one of the famous sweet treats from this region. Made from rice flour with palm sugar, wrapped in banana leaves, the Kue is steamed to cook.

Kue Lampet
Another sweet treat that’s usually served with coffee or tea. Made from rice flour mixed with sticky rice flour, shredded coconut and sugar, and steamed to cook.

Samosir Coffee
End the culinary journey with a typical coffee from the Highland of Samosir Island.

Pasar Tiban by Anne Avantie

An Appreciation of Indonesian Javanese – Tionghoa Cultural Acculturation

Nusa Indonesian Gastronomy proud to be part of Pasar Tiban “Gang Baru”
by Anne Avantie
An appreciation of Indonesian Javanese – Tionghoa cultural acculturation

LippoMall Kemang Village
Exhibition & Pop Up Market
25-28 January 2017
Parade Show Pasar Tiban “Jarik Gendong”
28 January 2017

Buy local product & Support local talent!


Local Goodness Celebration

Local Goodness Celebration

Weekend 28-29 January 2017
10am – 5pm

• Curated Local Produce & Local Goods Bazaar
• All You Can Eat Weekend Bruch

Book Your Table Now +62 21 719 3954

NUSA Indonesian Gastronomy
An Edible Story of Indonesia

NUSA Holiday Season

Celebrate This Festive Holiday Season with an Edible Story of Indonesia

NUSA Indonesian Gastronomy has been buzzing around for almost a year. Officially opened during the celebration of Indonesian Independence Day on August 17, 2016, NUSA Indonesian Gastronomy’s noble mission is to use the best Indonesian harvests, to cultivate them using authentic cooking processes, and to display them in an artfully original way without leaving their real tastes and genuine characteristics.

Celebrating the end of the year, NUSA Indonesian Gastronomy presents a special package of eight-course culinary delights exclusively for this joyful occasion. As a part to uncover the holiday spirit, NUSA Indonesian Gastronomy’s showcases cuisine from Eastern parts of Indonesia, combining the selections along with Betawi’s traditional celebratory dishes.

Giving a divine variety to uplift your holiday spirits, NUSA Indonesian Gastronomy holds true to its purpose, reflecting the country’s diversity through high quality ingredients and immense selections of the archipelago’s authentic dishes on a plate of mesmerizing state-of-the-art presentations. During this limited time, indulge yourself and your loved ones in NUSA Indonesian Gastronomy. Savor every bite of delicious culinary and create unforgettable moments this delightful December.

» NUSA Holiday Season

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