Itameshi, Rin x The Rooang

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Some of you may have heard the term “Itameshi,” a Japanese slang combining “Ita” (Italian) and “Meshi” (food). It refers to a fusion of Italian cuisine and Japanese cooking techniques, or sometimes the other way around. Fusion cuisine itself has become increasingly popular, but it’s not as simple as it seems. Beyond high-quality ingredients and technical skill, a chef must deeply understand the characteristics of each cuisine to create balance without one flavor overpowering the other.

That’s what makes Itameshi particularly challenging: the chef needs to master both Italian and Japanese ingredients, as well as their respective techniques. From my experience at Japanese fusion restaurants in Jakarta, however, the results often lean too heavily toward bold, savory flavors. Dishes can feel over-seasoned, sometimes even overly spicy like local Indonesian food, or weighed down by excessively creamy sauces, especially in pasta.

This time, I had the opportunity to experience the Itameshi omakase session. Rin’s first collaboration with The Rooang at Bimasena, Dharmawangsa, South Jakarta. What made it even more exciting was the presence of Japanese chef Yohhei Sasaki, who brings experience from several Michelin-starred restaurants in Italy and Singapore. He came to Jakarta with the goal of presenting a true Itameshi experience with refined, high-end standards.

Having spent the past few months in Indonesia, Chef Sasaki has been exploring different regions to better understand the country’s rich and diverse ingredients, especially its herbs and spices. Complementing this approach, Chef Lionel Tan of The Rooang contributes his own perspective by highlighting distinctive Indonesian flavors.

The seven-course Itameshi omakase is thoughtfully paired with an exceptional tea selection. Each dish is accompanied by a premium tea infused with unique ingredients, such as flowers and seeds. Every cup offers a distinct aroma that gently cleanses the palate between courses, enhancing the overall experience. It’s truly a delight.

We began with an amuse-bouche: Hokkaido scallop imanata and banana blossom with Australian beef tartare. The quality of the Japanese scallops was undeniable, each bite was sweet, rich, and incredibly tender. The succulent beef tartare added a savory depth that whetted the appetite perfectly.

The meal continued with a starter of hamachi mango ceviche, a signature dish to open the omakase. It delivered a refreshing balance of flavors, with bright acidity complementing the pristine quality of the hamachi.

The pasta dish, Homemade Wasabi Capellini with Tuna Tartare, was very appealing. True to the Itameshi concept, Italian pasta combined with Japanese wasabi creates a dish similar to aglio olio, but with the distinctive aroma of wasabi, yet still subtle and delicious. On the side, the tuna tartare offered a distinct, simple, and balanced flavor.

Next came the fish course: miso-marinated kinmedai (golden eye snapper) served with Indonesian coconut risotto. The curing process gave the fish a delicate, slightly fibrous texture that felt both refined and comforting. Paired with the creamy coconut risotto, the dish evoked the familiar flavors of Indonesian chicken opor, creating a warm and nostalgic impression with a sophisticated twist.

The main course featured koji-marinated Tokusen wagyu striploin, served with wasabi green apple sauce and sweet chili stuffing. Tokusen, a well-known local beef brand using Japanese cattle breeds, is commonly found in many restaurants, though it can sometimes be served with a firmer, denser texture. Here, however, I experienced Tokusen at its best, remarkably tender, aromatic, and surprisingly approachable, even for someone sensitive to red meat.

Thanks to Chef Sasaki’s precise marination and cooking techniques, the dish was elevated to a truly refined, restaurant-quality standard. The fresh wasabi green apple sauce added a gentle, tangy brightness that balanced the richness of the beef, while the sweet chili stuffing, featuring minced beef nestled in large chilies, brought a fragrant chili aroma without overwhelming heat.

For dessert, we were served a sweet potato tiramisu. Staying true to the Itameshi concept, the dish showcased thoughtful innovation and a creative reconstruction of familiar elements. Beneath a layer of chocolate shards lay a smooth tiramisu cream, enriched by the natural sweetness and distinctive aroma of sweet potato, which added depth to the classic flavor profile.

The experience continued with a selection of petit fours: cannocino, shiro-an white chocolate ganache, and calamansi crème brûlée. The cannocino, reminiscent of a cannoli, featured crisp puff pastry filled with a delicately sweet white chocolate custard. Meanwhile, the crème brûlée was presented inside a small, edible calamansi peel, offering a bright citrus note that balanced its creamy richness.

This Itameshi omakase experience turned out to be truly memorable, despite my initial skepticism toward fusion fine dining. With the right balance of ingredients and technique, each dish was executed with precision, delivering flavors that felt focused and well-defined. Experiences like this highlight how creative interpretation can offer something genuinely unique, flavors and combinations you’re unlikely to find elsewhere.

Rin is set to open in Jakarta soon, reportedly by the end of May 2026. Details about the menu are still under wraps for now, which only adds to the anticipation. Curious? We’ll just have to wait and see.

Yovent, is a full-time content writer and social media influencer who loves to travel overseas with high passion and enthusiasm to explore the world of gourmand. Living in Jakarta with the diversity of cultures, foods, trends, and lifestyles gives him much inspiration to create the stories. Blogging since 2014, with more than 5 years of experience, he has a good capacity to work in food writing & photography.