Japanese Classics & Innovations

RIN begins with the best of traditional Japanese cuisine and offers a fresh interpretation by incorporating an international twist

A classical menu structure gives way to bursts of creativity presenting a la minute salad and tapas in a refined and intelligent Japanese dining experience

Should you have any dietary restrictions or allergies, please inform your order taker All prices are in Indonesian Rupiah and subject to service charge and Government tax, currently 21% Appetisers & Salads

Seared Yellow Fin Tuna 115 Parmesan cheese, few spices, pumpkin seed oil, apple Granny Smith

Snapper Ceviche “Before Your Eyes” (s) 110 Vine tomato, arugula, pomelo, san bai zu and yuzu pon

Wagyu Beef Tataki 115 Garlic chips, lemongrass salsa and yuzu soy sauce

Norwegian Salmon Torch with Mango Salsa 125 Frisee lettuce, pamelo, yuzu vinaigrette

Steamed Egg Custard 105 Farm fresh egg, soya, dashi,mirin

Rin Mixed Green Salad 115 Sesame dressing

Agemono > Deep-Fried Dishes

(v) Agedashi Tofu 95 Deep-fried soya bean curd, dashi broth

(v) Yasai Tempura 115 Deep-fried seasonal vegetables, tempura sauce

Tempura Moriawase 155 Deep-fried crispy tiger prawns, cuttlefish, red snapper, vegetables tempura sauce

Soft Shell Crab Tempura 135 Deep-fried crispy shoft shell crab, tempura sauce and herbs mayonaise

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(s) RIN`s Sampler 270 Salmon and tuna sashimi, prawn, tamago sushi California and spider maki roll

Gindara Saikyo Yaki 180 Green asparagus, tomato cherry eggplant confits, saikyo miso sauce

Lamb Rack with Miso Marinade 325 Sweet potato, braised chokos spicy lemon- umeboshi sauce

Angus Beef Tenderloin 350 Roasted togarasi potato, braised red cabbage natural jus

Chicken Roulade 180 Carrot, asparagus, turnip, mushroom rice coconut curry sauce

(p) Chicken or Pork Katsu 210 Breaded chicken thigh or pork fillet with vegetables sweet soya sauce, rice

Slow-Cooked Pork Belly 245 Local vegetable, okra, ginger lemongrass nage chili oil

Vegetable Donduri (v) 150 Japanese rice, organic vegetables, tofu garlic spicy sauce

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Sushi > What has become a Japanese culinary art with Nigiri Sushi > 2 pc delicious flavor and colorful form, actually evolved Salmon 65 from very meager beginnings. In the 7th century, Octopus 55 Southeast Asians introduced the technique of pickling. Prawn 65 The Japanese acquired this same practice which con- Eel 60 sisted of packing fish with rice. As the fish fermented Pickled Mackerel 65 the rice produced a lactic acid which in turn caused Tuna 65 the pickling of the pressed fish. Nare-Sushi is 1300 Tobiko 55 years old and refers to the finished edible product re- Scallop 60 sulting from this early method. Sushi styles include: Salmon Roe 75

Nigiri Sushi > is commonly called two kinds su- Sashimi > 4 pc shi because it involves two ingredients: sushi rice Salmon 85 and a single topping. The topping is also known Tuna 80 as neta, and usually takes the form of a type of Prawn 95 seafood such as tuna, eel, snapper, octopus, or Octopus 65 shrimp. Depending on the type of fish, it may be Scallop 75 served raw in thin slices, grilled, or batter fried. Pickled Mackerel 85

Sashimi > Sashimi is an important element in Japa- Maki Sushi > 6 pc nese cuisine, where it is often served at the be- Kappa 75 ginning of a meal as a palate cleanser and ap- Tekka 90 petizer. Sashimi is raw fish sliced very thin and California 125 served with a variety of garnishes and sauces. Spicy Tuna 130 Shrimp Roll 115 Maki Sushi > is a ‘rolled sushi’ with narrow Spider Roll 135

(v) strips of different ingredients such as seafood, veg- Vegetable Roll 100 etables or pickles. Nori-maki is the most well known Chirashi Sushi 225 sushi with the most variety because just about any ingredient can be rolled into the centre from crisp veg- Sashimi Selection 10 pc 225 etables and strips of omelette to thinly sliced avocado 14 pc 250

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Yakitori > Yakitori is the Japanese version of shish Yakitori > kebab. In particular, it is a skewered chicken dish that is cooked over a barbecue. The chicken is cut up Chicken & Long Onion 100 into bite-sized pieces, skewered on metal or bamboo Beef & Capsicum 135 rods, and cooked over a flaming bed of charcoal. Vegetables (v) 80 Tasting of all our Much like other types of barbecue, yakitori is Yakitori flavours 180 made with a distinct sauce. The sauce is called tare sauce and is made with soy sauce, sugar, sake and mirin. Teppanyaki >

The yakitori at Rin is charcoal grilled and Chicken 180 glazed in our house prepared teriyaki Beef Sirloin 235 sauce, accompanied by steamed rice. Half Lobster 395 Tiger Prawn 225 Teppanyaki > Teppan means iron plate and yaki translates as broiled or fried. Together they create the term teppanyaki, which typically Teriyaki > means food grilled on an iron griddle or plate Salmon 225 Japanese teppanyaki stir fry uses fresh vegetables Scallop 200 and sprouts and is accompanied by teppan fried rice. Chicken 180 Beef Teriyaki 230 Teriyaki > is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar The key ingredient in teriyaki sauce is mirin. Include one side dish of your choice: Steamed rice, vegetable garlic fried rice fried Mirin is Japanese sweet cooking wine mixed mushrooms and adds lustre to ingredients when it’s cooked sauteed green asparagus and adds nice aroma. Additional side dish 45

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Should you have any dietary restrictions or allergies, please inform your order taker All prices are in Indonesian Rupiah and subject to service charge and Government tax, currently 21% Tapas

Tuna Crispy Rice 120 Fried Japanese rice, wasabi-mayonaise

Gyoza 100 Seared Japanese vegetables & seafood dumplings with soy sake dip

Shrimp Fritter 125 Fried shrimp, creamy wasabi

(v) Edamame 80 Japanese edamame

Soup & Noodles

(v) Miso Soup 90 Miso broth, wakame and tofu

(v) Green Tea Wakame Soup 115 Seaweed, edamame jelly, soba noodle

Seafood Soup Daikon 125 Grilled prawn, mussels, scallops raw salmon, seaweed

(s) Yaki Udon with Roasted Pork Belly 130 Udon, cabage, shitake musroom, bok choy

Yuderu Dashi Udon 135 Hot udon, seafood broth, wakame, fish cake ebi tempura

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Sukiyaki > In the 1860s when Japan was opened to foreigners, new cooking styles were also introduced. Cows, milk, meat, and eggs became widely used, and sukiyaki was the most popular way to serve them. The first sukiyaki restaurant, Isekuma, opened in Sukiyaki > Yokohama in 1862. Beef is the primary ingredient in today’s sukiyaki. There were two main ways of Sliced beef rib eye 150 gr cooking sukiyaki: a Kantō (Tokyo area) and a Kansai assorted vegetables, sukiyaki sauce (Osaka area) style. In the Kantō way, the special 385 per person cooking sauce’s ingredients are already mixed. In the Kansai way, the sauce is mixed at the time of eating. But after the great Kanto earthquake of 1923, the people of Kantō temporarily moved to the Osaka area. Shabu - Shabu > While the people of Kantō were in Osaka, they got accustomed to the Kansai style of sukiyaki, and when Sliced beef rib eye 150 gr they returned to Kantō, they introduced the Kansai assorted vegetables, broth sukiyaki style, where it has since become popular. 385 per person

Shabu-shabu > was introduced in Japan in the 20th century with the opening of the restaurant “Suehiro” in Osakawhere the name was invented. Its origins Shabu - Shabu Seafood > are traced back to the Chinese hot pot known as instant-boiled mutton (Shuàn Yángròu). Shabu-shabu Half lobster, prawn, scallop is most similar to the original Chinese version when salmon belly, grouper compared to other Japanese dishes (nabemono) seaweed, assorted vegetables such as sukiyaki.[citation needed] Suehiro registered broth the name as a trademark in 1955. Together with sukiyaki, shabu-shabu is a common dish in tourist hot- 795 per person spots, especially in Tokyo, but also in local Japanese neighborhoods (colloquially called “Little Tokyos”) in countries such as the United States and Canada.

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Introducing Hot Stone Cooking, a unique and exciting dining concept.This is a very ancient & natural method of cooking used by the Egyptians, Vikings and many other civilisations. We have now brought this style of cooking into 21st Century, Interactive hot stone cooking experience for today`s diner who is looking for higher quality, healthier and more entertaining meals

Your Choice of cut of meat and fish brought to the table raw along with a sizzling slab of granite

Wagyu Beef Rib - Eye 225gr 380

Wagyu Beef Striploin 250 gr 365

Wagyu Beef Fillet of Sirloin 225gr 390

Swordfish 220 gr 335

Grouper 220 gr 315

Sea bass Fillet 220 gr 285

Cod Fish 220 gr 255

Salmon 220 gr 315

Served with wakame salad, steamed rice, sauteed vegetables, yuzu sauce pickled cucumber, natural jus, butter sauce

Our Certified Wagyu beef, one of the finest meats, has intense marbling characteristics a high percentage of unsaturated fat, full of natural flavour and tenderness, giving a very high eating quality

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Should you have any dietary restrictions or allergies, please inform your order taker All prices are in Indonesian Rupiah and subject to service charge and Government tax, currently 21% Desserts

Ginko Panacotta 95 With dulce de leche ice cream and sesame croquant

(s) Ogura-Yokan 90 Chocolate tofu and mochi ice cream

Green Tea Creme Brule 85 Pineapple wasabi, vanilla ice cream and black sesame tuile

Red Bean Dorayaki 80 Macha ice cream and strawberry compotes

Bedugul Strawberry 90 Sake mint strawberry, almond cake and yuzu sorbet

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Chef`s Overture Daily Chef`s Creation

Starter Cocktails Classic mojito Wagyu Beef Tataki Cosmopolitan Garlic chips, lemongrass salsa and yuzu soy sauce Melting snow Grand sake Or

Norwegian Salmon Torch with Mango Salsa Mocktails Frisee lettuce, pamelo, yuzu vinaigrette Bali sunrise G&O bubble Sorbet intermezzo Classic lemonade Passionate Main Fruit punch

Gindara Saikyo Yaki Green asparagus, tomato cherry

eggplant confits, saikyo miso sauce Beer

Bintang Or Bali hai

Angus Beef Tenderloin Roasted togarasi potato, braised red cabbage Wines natural jus Plaga sauvignon blanc Plaga cabernet sauvignon Dessert Plaga rose

Ginko Panacotta With dulce de leche ice cream and sesame croquant

(s) signature dish (p) dish contains pork/alcohol (n) dish contains nuts (v) vegetarian dish