Jakarta. SEMAJA is the first restaurant by ISMAYA GROUP to embrace an Indonesian concept. It presents authentic Nusantara cuisine in a modern and elegant style. Located at Jalan Gereja Theresia No. 41, Menteng, Central Jakarta, SEMAJA is a hidden gem in the city’s dining scene, a new culinary destination that beautifully combines flavor, aesthetics, and culture in one space.

Embodying the concept of modern Indonesian dining, SEMAJA welcomes guests with a warm, character-filled atmosphere. Its interiors blend traditional elements such as batik motifs with contemporary craftsmanship, highlighted by the use of wood that evokes understated luxury and familiarity.

Beyond its main dining hall, the restaurant features an Indoor Garden -- a lush space lined with living greenery and tiered seating, offering a tranquil and intimate dining experience. For private events or business meetings, SEMAJA also provides two exclusive VIP rooms equipped with multimedia facilities.

At the helm of the kitchen, Executive Chef Glenn Erari crafts a menu that celebrates Indonesian classics through creative reinterpretation while staying true to their roots.

“Each dish is designed to tell a story -- not just to please the palate, but to evoke memories and create connections,” said Glenn.

Signature dishes include:

• Sate Maranggi — Wagyu beef skewers marinated in a West Javanese sweet and savory glaze, delivering a rich, smoky flavor.

• Ayam Bom Banjarmasin — A South Kalimantan-style grilled chicken dish with a unique cooking method, served with smoked cassava leaves in a clay pot. Bold, spicy, and deeply flavorful.

• Es Teler Deconstructed — A modern interpretation of the classic Indonesian dessert, featuring fresh avocado, jackfruit, ice cream, coconut granita, milk caviar, and coconut candy -- a nostalgic treat in a contemporary form.

In addition to its food offerings, SEMAJA is equally dedicated to curating its beverage menu. From cocktails to mocktails, every drink is thoughtfully crafted to align with SEMAJA’s concept as a modern Indonesian restaurant, using Indonesian spices and drawing inspiration from local culture and traditions.

Some of the featured beverages include:

• Wajik — A Semaja signature mocktail with malty, fresh, sweet, and tangy notes made from black glutinous rice, coconut, and sugar — traditional flavors reimagined in modern presentation.

• Kunyit Asem — A refreshing mocktail of fresh turmeric, ginger, and selected spices, balancing sweet and sour in the spirit of traditional jamu with a modern touch.

• Es Pisang Ijo — A cocktail inspired by Makassar’s beloved dessert, blending pandan rum and banana for a creamy yet bold tropical flavor.

• Es Podeng — A sweet and creamy cocktail made with vodka, sticky rice, fermented cassava, avocado, and coconut — a modern homage to nostalgic Indonesian street desserts.

The Bar at SEMAJA is a destination in itself.

“Here, guests can enjoy drinks inspired by Indonesia’s rich diversity of spices and tropical fruits, crafted into mocktails and cocktails that combine local flavors with modern presentation,” Glenn added.

As the first Indonesian restaurant under the Ismaya Group Lifestyle portfolio, SEMAJA reaffirms the company’s commitment to elevating local cuisine onto the global stage. Guided by its philosophy of Creating the Good Life, SEMAJA is more than a restaurant -- it’s an experience that celebrates Indonesia’s rich culinary heritage in a fresh and sophisticated way.

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