Tucked away in the charming neighborhood of Menteng, SEMAJA is Ismaya Group’s first-ever Indonesian restaurant, a hidden gem where tradition meets modern elegance. Led by Executive Chef Glenn Erari, the restaurant reimagines beloved local dishes with a refined twist. Step inside and you’ll find warm wood tones, batik accents, and an inviting indoor garden that instantly feels like home. It’s the kind of place where every detail, from the plating to the playlist — whispers sophistication without losing its sense of comfort and familiarity.

The menu at SEMAJA is a delicious journey across the archipelago. The Sate Maranggi, made with juicy wagyu beef glazed in sweet and smoky West Javanese seasoning, sets the tone with its irresistible aroma. Then there’s Ayam Bom Banjarmasin, a fiery South Kalimantan-style grilled chicken served with smoked cassava leaves in a clay pot, bold, layered, and deeply satisfying. To end on a refreshing note, the Es Teler Deconstructed brings nostalgia into the present day: creamy coconut granita, milk caviar, and coconut candy playfully reinterpret Indonesia’s favorite dessert into an artful, modern treat.

At the bar, SEMAJA continues to celebrate Indonesian creativity through its cocktails and mocktails. The Wajik mocktail combines black glutinous rice and coconut into a drink that’s both malty and bright, while Kunyit Asem delivers a golden balance of spice, sweetness, and tang. For something indulgent, the Es Pisang Ijo and Es Podeng cocktails pay homage to beloved street desserts, now elegantly served with pandan rum, banana, vodka, and sticky rice. More than a restaurant, SEMAJA is an experience, one that honors the depth of Indonesian culture and flavor, brought to life with modern artistry and heartfelt warmth.