Good morning, foodventurers. Oh, I really want to share a bit about my favourite Japanese dessert house (and Bistro!) in Pantai Indah Kapuk area, Shirayuki! I know that you might have heard about it, but anyway, let me share my two-cents regarding my visit to this humble place.
I visited Shirayuki in December and of course, with the Christmas season and rainy vibe all day, coming to a place like this is just perfectly right for me.
The place itself is not that big. The Shirayuki’s blue signboard is quite eye-catching and if you’re looking for it, you will not miss the place as it’s usually crawling with crowd. The interior is pretty okay I think, without any significant fancy design. The first adjective coming up to my mind was “Homey!”. But, well, the interior is not exactly the point for the post though. So let’s move on to the good important point.
When we first come in, we were welcomed by Ms. Marina, the warm-hearted energetic lady, and just in a blink of an eye, we’re already seated by the window, a perfect spot for the cloudy weather. We talked and chatted a few things and we were also introduced to Shirayuki history and how it eventually came to its solid ground.
From the long eye-opening conversation (which I believe you will get bored of if I explain it here), it really dawned to us about the passion of Ms. Marina and the other owner about making Shirayuki an awesome bistro and dessert place in PIK. The tidbits of the desserts such as the mochi and jelly, are all crafted by themselves, in a home-made way. With this act, they could really pay attention and control to the quality of the ingredients in order to ensure that the customers get what they come here for. It’s definitely not an easy task especially since we know that the choices of menu provided by Shirayuki is a lot! I really think that Shirayuki really does things with real passion.
After some recommendations of the food and drinks we should try, we chose wisely (since there were a ton of other mouth-watering menus) and ended up with the drinks and food below. 😉
# Cold Matcha Latte (IDR 25 k)
“Oh, Matcha, the heavily-worshipped green tea matcha is here, how mainstream. Let’s see how it ends.” Well, that what I had in mind when sitting there choosing my drink. It’s a Japanese dessert house right, so well, this mainstream choice had to be done. So, on the table it was. With a different presentation, the green tea came with a steel-pot of hot matcha and a glass with long ice blocks inside. We were told that the Cold Matcha was recommended and the difference was that it was served with milky ice blocks. Still, when explained, we didn’t really get it, until we saw and tasted it ourselves. Yes, the milky ice blocks were surprisingly did a significant difference to the matcha. The blocks of ice melted in time to add more sweet milkiness to the matcha. The matcha itself was really wonderful, with only a good hint of bitterness (just like my preference). Sipping this cold Matcha Latte one sip at a time surely brought a good old joy to me, as it went smoother and milkier every time I had a sip. Seriously, a total goodness!
# Kashoku Affogato (IDR 35 k)
Perhaps, you can never find Kashoku anywhere around here. Why? Because Kashoku is a creation by Shirayuki itself, which was explained to be a combination of mixed nuts. The result? A total different sensation with fragrant nutty flavor pleasing every corner of my mouth. The Kashoku Affogato was lovely. The nutty ice cream blended well with the espresso, resulting in a strong bitter-sweetness and nutty coffee flavor. It lasted well in my taste buds. I kinda loved it.
# Kushikatsu – Set C (IDR 40 k)
What is Kushikatsu? Kushikatsu is a Japanese style of skewered , deep fried kebab. Kushi refers to skewers or kebabs whilst katsu refers to a deep-fried cutlet of meat or seasonal vegetables. The kushikatsu here is always served with their various special dipping sauce.
On our table, we have this gorgeous looking deep-fried kushikatsu. They consist of Chicken, Beef, Spicy Lotus Root, Spicy Shitake Chicken, and Tomato Cheese. All of them were honestly good, but one favourite that really captured my attention is the Spicy Lotus Root. I never like Lotus Root, and you might also dislike lotus root , but I really suggest you to give this a try. The lotus root here was mind-blowing, with its crispiness, the solid crunchy texture that broke apart inside my mouth and with its extra minced chili inside that kicked its goodness up a notch.
# Salmon Cream Soup Spaghetti (IDR 55 k)
You definitely have no idea about how good this dish is, don’t you? Yes, this Salmon Cream Soup Spaghetti was a super pasta which most likely will never be found any other places. It is like a modified rendition of our all-time favourite Alfredo, with a touch of more watery cream and delicious appetizing salmon. Okay, let’s go with the spaghetti, which was cooked very well, al dente just the way it’s supposed to be. It was bouncy, and all bathing in the full of flavor cream soup, deliciously absorbing the best feature of the cream soup, from the subtle sweetness and the umami salmon savoury-end. The topping itself was festive, with crispy crumbs and salmon bits and pieces every here and there. So eating this dish is just like opening a box of gift with surprises inside.
# Cabe Ijo Bianco – Premium with Tiger Prawn (IDR 81 k)
This is another goodness, crafted by Shirayuki which brings along the Indonesian signature touch to the infamous Italian pasta. Yeah, the Sambal Cabe Ijo (green chili paste) which I always love, with the spaghetti.
The marriage between the different traits definitely makes a great hybrid ‘species’. Oh, let’s put it in a simpler way. It’s awesome! The Cabe Ijo Bianco really served its purpose and made my tongue dance with its spiciness and sexy hotness. While the spaghetti itself worked like a pre-destined vessel to carry all goodness in pleasing our taste buds. The tiger prawn? Also a wonderful addition which was actually minced and cooked together with the overall dish.
Oh, the intact prawns in the picture are meant to represent the idea of having the prawns as the ingredients. So, don’t be shocked or surprise if you can’t find the intact prawns on the dish. It’s there already, just not as a whole prawn.
– Coming up next, the desserts session. Yes, there’s always an extra room for desserts. –
# Yukidaruma Matsuri – Premium Viva La Cocoa Yukidaruma (IDR 58 k)
Yes, it’s the snowman selfie you see spreading around on instagram all this time, only that time, due to Christmas season, the hat was replaced with a strawberry to bring out the charm. 😀 After trying, I found it so good, honestly. The ice and the chocolate liquid blended well, without making it too sweet. And I especially loved the chocolate mocha, which you will definitely agree if you have tried it. The chocolate mocha has this crunchy bits and pieces inside, so when you bite and chew it, you will experience an orgasmic sensation resulted by the sultry chocolate and the crunchy texture.
I heard mixed reviews before coming up here and some of the reviews said that “this Snowman is cute but tasted so so” or maybe “It’s so hard to break the ice”. Well, I eventually found out with the help of thorough explanation from Ms. Marina.
This fancy snowman is not easy to be made. With its effortlessly cute look, it actually needs real effort behind it. The shape is created with a whole bunch of crushed rock, solidified together. And the amount of crushed ice is like a lot. When served, it will definitely attract people to take the fancy picture with unlimited range of poses. One of the famous pose involves showering the snowman with the melting chocolate liquid. Sexy? Checked. Mouth-watering? Checked. Side effect? The snowman will not break easily when you try to crush it. Why? Because it’s bound by the chocolate liquid. Simple right? So, the suggestion to eat it right and really enjoy it the way we do? Smile first when seeing the innocent snowman, admire it and maybe take a ‘selfie’ of it or a ‘wefie’ together with the snowman. Then, break the snowman slowly, and after the ice goes down, shower it with the chocolate liquid and enjoy!
Oh, man down! 😀
#Kanten Series – Bailey’s Kanten (IDR 36 k)
This is also another fancy signature by Shirayuki. You will most likely know this jelly-based dessert from instagram too. It consists of the springy jelly, a small bowl of baileys, and a tower of Matcha Ice Cream. There’s a way to enjoy this Kanten Series dessert. First you have to dip the jelly in the baileys, and then grab a bit of the matcha ice cream and put it in your mouth. The jelly itself was kind of tasteless, like any original jelly is. The baileys will improve the flavor, boosting the jelly with a hint of coffee and alcohol flavor. The matcha ice cream will serve its purpose by bringing out a chill and a milky green tea flavor. To sum up, it was pretty good, though honestly, not as good as the Yukidaruma.
For a personal suggestion, the Bailey’s Kanten will be better if it is accompanied with Kashoku ice cream due to its nutty-based flavor that will certainly be more of a match to the bailey’s.
To conclude, almost everything here was mouth-watering and good and delicious and scrumptious in every way. The pasta(s) were top notch and the desserts were mostly awesome. Yes, the conclusion for Shirayuki is that short.
So, all in all, I just have to really be honest with you that actually.. I really HATE this place because it will definitely make me spend more money due to my craving right now! I am SOOO NOT STAYING AT HOME and is going to be THERE in no time!
Good bye and see you at the next post (after enjoying my afternoon lunch at Shirayuki)!
SHIRAYUKI | JAKARTA
Rukan Emerald No. 10
Pantai Indah Kapuk, North Jakarta
Phone: (+6221) 24080570
Opening Hours: 12.00 – 22.30 WIB; Weekend: 12.00 – 23.30 WIB
Instagram: @shirayukipik
