When he lived in Queens in New York City, Fariz Priady would invite chefs to his apartment in 71st Street to conduct food tastings. It was memories of those times, when he worked multiple jobs to survive in the concrete jungle, that inspired him to name his restaurant, in Jl. Cikajang, Kebayoran Baru, 71st Group.
Priady and his chefs, Rezka Arambana and Charlie Siswanto, aim to gain a first-class reputation for gastronomy and gracious and informed hospitality, creating innovative dishes that are rich in flavour, yet light and refreshing.
Priady’s 36-seater eatery specialises in omakase, a meal that can be likened to an artistic performance by the chef in which he or she chooses the dishes. In spite of its Japanese connotations, 71st offers a fusion of Western and Asian cuisines, and there is also an a la carte menu.
In Cikajang, one of the trendiest areas in the Jakarta food scene, you might want to pay close attention to the houses, as you could easily miss this little restaurant. And walking into 71st certainly does feel like entering someone’s home.
The interior, dominated by blues and yellows, exudes a warm ambiance. It consists of two big sections; the bar, where guests can enjoy omakase dining while chatting with the chefs, and the minimalist, yet cosy, outdoor area, where the a la carte menu is served. There is also a private dining room, where guests can enjoy both omakase and a la carte menus, in a setting ideal for a private gathering or couples dinner.
Priady’s experience in the restaurant business has humble origins. He started as a busser in Switzerland. He then became a host at Tao in Miami. When he moved to New York, Fariz was accepted to work at Sushi Nakazawa, for the opening team. He became the trainer and head waiter for Sushi Nakazawa, until he was asked to manage Sushi Dojo.
Executive Chef Arambana worked at The Café at Grand Hyatt Jakarta in 2012. He then became Commis Chef at GAIA by OSO Ristorante and moved on to Fairmont Jakarta as Commis Chef. He specialises in European gastronomy with his own twist of Asian flavours.
Pastry Chef Siswanto went to Berkeley College in New York. While he studying he worked as a sous chef. He moved to Room Service in New York as a chef de partie. He then received a call from Rai Rai Ken, one of the first ramen shops in New York, to work as a sous chef. Before he left New York, he opened Tuson as Head Chef.
The chefs worked together on the five-course lunch menu that Prestige had the opportunity to try. First up was an amuse-bouche, “Taste of Fall”, a pumpkin truffle wrapped in bread chips and topped with zesty orange gel. The second course was “Say Cheese”, a Parmesan-filled ravioli, with cheese fondue and Parmesan foam, finished with Italian parsley and drizzled olive oil. Lunch continued with “Veal the Fall”, a hearty sous-vide veal tenderloin with aubergine (eggplant) purée, aromatic thyme sauce and champignon mushrooms.
The meal culminated, delightfully, with not one, but two desserts. Chef Siswanto told us that his “Central Park” was inspired by his memories of Central Park at its most beautiful, in the fall. A chocolate shell is filled with chocolate mousse, strawberry seasoning, pistachio crumble with caramel sauce and vanilla ice cream. The final course, “Mango Roll”, consisted of yoghurt parfait, granola and mango segment marinated with coconut powder and lemon juice.
71st serves lunch and dinner, with menu changes taking place every three months. Lunch includes a five-course menu priced from Rp 415,000 (drinks excluded). A nine-course dinner starts at Rp 899,000.
Jl. Cikajang No. 68, Petogogan, Kebayoran Baru, Jakarta 12170
Tel: +62 857-7071-7171
Open: Lunch 12am-2pm; Dinner 6-10pm