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Ryan Thejasukmana

@ryantheja

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Hasta la vista, Costa

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I swear I probably had AT LEAST 3 bowls of the arroz🤣 @ryantheja super late post but this was Costa's collab with @ushidoki.singapore.

It was super gooood and honestly one of the best cheat day after hair transplant😂 the beef tartare, beef sukiyaki egg and amaebi tart was superbb🤤 drooling and thinking about them now!

Place: @costajkt x @ushidoki.singapore
Food: 9.1/10
Service: 9.5/10
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#eeeeeats #musttryfww #jktfoodie #jktfoodbang

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@costajkt by @rafaelmirantiarchitects
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#jakarta #architecture #interior

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There’s nothing like a hearty brunch with a bottle of wine… or two!

Chef Ryan took us to BRAUD to have a chat with Yoel over brunch and wine. Taking the spotlight was the Steak & Eggs, paired with Red Lazarus Pulp — an all-around easy-drinking wine, even during the day — and a bottle of Mas Foulaquier ‘Orenji’ that goes well with just about anything.

BRAUD revealed something at the end, so stay tuned! 🥂

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📍@costajkt by Chef @ryantheja

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In between the fine dining and the street food, Jakarta is home to some of Asia’s finest fine-casual restaurants, ranging from the modern Thai and Catalan to Japanese-Italian and contemporary Indonesian. Swipe through to discover what might become your next favourite restaurant.

#TatlerDiningID #TatlerTastes

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Cara Jual Ikan Dengan Harga 2x Lipat!

Awalnya Oka @freshfish_bali cuma hobi mancing. Sampai ia bertemu Chef @ryantheja dan mulai mempelajari bagaimana ikan seharusnya diperlakukan setelah ditangkap.

Dari situ, Oka belajar teknik ikejime dan potong insang. Semakin ia memahami cara menjaga kualitas ikan, semakin yakin pula ia bahwa ikan lokal punya nilai yang jauh lebih besar.

Bahkan, Oka berani membeli ikan dari nelayan dengan harga 2x lipat dari harga standar.

Apa yang dilakukan Oka menunjukkan satu hal penting: persoalannya bukan selalu ikan lokal tidak punya pasar.

Kadang, kita hanya perlu membangun rantai yang membuat ikan lokal berkualitas bisa dihargai sebagaimana mestinya.

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Last meal at the place that needs no introduction with my 深水灣 crypto 大哥 . Never not delicious! Oh this place.

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I loveee @costajkt ! Already planning my next visit 💭😍
- Wagyu Tartare with manchego, habanero hot sauce, orange harissa, katsuo ⭐️
- Autumn Iwashi Montadito with piperade, almonds, manchego ⭐️ (This was my fav starter! Love the flavor combo)
- Hokkaido Sujiko Tartlette with fresh cheese, heirloom tomato
- Normandy Scallop with heirloom tomato salsa, saffron broth, breadcrumbs
- Kelp Greenling Frito with chorizo marmalade, shokupan, baby gem lettuce ⭐️
- Duck & Pork Sausage with rhubarb & apple mostarda, duck liver mousse, soft herbs ⭐️
- Arroz Torreznos with txistorra & sofrito ⭐️
- 14 Days Aged Duck with burnt cucumber sauce, plum, braised leek, fresh coriander seeds ⭐️
- Arroz Gambas with patagonian prawn & salmoretta ⭐️
- Organic Black Chop with cavalonero, fresh pistou, sauce colbert
- Desiree Potato with rosemary salt
- Calamares al Ajillo with pimento, pickle onion, salsa tinta ⭐️
- Kagoshima Hamachi Crudo with celeriac, rebujito granita, pickle seaweed
- Woodfired Bread with dried tomato & anchovy butter
- Heirloom Tomato with strawberry, gooseberries, marinated cheese & sesame
- Abinao Chocolate with monti iblei olive oil ⭐️
- Warm Tomato Tart with frangipane, confit tomato, olive oil ice cream ⭐️ (Fav dessert here!)
- Manjimup Truffle Ice Cream
🤩: 9/10
📍Jakarta
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#racheats_Jakarta

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Honored to connect two industries, @costajkt by @biko_group & @sepatucompass. F&B meets footwear? Let’s see where this goes 👀

Thought it was going to be a quick intro meeting.
Costa had other plans~
Semacam dijebak dalam jamuan never ending makan yaaa 🥰

Appetizer 2: Kagoshima Hamachi Crudo ini best!!! Lembut dan fresh bgt 🤤

Appetizer 3: Calamares Al Ajillo

Appetizer 4: Woodfired Bread

Appetizer 5: Duck & Pork Sausage

Still trying to process everything we’d tasted, flavors we’d never found anywhere else…
Then Jenn said: “Main course upcoming, guys!” 😅🫨
Kita cuma bisa bengong dan liat-liatan pasrah 😂

Main Course: Roasted Chicken
Dengan surprise dibawah lapisan kulit ada ijo2 creamy (please zoom in!)

Side Dish: House Salad

Side Dish: Desiree Potato si viral dan pas cobain…
KOK KENTANG GORENG AJA BISA BEDA GINI RASANYA?!!! Crispy tapi lonyot terus wangi aroma apa sih pas digigit???

No. Caption. Needed. 🤤🤌🏼🤌🏼🤌🏼

Aji: “We’re done right, Jenn? Please say we’re done!? Kenyang bgttt!!! 😅
Jenn: “Heyyy, there’s always room for dessert kannn!” 🤣🤣🤣

Dessert 1: Formatge Ice Cream yg suka keju harus cobain

Dessert 2: Abinao Chocolate ini pas bgt jadi surprise penutup. Kok bisa makan chocolate sama olive oil 😇

The awards speak for themselves 🏆

The ambience instantly felt at home 🏡

The vibes kaya dinner di ruang makan keluarga sama orang terdekat. Warm & real. 🤗

Toilet mirror selfie was non-negotiable 💁🏻‍♀️

Thank you Costa family for welcoming us not just through your menu, but through the way you made us feel like family from the very first moment 🥹

Can’t wait to see what @costajkt x @sepatucompass creates together guysss! ✨✨✨

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Two days, two venues, one delicious trip to the coast. 🌊🍽️

@ryantheja from @costajkt came to Labuan Bajo for a special culinary collaboration, bringing the flavours of sea and land to the shores of Flores.

From @lplus_bajo to @lebajo.flores , here’s a look back at Costa on the Coast.

Until the next table. 🥂

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ELEGANT IN ITS SIMPLICITY

The one day collaboration between Costa and Bar Vera, opening with a full spread to start: fermented potato bread in beurre noisette, pa amb tomaquet with catabrian anchovy, kelp greenling frito and its chorizo marmalade, kagoshima hamachi tostada, foie gras torcon with confit orange, and a pork jowl skewer glazed in port. Small, considered plates that let good technique speak for itself.

The heavier hitters came later: duck and pork sausage with rhubarb mostarda, tallarines con trufa with gorgonzola and sherry vinegar, a 14-day aged duck with blood plum and burnt cucumber, ehime suzuki finished in lemon soubisse. Nothing overworked, nothing competing for attention. Just restraint done well.

Closed it out with a baked chocolate tart, fromage frais and sea salt cutting through at the end.

Two kitchens, one quiet, confident meal. Which plate would you have gone back for seconds on?

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