RIN AUTHENTIC JAPANESE RESTAURANT

A FEAST FOR THE SENSES
The grand opening luncheon of the swanky Rin Restaurant at Nirwana Gardens in Bintan was a positive sign that the culinary scene in the island is ready to move upmarket.
BERNARD GUNARA IS A GUARDIAN OF
tradition, and this self-professed gastronome is raising the bar and sharing his passion for authentic Japanese food with the opening of his maiden restaurant, Rin, at Nirwana Gardens in Bintan, after seeing an increasing demand for fine Japanese food from Japanese tourists yearning for their native food.
The inspiration for Rin arose as a result of Gunara’s culinary experiences in Japan. “I enjoy eating traditional Japanese food and I want other people to experience what I enjoy,” enthuses the Indonesian businessman who has worked in Japan for more than 14 years. When asked the reason for setting up a Japanese restaurant in Bintan, Gunara says, “Look out at the view. It is beautiful beachfront. There is no competition here. Food-wise, this place is lacking too.
Indeed, it was the unparalleled view of the beach from the restaurant that caught the eyes of about 300 guests – made up of business associates, family and friends – who showed up in force on a Sunday afternoon for the grand opening luncheon of Rin.
“We were certainly very honoured to have guest who flew in from as far as Canada and USA, as well as Indonesian celebrities such as Dian Sastro joining us,” reveals Gunara. Invited guests were treated to a special buffet of Rin’s specialties during the informal lunch affair, which was extremely well-received with long queues along the sushi counter as well as several teppanyaki stations.
Overlooking these culinary creations is executive chef Kinoshita Tomoharu, who was flown in from Japan. Hailing from Kyoto, he has more than 20 years of experience under his belt with stints at places like the famed Kyoto Restaurant on Arashiyama where he gained a reputation for his superb kaiseki masterpieces.
To ensure the authenticity of the Japanese dining experience, every single detail in the restaurant from the presentation of the food to the cutlery was carefully sourced from Japan. “I was very hands-on in the entire process. I wanted to create a restaurant that has a contemporary feel and yet at the same time, feature traditional Japanese details. I drew heavily from the five elements of nature – earth, wind, fire, stone, and wood,”reveals Gunara.
A proof that chef Tomoharu is still on top of this game, the crowd lapped up all that was offered during the opening. “The wagyu beef and salt baked fish were well received and so was the simmered gong gong, while the teriyaki chicken and Japanese rice balls proved to be popular with the children. Other favorites include the tomato with sesame sauce and the ikura (marinated salmon roe) served in a cucumber cup,” shares Gunara.
A lengthy line for the sushi quickly formed as guests clamoured for the freshest sashimi flown in straight from the famous Tsukiji market in Japan twice a week. Besides traditional Japanese fare, the restaurant serves classical dishes with a twist by innovating and capitalizing on local ingredients a part of their cuisine. For example, gong gong, a local Indonesian shellfish delicacy prized for its sweet flesh and texture, is prepared in a traditional Japanese style as well as served raw ala sushi at the opening luncheon.
An apparent favourite , judging by the number of onlookers crowding that section of the restaurant, was the signature wagyu beef. With the chef wowing the multitude with a confident display of culinary theatrics, the highly vaunted meat, which at Rin comes at a minimum grade 8+ marbling, is grilled with salt, pepper and a touch of cognac. Served with a specially concocted fruit-base sauce designed to complement the rich flavor of the beef, one can see why this dish will please even the most demanding of palates. True to the Japanese’s fondness for fruit as a dessert option, the tray of perfectly sliced pineapple that signaled the end of our gastronomic journey at Rin was deliciously sweet without the accompanying acidity. We were amazed to hear that these saccharinely-sweet pineapples were native to Bintan, revealing once again that the incorporation of local ingredients as part of the culinary fare at Rin might just throw a surprise down your way.
Keeping the mood convivial was resident band from Nirwana Gardens. Guests were also delighted by a free flow of Hanjozo and Rin Daiginjo, the house sakes. It seems fitting indeed, in light of the restaurant’s penchant for tradition and authenticity, to be importing sake from one of the oldest sake breweries in Kyoto.
When asked why being at Rin was an unforgettable dining experiences, one guest mentioned that “the spectacular views of the beach from the restaurant certainly bring the entire dining experience to a new level. What I like most is the alfresco area where you can enjoy a pre-dinner drink, caressed by the balmy sea breeze an then followed by a scrumptious kaiseki meal inside a nice, cozy VIP room.”
At Rin, open up your senses and be willing to be pleasantly surprised.
For reservations: +62-770-692328 (direct)
+62-770-692505 ext. 1216
rin@nirwanagardens.com