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Crowning <a href="https://www.marriott.com/en-us/hotels/jktwi-the-westin-jakarta/overview/?scid=f2ae0541-1279-4f24-b197-a979c79310b0?DestinAsian">The Westin Jakarta</a>, which spans the upper floors of a 69-story tower, <a href="https://www.henshinjakarta.com/?DestinAsian">Henshin</a> ranks as the highest restaurant and bar in town. But the panoramic views play second fiddle to its stellar Nikkei or Japanese-Peruvian cuisine, whose layered, complex flavors are brought to life by Lima-born head chef Diana Matute and her kitchen crew. The sublime ceviche platter features a classic version made with seabass, bird’s-eye chilies, red onion, sweet potato cubes, and the all-important citrusy marinade known as leche de tigre (“tiger’s milk”). Counterbalancing this are tuna tataki with yuzu dressing and salmon tiradito in a sauce of passion fruit and aji amarillo (Peruvian yellow chili).
Seafood-lovers have even more to look forward to on Henshin’s Nissei tasting menu, whether it’s succulent Canadian scallop with Parmesan tuile and foam, or local barramundi accompanied by lacto-fermented kyuri, crispy garlic chips, and Japanese mustard spinach; a moreish cream sauce with coriander oil completes the dish. Hailing from Peru’s Andean regions, the purple corn–based drink chicha morada is served as a palate-cleansing sorbet before a course of Australian MB9 wagyu sirloin. Kick off your dinner with a cocktail (the floral Sakura Maru is a favorite) on the alfresco deck as the city lights flicker on far below. —James Louie
<a href="https://www.henshinjakarta.com/" target="_blank" rel="noopener">henshinjakarta.com</a> 
+62 21 2788 7768 
<a href="https://maps.app.goo.gl/GdScTLza1P2PtygK7" target="_blank" rel="noopener">Level 67–69, The Westin Jakarta, Jl. H. R. Rasuna Said Kav. C22-A, Jakarta, Indonesia</a>

The dining area and sashimi counter inside Henshin.

Henshin: High Dining