Omakafé occupies the fifth floor of Jl. Senayan 65 in Kebayoran Baru, south Jakarta. The compact room is built for a guided drink service: a stainless-steel counter with a handful of stools, a short bench opposite, dark surfaces, pale curtains and amber wall lights. Book the tasting bar when you want the full coffee-omakase format; the small capacity and premium set price make this a planned visit, not a casual stop for a large group.
Season 6, Roots, offers four-course sets using Indonesian coffee, cacao and local botanicals. The coffee appears first as a filter, then in more elaborate drinks explained at the counter. There is no food menu, so book for the tasting itself.
Coffee
The current Indonesian coffee set uses an Excelsa from Sukawangi in Sumedang, West Java. Its first course is a direct filter brew. The later drinks pull that coffee into more elaborate recipes: DOA Vetiver combines dairy, oat and cashew with vetiver and konbu; Wedang Noodle brings pandan water, ginger juice and masoia vanilla syrup into the filter; Torch Ginger pairs espresso with a floral cordial and botanical water. Those recipes are specific enough to justify the set, while the opening filter gives you a reference point before the bar starts changing the ingredient around it.
Panama Geisha and a lower-priced Indonesian filter are available separately if you want a single cup. The four-course coffee set costs Rp500,000 before tax and service. Allow time for the preparation and explanation between courses.
Matcha & Cacao
The ∅ Matcha set uses a moringa-and-pandan blend, while the cacao set features cacao from Desa Mande in West Java. Both follow the multi-course format, and signatures can also be ordered individually.
Several à-la-carte signatures start around Rp75,000. Rare coffees and full sets cost considerably more, and there are no savoury dishes or pastries.
Service & Room
The bar is close enough for the preparation to remain visible. Bottles sit backlit behind the counter, equipment is kept within a narrow working strip and the seating faces the person making the drinks. Several recipes use less familiar local plants, so the beverage expert explains what is in the glass, why it follows the previous course and how temperature or texture changes the coffee.
The current Senayan room opened after Omakafé moved from BSD, so older reviews and editorial features describe a different address and interior. At Jl. Senayan 65, expect very limited seating and reserve ahead if the tasting set is the purpose of the trip. The group also runs Kōhi by Omakafé inside Midplaza on Sudirman, a weekday coffee counter with its own shorter format; this review and its recommendation stay anchored to the Senayan tasting bar.
Why Filter Notes shortlisted Omakafé
The seasonal tasting is the reason to book Omakafé. Mikael Jasin founded the project, and team member Georgius Audrey Teja won the 2025 World Coffee in Good Spirits Championship. The Senayan bar gives that drinks expertise room to show; Kōhi is the group's simpler weekday coffee counter.