Sushiro Indonesia Celebrates Sushi Exploration Beyond Salmon

If you consider yourself a sushi lover, chances are you’re already familiar with the endless stream of orange-hued salmon plates or the comfort of cooked sushi options that feel safe and familiar.

Sushiro Indonesia Celebrates Sushi Exploration Beyond Salmon

Despite Indonesia’s deep-rooted connection to seafood, venturing into raw fish varieties or more authentic toppings often comes with hesitation. There’s a psychological barrier at play—especially when unfamiliar menu items are served in larger portions at prices perceived as premium.

Recognizing this, Sushiro Indonesia is taking a bold step forward with its Renewal Grand Menu. This isn’t just a routine refresh—it’s a mission aptly titled “Discover Sushi, The Sushiro Way.” At its core, the initiative invites diners to step beyond their comfort zones and explore the true depth of sushi through a more accessible approach to portioning and pricing.

The main barriers to exploration have long been portion size and cost. Traditionally, sushi is served in two-piece portions, which can feel like a commitment. If a new topping doesn’t quite land, you’re left finishing both pieces—or feeling wasteful. Not to mention, those portions can quickly fill you up, limiting the chance to try something else.

Salmon may be the most familiar choice for Indonesian palates, but at Sushiro Indonesia, there’s a wider variety of fish that’s equally worth exploring. Each selection is carefully sourced with a strong emphasis on freshness, so there’s no need for concern when trying something new. In fact, some fish are only available seasonally, as Sushiro Indonesia prioritizes serving them at their peak quality. Rather than forcing year-round availability, the brand chooses not to serve certain items if they’re not in season or don’t meet freshness standards—ensuring that every plate reflects the true quality and integrity of authentic sushi.

Sushiro’s answer? A thoughtful shift to 1-piece portions—single-piece servings—particularly for lesser-known fish and toppings rarely found elsewhere in Indonesia. It’s a small change with a big impact, allowing diners to sample a wider variety of flavors in one sitting without overcommitting, overordering, or overspending.

According to President Director Koki Hayashi, the move reflects a commitment to making Japanese quality standards more inclusive. Market education, he emphasizes, is key. With prices starting from just IDR 14,000, the brand aims to dismantle the barriers that have long held diners back from fully embracing sushi culture.

The transformation extends beyond portion sizes. Sushiro Indonesia has streamlined its pricing structure into clearly defined plate categories: White (IDR 14,000), Red (IDR 19,000), Silver (IDR 25,000), and Gold (IDR 33,000). Notably, the highest-tier Black plate (previously IDR 44,000) has been eliminated—bringing premium selections into a more approachable range. Indulgent options like otoro, the prized fatty cut of tuna, now sit comfortably within the Gold tier.

Standout highlights from the refreshed menu at Sushiro Indonesia include Ebi, Hokkaido Flounder Tempura, Minced Tuna Tsutsumi, and Raw Shrimp—all starting from IDR 14,000. The raw shrimp, pale and almost translucent atop the rice, surprises with its natural sweetness and pristine freshness, challenging any hesitation around raw seafood. The Hokkaido Flounder Tempura adds a textural twist—lightly crisp on the outside while remaining delicate within—while the Engawa Tsutsumi offers a more refined bite, with raw flounder wrapped in nori for a subtle, slightly chewy indulgence. Meanwhile, the Minced Tuna Tsutsumi delivers a similar format, swapping in finely chopped tuna for a richer, more savory profile.

For a more unexpected turn, Sushiro Indonesia also shines a light on lesser-seen picks like Swordfish Sushi and Hotate Sushi—hotate being Japanese for scallop. The swordfish offers a firmer, meatier bite with a clean, subtle flavor, perfect for those easing into something beyond the usual. Meanwhile, the hotate delivers a completely different experience—delicately sweet, buttery, and almost creamy in texture.

When it comes to bluefin tuna cuts, Sushiro Indonesia is one of the most accessible places to experience them without the usual fine-dining formality. Start with the Bluefin Tuna Otoro, prized for its rich, melt-in-your-mouth texture that feels almost buttery on the palate. Move to the Bluefin Tuna Chutoro, slightly leaner yet beautifully balanced—offering just the right mix of richness and a cleaner, meatier bite. For those who prefer variety, the Triple Bluefin Tuna Plate lets you sample different cuts in one go, while the Fatty Tuna Special delivers an indulgent, melt-in-your-mouth experience that lingers long after the last bite.

Meanwhile, for those firmly in the salmon camp, Sushiro Indonesia keeps things far from ordinary. The fan-favorite Salmon Cream Cheese Basil—once a seasonal hit—has now secured a permanent spot on the menu at IDR 19,000, delivering a creamy, herbaceous twist that’s hard to resist. Beyond that, the Salmon with Onion adds a gentle kick and extra texture, while the Aburi Salmon with Basil Cheese leans into indulgence with its lightly torched, melt-in-your-mouth richness paired with gooey cheese. For something a little different, the Salmon Kimbap Tsutsumi reimagines the format entirely, wrapping salmon in a playful, hand-held bite that feels both familiar and refreshingly new.

For sides that go beyond the usual, Sushiro Indonesia delivers a couple of unexpected standouts. The Tuna Karaage comes in playful, round, ball-like bites—crispy on the outside, tender within, and packed with deep, savory flavor you won’t easily find elsewhere. Meanwhile, the Smoked Arabiki Chicken Sausage Tempura, served with a punchy spicy mayo, combines smoky juiciness with a light crunch, making it a dangerously addictive companion to your sushi spread.

To round things off on a lighter note, Sushiro Indonesia offers Warabimochi—a dessert that leans subtly sweet rather than indulgently rich. Soft, pillowy, and almost melt-in-your-mouth, it brings a delicate, jelly-like texture that feels refreshing after a sushi feast.

Overall, this new chapter isn’t just about affordability—it’s about redefining the sushi experience. By blending fine dining quality with a relaxed, welcoming atmosphere, Sushiro Indonesia is reshaping how Indonesians engage with sushi. Add to that their regular payday promotions at the end of each month, and suddenly, a sushi feast feels less like a splurge and more like a well-deserved ritual.

Sushiro Indonesia
Multiple locations: Pondok Indah Mall 1, Puri Indah Mall 1, Gandaria City, Pacific Place, Mall of Indonesia, Margo City, Kota Kasablanka, Emporium Pluit, K Mall, Grand Indonesia
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