Tatsu Japanese Cuisine


All of us love a good meal especially a good Japanese meal. But what if there was a twist to the classic preparation of sashimi, I was ready to try it!

Tatsu Japanese Cuisine is has been around for awhile in the KL scene. Located in the heart of the city, this restaurant is attached to the luxurious hotel, Intercontinental Kuala Lumpur. Now, they’ve added a bunch of new dishes to their dinner menu and I’ve got the privilege to sample dishes that was handpicked by the executive chef for an out-of-this-world experience of Japanese food with a western twist.

They started the course with four appetisers beginning with a modern twist to a classic sashimi dish served in Yuzu Soy and Heated Sesame Oil. The combination of the heated oil and the cold cut sashimi complements the sour and salty combo.

Next, it was a Crispy Duck Confit on Sprouts and Japanese Spinach with Sesame Vinaigrette. The duck is poached until its tender and finished off on a skillet to get that crispy duck skin. If you’re a fan of an oriental twist on a vinaigrette, then you would like this dish.They followed up with Shrimp-Stuffed Shitake Mushrooms with Butter Ponzu; a bite-size snack that is pack with juicy sweetness from the mushroom and the perfectly cooked shrimp can be tasted all in one bite.

Though my vote for Best Appetiser has to go to this one; Rock Shrimp Tempura with Creamy Chili Garlic Sauce. There’s nothing better than deep fried prawns and the sauce was impeccable! Silky smooth and buttery sauce that has a slight heat that kicks in at the very end.

Later on, they served a broth that cleanses the palette before the next batch of dishes. The slightly clear hot Dobin Mushi Broth is a teapot, which isn’t how it’s traditionally served.  Once the palette has been cleansed, I was ready to consume more food!

Then it was a more hearty ingredient – meat! This is definitely the star of the night, Australian Wagyu Beef on Heated Himalayan Rock Salt best served medium rare. Placed over heated rock salt that flavours the meat while continues cooking it and we were told to taste the prime cut at its best needs to be eaten within 30 seconds.

Later we sampled the Lamb Chop which is a fusion of Japanese flavours on traditionally Western ingredients. Matcha powder mixed with premium Japanese salt is crusted around the lamb chop that acts as a seal to maintain the moisture of the meat. It’s a great combo of salt and green tea flavour, none overpowering the other. This dish is meant to be paired with sake to wash down the salt and a glass or two of alcohol always gets the party going!

Beef short ribs that have been braised with TLC for 10 hours using a Chinese double boiler to tenderise the meat so that it would melt and sink into your teeth. The sweet layer of garlic barbeque sauce coats the meat after being seared. The top layer of the ribs is a little crispy while still being tender in the middle.

Now, by this time, I’m incredibly stuffed but hey, I can make room for dessert – Chocolate Tarte and Caramelised Yuzu. A rich ganache that is fit in a perfectly non-crumble tart that has hints of yuzu which complements the bitter taste of the chocolate.  Decorated with strawberries, white chocolate and matcha whipped cream, this tarte is a gastronomic experience with the combination of sweet, sour and bitterness which blends together oh so well.

All in all, I definitely recommend having a western twist on eastern cuisine to give your taste buds an experience it will never forget.  Visit the Intercontinental Kuala Lumpur Hotel’s website for more information and if you’d like to try it for yourself, call for reservations or email tatsu@intercontinental-kl.com.my