Tatsu Japanese Cuisine at InterContinental Kuala Lumpur – Finally made our way to this premier, upscale hotel restaurant for dinner last week. Deriving from the word “Tatsu-jin”, which means master or expert, Tatsu lives up to its name by bringing sophisticated Japanese dining experience, putting together the core of Japanese traditional aesthetics with contemporary touch in both the ambience and dishes.
Just recently, a newly designed menu is launched at Tatsu Japanese Cuisine, offering signature items such as Australian Wagyu Beef on Himalayan Rock Salt Hot Plate, Slow-cooked Beef Short Ribs with Garlic BBQ Sauce, New -style Sashimi amongst others.
Appetizer
New Style Sashimi with Yuzu Soy & Heated Sesame Oil
Get started with New Style Sashimi. We were lucky enough to be able to enjoy very fresh air-flown kampachi, arrived just few hours before our dinner. Firm in texture, dressed in yuzu soy sauce for smoother bite, added with heated sesame oil that works great in bringing up the overall flavour.
Crispy Duck Confit on Sprouts and Japanese Spinach with Sesame Vinaigrette
A dish inspired from duck confit recipe, gloriously cooking the meat slowly at low heat for 3 hours until it turns tender, then sliced and deep fried. Served on sprouts and Japanese spinach, finish with sesame vinaigrette.
Shrimp-Stuffed Shiitake Mushroom with Butter Ponzu
This appetizer easily became crowd favourite. Cute, mini size shiitake mushroom stuffed with shrimp and deep fried. Packed with juicy sweetness from both mushroom and shrimp as we one through. One and a time, so good that even a dozen doesn’t seem enough.
Rock Shrimp Tempura with Creamy Chili Garlic Sauce
A dish that reminds us about Chinese fried prawn with mayo sauce, but Tatsu scores differently on their specially concocted creamy chilli garlic sauce. Rich, flavourful sauce laced with mild spiciness, thickly coated to shrimp jacketed with crispy tempura outer layer.
Dobin Mushi Broth
Japanese-style palate cleanser in a teapot. Served hot, a whole lot difference from palate cleanser we had in Western meal, which usually has sorbet, lemon or berries to go with. Clean in taste, light sourness from twists of lime, a beautiful soup that is more than just palate cleanser, but work well in warming up the stomach too.
Entree
Australian Wagyu Beef on Heated Himalayan Rock Salt
Star of the night! Marbling 9 wagyu beef prepared to 3 parts doneness, placed over heated Himalayan Rock Salt! The meat will be flavoured up with this striking pink rock salt as it continues to cook, and we were told that the best time to start chopstick up these beef slices is within 30 seconds.
Our bad for having to leave it on the block for minutes due to photography but guess what, it was still very delicious after that! Distinctively rich and tender in flavour thanks to the beautiful marbling, accompanied by pleasant saltiness. Better with ume miso sauce. Don’t be like us being to engross in taking pictures. Follow what chef’s said for the most amazing taste ok?
Green Tea Salt Crusted Lamb Chop with Japanese Sour Plum Sauce
Japanese Western fusion dish with pairing ingredients beyond our expectation. Matcha powder mixed with premium Japanese salt, brushed over lamb chop and pan seared to seal a layer of outer crust that showcases a unique bitter and salty concoction. This dish is meant to be paired with sake, hence it might be a little salty to eat alone. So it is ideal to have this with a glass or two of alcoholic drinks help to balance out the overall flavour.
Slow-cooked Beef Short Ribs with Garlic Barbque Sauce
Beef short ribs that have gone through 10 hours of braising time using “Chinese soup double-boiled steaming method”. So fork-tender, soft and moist are what you will expect as you sink your teeth your teeth onto this nicely done meat. It was further coated with thin layer of smoky sweet garlic barbeque sauce, done in pan-seared Teppanyaki style.
Dessert
Chocolate Tart and Caramelised Yuzu
The best among all for Summergirl. Hahaha. She had been asking for dessert when others were still having wagyu beef. Luckily it didn’t disappoint. Rich, bitter sweet Ghana chocolate ganache beautifully fills in a crispy, not-over-crumbly tart, laced with refreshing hints of yuzu that fits in really well. Further decorated with berries. A tart size that can be shared among two but if you are dessert lover like Summergirl, you can probably finish two all by yourself. Outrageous taste that we love a lot, but please order to share hahaha.
For reservations, call Tatsu at +603- 2782 61a8 or email to tatsu@intercontinental-kl.com.my. Visit InterContinental Hotel website at kualalumpur.intercontinental.com for more information. Similarly, you can follow their social media page at @intercontinental.kualalumpur for Facebook and Instagram for latest updates and promotion.
Tatsu Japanese Cuisine
Address:
Level 1, InterContinental Kuala Lumpur
165 Jalan Ampang, 50450 Kuala Lumpur, Malaysia.
Nearest pubic transport: LRT Kelana Jaya line, align at Ampang Park line and walk for 3 minutes to reach.
