Contemporary Décor with Traditional Dining – Tatsu Japanese Cuisine at the Intercontinental Kuala Lumpur reveals a brand new menu and Ong Chin Huat samples a selection of their delectable offerings.
With a subtle blend of Japanese design sensibilities, Tatsu Japanese Cuisine at the Intercontinental Kuala Lumpur is a contemporary ambience with a minimalist décor with their dark timber woods and cobalt blue and white colour scheme.
Its name is derived from the Japanese word “Tatsu-jin” which means master or expert and it really does live up to it.
Walking in one cannot help but notice the wall of sake bottles and cups which is as prominent as any other decorative feature in this classy and discreet restaurant. Offering five different choices of seating – from the sushi bar, Teppanyaki room, private dining rooms, main dining area and a cosy lounge area, the diner is spoilt for choice as to where they would like to feast on the newly designed menu.
Tatsu also features as private sake bar surrounded by a floor to ceiling glass windows which look out to a landscaped garden with a cascading waterfall. Serving over 20 different types of sake, shochu and wines, Tatsu’s bar is more than equipped to entertain the most discerning oenophile.
The sushi bar, on the other hand, offers a huge array of fresh seafood which is flown in twice a week from Japan while a Teppanyaki counter satisfies any meat lover with a sumptuous selection of Australian Wagyu tenderloin as well as whole lives lobster and Pacific Black Cod.
Among the notable dishes on offer in its newly designed menu are signature items like the appetisers Rock Shrimp Tempura with Creamy Chilli Garlic Sauce and the Crispy Duck Confit on Sprouts and Japanese Spinach with Sesame Vinaigrette.
Crunchy and fresh, the shrimp tempura was the highlight of the meal with the creamy chilli garlic sauce adding the required zing to make this appetiser one of the best I have tasted. The crispy duck confit was a nice variation and the portion size was just perfect – not too big nor too small.
For the entrée, the Australian Wagyu Beef on Himalayan Rock Salt hot plate was presented in an unusual format with the beef absorbing some saltiness the heated hot plate. Tender and succulent, the Wagyu beef was done to perfection and had a melt-in-your-mouth texture.
The Green Tea Salt Crusted Lamb Chop with Japanese Our Plum Sauce, on the other hand, had a tangy taste which brought out the juicy flavour of the lamb chop. All in all, it was a delicious and innovative menu, perfect for those who like a twist to the traditional Japanese fare.
For further information on Tatsu Japanese Cuisine, please visit: www.kualalumpur.intercontinental.com