Tatsu offers an abundance of the freshest seafood flown in twice a week from Japan, along with hand-grated fresh wasabi. There is also a teppanyaki counter, serving a great selection notably the Australian Wagyu tenderloin, whole live lobster and Pacific black cod, as well as a private sake bar with over 20 types of sake.
Tatsu has recently revamped their menu, introducing several new signature dishes to reflect Chef Tommy Kuan and his team's modern take on traditional Japanese cooking techniques.
Kickstart your meal with the New style sashimi with yuzu soy and heated sesame oil (RM48). Chef Tommy prepares this using fresh kampachi (amberjack), served alongside a tangy yuzu soy and sesame oil... pop the whole spoonful in your mouth and enjoy an explosion of flavours.
Edible flowers for a pretty presentation ;)
Next, we had the Crispy duck confit on sprouts and Japanese spinach drizzled with sesame vinaigrette (RM47). Duck leg meat is used as it is more tender, and is prepared karaage style hence it is nice and crispy. The karaage is drizzled with an unagi glaze for a sweet finish. We also enjoyed the sprouts and Japanese spinach salad tossed in goma sauce - it adds a nice overall crunch and freshness to the dish.
One of my favorite appetizers of the evening, the Shrimp stuffed shitake mushroom with butter ponzu (RM38). Served hot, this was addictive - love the spongy texture.
The Rock shrimp tempura with creamy chilli garlic sauce (RM98) - the rock shrimp are coated in a light tempura batter, deep fried and then coated with a creamy chilli garlic sauce. I would have preferred it if the sauce was served on the side so that the tempura batter retains its crunchiness.
The palate cleanser, the dobin mushi broth (RM35). Served in a dainty teapot, we were told to squeeze the Japanese lime into the seafood broth for a refreshing taste.
Our favorite dish of the evening, undoubtedly the Australian Wagyu beef on Himalayan rock salt hot plate (RM420), served with a ume miso sauce. The Wagyu, with a marbling score of 9 was amazingly tender and juicy. The beef is semi-cooked on the teppanyaki grill and then placed on the rock salt hot plate to finish cooking to the guest's preferred doneness. It is recommended to remove the beef from the rock salt hot plate within 30 seconds of it hitting your table, as it may overcook or become too salty if left for a longer period of time.
The Green tea salt crusted lamb chops wth Japanese sour plum sauce (RM64) will be a good accompaniment for those having sake. The lamb chops have been marinated in a matcha and Japanese salt mix, and then grilled teppanyaki-style to a medium doneness.
The Slow cooked beef short ribs with garlic BBQ sauce (RM98) is another good dish to have with your sake. The beef, has been slow cooked in a steamer for 10 hours and then seared on the teppanyaki grill was super tender, with great depth of flavour.
Dessert was a sublime Chocolate tart and caramelised yuzu (RM35). Beautifully plated with much attention to detail, we loved the delicate tart (not too hard, not too soft, just the right consistency) filled with a rich chocolate ganache with caramelised yuzu.
Tatsu also offers a Japanese buffet every Saturday from 6.30pm to 10.30pm. Click here to read more.
Opening times: Lunch 11.30am to 2.30pm; Dinner 6.30pm to 10.30pm daily.
Location: Tatsu Japanese Restaurant, Level 1, InterContinental Hotel Kuala Lumpur, 165 Jalan Ampang, 50450 Kuala Lumpur, Malaysia.
Tel: 03-2782 6118
GPS Coordinates: 3.160249, 101.717584
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