Intercontinental Hotel Kuala Lumpur,
Jalan Ampang, Kuala Lumpur
Tel: 03-2782 6188
Business hours: Daily, noon to 2.30pm
and 6.30pm to 10.30pm.
INTERCONTINENTAL Hotel Kuala Lumpur opened its expert doors with the new Japanese restaurant, Tatsu (master in Japanese) in July.
The new restaurant has been decorated with sake bottles and glasses all around the restaurant and windows. To create a relaxing ambience, the restaurant also uses dark brown, blue and white colours with dark wood furniture.
The main area is able to fit 80 people while the lounge area features comfortable seating and a bar with snacks and drinks. Patrons can opt for private rooms as well.
Other special sitting areas include a triangular chef table for eight, a sushi area where patrons can watch the chefs in action and a teppanyaki area.
Speaking more about the look and feel of the restaurant, Intercontinen-tal director of food and beverage Wolfgang Kiesel said they tried to introduce a contemporary Japanese feel to the place.
“Even the food is authentic Japanese but you will get a contemporary taste in them.
“We are trying to reach to all customers, not only the Japanese and we have set the ambience and menus to suit the people,” he said.
The expert behind Tatsu’s delicacies is the award-winning chef Tanagida Tetsuya, who has used the finest and fresh ingredients from international specialist suppliers.
Among the signature dishes include the Eel Avocado Deep Fried Soft Shell Crab Sushi Roll with Almond Sauce, Tiger Prawn and Eryngi Mushroom Saute Topped with Japanese Gravy Soba Sauce, Foie Gras Steak in Cod Fish Teriyaki, Tatsu Volcanic Stone Grilled Wagyu Beef, Japanese Yam Bruschetta, Grilled Foie Gras with Mini Rice and Mix Dry Fruit Tempura Served with Chocolate and Red Bean Fondue.
The Eel Avacado Deep Fried Soft Shell Crab Sushi Roll with Almond Sauce was very crunchy with the taste of almonds infused in the roll while the Japanese Yam Brushetta was savoury and sourish as it was topped with tiny anchovies and has a hint of vinegar.
The Tiger Prawn and Eryngi Mushroom Saute Topped with Japanese Gravy Soba Sauce has a delicate flavour but the prawn was juicy.
The Tatsu Volcanic Stone Grilled Wagyu Beef was the most interesting dish of all as the slab of beef was cooked on a hot stone, resulting in a melt-in-your-mouth feeling.
Foie gras used in the mini rice has a caramelised sweetness while the foie gras steak went well with the cod fish.
As for the lovely Mix Dry Fruit Tempura Served with Chocolate and Red Bean Fondue, it could be a playful treat to anyone looking for a sweet end to a meal.
Tatsu also has an extensive wine cellar with bottles from France, Australia, South Africa, New Zealand and Italy. It also has 20 types of soju, 24 sakes as well as four types of green teas.
This is the writer’s personal observation and is not an endorsement by StarMetro.