Neglect your usual tuna stomach or salmon sashimi, Tatsu Japanese Cuisine is full of surprises when it will come to the omakase working experience
When conversing about omakase eating, what generally comes to intellect is generally a series of sashimi and nigiri sushi. Most likely even a rice dish, a number of grilled goods, or an assortment of tempura. At Intercontinental Kuala Lumpur’s Tatsu Japanese Delicacies, however, I found that issues are rather distinct.
Helmed by Head Chef Tommy Kuan Soon Seng, the 147-seater restaurant gives a bold, contemporary solution to Japanese cuisine that reflects the chef’s adventurous cooking design. Armed with far more than two a long time of culinary practical experience, Chef Tommy has beforehand honed his knife capabilities operating in the kitchens of Nadaman Japanese Restaurant, Iketeru Japanese Restaurant and Benkay Japanese Cafe right before becoming a member of Tatsu in 2015.
You’ll get that sense of modern Japanese dining the instant you move into the restaurant on the 1st floor of the lodge. Darkish timber furnishings pay back homage to a common Japanese location, contrasted from contemporary seats adorned with floral pillows and delicate azure accents all over the ethereal house. There is also an intimate sushi counter as effectively as a non-public sake bar for individuals who prefer extra privateness though eating right here.
In accurate omakase vogue, I remaining the menu entirely up to Chef Tommy throughout my go to to savour his interpretations of the very best elements he experienced to supply. Study on for an inkling of what to hope from the 6-study course omakase knowledge at Tatsu Japanese Cuisine.
My supper kicked off with an appetiser of ebi senbei (shrimp crackers) served with Australian caviar and tobiko sauce. This straight away struck me as some thing contrary to the kind of omakase dining I’m utilised to, which kept me intrigued through the meal. On its personal, the caviar leaned on the saltier side but when eaten alongside one another with the ebi, the organic sweetness of the prawn well balanced the flavours out.
Upcoming was a more acquainted sashimi platter, comprising tai (sea bream), botan ebi (shrimp), and kampachi (amberjack). All three seafood dishes tasted as refreshing as you’d expect, supplied that the cafe frequently imports its ingredients straight from Tokyo’s Tsukiji market place. The botan ebi was my favourite of the trio, presenting sweet, cleanse flavours and a good company texture.
The third training course came as an attention-grabbing surprise since I experienced under no circumstances tried using goose barnacles (from time to time known as ‘turtle hand’) right before. Served with abalone in a warm bowl of hamaguri suimono (clear clam soup), the overwhelming crustacean in fact tasted pretty equivalent to comfortable-shell clams. The broth was imbued with robust flavours of the sea thanks to its contents, but the gentle, clear consistency created it relaxing to sip on in involving the morsels of seafood.
Ahead of moving on to the upcoming study course, I was served a generous bowl of chawanmushi, which will come complimentary with every single omakase meal at Tatsu. And by generous, I indicate it was the most important serving of the egg custard dish that I have at any time experienced in my lifetime. Made with mushrooms, gingko, fish, prawns, and hen, this dish proved a comforting intermission from all the seafood flavours.
Up future was a further unforeseen grilled tsubayaki dish, served with obvious broth in its giant shell that has been stuffed with leek. Arriving on a common Japanese grill, this dish was a showstopper in its very own proper. The flesh tasted contemporary and mildly sweet, with a firm, chewy texture. On the other hand, the broth made available solid, onion-like aromas of leek that paired properly with the molusc.
The key study course arrived in the sort of a grilled oni kasago fish, a seasonal capture in the course of summer in Japan. To my shock, the part could simply feed two or 3 folks. Chef Tommy explained that the fish is simmered in in a sauce manufactured of sake, mirin, sugar, and soy sauce—also recognised as sakana no nitsuke in Japanese. The end result was a mix of sweet and umami nuances that finished the savoury part of the meal on a punchy be aware.
Rounding off the meal was a platter of musk melon (delightfully sweet and juicy), akebawa mochi (delicate and beany), and daifuku (not far too sweet or chewy—just the way I like it). Over-all, Tatsu Japanese Cuisine’s brand of omakase is not for people who favor usual standard Japanese delicacies (you can purchase individuals off the a la carte menu as a substitute) but if you like surprises, you’re in for a deal with.
The Tatsu Omakase menu is readily available day by day for lunch and evening meal, priced from RM688+. For reservations and enquiries, get in touch with +603 2783 6000 or e mail [email protected].
Address: 165, Jln Ampang, Kuala Lumpur, 55000 Kuala Lumpur
Opening hrs: 11.30am to 2.30pm (lunch), 6.30pm to 10.30pm (evening meal)
Call: +603 2783 6000
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