Overlook your normal tuna tummy or salmon sashimi, Tatsu Japanese Cuisine is total of surprises when it arrives to the omakase knowledge
When chatting about omakase dining, what often arrives to thoughts is normally a collection of sashimi and nigiri sushi. Perhaps even a rice dish, a number of grilled products, or an assortment of tempura. At Intercontinental Kuala Lumpur’s Tatsu Japanese Delicacies, even so, I found that issues are fairly different.
Helmed by Head Chef Tommy Kuan Before long Seng, the 147-seater restaurant gives a bold, fashionable method to Japanese delicacies that reflects the chef’s adventurous cooking design and style. Armed with far more than two a long time of culinary encounter, Chef Tommy has beforehand honed his knife abilities working in the kitchens of Nadaman Japanese Restaurant, Iketeru Japanese Restaurant and Benkay Japanese Cafe just before becoming a member of Tatsu in 2015.
You’ll get that perception of contemporary Japanese eating the minute you phase into the cafe on the initially ground of the lodge. Dim timber furnishings pay homage to a regular Japanese location, contrasted towards present day seats adorned with floral pillows and subtle azure accents all over the ethereal area. There is also an intimate sushi counter as properly as a personal sake bar for individuals who choose more privacy though eating right here.
In legitimate omakase style, I remaining the menu fully up to Chef Tommy for the duration of my pay a visit to to savour his interpretations of the finest substances he had to supply. Read through on for an inkling of what to expect from the 6-course omakase experience at Tatsu Japanese Cuisine.
My dinner kicked off with an appetiser of ebi senbei (shrimp crackers) served with Australian caviar and tobiko sauce. This instantly struck me as a little something contrary to the variety of omakase eating I’m made use of to, which retained me intrigued during the meal. On its individual, the caviar leaned on the saltier facet but when eaten jointly with the ebi, the normal sweetness of the prawn well balanced the flavours out.
Subsequent was a far more acquainted sashimi platter, comprising tai (sea bream), botan ebi (shrimp), and kampachi (amberjack). All a few seafood dishes tasted as new as you’d count on, supplied that the restaurant routinely imports its substances straight from Tokyo’s Tsukiji sector. The botan ebi was my favourite of the trio, presenting sweet, cleanse flavours and a good organization texture.
The third class came as an appealing surprise due to the fact I experienced in no way attempted goose barnacles (from time to time called ‘turtle hand’) before. Served with abalone in a warm bowl of hamaguri suimono (distinct clam soup), the overwhelming crustacean truly tasted quite related to gentle-shell clams. The broth was imbued with strong flavours of the sea many thanks to its contents, but the mild, distinct consistency created it comforting to sip on in amongst the morsels of seafood.
Prior to moving on to the following system, I was served a generous bowl of chawanmushi, which will come complimentary with every single omakase food at Tatsu. And by generous, I signify it was the major serving of the egg custard dish that I have at any time had in my lifetime. Manufactured with mushrooms, gingko, fish, prawns, and hen, this dish proved a comforting intermission from all the seafood flavours.
Up next was a further unpredicted grilled tsubayaki dish, served with crystal clear broth in its large shell that has been stuffed with leek. Arriving on a standard Japanese grill, this dish was a showstopper in its personal suitable. The flesh tasted contemporary and mildly sweet, with a company, chewy texture. On the other hand, the broth offered solid, onion-like aromas of leek that paired nicely with the molusc.
The primary system arrived in the variety of a grilled oni kasago fish, a seasonal catch for the duration of summer in Japan. To my shock, the part could easily feed two or 3 men and women. Chef Tommy stated 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 consequence was a mixture of sweet and umami nuances that ended the savoury part of the meal on a punchy notice.
Rounding off the meal was a platter of musk melon (delightfully sweet and juicy), akebawa mochi (tender and beany), and daifuku (not also sweet or chewy—just the way I like it). Overall, Tatsu Japanese Cuisine’s model of omakase is not for people who prefer normal classic Japanese delicacies (you can get people off the a la carte menu as an alternative) but if you like surprises, you’re in for a address.
The Tatsu Omakase menu is accessible each day for lunch and dinner, priced from RM688+. For reservations and enquiries, call +603 2783 6000 or email [email protected].
Tackle: 165, Jln Ampang, Kuala Lumpur, 55000 Kuala Lumpur
Opening hours: 11.30am to 2.30pm (lunch), 6.30pm to 10.30pm (evening meal)
Make contact with: +603 2783 6000
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