Ignore your standard tuna stomach or salmon sashimi, Tatsu Japanese Delicacies is whole of surprises when it arrives to the omakase practical experience
When speaking about omakase dining, what often comes to intellect is usually a series of sashimi and nigiri sushi. Perhaps even a rice dish, a couple of grilled merchandise, or an assortment of tempura. At Intercontinental Kuala Lumpur’s Tatsu Japanese Delicacies, nonetheless, I discovered that things are really distinct.
Helmed by Head Chef Tommy Kuan Shortly Seng, the 147-seater restaurant features a daring, modern day method to Japanese cuisine that reflects the chef’s adventurous cooking design and style. Armed with much more than two many years of culinary knowledge, Chef Tommy has previously honed his knife techniques doing the job in the kitchens of Nadaman Japanese Cafe, Iketeru Japanese Restaurant and Benkay Japanese Cafe right before signing up for Tatsu in 2015.
You are going to get that perception of modern Japanese eating the instant you stage into the restaurant on the first flooring of the hotel. Dim timber furnishings pay back homage to a conventional Japanese environment, contrasted in opposition to contemporary seats adorned with floral pillows and refined azure accents all-around the ethereal area. There’s also an personal sushi counter as nicely as a private sake bar for these who want a lot more privateness when eating below.
In true omakase vogue, I remaining the menu completely up to Chef Tommy through my pay a visit to to savour his interpretations of the finest components he had to provide. Read through on for an inkling of what to hope from the 6-class omakase experience at Tatsu Japanese Cuisine.
My supper kicked off with an appetiser of ebi senbei (shrimp crackers) served with Australian caviar and tobiko sauce. This immediately struck me as anything opposite to the variety of omakase dining I’m applied to, which saved me intrigued all over the meal. On its very own, the caviar leaned on the saltier side but when eaten jointly with the ebi, the natural sweetness of the prawn well balanced the flavours out.
Following was a additional acquainted sashimi platter, comprising tai (sea bream), botan ebi (shrimp), and kampachi (amberjack). All three seafood dishes tasted as fresh as you’d be expecting, given that the restaurant often imports its substances straight from Tokyo’s Tsukiji market place. The botan ebi was my favorite of the trio, presenting sweet, clear flavours and a great organization texture.
The 3rd class came as an intriguing shock because I had never ever tried out goose barnacles (from time to time identified as ‘turtle hand’) ahead of. Served with abalone in a warm bowl of hamaguri suimono (very clear clam soup), the overwhelming crustacean in fact tasted fairly equivalent to smooth-shell clams. The broth was imbued with sturdy flavours of the sea many thanks to its contents, but the light-weight, clear consistency made it relaxing to sip on in amongst the morsels of seafood.
Just before shifting on to the following system, I was served a generous bowl of chawanmushi, which comes complimentary with each and every omakase meal at Tatsu. And by generous, I imply it was the biggest serving of the egg custard dish that I have at any time experienced in my lifetime. Built with mushrooms, gingko, fish, prawns, and rooster, this dish proved a comforting intermission from all the seafood flavours.
Up up coming was yet another sudden grilled tsubayaki dish, served with crystal clear broth in its large shell that has been stuffed with leek. Arriving on a regular Japanese grill, this dish was a showstopper in its very own ideal. The flesh tasted new and mildly sweet, with a firm, chewy texture. On the other hand, the broth supplied potent, onion-like aromas of leek that paired effectively with the molusc.
The key study course arrived in the variety of a grilled oni kasago fish, a seasonal capture through summertime in Japan. To my shock, the part could very easily feed two or three men and women. Chef Tommy discussed that the fish is simmered in in a sauce designed of sake, mirin, sugar, and soy sauce—also acknowledged as sakana no nitsuke in Japanese. The consequence was a blend of sweet and umami nuances that finished the savoury portion of the meal on a punchy observe.
Rounding off the meal was a platter of musk melon (delightfully sweet and juicy), akebawa mochi (soft and beany), and daifuku (not way too sweet or chewy—just the way I like it). Over-all, Tatsu Japanese Cuisine’s manufacturer of omakase is not for those who desire regular regular Japanese delicacies (you can order all those off the a la carte menu in its place) but if you like surprises, you are in for a deal with.
The Tatsu Omakase menu is accessible day by day for lunch and dinner, priced from RM688+. For reservations and enquiries, get in touch with +603 2783 6000 or electronic mail [email protected].
Handle: 165, Jln Ampang, Kuala Lumpur, 55000 Kuala Lumpur
Opening several hours: 11.30am to 2.30pm (lunch), 6.30pm to 10.30pm (evening meal)
Call: +603 2783 6000
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