Ignore your usual tuna tummy or salmon sashimi, Tatsu Japanese Delicacies is entire of surprises when it will come to the omakase knowledge
When speaking about omakase dining, what frequently will come to head is typically a series of sashimi and nigiri sushi. Perhaps even a rice dish, a couple grilled products, or an assortment of tempura. At Intercontinental Kuala Lumpur’s Tatsu Japanese Delicacies, nevertheless, I found that factors are quite different.
Helmed by Head Chef Tommy Kuan Quickly Seng, the 147-seater cafe provides a bold, contemporary solution to Japanese delicacies that reflects the chef’s adventurous cooking design and style. Armed with a lot more than two decades of culinary encounter, Chef Tommy has beforehand honed his knife skills performing in the kitchens of Nadaman Japanese Cafe, Iketeru Japanese Restaurant and Benkay Japanese Cafe just before joining Tatsu in 2015.
You’ll get that feeling of modern Japanese dining the instant you stage into the restaurant on the initially flooring of the lodge. Dim timber furnishings pay out homage to a traditional Japanese placing, contrasted against modern seats adorned with floral pillows and subtle azure accents about the airy place. There is also an personal sushi counter as nicely as a non-public sake bar for those people who want extra privacy although eating right here.
In legitimate omakase style, I left the menu absolutely up to Chef Tommy throughout my check out to savour his interpretations of the finest ingredients he experienced to provide. Go through on for an inkling of what to be expecting from the six-course omakase practical experience at Tatsu Japanese Delicacies.
My evening meal kicked off with an appetiser of ebi senbei (shrimp crackers) served with Australian caviar and tobiko sauce. This quickly struck me as some thing opposite to the sort of omakase dining I’m applied to, which stored me intrigued throughout the food. On its have, the caviar leaned on the saltier facet but when eaten jointly with the ebi, the normal sweetness of the prawn balanced the flavours out.
Up coming was a a lot more familiar sashimi platter, comprising tai (sea bream), botan ebi (shrimp), and kampachi (amberjack). All 3 seafood dishes tasted as fresh new as you’d anticipate, specified that the restaurant on a regular basis imports its substances straight from Tokyo’s Tsukiji market. The botan ebi was my favourite of the trio, presenting sweet, clean up flavours and a nice business texture.
The third training course came as an exciting shock simply because I had never experimented with goose barnacles (sometimes identified as ‘turtle hand’) before. Served with abalone in a heat bowl of hamaguri suimono (crystal clear clam soup), the daunting crustacean basically tasted fairly very similar to comfortable-shell clams. The broth was imbued with potent flavours of the sea thanks to its contents, but the light, crystal clear regularity designed it calming to sip on in concerning the morsels of seafood.
Just before going on to the upcoming class, I was served a generous bowl of chawanmushi, which will come complimentary with each individual omakase food at Tatsu. And by generous, I imply it was the largest serving of the egg custard dish that I have at any time had in my lifetime. Built with mushrooms, gingko, fish, prawns, and rooster, this dish proved a comforting intermission from all the seafood flavours.
Up subsequent was yet another unanticipated grilled tsubayaki dish, served with obvious broth in its giant shell that has been stuffed with leek. Arriving on a classic Japanese grill, this dish was a showstopper in its have ideal. The flesh tasted clean and mildly sweet, with a organization, chewy texture. On the other hand, the broth presented potent, onion-like aromas of leek that paired effectively with the molusc.
The main study course arrived in the sort of a grilled oni kasago fish, a seasonal catch for the duration of summertime in Japan. To my surprise, the part could conveniently feed two or a few persons. Chef Tommy spelled out that the fish is simmered in in a sauce produced of sake, mirin, sugar, and soy sauce—also known as sakana no nitsuke in Japanese. The result was a combination of sweet and umami nuances that ended the savoury section of the meal on a punchy notice.
Rounding off the meal was a platter of musk melon (delightfully sweet and juicy), akebawa mochi (gentle and beany), and daifuku (not too sweet or chewy—just the way I like it). General, Tatsu Japanese Cuisine’s model of omakase is not for individuals who like regular classic Japanese delicacies (you can purchase all those off the a la carte menu in its place) but if you like surprises, you are in for a handle.
The Tatsu Omakase menu is readily available day by day for lunch and supper, priced from RM688+. For reservations and enquiries, get in touch with +603 2783 6000 or email [email protected].
Tackle: 165, Jln Ampang, Kuala Lumpur, 55000 Kuala Lumpur
Opening several hours: 11.30am to 2.30pm (lunch), 6.30pm to 10.30pm (dinner)
Call: +603 2783 6000
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