Tuesday, October 25, 2011

Tatsu Japanese Cuisine (MIGF 2011)

Early this month, I was invited for a food review at Tatsu Japanese Cuisine. Tatsu is a new upscale Japanese restaurant located in Intercontinental Kuala Lumpur which stands side by side with Citibank. Tatsu, from the word "Tatsu-jin" meaning expert, brings a sophisticated element to the traditional dining experience through a mixture of Japanese aesthetic and contemporary yet minimalist design. So I had the privilege to try out their MIGF Festival Menu on that very night so do continue reading the rest of the entry to find out more.

We start of with an appetizers dish which is a combination of Japanese Yam and Fried Anchovy Bruschetta, Tuna and Trifoliate Citrus Leaves with Wasabi sauce, Avocado and Sweet Shrimp with Spiced Cod Roe and Sushi Roll with Eel, Avocado and Deep Fried Soft Shell Crab served with Almond Sauce.

What I can say about this dish is that the uniqueness of every small little dishes especially with the freshness of tuna and prawn. I definitely craving it for more!

Next up is the starters which they call the Seafood Duo.

Sauteed Tiger Prawns and Eryngii Mushrooms topped with Japanese Soba Sauce served in a seashell.
My first time eating prawn in a seashell, a very good idea it seems.

Along with the Sauteed Tiger Prawns is the Foie Gras Steak in Cod Fish Teriyaki. The teriyaki sauce is great and I did really enjoy bitting on the cod fish.

Next up, we had Tatsu's Volcanic Stone Grilled Wagyu Beef with Chef's choice of Ginger Soya and Tatsu's Spicy Dip as the main course and it comes together with the Green Tea Rice Onigiri.
Wagyu beef is also known as the 'Kobe'-style beef and many experts said that the wagyu beef is the most tender and delicious meat in the world. What say you? I'm still a pork fan regardless of what! :P

The staff will be grilling the Wagyu beef for you...

The result! Delicious and the very tender Wagyu beef served with deep fried ginger. 
I love it to the max!

Some other sushi rolls that we had... (not in the festival menu)

My favorite! Sushi Roll with Eel & Avocado!

Cheers to that! :D

Time for dessert, we had fried Fruit Tempura served with Chocolate and Red Bean Fondue.
The Fruit Tempura is not hard but chewy, just that it might be too sweet for some people but if you have sweet tooth then this is the perfect dessert for you. I couldn't stop scooping out the Chocolate and Red Bean Fondue to pour on top of the ice cream that we had. (Picture below)


Besides the Dried Fruit Tempura, we also had Green Tea and Sesame Ice Cream topped with red bean (not included in the festival menu) to cool down our throat especially after having the grilled Wagyu beef.


Missy with the Dried Fruit Tempura.


Esther also don't want to miss out posing with the Dried Fruit Tempura.

Esther, Chef Yanagida and ah Xiang.

The girls with Chef Yanagida.

Chef Yanagida Tetsuya is an accomplished chef who have won several distinguished awards and by meeting him in person, he's truly a friendly person with a bubbly character on top of his creativeness and professionalism in his work.

Full Festival Menu 
RM430 per person with wine.
RM330 per person without wine.


Tatsu Japanese Cuisine
Cuisine: Japanese Chuisine (Pork-Free)
Capacity: 147 pax
Festival Reservation: 03 2782 6118
tatsu@intercontinental-kl.com.my


InterContinental Kuala Lumpur
165, Jalan Ampang
50450 Kuala Lumpur


.: Peace Out :.