The best dining experiences are always shared and thankfully, that’s the prevalent practice in Asian culture. Rather than keeping that delicious something all to yourself, having everyone in the group savour every dish that arrives at the table is just more fun, livens the meal up with conversation and makes it all just that much more memorable.
In line with that spirit, Tatsu Japanese restaurant at Intercontinental KL has introduced “Dine With Me” a four-course sharing meal that takes you on a delectable tasting journey. Priced at RM888, it is designed for groups of four to share. The meal highlights the best of Japanese ingredients, showcased through several cooking and preparation styles.
It doesn’t hurt to have some flair from dry ice clouds billowing over a sashimi platter…
The first course is a sashimi platter that comprises: tuna, kanpachi, salmon, hotate, akagai, avocado sushi, uni sushi, a creamy mayo-baked oyster and miso soup with clams. According to Chef Tommy Kuan, fish is flown into town directly from Japan, and depending on availability, diners will very likely be treated to real wasabi — none of the powdered kind — that is hand-grated tableside using a sharkskin grater. Understandably, you squirm at this traditional Japanese kitchen tool, but tasting freshly ground wasabi is worth the temporary discomfort — although the pungent-ness is gentle and fragrant, there is no lack of kick.
Next comes a seafood platter with sake shioyaki (a form of salmon teriyaki), unagi shiro sakamushi (a simple steamed unagi without its usual sauce dressing), tarabayaki (snow crab legs), sake (salmon) shioyaki and teriyaki, shirao kakiage (tempura-fried small white ice fish kakiage) and a variety of tempura items like ebi, broccoli, asparagus and yam. The standouts were the fresh and juicy ebi tempura, as well as the unagi, which was flavourful, despite the lack of dressing.
Tatsu’s Chef Tommy Kuan with the meat platter.
The third course, the meat platter, was presented with a mini charcoal grill, surrounded by a variety of proteins: Wagyu sumiyaki with Himalayan salt, grilled honey chicken, lamb teppanyaki with cheese aonori, stewed beef cheek with red wine, bacon with fried potato roll and mushroom teppanyaki. No experience on the grill is necessary, but a little know-how takes you far in saving that precious Wagyu or cut of lamb from getting overcooked.
Finally, cap off the meal with a glorious dessert trifecta: Grand Marnier ice souffle, green tea ice cream from Haagen Daaz and soft mochi.
Dine With Me is available on Saturdays and Sundays during Tatsu’s opening hours: Lunch 11.30am to 2.30pm; Dinner 6.30pm to 10.30pm daily. For reservations call +603 2782 6118 or visit their website.
