LUNCH hours are usually short and quick for many of us but those with time to spare might want to check out a newly introduced promotion featuring sashimi or summer rolls.
During lunch at Tatsu Japanese Cuisine in InterContinental Hotel Kuala Lumpur, we found tucking into Japanese food a far better idea than being outdoors in the haze.
While we relished the Japanese delights in the confines of a private room, diners also have the option of eating at the sushi bar, teppanyaki corner, lounge or the dining room.
Head chef Tommy Kuan Soon Heng welcomed us with warm green tea before introducing the six new additions to the restaurant’s signature menu.
We started off with Riku Sashimi, which is a selection of four types of sashimi picked by Kuan himself.
The menu did not state what exactly were to be served as Kuan decides on the flavour of the day depending on the type of seafood that is in season and available at his kitchen.
“We will always have octopus, tuna and salmon but these may change. I will also try to add some seasonal favourites for our customers to enjoy, ” he said.
Our fresh cold cuts comprised octopus, tuna, red sea bream and salmon.
Kuan grated fresh wasabi to be added into our soy sauce.
“Fresh wasabi has a strong fragrance which you will not be able to find in the wasabi paste, ” he said while grating the root using a Japanese grater.
Next, we had the refreshing Sofutosheru Kurabu to Abokado Maki, which is Soft-Shell Crab Avocado Roll with Peanut Sauce.
From afar, the roll looked like it was topped with peanut butter but in fact, it was almond butter topped with fish roe.
Kuan also chose to use avocado for the roll because of its health benefits and the combination of flavours came together perfectly.
For chawanmushi fans, Kuan’s Uni Chawanmushi with sea urchin may be on the pricey side (RM50) but it is filled with seafood goodness including prawns and fish.
Our seafood fare continued with Kuan introducing the Guriru Gintara to Faragura No Yuzu Sosu Aji (Grilled Black Cod with Foie Gras and Yuzu sauce), a popular fish of choice for regulars at the restaurant.
“Cod is very popular here so we decided to use Alaskan cod but we prepared it in a different style, ” said the 40-year-old.
The dish was darker than expected because Kuan used teriyaki sauce and added a dash of yuzu.
“You may feel jelak after a while because the dish is quite rich so to avoid it we added yuzu to give the dish a refreshing aftertaste, ” said Kuan.
Those looking for a heavy meal can target the Jumbo Ebi to Maitake Enoki Asuparagasu No Saisodei (Spicy Jumbo Shrimp with Maitake Mushroom and Asparagus) or the Sumiyaki Wagyu (Charcoal Grilled Miyagi Wagyu A5) served with assorted vegetables and Himalayan salt.
Kuan also encourages diners to grill the slices of meat themselves over a mini charcoal grill.
“It is a good way for guests to mingle over a barbecue. Diners can also grill the vegetables too, ” he said, adding that no seasoning was needed for the meat or the greens.
A small plate of Himalayan sea salt is available for those who cannot do without salt in their food but most of us decided to savour the meal without any additional flavouring.
“Some guests feel they need some saltiness so we provide sea salt as regular table salt is just too salty and diners might not be able to appreciate the meat’s flavour or even the vegetables, ” he said.
Besides the signature dishes, the restaurant is also serving a new two-and-three course weekend set lunch featuring the crowd favourites’ Yellow Tail Sashimi, Beef Shiogayaki and Green Tea Tiramisu. The set lunch, priced at RM118 and RM148, comes with green tea and steamed rice.
TATSU JAPANESE CUISINE InterContinental Kuala Lumpur, 165, Jalan Ampang, Kuala Lumpur. (Tel: 03-2782 6118) Business Hours: Noon to 2.30pm, 6.30pm to 10.30pm
This is the writer’s personal observation and is not an endorsement by StarMetro.