Embark on a culinary journey inspired by cherry blossom season

Tatsu Japanese Cuisine’s Hanami Festival dining collection inspired by Spring and cherry blossoms.

THE sublime season of cherry blossoms (sakura) has inspired a culinary odyssey at Tatsu Japanese Cuisine, InterContinental Kuala Lumpur’s signature Japanese restaurant.

The epicurean affair has been crafted by guest chef Kazuhiko Kojima and Tatsu executive chef Tommy Kuan.

The Hanami Festival, from April 20 to 27, invites guests to embark on an extraordinary culinary journey.

It includes a themed menu for lunch and dinner priced from RM32nett per portion, curated five-course set menus for lunch and dinner priced from RM238nett per person or an omakase experience for lunch and dinner at RM358nett per person.

Each dish is a masterpiece crafted with the freshest ingredients sourced from the Land of the Rising Sun, promising a sensory journey through Spring.

There is also a wine-pairing dinner on April 25, priced at RM458nett per person.

It features a meticulously crafted five-course sakura-themed menu by Kojima and Kuan, paired with wines curated by sommelier Dibin Chin.

It includes five types of sakura-themed appetisers paired with Ruffino Rosatello NV, Grilled Sakura Trout with Miso paired with Ogier Heritages Cotes du Rhone Blanc 2021 as well as Roasted Angus Sirloin with Sakura Salt paired with Robert Mondavi PS Cabernet Sauvignon 2019.

For details, email [e-mail] or WhatsApp [phone].