All of us love a good meal especially a good Japanese meal. But what if there was a twist to the classic preparation of sashimi, I was ready to try it!
Tatsu Japanese Cuisine is has been around for awhile in the KL scene. Located in the heart of the city, this restaurant is attached to the luxurious hotel, Intercontinental Kuala Lumpur. Now, they’ve added a bunch of new dishes to their dinner menu and I’ve got the privilege to sample dishes that was handpicked by the executive chef for an out-of-this-world experience of Japanese food with a western twist.
They started the course with four appetisers beginning with a modern twist to a classic sashimi dish served in Yuzu Soy and Heated Sesame Oil. The combination of the heated oil and the cold cut sashimi complements the sour and salty combo.
Next, it was a Crispy Duck Confit on Sprouts and Japanese Spinach with Sesame Vinaigrette. The duck is poached until its tender and finished off on a skillet to get that crispy duck skin. If you’re a fan of an oriental twist on a vinaigrette, then you would like this dish.They followed up with Shrimp-Stuffed Shitake Mushrooms with Butter Ponzu; a bite-size snack that is pack with juicy sweetness from the mushroom and the perfectly cooked shrimp can be tasted all in one bite.
Though my vote for Best Appetiser has to go to this one; Rock Shrimp Tempura with Creamy Chili Garlic Sauce. There’s nothing better than deep fried prawns and the sauce was impeccable! Silky smooth and buttery sauce that has a slight heat that kicks in at the very end.
Later on, they served a broth that cleanses the palette before the next batch of dishes. The slightly clear hot Dobin Mushi Broth is a teapot, which isn’t how it’s traditionally served. Once the palette has been cleansed, I was ready to consume more food!