Tatsu Japanese Cuisine

Open Now

Now Closed

Been here as customer for the second time, still love the freshness of the sashimi. Price reasonable, foods AMAZING, service is splendid. Don't forget to order the sashimi here as they only cut the fish per order ! FRESH is their key. they only serve fresh food to the customer. Will come back soon  ! =D

这里这道寿司，这个采用了进口新鲜的澳洲和牛做的寿司，不禁令人眼前一亮，层层味蕾也被勾起了，饭团上被烤得五分熟的和牛肉，略有嚼头又拥有日本和牛的油润口感，味道果真不同凡响。

这道是非常考厨师刀工的，薄如纸片的牛肉片，肉质幼滑得宜，再沾一下呈金黄色的芒果酱，加上橄榄油，香料，醋，蒜头，日本酸柑独特配制和撒时闪闪发光的金箔，味道酸酸但却味蕾大开，令人吃得如痴如醉。

这道非常适合重口味的爱好者，厨师精心炮制的姜蒜炒和牛，牛脂香味浓郁逼人，略带嚼头的肉质，时不时受到肉质里的甘润牛脂的挑逗，在这时候再配上一碗白饭更是滋味无穷呢。

这里选用的澳洲和牛虽然没有神户和牛般入口即化的口感，但仍让人期待的。牛脂嫩滑的口感，根本不用任何腌制，厨师只把和牛煎香，在牛肉抹上芥末就可以享受肉质的甘香甜美，入口软嫩幼滑。

这里除了出色的刺生和天妇罗之外，炭烤的美食也是这里厨师的特意之作之一。炭烤牛肉，厨师出色的功夫完全将牛肉汁的精华紧紧锁在其中，饱满肉汁的口感，细致且滑嫩，一点也不觉得多筋。

吃日本自助餐，除了新鲜的刺生是必点之外，这里的天妇罗非常出色。天妇罗是非常讲求油温和食材上的控制，缺一不可。在这里吃的天妇罗，外脆内软，松脆的炸酱，里面裹着新鲜的食材，而且脆而不油腻，完全不用担心卡路里呢。

在这里吃日本自助餐，刺生是这里必吃的，寿司拼盘的卖相精致，而且件件都美味之极致。新鲜的刺生，入口非常惊喜，配合新鲜磨出来的山葵，与生鱼片产生出一种天衣无缝的美味，仿佛在味蕾里开交响曲。

我想也是有人因为它的名称而让他留下了印象了吧。nasi lemak Jepun,石板烧里放了椰浆饭特别的香气，锅底的酥脆。他的叁巴甜辣感是我喜欢的类型，伴着椰浆饭和生菜，红烧鸡腿，很多层次的感觉，非常美味可口呢。日式椰浆饭也让它为你留下美好印象吧！

Now that Nikko Hotel has become the InterContinental, its Japanese outlet, Benkay, has also experienced a name change, turning into Tatsu. Not much else is different so far; the restaurant will be refurbished soon, but its menu remains reassuringly wide-ranging. This mix of mascarpone with bonito is a masterstroke, with the soft, smooth cheese blending unexpectedly well with the slimy, salty fish. Grilled cod fish teriyaki, sandwiched with foie gras. Sounds heavenly on paper, but a preparation

Talk about a transformation: when we last visited Tatsu, it was brightly lit but bland-looking. Flash forward four months later, an extensive but expensive refurbishment has made this restaurant sparklingly sleek and stylish.Some customers might recall having eaten here when this outlet was still called Benkay, once upon a time. But ever since Nikko Hotel turned into the InterContinental earlier this year, it's fair to say, the times they are a-changin'. Tiny tuna rolls with cucumber, tobiko &

Talk about a transformation: when we last visited Tatsu, it was brightly lit but bland-looking. Flash forward four months later, an extensive but expensive refurbishment has made this restaurant sparklingly sleek and stylish.Some customers might recall having eaten here when this outlet was still called Benkay, once upon a time. But ever since Nikko Hotel turned into the InterContinental earlier this year, it's fair to say, the times they are a-changin'. Who says drinks at Japanese joints have

Tatsu: Round Three. Rolled salmon & almonds, with a poached egg at the plate's center. If a Nobel prize for recipes existed, whoever created this heavenly pastiche should be nominated. Scallop & foie gras combo. The only misfire in this otherwise marvelous meal; the sauce was overpoweringly salty, tasting eerily like the thick, cloying one in Chinese chee cheong fun. Japanese taro yam & anchovy "bruschetta." A textural treat; there's no bread in this, unlike Italian bruschetta. Instead, the co

Tatsu: Round Three. Boiled Asari clams with butter & bonito stock. Sounded sensational and tasted terrific, with a savory juiciness that made each clam finger-lickin'-good. This restaurant has been rejuvenated by its recent revamp; its food is better than ever. Grade 10 Aussie Wagyu beef, to be grilled at the table on a smoldering-hot volcanic stone and accompanied by house-made ginger soyu & spicy dips. Pretty pricey at RM150++ for 100 grams, but it's prime meat at its most enjoyable.

Tatsu: Round Four. It's the best restaurant at intercontinental hotel. More mentaiko to feed our mania, lightly & impeccably broiled on its outer surface. Japanese mizuna mustard leaves & fried bean curd with mesclun greens. Another whopping portion; not the night's most memorable dish, but the healthiest. Deep-fried sea bream neck. We had to use our fingers to polish the flesh off the bones, but it was worth the effort, thanks to the superbly sweet flesh enhanced with ponzu bitter orange sauce