Tatsu revised

July 8, 2011

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.
For comparison, our earlier entry on Tatsu: April 1, 2011.

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 & mayo. Fresh and flawless, with vivid flavors that lingered both on our tongues and in our memories. The triumph of a terrific eatery: even the complimentary starters would be worth paying for.

Tuna trending: tuna & avocado marinated in sour plum paste. We loved how these recipes were deceptively simple, successfully supplying fascinating tastes and textures.

You can tune a piano, but you can't tuna fish: tuna & trifoliate citrus leaves with wasabi sauce. Another delicate preparation that deserved complete concentration to savor its complexity. Subtly spicy instead of being sinus-stinging.

Who says drinks at Japanese joints have to be dull? Check out Tatsu's Sapphire Rose (umeshu shochu, grapefruit juice, cincau) & Ichino Cherry (ichinokura sake, maraschino liquor, orange juice, lemon cordial, grenadine).

Wine-based cocktails, extremely enjoyable: B&B Empire (red wine, cognac, dom benedictine, orange juice) & Kir (white wine, creme de cassis).

A dessert cocktail with a real difference: Tamano Hikari sake with dark chocolate. Is it any wonder that we probably drank more than we ate?

Only a short stop this time, but we'll try to be back for more.

InterContinental Hotel, Jalan Ampang, Kuala Lumpur.