Tatsu revised 2

July 15, 2011

Tatsu: Round Three. Earlier entries: April 1 & July 8.

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 comfortingly warm yam forms a creamy base for the crisply fried anchovies.

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.

Nihon Sakari sake (Atsukan).

Intercontinental Hotel, Jalan Ampang, Kuala Lumpur.