Introducing Tatsu Japanese Cuisine’s Executive Japanese Chef Hiroshi Masuda at InterContinental Kuala Lumpur

Step into a world of authentic Japanese cuisine in Kuala Lumpur as Chef Hiroshi Masuda takes the helm at Tatsu Japanese Cuisine, InterContinental Kuala Lumpur’s award-winning Japanese restaurant. Known for his mastery of kaiseki dining, Chef Hiroshi brings decades of global culinary experience and a deep reverence for traditional Japanese cuisine.

Meet Our New Executive Japanese Chef

With an illustrious career rooted in the kitchens of Osaka, Chef Hiroshi began his culinary journey in Japan’s vibrant food capital, where he trained under Master Chefs Katsutoshi Sashihara and Hirohisa Koyama. His career, dedicated to the art of kaiseki cuisine, a traditional, multi-course Japanese dining style, has taken him across Japan, Thailand, Hong Kong, China, Dubai, Russia, Germany, the Philippines and now, Malaysia. Chef Hiroshi’s commitment to excellence was also showcased on an international platform when he competed as a challenger on Iron Chef Thailand Season 5.

A Culinary Journey from Japan to Kuala Lumpur

Chef Hiroshi’s approach to Japanese fine dining in Kuala Lumpur is shaped by his global experiences. Though rooted in tradition, he embraces regional influences and ingredients, maintaining the authenticity of Japanese flavours while adapting to the local palate. His menus celebrate Japan’s four seasons, highlighting the natural flavours of each ingredient through a mix of refined and inventive techniques.

Elevating Japanese Fine Dining

At Tatsu Japanese Cuisine Kuala Lumpur, Chef Hiroshi introduces new levels of artistry, authenticity and flavour. Expect thoughtfully curated dishes that blend classic techniques with fresh air-flown Japanese ingredients, as well as seasonal Malaysian produce. “I’d like to make this restaurant loved not only by Japanese customers but also by Malaysians. I try to use local ingredients, and while it can be challenging, I’m excited to create new connections between local flavours and Japanese cuisine,” he shares.

From kaiseki omakase menus to à la carte favourites and The Chef’s Table, an intimate group dining experience, every plate reflects balance, seasonality and meticulous preparation.

Highlights from Tatsu’s New À la Carte Menu

• 鰻ざく (Uzaku) – Grilled eel with cucumber and tosazu vinegar sauce, offering a delicately refreshing start.
• 銀鱈とそばのサラダ (Gindara Soba Salad) – Pan-fried black cod, soba noodles and salad greens with Tatsu’s signature dressing.
• 料理長謹製極上ちらし寿司 (Chef’s Signature Chirashi Sushi) – A luxurious chirashi served in a pomelo with fatty tuna, sea urchin, and amberjack.
• 牛頬肉煮込み (Gyu Hohoniku Miso Nikomi) – Tender beef cheek in a rich miso broth with mashed potatoes and fresh wasabi.
• スパイシーアンガスステーキ丼 (Spicy Angus Steak Don) – Bold, flavour-packed Angus steak on spicy fried rice.
• 鬼ひも川うどん (Tanuki-style Onihimokawa Udon) – Wide flat udon noodles served hot or cold—a comforting, textured delight.
• 葛切り (Kuzukiri) – Arrowroot noodles with fruits, kinako and brown sugar syrup—a refreshing finale.
• いちご大福 (Mochi Ichigo Daifuku) – House-made mochi filled with strawberry and red bean paste.

Book Your Experience

Whether you are a connoisseur of Japanese cuisine or a curious diner seeking an extraordinary meal, make a reservation at Tatsu Japanese Cuisine today to experience Chef Hiroshi Masuda’s authentic Japanese flavours.