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Tatsu Japanese Cuisine

Dining

Tatsu Japanese Cuisine

With emphasis on the dark timber woods which are complemented with sea cobalt blue and white colour palettes, the ambiance exudes a calming, yet harmonious atmosphere that evokes the senses and pleases appetites. The restaurant is fitted with walls of Sake bottles and cups, while the use of contemporary wooden chairs and tables complete the aesthetics of the Japanese restaurant.

Dine at Tatsu

Tatsu Japanese Cuisine Menu

Deriving its name from the word “Tatsu-jin” meaning master or expert, Tatsu brings a sophisticated twist to the traditional dining experience as it combines a subtle blend of Japanese aesthetics with contemporary yet minimalist design.

Every room has a story

Rooms

Every room has a story

The restaurant accommodates up to 147 seats, with five styles of seating at the sushi bar, a teppanyaki room, private dining rooms, a common dining area and a cosy lounge. For Sake and wine connoisseurs, the Japanese restaurant features a private Sake bar surrounded by floor-to-ceiling glass windows that offer a breath-taking view of the beautifully landscaped garden and cascading waterfall. The bar serves more than 20 types of Sake, Shochu and wine, while Tatsu’s Sushi Bar provides an abundance of the freshest seafood flown in twice a week from Japan.

Tatsu Japanese Cuisine Chefs

Chefs

Tatsu Japanese Cuisine Chefs

Chef Tommy Kuan Soon Seng, with more than 2 decades of culinary experience is the Head Chef of Tatsu Japanese Cuisine. Coming from humble beginnings, Chef Tommy started his career as an apprentice with a Chinese Restaurant. Through sheer hard work and his burning passion to grow, he has not looked back since.

Chef Tommy Kuan Soon Seng
Chef Tommy Kuan Soon Seng

Head Chef of Tatsu Japanese Cuisine

Chef Tommy Kuan Soon Seng

Chef Tommy Kuan Soon Seng joined InterContinental Kuala Lumpur in 2015. With a combined culinary experience that spanned across 2 decades, his appointment as the Head Chef of Tatsu Japanese Cuisine is inevitable.

Inspired by his brother, Chef Tommy first got his footing in the culinary world when he took up an apprenticeship with a Chinese Restaurant. With a burning passion, he found his true calling when he joined Nadaman Japanese Restaurant as a trainee cook and expanded his learning by moving on to Iketeru Japanese Restaurant at Hilton Kuala Lumpur in 2006. Through sheer hard work and dedication, Chef Tommy climbed up the ladders and became a sushi chef at Benkay Japanese Restaurant of Nikko Hotel Kuala Lumpur in 2008. Not before long, he was then appointed as the Head Chef of Tatsu Japanese Cuisine in InterContinental Kuala Lumpur in 2015.

To master the art of Japanese cuisine, one must be precise and meticulous, Chef Tommy devoted himself to doing just that, by mastering his knife skills and preparation methods of various fish species. “To become a good chef, I always believe that it takes lifelong learning no matter if you are the head chef or a commis. I like to be hands-on and my favourite place to be is in the kitchen. I want to do this for as long as I am able to,” he says. Apart from being strong-willed, Chef Tommy is also ingeniously creative for he is able to use various seasonal catches and ingredients to invoke both bold and subtle flavours into his art.

With Chef Tommy now at the helm of Tatsu Japanese Cuisine, diners can expect a distinctive selection of authentic Japanese cuisine with seasonal produce ranging from the finest wagyu beef to fresh catches being flown in twice weekly from Japan.

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Lunch

11.30 am to 2.30 pm

Dinner

6.30 pm to 10.30 pm

Specials

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