Newly refurbished only three months ago, Tatsu Japanese Restaurant is a chic, attractive and visually stunning restaurant. The term “less is best” fits well, as much of the interior is minimalistic and has a Zen-like air. The restaurant itself is dimly lit, creating a soothing ambience, suitable for private conversations.

Tunku Dara and Tunku Kecil Besar Tunku Datuk Mudzaffar bin Tunku Mustapha

Dato Seri Azim Mohd Zabidi, Tan Sri Dato Seri Abdullah Ahmad, Dato Mohammed Azlan Hashim and Mr Nick Lough	Datin Seri Raihan Abdul Rahman, Datin Nonadiah,  Datin Nancy Gan and Ms Wende Riley

Specially invited guests for the Festive Dining series in conjunction with the Malaysia International Gourmet Festival included YAM Tunku Dara Tunku Tan Sri Naquiah Tuanku Ja’afar and YM Tunku Kecil Besar Tunku Datuk Mudzaffar Tunku Mustapha; Tan Sri Dato’ Seri Abdullah Ahmad and wife Puan Sri Datin Seri Fauzah Mohd Darus; Dato’ Seri Azim Zabidi and Datin Seri Raihan Abdul Rahman; Dato’ Tan Hoe Pin, Executive Director of Wawasan TKH Sdn Bhd, and Datin Nancy Gan; Dato’ Mohammed Azlan Hashim, Chairman of D&O Green Technologies Bhd, and Datin Nonadiah; and Mr Nick Lough, Executive Director of Mediconsult Group, and Mrs Merina Lough.

Arriving guests were led to preprandial drinks at the bar/lounge area of Tatsu, on the left side of the restaurant and facing a Zen garden and waterfall. The entire side of the restaurant is floor to ceiling glass windows, making for great views.

Guests were served Tropical Masumi – a sake, lime concentrate and pineapple juice blend as a pre-dinner cocktail and mini sushi rolls consisting of smoked duck, chicken mango, salmon, tuna mayo, fish cake and deep-fried cheese for canapés.

Dinner host Dato’ Steve Day introduced to the guests Phil Riley, General Manager of the InterContinental KL, who highlighted his team, including Director of the Kitchen Rahim Awang, MIGF Master Chef Yanagida Tetsuya and Assistant Food and Beverage Manager Suresh Maruthan.

A group photograph was taken in front of the restaurant, after which guests adjourned to the private dining room for dinner.

The dining room is a study in understated elegance. The entire back wall is dark grey and the disorganised wood relief pattern reveals a picture of leaves on branches once you step back to take in the larger view. Sticking to its minimalistic style, bunches of small flowers, smooth pebbles and winding vines lie along a long bare table, with sprinkles of dried fruit (a hint at what would be served for dessert). Three large square, rice paper lanterns glowed a soft white, illuminating the room. The room was ideal for the dinner party.

In his cool and collected way, Chef Yanagida entered to explain the entire menu to guests before the service began. All ears were on him as he described his dishes, where his inspiration for them came from and in what manner they would be cooked. Instantly charming and charismatic, Chef Yanagida was a pleasure to listen to.

With waitresses dressed in kimonos providing unobtrusive service throughout, the Festival Menu started with a four-part appetiser that comprised rolls with Japanese yam and fried anchovy bruschetta, tuna and trifoliate citrus leaves with wasabi sauce, avocado and sweet shrimp with spiced cod roe, and eel, avocado and deep-fried soft-shell crab with almond sauce.

This was followed by a delectable seafood duo of sautéed tiger prawns and Erungii mushrooms topped with Japanese soba sauce and foie gras steak in cod fish teriyaki. For the main course, a special volcanic stone-grilled wagyu beef with choice of ginger soyu and spicy dip was served with green tea rice onigiri, much to the delight of the guests. For dessert, dried fruit tempura with chocolate and red bean fondue. The courses were paired with specially selected wines from Capel Wines, Western Australia.

Mr Dirk Lubbert, Ms Melinda Looi, Datin Nancy Gan and Dato Tan Hoe Pin

Ms Melinda Looi, Designer and Owner of Mellooi Creation Sdn Bhd, who was accompanied by Managing Director Mr Dirk Lubbert, raved about the starters, especially the avocado and shrimp roll. “Anything with avocado in it is an instant favourite of mine, and avocado and shrimp complement each other very well. I also enjoyed the fried anchovy bruschetta, because of the grilled smoky flavour it had. All in all, a great combination of starters.”

The sentiment was echoed by Dato’ Mohammed Azlan, who said: “The appetisers looked very interesting, and all the different tastes in just one course were a joy to my taste buds.”

Dato’ Tan, meanwhile, will remember the evening for “all the old friends here which I haven’t seen in a long time”. He added: “It’s no use having good food without the right company. I was delighted to meet new people and catch up with old friends. It’s been a truly pleasant evening.”

Ms Jean Yap Yoke Yuen, Mr Wong Voon Pui, Mrs Wende Riley and Mr Phil Riley

Ms Jean Yap Yoke Yuen, Head of Direct Banking and Cards at CIMB Bank Bhd, who was accompanied by Mr Wong Voon Pui, commended MIGF as a platform to discovering new dining experiences. “It allows us to look at the available restaurants. Even looking at the menus is so interesting. The special menus and the special dishes that are created for MIGF are what I look forward to,” she said.

In her closing words, Tunku Dara delivered a message of thanks to those who had made the dinner so memorable. “On behalf of the guests, I would like to thank everyone involved in this dinner, especially the organisers, Dato’ Steve and Datin Su Wai Fun, Phil Riley and his team for organising such a wonderful dinner, and particularly Chef Yanagida who made us a truly enjoyable dinner. I enjoyed every morsel of it – it was just excellent. The prawns and the fish were divine; it was worth coming to taste it. And I hope we will all come again. Won’t we?” to which the guests nodded in unanimous agreement.

With everyone adjourning for coffee, tea and cigars in the same lounge where they started the night, so ended a perfect evening of fine food, fine wine and good company at a delightful restaurant during the Malaysia International Gourmet Festival.