Chef Hiroshi Matsuda – Now Leading Tatsu Japanese Restaurant, InterContinental Kuala Lumpur
Words: Caroline Lai
Photos: Han Sen Hau
With the arrival of Executive Japanese Chef Hiroshi Matsuda this March, Tatsu has turned a tasteful new page—one steeped in tradition yet laced with quiet provocation. His latest menu honours beloved Japanese classics while gently nudging the boundaries of expectation, inviting even the most seasoned palates to lean in a little closer.
Tatsu Japanese Restaurant
Tatsu, on the first floor of InterContinental Kuala Lumpur, features a sushi bar, teppanyaki counter, main dining area, cosy lounge, and five private dining rooms. Floor-to-ceiling glass walls allow natural light to fill the space, setting a calm and welcoming tone. We were warmly greeted by the team, shown to a quiet corner, and served green tea with the promise of a satisfying lunch ahead.
Chef Hiroshi Matsuda’s New Menu
To Start
Our lunch began with a Volcano Futomaki (RM 65) that came in the form of a vibrant tempura maki roll. Filled with spicy salmon tartare and cream cheese, then topped with mayonnaise, spicy sauce, and teriyaki sauce, this roll is a rich and satisfying appetiser. Each mouthful was full of literally, everything – a truly sinful start!
The Gindara Soba Salad (RM 53) arrived just in time to balance the indulgence of the maki roll with a welcome touch of lightness. A delicate lattice of crisp netting lent texture to the silky soba noodles and fresh greens. At the same time, the creamy house dressing—thoughtfully served on the side—let each of us tailor the richness to our liking. But it was the pan-fried black cod that stole the show: beautifully moist with a crackling, golden skin.
Mains
Chef’s Signature Chirashi Sushi (RM 230) presentation alone drew a collective “wow” from all of us. Unlike the traditional chirashi bowls, Chef Hiroshi Matsuda serves his recipe in a hollowed-out pomelo. Aside from premium ingredients like toro, uni, amaebi, scallop, kanpachi, unagi, ikura, and other exquisite additions, the rice deserves special mention. Cooked with cucumber, pickles, ginger, fresh pomelo flesh, and pomelo juice, the aroma from the rice was bright and citrusy, cutting through the richness of all the indulgent toppings. Each spoonful was layered with flavour and texture – it’s to no surprise this has become Chef Hiroshi’s signature dish at Tatsu.
Next came the Gyu Hohoniku Miso Nikomi (RM 70), a six-hour braised beef cheek that was so tender our chopsticks slid right through it. Braised in a mildly sweet miso-based broth, the beef was served with mashed potatoes and freshly grated wasabi.
We wrapped things up with Premium Seafood Curry (RM88), made with 30 different ingredients! Slightly bisque-like, the curry featured fresh Australian scallops and local Malaysian jumbo prawns. This dish reflects Tatsu’s effort to balance imported ingredients with support for local produce. A thoughtful side of pickled onions was provided in case the seafood flavour was too strong. We enjoyed the pickles, but we found the curry very approachable, not needing the extras.
Desserts
Dessert came in two parts. First, a classic Japanese favourite, Mochi Ichigo Daifuku (RM25). Tastu’s house-made Japanese rice cake is hand-cooked to achieve the perfect chewy texture. The delicate dough is filled with a fresh Japanese strawberry, and sweet red bean paste.
The second dessert, Kuzukiri (RM25), was something special. Kuzu, which means arrowroot, was served in the form of cold noodles with assorted fresh fruits like watermelon and orange for a sweet, citrusy touch. On the side, a brown sugar syrup and kinako (roasted soybean powder), once more, allowed us to add according to personal preferences. It’s enjoyed similarly to ‘Tsukemen’, where you dip the noodles into the syrup and then dust them with the powder. This is a popular summer dessert in Japan.
Chef Hiroshi Matsuda’s New Menu Review
Chef Hiroshi Matsuda’s debut menu at Tatsu is elegant in both thought and execution. Every course reflects an assured hand and a deep respect for detail, offering a dining experience that resonates quietly but confidently long after the meal ends.
Reasons to visit Tatsu: a sophisticated setting, warm service, Chef Hiroshi Matsuda’s new menu – especially the Signature Chirashi Sushi and Mochi Ichigo Daifuku.
Tatsu Japanese Restaurant
InterContinental Kuala Lumpur
165 Jalan Ampang, 50450 Kuala Lumpur, Malaysia
Link to Tatsu on Google Maps
+603-2782 6000
@tatsujapanesecuisine
@intercontinental.kualalumpur
*Vegetarian sushi choices
**Nearest LRT: Ampang Park. Nearest MRT: Ampang & KLCC
***Ample visitor parking within the hotel
****Five private dining rooms for special occasions; the largest fits up to 16 persons
*****Enjoy 20% off dining and earn points by joining IHG One Rewards for free
Tatsu Hours
Daily: 11:30 am to 2:30 pm, 6:30 pm to 10:30 pm
Find more of Japanese restaurants in KL here, and stay up-to-date on the latest gourmet and travel happenings around Malaysia via The Yum List on Instagram and The Yum List on Facebook.
