• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to secondary sidebar
  • Skip to footer
  • Home
  • About
    • About Us
    • Featured
    • SPONSORS
  • Privacy Policy
  • Disclaimer
  • Sitemap
    • EAT.DRINK
      • Food Review
      • Food Promotion
      • Food News
      • Event
    • STAY
      • Hotel Review
      • Hotel News
    • EXPLORE
      • Singapore
      • Taiwan
      • Thailand
  • More
    • Malaysia Food Blogger List

Malaysian Foodie

Food • Hotel • Travel • Event

  • EAT.DRINK
    • Food Review
    • Restaurant Promotion
    • Editor Picks
    • Dining In The Mall (Klang Valley)
    • What’s New!
    • Restaurant List
    • LiquorTalk
  • Hotel
    • Room Reviews
    • Hotel News
  • TRAVEL
    • Hong Kong
    • Indonesia
    • Japan
      • Kyoto
      • Osaka
    • Macau
    • Malaysia
      • Kuala Lumpur
      • Malacca
      • Penang
      • Perak
      • Selangor
      • Sabah
    • Taiwan
    • Thailand
    • Singapore
  • TECH
  • Lifestyle
    • Apparel
    • Books
    • Beauty
    • Craft
    • Gadget
    • Electrical & Household Appliances
    • Food Product
    • Online Shopping
    • Parenting/Kids
    • Property
    • Renovation/ Furniture
  • RECIPES
    • Cakes
    • Cookies
    • Desserts
    • Drinks / Smoothies
    • Mains
    • Pasta
    • Steamed Food
    • Cooking With Gadgets
  • Mall Dining
  • Motherhood
  • Event
Home / Food News / OUTSTANDING OYSTERS AT INTERCONTINENTAL KUALA LUMPUR: JAPANESE RESTAURANT TASTU LAUNCHES MENU OF DEEPWATER DELICACIES

OUTSTANDING OYSTERS AT INTERCONTINENTAL KUALA LUMPUR: JAPANESE RESTAURANT TASTU LAUNCHES MENU OF DEEPWATER DELICACIES

January 9, 2014 by StrawberrY Gal

InterContinental Kuala Lumpur’s signature Japanese restaurant Tatsu will be serving the finest quality live Nama Kaki, otherwise known as oysters throughout February, with prices ranging from RM12.50++ per piece to RM75++ for six pieces.

The celebrated restaurant focuses on providing the freshest live seafood to its guests from around the world, with seasoned and award-winning Executive Japanese Chef Tetsuya Yanagida having specially acquired one of the most traditional and prized Japanese delicacies to prepare in a number of innovative ways for diners.

Served in a variety of styles, the menu consists of traditional Japanese Oyster Sashimi with Lemon and Ponzu Sauce, as well as freshly cooked dishes including Oyster Teppanyaki with Butter Sauce, Steamed Oyster with Ponzu Sauce and Grilled Oyster wish Soya Bean Sauce.

Ever the experimentalist, Chef Tetsuya Yanagida is also offering guests playful twists on diners’ expectations, combing Western and Japanese styles to create dishes like Fried Oyster with Bread Crumbs and Oyster Tempura with Grilled Cheese.
                                                         
Suitable for either a refined light lunch or a sophisticated seafood evening dining experience, the ‘Nama Kaki Oyster’ menu is available from noon until 2.30pm, and dinner between 6.00pm to 10.30pm.

Tatsu, located at level 1 of the InterContinental Kuala Lumpur is a premier, upscale Japanese restaurant. 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.  Helmed by award-winning Executive Japanese Chef, Tetsuya Yanagida, Tatsu has a capacity of 147 seats, with five choices of dining seating styles from the sushi bar, a teppanyaki room, private dining rooms, public dining area to a cozy lounge dining area.

For reservations, call Tatsu at 03 2782 6118 or email the team at [email protected]. Tatsu Japanese Cuisine is open daily from noon to 2.30 pm for lunch and 6.30 pm to 10.30 pm for dinner. Visit us at www.intercontinental-kl.com.my.

Filed Under: Food News

Primary Sidebar

Malaysian Foodie
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Latest

  • Simple Ways to Make Your Mi Sedaap More Nutritious October 23, 2025
  • Nature Valley Powers Up Snacking with New Protein Bar Flavours October 22, 2025
  • The Laughing Cow Launches Pizza-Flavoured Breadsticks with a Cheeky Surprise October 22, 2025
  • “Family Staycations Reimagined: Imperial Lexis Kuala Lumpur Brings Resort Luxury to the Heart of the City” October 21, 2025
  • The Glendronach Launches ‘The Master’s Anthology’ Collection October 21, 2025
  • Lapisan Pâtisserie Rolls Out New Tempting Delights and Matcha Beverages October 21, 2025
  • SHABU-YO 1 Utama Raises the Bar on All-You-Can-Eat Hotpot with New Iberico Indulgence October 21, 2025
  • Mustardfields: From Plans to Plates, A New Culinary Landmark October 21, 2025
  • Top 5 Bluetooth Earbuds That Deliver Cinematic Sound on the Go October 20, 2025
  • Three Plates Full: Subang’s Comfort Cuisine, Reimagined with Flair October 18, 2025
  • From confidence to change: MAGGI® Wanita Cukup Berani empowers over 4,000 Women, targeting 10,000 more by 2026 October 17, 2025
  •  W Kuala Lumpur Ignites a Month of Dazzling Beats and After- Dusk Vibes This Halloween October 17, 2025
  • W Kuala Lumpur Ignites a Month of Dazzling Beats and After- Dusk Vibes This Halloween October 17, 2025
  •  W KUALA LUMPUR – A DINING DESTINATION THAT AWAKENS YOUR PALATE October 17, 2025
  • The Art of Effortless Exploration: How Galaxy AI Unlocks Seamless Travel October 16, 2025
  •  COMFORT IS THE NEW LUXURY: MARRIOTT INTERNATIONAL UNVEILS THE FUTURE OF FOOD 2026 IN MALAYSIA October 16, 2025
  • PAVILION REIT MALLS ILLUMINATE MALAYSIA’S DEEPAVALI WITH SPECTACULAR INDIAN CULTURAL CELEBRATIONS October 15, 2025
  • Discover the Secret to Your Best You Through Silica-Rich Hydration with Spritzer Natural Mineral Water October 15, 2025
  • 5 Reasons Why the Galaxy Tab S11 is the Perfect Everyday Companion October 15, 2025
  • PARKROYAL COLLECTION Kuala Lumpur Presents Pink Serenity Afternoon Tea in Support of Breast Cancer Awareness Month October 14, 2025

Secondary Sidebar

Explore

travel in japan

travel in hong kong

travel in macau

travel in taiwan

travel in thailand

Footer

Copyright © 2008–2025 Malaysian Foodie