Go Viking, go!
February 15,
2020
I am
bemused. A Viking buffet? In a Japanese restaurant? There is no mistake. Tatsu
Japanese Cuisine restaurant is having a Viking Buffet every Saturday and Sunday
at Intercontinental Hotel Kuala Lumpur.
I learn
later that in Japanese, the word viking has nothing to do with Norse gods but
rather the word (pronounced baikingu) refers simply to a lavish buffet.
In the old
days, all-you-can-eat buffet-style dining was not heard of in Japan. It was
introduced in 1959 by Tetsuzo Inumaru, manager of Tokyo’s Imperial Hotel after
a visit to Denmark and he decided to call it baikingu instead as the Japanese
found difficult to pronounce smorgasbord.
Selection of salads and pickles |
The Viking
Buffet at Tatsu (RM120 per adult) comprises two parts. Appetisers, fruit and miso
soup are displayed on the buffet table while hot meals are cooked to order.
Needless to say, I am delighted to find I won’t be eating food that other
diners have been poking around in.
Appetisers (clockwise from top left) horenso ohidashi, kiriboshi daikon, chuka kurage and chuka wakame |
Edamame, pickled ginger and wasabi |
Appetisers
such as chuka wakame (marinated seaweed), chuka kurage (marinated jellyfish), kiriboshi
daikon (stewed carrot-radish), horenso ohidashi (boiled spinach), sashimi,
sushi and maki as well as kani mayo sarada (crab salad), potato salad and green
salad. There’s edamame, pickles and sliced ginger too.
Temaki or hand-rolled sushi cones with different fillings |
I love the temaki
(hand-made sushi cone). Most restaurants will place toppings only near the top
but at Tatsu, the fillings of crab, unagi, ebi tempura, soft shell crab, tobiko
and vegetarian, are found all the way down to the pointy end of the seaweed cone.
Sushi selections |
For sashimi,
the short wait for the chef on duty to slice the fish a la minute; choices
include butterfish, hamachi (amberjack), tuna and salmon, is worth the while.
When we
return to the table, we see a paper menu on the table with over 30 items in the
six categories listed: Nimono (stew), agemono (deepfried), yakimono (grilled),
teppanyaki (panfried), noodles/rice and dessert. We just tick off items that
tickle our fancy.
Clockwise from left: Kaki furai, tempura moriawase and tori karaage |
Each menu
comes with a subtle suggestion that, in order to minimise wastage, customers
should re-order after they try an item the first time instead of asking for
double/triple portions. Sensible. In fact, each serving portion is large enough
to share. For instance, for our table of 3, we are served three pieces of kaki
furai (deepfried oyster). We love it so much that we ask for a second plate. This
way ensures that oysters come pipping hot each time.
Freshly grilled unagi kabayaki |
Chawanmushi (egg
custard) and unagi kabayaki (grilled eel) are my all-time favourites and both
are excellent. I also love how the silky smooth agedashi tofu, which comes soaking
in a bowl of sauce with sliced scallions and seaweed, surrenders hints of spicy
shichimi togarashi.
Japanese chicken curry goes well with white rice |
Deepfried age gyoza |
At our
table, young Dylan is smacking his lips over Japanese chicken curry with rice
and age gyoza (deepfried dumpling) He asks for second helpings.
Ebi karaage |
Meanwhile,
My Best Friend and I are happily munching our way through ebi karaage, tori
karaage and teppanyaki prawn and scallops.
Teppanyaki scallops and tiger prawns |
Teppanyaki Angus beef |
Clockwise from top left: Agedashi tofu, saba shioyaki and salmon shioyaki |
I would have
loved to slurp some noodles but after having made our way through 2/3 of the
menu, I’m starting to feel like a beached whale.
Clockwise from top: Mochi, green tea ice cream and shiratama zenzai |
And we
haven’t hit dessert yet. Shiratama zenzai (sweet red bean soup with mochi),
a variety of mochi and green tea ice cream (other flavours are chocolate, vanilla and
strawberry) completed the lunch on a sweet note.
TATSU
JAPANESE CUISINE (no pork served)
Telephone
+603-2782
6118
Email
foodandbeverage@intercontinental-kl.com
Promotion
Viking Buffet
@ RM120 per pax (until March 31, 2020). Saturday and Sunday.
Lunch, 11.30am to 2.30pm. Dinner, 6.30pm
to 10.30pm
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