Tatsu, InterContinental Kuala Lumpur: Capel Vale Wine Dinner

Great news for wine lovers... For those who appreciate fine things in life, especially food and wine, InterContinental Kuala Lumpur steals the lime light this July 14 as it presents the Capel Wine Dinner at the newly renovated Tatsu.

* Picture taken from Capel Vale Wines website

Capel Vale is a pioneer within Western Australia and amongst the first to be established with vines planted in 1974. Dr. Peter Pratten, founder of Capel Vale, first to identify viticultural potential in the cool climate regions of Margaret River, Pemberton, Mount Barker and Geographe. Due to the regions, Capel Vale produces wines of definitive regional flavor and varietal expression with a focus on balance, complexity and elegant fruit flavors.

Today, Capel Vale is a fully integrated wine business from vineyard to bottle and it operates one of the most highly certified contract bottling plants in the country. Still owned and managed by the Pratten family, their passion for wine continues to drive the growth and diversity of Capel Vale, which is one of Western Australia’s longest established and best known brands.

Partnering the Capel Vale wines from Western Australia, these beautiful wines will be paired with new Japanese creations specially prepared by Tatsu’s award-winning Chef Yanagida Tetsuya.

Capel Vale Wine Dinner Menu consists of pre-dinner canapés and four course menu with wine pairings for each.

We started off with a Sparking Wine ~ Val d’Oca Prosecco Superiore DOCG with some pre dinner Sushi Canapes such as Crispy Anchovies with Cherry Tomates, Tuna with Dry Shoyu, Camembert Cheese Tempura, Mango and Chicken and Fish Cake topped with Flying Fish Roe.

Our 1^st Course was a combination of Smoked Salmon Tartar, Uni Egg White, Sweet Shrimp and Avocado with Spicy Cod Roe, Tuna seasoned with Wasabi and Crispy Sardine. Each appetizer was a delight on its own!

Smoked Salmon Tartar was an ease to eat with crispy baguette. A rich and refreshing flavor of minced smoked salon with flying fish roes was salty on the taste but delicious and addictive.

Sweet Shrimp and Avocado with Spicy Cod Roe was my favorite as it was every bit creamy and luscious with a great balance of flavors from the cod roe! I graciously dived into this with such pleasure and the crispy fried shrimp head was also lovely lending texture to the avocado.

Tuna seasoned with Wasabi had a firm texture and was served chilled with hints of wasabi. Simple as it goes back to the root of Japanese cuisine showcasing basic flavors.

Our lovely appetizers were paired with a gorgeous Debut Sauvignon Blanc Semillon 2010. A very fruity hint of citrus that maintains an interesting start to finish hence enhances the seafood appetizer gracefully.

Toriyaki Roasted Cod with Yuzu was artfully presented with a light soufflé dressing the top of the cod. The cod was perfectly roasted in my opinion and flavors were delicate and flavorful. Souffle was a bit bland but the cod was so good, it more than made up for it!

Our 2^nd course was paired with Capel Vale’s Debut Chardonnay 2010. My favorite white of the night, with its clean and fresh palate, that really reflected the cool climate where its grapes were grown. Full bodied with citrus aroma and a long and crisp finish, the wine was beautiful!!

3^rd course was an indulgence with Baked Foie Gras and Duck Loin with Raisin Sauce. Foie Gras was melt-in-mouth with a creamy finish and partnered with pink sliced duck loin. A perfect pairing in my opinion, this course was a show stopper for me.

This course was served with a twin pairing of reds with Regional Series Margaret River Cabernet Sauvignon 2009 and Mt Barker Shiraz 2009.

I like the Carbenet Sauvignon as it had a rich aroma of plum and cassis with mulberries.

The Shiraz was a bit dry with notes of berries with a spicy edge. Both went well with the duck and creamy foie gras, lending a rich finished to the meal.

Dessert was truly charming with Sweetened Simmered Broad Beans, Sweet Potatoes, Carrot, Winter Melon, Cherry Tomato and Japanese Glass Noodles topped with Red Bean. Easy on the palate, the sweet chilled broth with vegetables was invigorating and fresh, a clean note to the whole meal.

The meal ended with Coffee or Tea and Green Tea Macaroon.

Tatsu reflects a new Japanese dining experience with its unique specialties and contemporary dishes. Great food, ambience and service, I can see great potential in Tatsu!

Notice how focus chef was in preparing sushi for his customers. Truly honored to see a chef so serious and passionate about preparing a meal for enjoyment!

A lovely and glowing sushi bar that voiced simplicity and elegance for a great dining experience at Tatsu.

I can’t help but glare at the glass room with its collections of wines, sakes and liquor… a sight to behold!

Beautiful bar that seems to magnetized my attention for some rest and relax time after a day’s work!

Lounge area that was cozy and yet elegant!

The restaurant overlooked a cascading waterfall beneath, lending a beautiful sight of nature and water.

Truly creative, Chef Yanagida-san showcased his talent in creative contemporary dishes while somehow retaining the Japanese root to his signatures. Chef Yanagida-san was an adorable chef as he was so courteous and humble!

The complexity of Capel Vale wines and uniqueness of Chef Yanagida’s creations, the wine dinner will be a memorable dining experience. Priced at RM250.00++ per pax, the wine dinner is available on 14 July 2011 at Tatsu Japanese restaurant.

Tatsu Japanese Cuisine

InterContinental Kuala Lumpur

165 Jalan AMpang.

50450, Kuala Lumpur

Tel: 603 2782 6188

Website: www.intercontinental-kl.com.my

Find out more about Capel Vale Wines from their website: http://www.capelvale.com.au/

* Thanks to Teresa from Calbeck Macgregor and InterContinental KL for the food preview!