First launched on the Gold Coast, Australia, the award-winning Japanese Fine Dining restaurant Ten has now arrived in Malaysia.
As befitted its standing, Ten was officially opened by YABhg Tun Dr Mahathir Mohamad and his wife YABhg Tun Dr Siti Hasmah Mohd Ali on the 13th of Oct 2011 at Tens premises at Solaris Dutamas, Kuala Lumpur.
If thats not impressive enough, Chef Hiroyuki Sakai of the Iron Chef fame was there in person during our special media luncheon, supervising the kitchen & our meals and taking pictures with the invited guests.
I must say I felt most honoured and lucky to be able to meet him in person, what more to dine on dishes that he had personally overseen its preparation in the kitchen.
Our entree platter above; Deep Fried Prawn Dumpling encased in Burdock Vegetable, Japanese Cherry Tomato and Egg Yolk with balsamico and Shitake mushroom stuffed with prawn and a sprinking of truffle salt gave me an inkling of what lies ahead for lunch.
I envisage a menu and dishes of premium ingredients; with selective and meticulously prepared items uncompromising on its freshness, quality and taste.
And I was right.
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MAIN COURSE: Chicken Three Ways
* Grilled Chicken Thigh marinated in Miso, served wrapped in iceberg lettuce and seaweed
* Dark Miso Chicken Gratin, with button mushroom, tomato & Parmigiano cheese
* Foie Gras and Chicken Terrine wtih Japanese Leek and teriyaki sauce
Admittedly, there were parts of some dishes that made one realized that it was actually nothing out of the ordinary, such as the prawn dumpling and stuffed mushroom in the entree platter.
But details were all in the taste, and one could immediate deduce that everything was immaculately prepared with each ingredient carefully paired to bring out its best flavour.
Japanese food are after all; sim! ple and delicate, with emphasis on freshness and the natural flavours of the food.
Ten, (meaning Heaven in Japanese) offers delectable fusion of Japanese & French cuisine and the French element was very much emphasized with that rich little bowl of Chicken Gratin above. Another French-y element was the delectable Foie Gras and Chicken Terrine, which had all of us wiping the plate clean. Sandwiched in between the 2 discs of foie gras terrine was a small succulent piece of mango, almost insignificant at first but works wonders on the palate when savoured with the liver.
A review of a Japanese meal couldnt possible be complete without a showcase of the outlets sashimi and sushi. Fresh seafood, the pinnacle of any Japanese meal, truly sets the standard of any self-respecting Japanese restaurant, especially one like Tens, since it pride itself as one of the best fine dining Japanese restaurant in town.
I must admit my most eagerly anticipated dish was the sushi platter the moment I glanced at the menu after parking myself at the sushi counter upon arrival.
Throughout lunch, we were teased with the action at the sushi bar, where Mr. Hiroshi Miura, Executive Chef and Mr. Atsushi Nishibuchi, Executive Sushi Chef sliced fresh seafood and plated each sushi platter for us.
Each platter consisted of trout, garoupa, tuna and ebi sushi as well as some sushi rolls at the side.
The best part was the freshly grated wasabi a small detail yes, but totally transform any sashimi or sushi eating experience. I do not know about you, but I love my wasabi. The heat from a freshly grated wasabi is unparalleled with those instant pre-mixed ones.
The secret to Tens exceptional food lies in the meticulous and masterful preparation of every dish by the restaurants experienced and highly-acclaimed chefs - Mr. Hiroshi Miura has had classical Cha-Kaiseki (tea ceremony meal) and Ryotei (traditional upmarket restaurant) training and was the Head Chef for a number of reputable establishments over the years while Mr. Atsushi Nishibuchi had training in the unique modern sushi technique known as Edomae Sushi (Tokyo-style sushi). After numerous years honing his technique, Mr. Nishibuchi moved on to become Head Chef at one of Tokyos premier restaurants in Tokyos upmarket Ginza district.
The sweet ! ending o f our media luncheon was Tens Green Tea Cake; honestly not as memorable as I would have liked but it was good nonetheless.
Another aspect that sets Ten apart from all other Japanese restaurants is its unique offer of seasonal Japanese cuisine. Whether spring, summer, autumn or winter, each season offers an exciting and surprising change of cuisine based on the different type of ingredients available in that particular season. This seasonal cuisine allows you to experience truly authentic Japanese food based on the unique offerings of each changing season.
So, ready to have your tastebuds tantalised as never before?
The Menu.
Best prepare the wallet and your palate for the gastronomical meal ahead. 
Ten Japanese Fine Dining
D5-G3-05, Solaris Dutamas
No. 1 Jalan Dutamas 1
50480 KL.
Tues to Fri :
Lunch : 11.30am 2.30pm
Dinner 6.30pm till midnight (10.00pm being the last order).
Saturday and Sunday:
Dinner: 6.30pm till midnight (10.00pm being the last order).
For reservations, kindly contact us at info@tenrestaurant.com.my or +603-6211 9910.
For those who are confused with the maze that is Publika & Solaris Dutamas, just park your car at the basement parking of Solaris Dutamas building. Look for D5 (see pic below) and take the lift up to G3. Ten is just a few shoplots away from the lift.
More pics:
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