Situated in the heart of KL, Ten Japanese Fine Dining is one of which I regard as a hidden gem when it comes to Japanese food. The restaurant is located at Marc Residence, right at Jalan Pinang, just a stone’s throw away from KLCC.
The restaurant’s interior is of a simple yet modern design, creating a warm and cozy dining environment.
Below is Ten’s MIGF 2013 Menu, prepared by Chef Daisuke Miyake.
Starting off with the appetizer – “Myouga” Sushi, Grilled Spanich Mackerel, Japanese Omelette, Egg Yolk marinated in Miso Paste, Foie Gras wrapped with White Fish Sashimi, Lotus Roots marinated with Mustard, Sweet Prawn with Ocean Trout Roe, Daikon pickle with a hit of Yuzo flavor, Deep fried Eggplant with Duck mince, Ginkgo nuts and Edamame, “Kikuna and Kikka” with Ponzu sauce, Chips
That quite a mouthful, especially with so many elements in the appetizer, you can imagine how filling it can get. It was certainly the most generous of appetizers I’ve ever come across.
After a hearty appetizer, the Miniature Season Sashimi served with Soy Pearl and Wasabi Cloud was served as starter.
The sashimi was served chilled, with a bowl of shaved ice placed right at the bottom. The sashimi slices were fresh, the wasabi cloud was tangy yet does not overwhelm the taste of the sashimi.
Up next were the Entres, 2 of them in fact. The first entre was Teppan Grilled Seafood marinated in Sake Malt and wrapped in Pate Filo. As you can see, there’s an elegance in the presentation, the word there happens to be ‘TEN’, the name of the restaurant. I was told that I had to break the golden colored wraps and mix it with the grilled seafood to savor the taste. 🙂 No doubt, it was a delicious dish.
The second entre was “Tachiuo-Yahatamaki” infused with Kintoki Sweet Carrot and Sweet Tomato “Surinagashi” of the roll you see at the center that’s a fish, served on a sweet tomato gravy.
Next up in line, it’s Ten’s style Grilled Eel and Salmon Sushi. While the green ones aren’t spectacular, I particularly enjoyed the one with grilled eel (the long one in the photo).
The main course was a Marble Score 9+ Wagyu Beef Cheek and Grilled French Foie Gras marinated in White Miso with Red Wine sauce and a hit of Red Miso. My attention was entirely on the wagyu beef, especially the marbling on the meat. It’s definitely not something I’ve tasted in many wagyu beef offerings.
The session comes to an end with dessert – Ten’s style Crepe Suzette.
The 7-course menu is certainly worthy of consideration, priced at RM450 ++ per person with wine, RM320 ++ per person without wine.
Many thanks to Ten Japanese Fine Dining for hosting us.