Authentic Japanese fine dining experience
No. 1 Jalan Dutamas 1,
Tel: 03-6211 9910
Business hours: Lunch 11.30am-2.30pm (Tues-Fri)
and dinner 6.30pm-midnight (Tues-Sun)
with the last order at 10.0pm.
WITH a concept like “The ultimate experience of many lifetimes”, Japanese fine dining restaurant Ten aims to tease the palates of Malaysians in an elegant and peaceful ambiance.
First launched in Australia’s Gold Coast in April 2009, the award-winning restaurant has now arrived in Malaysia, with its first branch in Asia at Solaris Dutamas, Kuala Lumpur.
Ten means heaven in Japanese and diners are promised a delectable fusion of Japanese and French cuisine to satisfy the needs and expectations of its discerning customers.
Food in Ten is prepared by executive chef Hiroshi Miura and executive sushi chef Atsushi Nishibuchi.
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.
He believes in pushing the boundaries of creativity in Japanese cooking culture.
Nishibushi was trained in the Edomae Sushi technique (Tokyo-style sushi).
After honing his technique for many years, Nishibuchi moved on to become the head chef at one of Tokyo’s premier restaurants in the Ginza district.
His quest for further inspiration led him to Sydney, Australia where he introduced the Edomae Sushi style to Sydney diners. Now, he brings the sushi technique to Malaysian shores at Ten.
“As the economy is growing, people’s tastes have become more discerning, they expect and demand more quality in food and style of cooking.
“Diners can expect unsurpassed Japanese food of the finest quality and high-level of service, which is very important,” said Ten director Kane Black.
Hirofood managing director Ichiro Suzuki, who has been in Malaysia for 40 years, wants to tackle the high-end market with this fine dining restaurant.
He said while there were many Japanese restaurants in KL, some were far from the Japanese standard.
Ingredients for the food at Ten are personally selected and sourced by the restaurant’s chefs to ensure freshness, quality and taste.
“We have foods flown in regularly. However, as we are in Malaysia, I will use local seafood too.
“Our chef has identified two types of local fish that can be used,” Suzuki said.
What sets Ten apart from other Japanese restaurants is its unique offer of seasonal ingredients.
Each of the four season offers a change of cuisine based on the types of ingredients available at that time.
On expansion plans, he said they were currently focusing on the Solaris Dutamas restaurant and would only consider expansion once they have trained the chefs for another outlet.
Chef Hiroyuki Sakai of Iron Chef fame made a guest appearance and oversaw the preparation for the media lunch.
Guests were first served an entree of Deep Fried Prawn Dumpling Encased in Burdock Vegetable, Japanese Cherry Tomato and Egg Yolk with Balsamico, and Shiitake Mushroom Stuffed with Prawn and Truffle Salt.
The main Chicken Three Ways consists of grilled chicken thigh marinated in miso, served wrapped in iceberg lettuce and seaweed; dark miso chicken gratin, with button mushroom, tomato and parmigiano cheese sprinkled on top; and foie gras and chicken terrine with Japanese leek and teriyaki sauce.
We were also served an assortment of sushis. For dessert, we had a slice of green tea cake.
Waiters were flown in from its Gold Coast outlet for the launch to ensure operations run smoothly.
Service was impeccable during the launch and the waiters were very attentive and polite.
This is the writer’s personal observation and is not an endorsement by StarMetro.