Translated as “heaven” in Japanese, Ten has gone from strength to strength since opening over a year ago in the new Publika mall.
Although of a modest size, the KL branch of the award-winning Australian fine-dining brand quickly gained a reputation as the ultimate place to enjoy sushi and to experience premium Japanese dining at its best. This was backed up by the KL food awards, which gave it nine out of ten stars, putting it at the top of the ladder.
Ten is in the throes of moving premises to a bigger, better location in the centre of town, off Jalan Pinang. Featuring a large teppanyaki bar as well as a massive sushi bar, the new restaurant will take high-end Japanese cuisine to a whole new level, with a focus on people getting together and enjoying the theatre of Japanese cooking.
The restaurant is helmed by Chef Daisuke Miyake, whose perseverance led the Australian outlet where he was based to receive the Best Fine Dining Restaurant and the Supreme Award from the Gold Coast People’s Choice Restaurant Awards in 2011. For 2012, Chef Daisuke would like you to have a taste of heaven, in the form of his Festival Menu specially created for MIGF diners.
Featuring the best in raw and fresh treats, you will start with Konbu seaweed-infused leather jacket sashimi, followed by the Five Delectable Artisan Appetisers of pike conger prepared in different ways. Then it’s on to soup, grilled hairtail fish and the aitchbone Wagyu as the main, ending with a contemporary Japanese dessert.