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2022-06-24
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After celebrating my birthday last year in the old location, finally I am back! Better location compare to the old one. Love their Japanese garden at the entrance. Made me realize how much I miss Japan. I am so excited for my dinner for weeks! They explain dishes in details, especially on the sources and origins of the ingredients. Their speciality must be fish ageing! I still remember last time I was blown away and for having my first aged fish. I didn’t know you can age fish as well. The flavo
Better location compare to the old one. Love their Japanese garden at the entrance. Made me realize how much I miss Japan.
I am so excited for my dinner for weeks! They explain dishes in details, especially on the sources and origins of the ingredients.
Their speciality must be fish ageing! I still remember last time I was blown away and for having my first aged fish. I didn’t know you can age fish as well. The flavour is so tense and deep. That’s how I like it and you can only find the expert in Ten Zushi!
Hiramasa sashimi
Geoduck sashimi with geoduck tofu
It’s crazy they blend the gallbladder of the geoduck and make this tofu. Full of flavour! Interesting dish.
Octopus 2 way
They braised the octopus for hours with the radish. First slice without sauce. Second slice is with sea eel sauce. The radish is so good as it absorb all the juice.
Shima Aji
Abalone
So so so so good! Had same dish last time as well!
Threadfin with miso
Saba
Grilled first and the fat start melting. So much flavour!
lobsterCook perfectly and really tender. The lobster paste is so rich!
Sushi is good as usual! Love the kinmedai! So delicate!
Squid with uni is the signature dishes. Uni is so sweet!
Bichotan grilled wagyu is new one! Melt in my mouth!
End the whole dinner with soup and dessert!
Overall, ingredients are in high quality. Still love the skill they have to age fishes. New location and interior design give guests a harmony, calm atmosphere. But if you pay attention to details, you will find there are some gaps between wood like the table and the counter.
Service is very friendly. The down side is I am the one to translate everything in English to my friend. Guess that’s why not many Westerners guests here. Wine keeps dripping onto our mat when they pour the wine. I know I am being picky but I do think they have potential to be even better or maybe get a Michelin star in the future. As a restaurant developing on their own, comparing to those big outlets famous one in restaurant groups or in hotels, Ten Zushi is doing a great job! I wish them elevating to a higher level and have a greater achievement in the future soon!
Lucky enough will have lunch there 2 weeks later woohoo!
张贴
