天穴

營業中

休息中

ANA TEN

4

4

284 食評

味道

環境

服務

衛生

抵食

|

26885

尖沙咀

$401-800

日本菜壽司/刺身

156

36

14

spotthefood

等級4

316

0

ANA TEN 天穴 – Japanese Dining Next to the Waterfront Opened lately within the new waterfront extension of Ocean Terminal in Harbour City, it is ANA TEN serving some Japanese cuisines in their modern and contemporary way. They have invited Michelin-star Chef Ryogo Ozawa to collaborate with their executive chef, creating many innovative dishes; starting from entrees, sashimi and tempura, also a list of creative cocktails inspired by Japanese myths and imparted with unique element. The restaurant is

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ANA TEN 天穴 – Japanese Dining Next to the Waterfront Opened lately within the new waterfront extension of Ocean Terminal in Harbour City, it is ANA TEN serving some Japanese cuisines in their modern and contemporary way. They have invited Michelin-star Chef Ryogo Ozawa to collaborate with their executive chef, creating many innovative dishes; starting from entrees, sashimi and tempura, also a list of creative cocktails inspired by Japanese myths and imparted with unique element. The restaurant is set with an open kitchen and bar that is divided into 4 main quarters including omakase, tempura, skewers and cocktail. There is also an outdoor seating to indulge in the magnificent waterfront view of the iconic Victoria Harbour.

We start with a sashimi dish created with thin sliced yellow tail, foie gras cube and a lovely tangy plum vinegar sauce. The glamorous sashimi platter compiles some finest catch of the day, including fatty salmon belly, fresh spot prawn, a very plumpy and large scallop, sea bream with a vingar dip and salmon roe.

Thin Sliced Yellow Tail with Foie Gras Cube on Nanko Plum Vinegar Sauce

Premium Sashimi Platter

Greater Amberjack

Sea Urchin wrapped in Saga beef, not only is it the star of the night, but also an exclusive dish available only at ANA TEN. The wagyu beef has the perfect marbling of fat, especially aromatic and tender, paired with creamy Bafun sea urchin served in a spoon with mild soy sauce.

Sea Urchin Wrapped in Saga Beef

Another signature is fatty tuna loin prepared and smoked over walnut wood, whiskey barrel oak and apple wood, giving a wonderful fragrant over the luscious tuna, while serving aside a homemade egg yolk soy sauce.

Smoked Fatty Tuna with Egg Yolk Sauce

Coming to some signature tempuras and skewers, I particularly enjoy the baby kink that has been told as one of the most expensive deep sea caught in the Japanese fishery industry. Indeed, it is exceptionally silky and smooth with a crunchy batter, sprinkled with a pinch of black salt for maximum flavor. Also, Japanese mantis shrimp tempura is scrumptiously made with stuffing of crab fat, miso and soy sauce, topped with my favourite crispy sakura shrimps.

Baby Kinki Tempura

Japanese Mantis Shrimp Tempura with Crab Paste

Awaodori Chicken Neck Skewer

Pork Belly Skewer

Finally, a highlight goes to the Hide wagyu beef that has a great marbling, super strong flavor and incredibly tender! Serving with wasabi leave, Japanese mustard greens, and condiments such as deep fried garlic slices, sea salt, mustard seed and wasabi.

Grilled Hida Wagyu with Japanese Side Vegetables

Crème Brûlée

Accompanied by the spectacular view with some rewarding mocktails, our dining experience ends flawlessly with a beautiful crème brûlée with a piece of mikan <3

Breakfast at Lavender’s (Blueberry jam, homemade lavender syrup, Shiso tea, lemon tea)

TORII (Cherry tomatos, homemade chili syrup, grapefruit juice, salt)

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2017-09-12

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