We had the pleasure to try out the most anticipated restaurant at Harbour City this year -Ana Ten, an upscale Japanese restaurant occupying over 2000 sq ft. with panoramic sea view.
To be honest, we were expecting to dine at one of these overcrowded restaurants in Harbour City with a ridiculously long queue. But to our surprise, Ana Ten is located somewhere quite hidden in the mall that took us quite a while to figure out the way, despite the fact that we are indeed frequent shoppers! Apparently, that’s the newly renovated part of the mall which is very spacious and quiet, and we absolutely liked it.
A Dazzling Interior With Multiple Open Kitchens
The interior is an edgy one, a crossover between traditional Japanese and modern western design with a very open space. You will first be greeted by an omakase bar once entering, with multiple chefs working on the fresh sashimi with the razing blades. Further in is the cocktail bar followed by the skewer grill area.
Diners are free to be seated at the bar table to catch a glimpse of the chef’s or the mixologist’s culinary craft. In addition to the indoor seating, we highly suggest you walking out that enormous floor-to-ceiling glass doors and be amazed by the boundless view of the spectacular harbour.
So why is it the most anticipated opening of Harbour City?
Obviously, besides the breathtaking interior and the amazing sea view that it possesses, ANA TEN has invited one of the most acclaimed chef in Japan – Ryogo Ozawa, who hasworked in 3-Michelin- starred restaurant L’Assiette Champenois in France as a poissonnier, to join the restaurant.
Innovative Japanese Dishes that Surprises Your Senses
We were excited to savour some of the innovative and contemporary Japanese dishes curated by chef Ryogo, and they certainly did not disappoint.
An original sashimi invention at ANA TEN. The intense aroma of slow-cooked diced foie gras definitely compliments well with the delicate marbling yellow tail. Together with the tangy vinegar sauce and diced Japanese spring onion sprout sprinkled on top, this sashimi carpaccio is taken to the next gastronomic level.
This is certainly the highlight of the night. This Premium Sashimi Platter (HK$498) is the compilation of the finest catch from all over the world. It consists of some freshest staples including salmon loin, spot prawn, scallops, Japanese yellow tail, sea bream and salmon roe.
For the fan of both Wagyu and Uni, this is your gospel! The chef has opted for the aromatic and tender rib eye of the Saga wagyu beef. The overly chewy tendons are removed from the ribeye and then used to engulf the Bafun sea urchin from Hokkaido, with a scoop of Iranian caviar on top. What a premium dish that delivers unparalleled smoothness and freshness!
The dish is prepared by smoking fatty tuna loin over walnut wood. It’s actually served with a glass lid, and when you remove that, you will witness the smoke disperses which makes it aesthetically amusing and appealing.
The smoky scent of walnut also graces the table as the fume diffuses. It’s amazing to dip the luscious fatty tuna in the homemade egg yolk soy sauce freshly made with Miyasaki egg yolk, the tuna drizzled in the egg yolk sauce and that delivers an explosively strong egg aroma over its silky texture and smoky undertone.
Hida Wagyu Beef is a specialty of Takayama in Gifu, Japan. It has a generous amount of marbling and hence, the chef has opted for two different Japanese wild vegetables = wasabi leaves from Shiga and Japanese mustard greens, to even out the oily texture with their natural mustardy taste. Diners can season the beef with their own choice of condiments: deep fried garlic slices, sea salt, mustard seed or wasabi.
Artisan Cocktails, Amazing Views
Get a drink and walk out of these enormous glass windows. Take a sip and enjoy the zen view of the beautiful victoria harbour. Here are the cocktails that we recommend.
Shuten-Douji is a mythical figure in Japanese folklore. A slave of alcohol, he would go as far as claiming the lives of innocent women in his disguise as a handsome young man and use his victims’ blood fo his own concoctions.
Inspired by this mythical figure, the mixologist gives the cocktail the tint of blood with homemade reddish puree. Conducted with Ketel One Citrus Vodka, grapefruit juice, orange juice and ginger ale, it’s a very refreshing cocktail.
Inspired by the classic Pina Colada, matcha powder and a squeeze of lemon juice are added into the cocktail for a refreshing twist over Havana Club 3 years Rum which serves as a base.
Whereas the Karasutengu is a smooth and aromatic cocktial with a rich sesame flavour. It actually reminded me the Chinese dessert – Black Sesame Seed Paste Soup. The alcohol content in this is quite high and the fragrance from the generous layer of homemade black sesame foam is so strong that makes this drink very aromatic and arousing. Probably my favourite out of the three!
ANA TEN
Shop OTE 304, Level 3, Ocean Terminal, Tsim Sha Tsui; +852 2701 9881
12pm – 11pm
