To celebrate the arrival of fresh local spring ingredients, Head Chef Daisuke Miyake will introduce his magnificent new Omakase menu, on Wednesday 12th October.
A very special 9-course menu which is creative, delicate, delicious and as amazing in its visual presentation and artistry as it is in taste sensations - cooked to perfection, the Omakase menu will feature modern contemporary Japanese flavours including, Alaskan King Crab leg poached in clear crab broth, with crab and pork buckwheat ravioli and Japanese sansho leaf, along with the heavenly taste of Blue fin toro sashimi with freshly grated Tasmanian wasabi. Lightly pan-fried Canadian scallop with frozen foie gras is another innovative and totally divine creation for our VIP diners at Ten Japanese Restaurant.
Go to the menu page, from Wednesday 12th October, for details of the fabulous new Omakase menu, then call soon to reserve your seats at the sushi counter or perhaps relax and spoil yourself in a private dining room.
A very special 9-course menu which is creative, delicate, delicious and as amazing in its visual presentation and artistry as it is in taste sensations - cooked to perfection, the Omakase menu will feature modern contemporary Japanese flavours including, Alaskan King Crab leg poached in clear crab broth, with crab and pork buckwheat ravioli and Japanese sansho leaf, along with the heavenly taste of Blue fin toro sashimi with freshly grated Tasmanian wasabi. Lightly pan-fried Canadian scallop with frozen foie gras is another innovative and totally divine creation for our VIP diners at Ten Japanese Restaurant.
Go to the menu page, from Wednesday 12th October, for details of the fabulous new Omakase menu, then call soon to reserve your seats at the sushi counter or perhaps relax and spoil yourself in a private dining room.
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