Review

ANA TEN

Contemporary Japanese cuisine with great cocktails at Harbour City’s new extension.

Words Iris Wong  Food photo Samantha Sin

The Space

The most opulent opening to date from LUBUDS F&B Group, Ana Ten perches on Harbour City’s new waterfront extension and boasts an unobstructed panorama of Victoria Harbour. At the hub of the stylish, 2,000-square-foot establishment is a central open kitchen and bar divided into four quarters showcasing the restaurant’s specialities: omakase, tempura, skewers and cocktails. The spacious indoor seating is great for both intimate and group dining, and the terrace is perfect for pre- or post-dinner tipples.

The Food

“Over the top” is the first description that springs to mind on scanning Ana Ten’s menu, loaded with caviar, truffles, abalone, foie gras – you get the idea. Putting our skepticism to one side, we went for the Instagrammable premium sashimi platter ($498). While not awe-inspiring, the compilation of jet-
fresh salmon loin, scallops, sea bream and other seasonal catches was delightful. Hokkaido sea urchin wrapped in Saga wagyu beef ($198), however, was an overkill of fine ingredients. Although the freshness was pronounced, the delicate, distinctive flavours of sea urchin and beef were lost in this combination. Thin-sliced yellowtail with foie gras ($228) was undoubtedly the highlight of the meal, ingeniously served with tangy Nanko plum vinegar to inject energy into the already vivacious dish. We enjoyed the baby kinki tempura ($88) and Japanese mantis shrimp tempura with crab paste ($88), both coated in feather-light batter and delicately fried, with the latter covered in deep-fried Japanese sakura shrimps for added crunch and umami. Also noteworthy are the cocktails inspired by Japanese folklore characters. We particularly liked the rosy, gin-based Crane Lady ($118), creamy Karasutengu ($108), and vodka-based Shuten-Doiji ($118), made with homemade beetroot syrup.

Verdict

While some dishes are ostentatious, we appreciated the freshness of ingredients and the diverse selection of Japanese fare at Ana Ten. The tempura dishes were outstanding, as were several contemporary sashimi and signature dishes. Ana Ten is open for both lunch and dinner, and we recommend coming early for a cocktail as you take in the ocean views, before indulging in a Japanese feast.

Spending: approx. $500 per head
Highlights: thin-sliced yellowtail with foies gras, baby kinki tempura
What else: great for a cocktail at the outdoor terrace before dinner


ANA TEN
3/F Ocean Terminal, Harbour City, Tsim Sha Tsui
Tel: 2701 9881

 

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