Ten tempted us back, this time for kaiseki.
Earlier entry on Ten: Oct. 10.
Ten tiny courses in Ten's RM300 set, blasting off with leek-wrapped salmon, lubricated with a luscious egg-vinegar sauce. Consider our appetites whetted.
Black cod topped with sea urchin. It's merely a mouthful, but it tastes miraculously delicate & decadent at the same time.
Sashimi to win our hearts. Air-flown fish can't get much fresher than this.
Grilled Pacific saury. At other outlets, this sometimes carries a stench. But Ten's version has a natural sweetness that makes it reminiscent of halibut.
Bamboo leaf-wrapped miso duck. Don't duck the duck; it's voluptuous!
Prawn noodles. Cold & pleasurably coarse, with a crustacean savoriness.
Steamed tile fish with scallops, veggies & spicy notes of ginger. A recipe like this could easily be betrayed by overcooking, but blessedly, this one wasn't.
Deep-fried prawn rolls with burdock cracker. Crisp & meaty; might be the most calorie-cursed course in this kaiseki, but even so, it isn't burdened by excess oil.
Something soupy: dobin mushi, featuring grouper & shimeiji mushrooms.
Black sesame ice cream. Creamy & dreamy; fortunately, it's part of the kaiseki set, since it costs a whopping RM25 on the a la carte menu.
Ten Japanese Fine Dining,
D5-G3-5, Solaris Dutamas, Kuala Lumpur.
