In part to celebrate the end of finals, my girlfriend and I returned to Ten for a Tuesday night dinner. The damage: seaweed salad, tori kara yuzu (chicken skewer), maguro honey roll, wasabi roll, wagyu beef roll, 10pc sashimi omakase, and an extra order of otoro sashimi.
Now where to start with the food. As soon as you walk into Ten, you get a certain kind of vibe that screams sophistication. The seaweed salad embodied that vibe quite nicely, served in a clear glass glass bowl floating on top of a bed of small ice cubes in a larger ceramic bowl. But, as I've yet to disprove anywhere, seaweed salad is seaweed salad. I've been told that the skewers here are a must-try, and our chicken skewers didn't disappoint; the unique and tasty sauce was definitely worth trying, but for $6 I would have expected a little bit more quantity.
Moving onto the rolls, I'd highly recommend both the maguro honey and wasabi rolls. The maguro roll had the largest chunks of deep red, lean tuna I've ever seen in makizushi. If you want a simple, unpretentious roll that showcases Ten's quality then this is one to get. The wasabi roll, featuring three kinds of wasabi as well as wasabi oil, more than lived up to its name. Think back to the last time you tried food that someone told you was incredibly spicy, thought it wasn't so bad, but ended up realizing you were an idiot and spoke too soon - if you're a fan of the in-your-nose wasabi burn (I am), you'll fully appreciate the delayed kick of the wasabi roll.
We also tried the wagyu beef roll at our server's recommendation. Though pricey, the salty, savory seared beef on top of crunchy lettuce and buttery avocado provided a juxtaposition of flavors and textures that worked surprisingly well. Unfortunately, you're mostly paying for the label here, since the Korean-inspired galbi marinade masks the fact that you're eating wagyu beef, whose high marbling makes it normally cost an arm and a leg.
As a general litmus test for sushi bars, I try to order the omakase sashimi. The chef gets the flexibility to present the freshest fish on hand, and I get to see the best that a place has to offer. Our ten pieces: tuna (otoro, chutoro, and maguro), salmon, kanpachi (amberjack), escolar (hawaiian walu), sea bass, saba (mackerel), kohada (shad), and another white one I can't recall. The cooked mackerel and shad were too fishy for our tastes. The amberjack had a peculiar texture, while the sea bass and walu were pleasantly light tasting. The salmon and tuna knocked it out of the park though. The otoro, as rich and fatty as I'd hoped, was so good I ordered an extra two pieces. The chutoro, slightly less fatty, was my girlfriend's favorite. For the most part I was impressed with the overall high quality of the fish, which they get three times a week.
If anything defined our dinner experience, it had to have been our waiter Jon. Ever knowledgeable and adept at explaining the nuances and details to every item on our table while also providing good recommendations, he was incredibly helpful and attentive throughout dinner. It probably helped that it wasn't a particularly busy night, but the service was exactly what I'd expect from an upscale restaurant. If our dinner before was 4 stars, the service easily made it a 5.
I don't disagree with any of the other reviewers, Ten is expensive. It's trendy. It's not your go-to place for an everyday casual dinner unless money grows on your trees. But based on my experience, Ten deserves a ten out of ten. read more