Ana Ten

Crave - - FEAST - Words Iris Wong Food photo Sa­man­tha Sin


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.


“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 jet­fresh 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.


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.

3/F Ocean Ter­mi­nal, Har­bour City, Tsim Sha Tsui T 2701 9881

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