The owner-chef Tsukasa Kitano of Maruka has grandly opened the second location, tens. (Ten)! This new concept is a more casual version of Maruka, offering a wide selection of à la carte dishes just like its predecessor.I met Chef Kitano again after a long time, and he is showcasing his skills as the head chef at Tens. Business is going exceptionally well, and the new establishments he has opened in a short period are also very popular. His remarkable growth is evident, reflecting a smooth sailing experience (*´艸`) haha.From the signature capellini and pasta to seasonal vegetables, seafood, and meat dishes, there are plenty of options, and everything I tried was delicious.It was a great meal! (^^)P.S. Tens will be relocating this July due to the limited space in the current location.Today's menu: JPY 38,000French Prosciutto, Jambon d'Auvergne, 16 months aged: JPY 2,400Tens. Special Bagna Cauda: JPY 3,000Abalone, mushrooms, and herb butter sauté from Ozaki Suisan in Naruto, Tokushima: JPY 7,200Fried zucchini flowers stuffed with homemade sausage: JPY 3,800Chilled capellini with caviar from Haruno, Shizuoka: JPY 12,000Chilled capellini with raw bottarga from Greece: JPY 7,000Tomato stew of tripe from Sugimoto, directly sourced from Shibaura Market, Tokyo: JPY 4,600Spaghetti Aglio e Olio with corn and Parmigiano cheese from Hokkaido: JPY 4,400Veal rib roast cutlet from Limousin, France: JPY 11,000Black strawberries and milk gelato from Yukaruhi Farm: JPY 2,000Miyazaki mango parfait: JPY 3,600Other drinks available.
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