Revisit (May 2024) This is my second visit in three months. Following my previous experience, I opted for the a la carte menu again. The highlight this time was the French Limousin veal ribeye cutlet.◆ Menu for this visit Appetizer: Green olives Iwate Prefecture's Sasaki's snowmelt oysters, steamed with shallots Boiled octopus from Tokushima's Naruto Ozaki Fisheries, served with arugula salad and puttanesca sauce Foot red shrimp from Tokushima's Naruto Ozaki Fisheries, black cabbage, tomato cream linguine Spaghetti with meat ragù sauce from tens. French Limousin veal ribeye cutlet, served with arugula, whole grain mustard, and balsamic sauce Homemade bread Chocolate mint gelato + Wine selected by the chef (Night) JPY 32,000 per person*The following is basic information about the restaurant, which may overlap with previous visits but is included again for reference.*◆ How to Enjoy This Restaurant This is a sister restaurant of the popular Italian restaurant, malca. The concept of "order as much as you want" remains unchanged, and it is a new place where you can enjoy yourself without hesitation until late at night. While malca operates until 11:00 PM, this location is open until 2:00 AM. The chef is Tsukasa Kitano, who was the head chef at malca. The name "tens." is the plural of "ten," embodying the ideas of "high tension," "satisfaction," and "the real experience starts at 10 PM" (with late-night exclusive menu options). Currently, it holds the bronze award from Tabelog. Orders are made a la carte. For two people, the guideline is to have three appetizers, two pasta dishes, and one main dish, with dessert as desired. Drinks start at JPY 1,200 for beer and JPY 1,600 for a glass of wine. A 10% service charge is added separately. Located just a short walk from Gaienmae Station and close to malca, this hidden gem is on the basement level. The open kitchen centers around a counter, with one private room available. The cool and chic space is adorned with art, showcasing the restaurant's style. Compared to malca, the physical distance between the counter and kitchen is closer, making communication with the chef and sommelier easier, which is a nice touch.
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