tens. (tens.) Tokyo

Based on the experience gained from the à la carte menu, I visited tens., which now offers a set course.The meal began with a light dish featuring vegetables dipped in sauce. The next course combined Kanazawa's white shrimp with karasumi (dried mullet roe), harmonizing the toasty flavor of the monaka (rice cracker) with the elegant sweetness of the shrimp and the saltiness of the karasumi.The gazpacho with green tomatoes presented a refreshing summer dish, where the sweet and sour notes of the tomatoes complemented the sweetness of the shima ebi (sweet shrimp). The crab flan made with hairy crab had a smooth texture, allowing the rich flavor of the crab to shine through.The Kobe beef carpaccio was paired with black truffle, creating a fragrant dish that still preserved the taste of the beef. The Tajima beef cutlet had a light coating, with the center remaining slightly rare. The contrast between the crispy exterior and the tenderness of the meat was impressive.The red sea urchin capellini was a satisfying dish, generously topped with sea urchin. The vapore made with Kanazawa's grouper was cooked with care, retaining the fish's moisture and allowing the quality of the ingredients to be enjoyed. I was particularly impressed by the opportunity to taste Kanazawa's ingredients in different dishes, starting with the white shrimp.The risotto with wild mushrooms was rich, maintaining the texture of the rice while layering the umami of the mushrooms with the creaminess of the egg.The course included three types of pasta.Following the red sea urchin capellini, there was pici with white shrimp and tomato, and tagliolini with veal and kinome (Japanese pepper leaf). Each pasta had a different thickness and sauce profile, preventing monotony even when served consecutively.My favorite was the pici with white shrimp and tomato. The thick, chewy handmade noodles paired beautifully with the acidity and sweetness of the tomato, as well as the delicate umami of the white shrimp, making it the most memorable dish of the course.Additionally, at the chef's recommendation, I added a corn aglio e olio. This dish highlighted the natural sweetness of the corn, balanced with the flavors of garlic, olive oil, and cheese, embodying the essence of the season. As a pasta lover, I was very satisfied to enjoy four different types of pasta.For the charcoal-grilled dish, I chose the Rokuhaku Kurobuta (black pork) shoulder from Eniwa, Hokkaido. Having enjoyed Kobe and Tajima beef earlier in the meal, finishing with pork added variety to the course. The aroma of the charcoal and the sweetness of the fat were delightful, resulting in a stable main dish.Overall, there were no significant weaknesses, and every dish in the course was consistently delicious. The pasta offerings were particularly impressive, with the pici of white shrimp and tomato being the best of the day. This restaurant does not rely on a single standout dish but maintains a high standard throughout, thanks to quality ingredients and careful technique. Less

Next month, the restaurant will be relocating to Jingu 2-chome, and it seems they will only be offering course meals from then on. So, I rushed in for their last à la carte service!I made a reservation for a weekday slot at 9 PM. While it’s not super easy to get a reservation, I’m grateful that such a delicious restaurant is still relatively accessible.I ordered everything I wanted to eat.If you come to this place, the tuna bruschetta is a must! Surprisingly, the taste can vary subtly between restaurants, and I feel that the bruschetta at tens. has more volume compared to malca. I’m not sure if I just didn’t notice it before or if it’s unique to tens., but it had beets in it, which added to the volume and made it incredibly satisfying and delicious.Also, I always order the prosciutto. The olive oil here is so good that I can’t resist...The sea bream carpaccio was delicious, especially with the bell pepper sauce and couscous underneath—it was perfect for summer and I finished it in no time.The dish I was most looking forward to was this!!"Toyama Prefecture White Shrimp Carpaccio with Cold Capellini"I had white shrimp bruschetta at JIBI, but the white shrimp here is exceptional.I knew they had capellini with bottarga, but I didn’t expect it to come with white shrimp as well...!! I wasn’t a fan of cold pasta until I tried it at the svolta group, which showed me how delicious it can be.It was indeed delicious! I had heard that Chef Kitano makes amazing pasta, and it did not disappoint! It was truly a luxurious experience, perfectly paired with homemade hojicha.The beef tenderloin cutlet was almost like a beef katsu. It was delicious with the mustard sauce. Just like the couscous with sea bream, the side dishes here are surprisingly tasty. They really know what they’re doing.Finally, I had the salt milk gelato. I was told it came with a watermelon sauce, but since I’m not a fan of watermelon, I had it removed.I appreciate that this group always offers herbal tea.I enjoyed it so much that I ended up writing nearly 1000 characters in this review. Haha.【What I ordered】- French Prosciutto Jamón de Périgord, 16 months aged - ¥2,400- Bluefin Tuna Bruschetta from Yamako, with Burrata Cheese - ¥3,600- Sea Bream Carpaccio from Noto Nakada, with Red Onion Salad - ¥4,500- Awaji Beef Tenderloin Cutlet from Toge, Hyogo Prefecture - ¥11,000- Toyama Prefecture White Shrimp Carpaccio with Cold Capellini - ¥6,000- Lobster Bisque Risotto - ¥7,600- Salt Milk Gelato - ¥2,000 Less

This was my final visit before the relocation. Although the staff has completely changed, the lively atmosphere remains the same. After toasting with champagne, we enjoyed some appetizers, including sea bream carpaccio, boiled octopus, Awaji beef cutlet, cappellini with purple sea urchin, and aglio e olio with corn and parmesan cheese, finishing off with a pudding. The standout was definitely the cutlet, with its crispy and crunchy coating—truly impressive. I can't wait to see what the new location will offer! Thank you for the wonderful meal. Less

On July 1st, we moved to a new location and transitioned to a course menu restaurant, making this the last à la carte menu from Chef Kitano. I was a bit hesitant, but ultimately decided to go with the chef's recommendations. The Isaki and octopus were delicious, and I thoroughly enjoyed the chef's recommended tripe, the unique corn pasta, and the spicy cheese pasta to finish off the meal.Today's Menu:- Green Peas and Kitamurasaki Sea Urchin- Marinated Isaki, Couscous, and New Onion Salad- Fried Sawara with Balsamic- Boiled Octopus with Arugula and Caper Sauce- Tomato Braised Tripe- Corn Aglio e Olio- Tagliolini with Black Truffle- Inner Thigh- Spicy Cheese Pasta- Pudding Less

I visited "tens." located on the basement floor of a building just a minute's walk from Gaienmae Station.This trendy restaurant opened in October 2024 as a sister establishment to "malca," run by the renowned Chef Tsukasa Kitano, who enjoys overwhelming popularity in the Aoyama area.With the concept of "Eat what you want, as much as you like," it offers a wide variety of a la carte dishes featuring the freshest seasonal ingredients from across Japan, available until 2 AM.♦︎ A prime seat to immerse yourself in the lively atmosphere, surrounded by the traces of craftsmanship ── The interior features a beautiful wooden counter with 9 seats that gently expands around the open kitchen, along with private fully enclosed rooms.While maintaining a sense of calm, the dynamic sounds of cooking, the aromas wafting from the open kitchen, and the visible traces of the chefs' handiwork directly stimulate the senses.The staff is approachable and flexible, responding to spontaneous requests not listed on the menu, creating a smart atmosphere that allows you to enjoy your meal with excitement until the end.♦︎ Pursuing "tension" through preparation and overall impressions ── Instead of a predetermined course, the freedom of a la carte allows for spontaneous cravings to be satisfied in the moment.The temperature management of the dishes is meticulous; cold items are refreshingly crisp, while hot dishes are served piping hot, allowing the natural aromas of the ingredients to shine.From a diverse selection of handmade pasta to creative late-night specials, the impressive structure keeps adult appetites engaged until the very end.This is a restaurant that brings new vitality to Tokyo's nighttime dining culture, showcasing solid techniques and a style that captures the essence of the times. It was a great meal.Review posted by "Instagram@_1show" Thank you for reading until the end. I appreciate all your likes, follows, and saves for the restaurant. Less

【Ordered Menu】◯ French Prosciutto Jambon d'Auvergne, 16 Months Aged JPY 2400◯ Consommé with Prosciutto and Naruto Wakame Soup JPY 1600◯ Hokkaido Purple Sea Urchin with White Asparagus Sauce Cold Cappellini JPY 10000 x 2◯ Bomb Hanatare x 2◯ Glass of ChampagneTotal JPY 32560This Italian restaurant is a 2-minute walk from Gaienmae Station. I made a reservation through TableCheck and arrived at 21:30.The menu is primarily à la carte.◯ French Prosciutto Jambon d'Auvergne, 16 Months Aged This prosciutto is made from pork unique to the Auvergne region. It melts in your mouth, has a rich flavor, and is absolutely delicious.◯ Consommé with Prosciutto and Naruto Wakame Soup A soup infused with the umami of prosciutto.◯ Hokkaido Purple Sea Urchin with White Asparagus Sauce Cold Cappellini The sea urchin is delicious, and the seasoning is exquisite. While it’s very tasty, paying JPY 10000 for this portion feels a bit steep...Although it’s slightly on the expensive side, both the appetizers and pasta were delightful. With the last seating at midnight, it’s convenient and works well as a second stop. I spent just under an hour here, but with a wide variety of drinks available, it’s also perfect for those who want to relax.It was a great meal. Less

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. Less

My first visit to Chef Kitano's vibrant restaurant.The extensive à la carte menu made it enjoyable to browse through the options.The counter seating created an engaging atmosphere with a sense of closeness.This time, I chose four dishes,and all of them left a flawless impression.It's clear from the menu that they use quality producers and ingredients,but I felt there was a lack of standout dishes.I wonder if it's simply due to my own limited knowledge and understanding.However, the restaurant captures the essence of what diners desire,providing a sense of satisfaction that truly resonates.It's undoubtedly a lively and convenient place,and I can see why it has become popular. Less

Of course,if I were to naturally incorporate "revisit" and the "joy of à la carte," it would go like this.---I revisited "tens." in Gaienmae.This restaurant is part of the Svolta group, led by Tsukasa Kitano, who also manages malca. The Svolta group is a notable restaurant group that spans various genres, including malca, Yakiniku Mochio, Tonkatsu Koko made yaru ka., and Svolta, with locations primarily in the Gaienmae and Aoyama areas.On July 1, they are set to open a new location, which seems to be aiming for Michelin recognition, hinting at the next stage for the Svolta group.The theme of tens. is "aroma, temperature, and presence."True to this phrase, the atmosphere in the restaurant is lively, centered around the counter, allowing guests to enjoy the ambiance as the dishes are being prepared.Rather than feeling overly formal like a high-end Italian restaurant, it gives the impression of an adult Italian dining experience where you can freely enjoy appetizers, pasta, and wine based on your mood for the day.The option to order à la carte is also a delightful aspect.You can have a hearty meal or simply enjoy some light bites with wine.The flexibility to tailor your meal to your mood is very much in line with the essence of tens.Kitano was born into a fish shop in Awaji Island and honed his skills at an Italian restaurant in Osaka and TACUBO.Perhaps due to this background, his dishes reflect a close connection to the ingredients and a strong awareness of cooking techniques and temperature.Particularly at tens., the pasta is a highlight.The restaurant is open until late at night, with a menu available even after 10 PM, which is characteristic of this place.It’s great for a substantial first meal, or you can come back for another plate of pasta after dinner.This is a place that seems to ease the tension of malca into a more relaxed evening atmosphere.Rather than "eating properly," it’s about enjoying Italian cuisine in the moment.It was a restaurant where I could feel the momentum of the Svolta group and the passion of Kitano. Less

Visited late at night✨This place is a gem for those moments when you crave delicious food at odd hours! Despite being open late, the quality of the dishes was impressive, providing a level of satisfaction that felt far from a midnight meal.The interior strikes a perfect balance between stylish and casual, creating a cozy atmosphere that makes you want to linger. Each dish was crafted with care, and they paired wonderfully with the drinks.What stood out the most were the staff members. Many of them are passionate about drinks, and their bright and friendly service was a highlight. Before I knew it, I found myself toasting with tequila alongside them! The overall vibe of the restaurant was fantastic, allowing for a truly enjoyable experience.A rare find where you can savor delicious Italian cuisine late into the night. The charm of this place lies not only in the food but also in the welcoming atmosphere and the connection with the staff. I definitely want to drop by again on a late-night adventure!✨ Less

Regular VisitThis was my last visit to tens before its relocation. Starting in July, it will move to Harajuku, near Meiji Jingu-mae, and will only offer course meals. I wonder if a la carte will still be available for late-night dining?The bruschetta is a specialty, so it’s definitely included in every course. I always make sure to order it—it's exquisite. The option to order 3 or 4 different types of pasta depending on my appetite and my companions is fantastic. I’m looking forward to seeing what the new courses will be like. Less

I visited this place for the first time about two weeks ago and found it to be incredibly delicious. Since they mentioned that a la carte service will end this month, I decided to come back.When I entered and told the staff my reservation name, they greeted me, but there was no guidance to my seat, and they hurried back to the counter, leaving me standing there. I was unsure where to sit until the chef kindly directed me to a seat, but it turned out to be the wrong one, so I had to move.Upon closer observation, it seemed that the staff member who initially guided me was probably a newcomer, so I understand the situation.The food is absolutely delicious! The only places that make me smile with such tasty dishes are this restaurant and Sushi Mizukami.I particularly loved the caviar cold capellini, so I asked if they could double the portion for double the price, and they happily agreed. The black strawberry gelato is also the best dessert I've ever had.Even though I just visited recently, I noticed slight changes in the menu, which shows their effort to keep customers engaged. Plus, the fact that they are open late at night is truly appreciated, making me want to keep coming back to this wonderful place. Less

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. Less

A hidden gem in the back streets of Gaienmae, where you can enjoy the perfect pairing of wine and cuisine.Delicious dishes that truly satisfy.Every item is exquisite, showcasing carefully selected ingredients.I felt that the cooking techniques and seasoning were absolutely perfect.Today's wine:Bourgogne Aligoté Anticton.With a pleasant balance of acidity that isn’t too sharp and a nice mineral quality, this wine is delightful.It may not be flashy, but its ability to complement the dishes is beautifully executed.I realized that this is what it means to have a "Bourgogne that doesn’t tire you out."It pairs exceptionally well with natural-style dishes.The cuisine is simple, highlighting the essence of the ingredients.That’s why the combination with the wine transforms the overall experience.You’ll understand why this place is frequented by those with great taste once you visit. Less

This is my last visit to tens. before its relocation.Tens. will move to a new location in July, and the chef is also expected to transfer there. The new tens. will focus solely on a course menu.The current location of tens. will change its name, and the staff who worked under the chef will take over, continuing with an à la carte format.I feel a bit sad thinking that this might be the last time I can choose and enjoy my favorite pasta made by the chef whenever I want. So, I indulged in a lot of my favorites.The handmade tagliolini with black truffle was outstanding.It was the best lineup and flavor for my final visit.I plan to visit the new location as well, and I look forward to seeing the new chef's endeavors.It was a great meal. Thank you very much! It was delicious. Less

I visited this restaurant to celebrate a birthday.It's conveniently located near Gaienmae Station, and I felt the excitement starting from the moment I descended into the basement.The interior and atmosphere are reminiscent of a trendy Tokyo restaurant, making it perfect for special occasions or stylish dinners.The sommelier recommended some wines, and my husband, who loves alcohol, seemed to really enjoy it!The menu features dishes that highlight the natural flavors of the ingredients, with an impressive selection of fish like shirasu (whitebait), tuna, and saury.The meat options include charcoal-grilled dishes, cutlets, and a variety of meats such as beef, pork, duck, and lamb, ensuring there's something for everyone to enjoy!There is also a wide range of pasta and risotto dishes, all of which looked delicious, so I definitely want to come back.While the menu is primarily à la carte, they also offer a selection option for those who love the menu but find it hard to choose, which I thought was a great touch in terms of hospitality. Less

I regularly visit tens.This restaurant is part of a group that operates several dining establishments in the area.I love the tuna bruschetta from Yamakou and always make sure to order it.The seasonal menu featured a corn pasta that was sweet and crunchy, and it was absolutely delicious.The bottle wines are quite expensive, with no options under JPY 10,000.They start from the late JPY 20,000s, so ordering a bottle of wine can significantly raise the bill.I enjoyed the salad with octopus and watercress, the shirasu (whitebait) omelet, the main dish of Akagyu beef, and the Bolognese.The grappa and dessert were also delightful.The pudding was surprisingly yellow and sweet, with a bitter caramel that I really liked.The staff were friendly, which I appreciated.It was a great meal! Less

The interior is a minimalistic space stripped of excess, conveying a sincere attitude towards food. The dishes here are rooted in Italian tradition while incorporating innovative ideas that transcend borders and categories. The aesthetic of subtraction, which brings out the individuality of the ingredients, along with the composition of aromas, is truly remarkable. Each dish that arrives at the table surprises with its meticulously calculated harmony. Not only is the presentation vibrant, but the potential of the ingredients bursts forth the moment they touch your palate, showcasing the chef's exceptional dedication.Additionally, the wine pairings are noteworthy. The selection enhances the complex flavors of the dishes, achieving a perfect marriage of tastes. The service is also very sophisticated, with a pleasant distance that elevates the quality of the space even further.In the ever-changing Aoyama area, this renowned establishment continues to evolve with a solid philosophy. It is a place where dining feels like a work of art, allowing for a truly special evening. Less

I visited on a holiday evening.I was able to make an early reservation, possibly due to a cancellation.All seating is at the counter.The service is quite casual, which may not suit everyone's taste.The regulars were quite loud, which might be disappointing for those looking to enjoy a relaxed meal.I ordered a la carte.The prices are somewhat higher than at a hotel.The receipt didn’t provide a detailed breakdown, so I’m unsure what I paid for each item.The pasta with karasumi (dried mullet roe) was quite salty.However, the Bolognese and tuna bruschetta were delicious. Less

This restaurant is part of the Svolta group, which specializes in Italian cuisine, and is conveniently located just a minute away from Gaienmae Station. I arrived after 7 PM, and it was already bustling with reserved guests, creating a lively atmosphere filled with sophisticated and energetic patrons.Here’s what I enjoyed that day (the wine was paired):◆ Marinated Sardines ◆ Fried White Asparagus ◆ Abalone and Mushroom Sauté with Herb Butter ◆ Duck Breast ◆ Squid Ink Pasta ◆ Fresh Shirasu and Sansho Pepper Carbonara This restaurant has received high praise from many of my friends, and it’s so popular that reservations are not easily obtained. While most places at this price point offer set courses, I was delighted to find that they also have an à la carte menu. The presentation was impeccable, but I found all the dishes to be quite rich and a bit on the salty side. Choosing a restaurant is a unique experience; both the customer and the establishment select each other. I realized that being overly confident in my own taste can be problematic, reminding me of the saying "think thrice before acting" during this memorable evening. Less

I visited the Italian restaurant "tens." from the Svolta group. This time, I ordered a la carte, and I was impressed by the enticing lineup featuring carefully selected ingredients from across the country. The actual dishes exceeded my expectations in terms of quality.◉ Iwate: Steamed Snow Melt Oysters The simplicity of the preparation highlights the quality of the ingredients, resulting in a refined umami flavor.◉ Tokushima: Octopus and Arugula Salad The balance of texture and acidity is excellent, and the octopus has a wonderful chewiness.◉ New Zealand Suffolk: Bone-In Loin I love lamb! The sauce made with capers and olives adds a delightful touch, balancing robust flavors with a lightness. The meat was tender and juicy, leaving me completely satisfied.◉ Awaji Island Shirasu and Sansho Pepper Carbonara The Svolta group’s Italian restaurants offer a wide variety of pasta and risotto. I always find it hard to choose, but this time I went for a creamy dish. The balance of saltiness and richness was outstanding! The pasta was perfectly al dente, and the sauce clung beautifully, showcasing the high level of craftsmanship in this dish.◉ Strawberry and Milk Gelato. Not too heavy, with a light sweetness, it was the perfect way to end the meal. It was delicious.Overall, the restaurant impresses not by being overly extravagant, but by focusing on the quality of the ingredients, meticulous preparation, and a touch of spice. Just looking at the menu is exciting, but the actual dining experience truly surpasses those expectations. The menu clearly states the origin and producer of each ingredient, reflecting a sincere commitment to quality throughout the dishes. While the omakase course starts at JPY 20,000, I believe the restaurant offers more than enough value for that price. If you want to enjoy high-quality Italian cuisine in a calm atmosphere without being overly pretentious, I highly recommend this place.It was a great meal. Less