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ANA TEN Grand Opening at New Waterfront Extension in Harbour City Offering Diversified Japanese Cuisine with a Breathtaking Panoramic Ocean View

October 6, 2017 Dining No Comments Email Email

Upscale Japanese Restaurant ANA TEN has been launched on 1st September 2017 at the new waterfront extension (OTE) of Harbour City in Tsim Sha Tsui.

Apart from authentic Japanese cuisine, customers can enjoy a selection of contemporary Japanese delicacy. ANA TEN is proud to have invited chef Ryogo Ozawa from Japan, who worked in 3-Michelin-starred restaurant L’Assiette Champenois in France as a poissonnier, to collaborate with ANA TEN’s executive chef, Kam Wah Au-Yeung. The two have created various innovative Japanese dishes, guaranteed to deliver customers aromatic surprises.

Another highlight of ANA TEN is its wide range of cocktails either inspired by the characters in Japanese folklore or created with the unique Japanese elements. Served with the breathtaking view of Victoria Harbour, ANA TEN brings customer a whole new level of Japanese dining experience.

Unique Japanese Dining Experience To Be Discovered

Establishing itself at a prominent location at the new waterfront extension of Harbour City, customers at ANA TEN have access to full day and night view of Victoria Harbour. With a relaxing atmosphere and ample space, customers seated at the 2000 plus sq ft will find the central open kitchen and bar, which is divided into 4 quarters – omakase, tempura, skewer and cocktail. Customer are free to be seated at the bar table of their choosing to catch a view of the chef’s or the mixologist’s culinary craft. Other than indoor seating, the restaurant offers customer the opportunity to indulge directly under the spectacular view of the harbour without barrier. Standing out from the hustle and bustle of Tsim Sha Tsui with its stylish decor and quality Japanese gastronomy, the ANA TEN dining experience is bound to be not like anywhere else.

Contemporary Japanese Dishes for Aromatic Surprises

On top of the diverse traditional menu (teishoku, sushi, sashimi, donburi, yakimono, tempura, agemono, robatayaki and teppanyak), ANA TEN is honored to welcome Chef Ryogo Ozawa, who worked at a Michelin 3 star restaurant in France, for his innovation in co-designing with ANA TEN’s executive chef the 4 innovative categories of contemporary Japanese cuisine:

  • Traditional Japanese cuisine modified with contemporary cooking techniques: Caviar on Steamed Abalone with Mullet Roe ($428) and Hokkaido Pork Stew with Mashed Potato Truffle Sauce ($148)
  • Sashimi dishes created with a brand new preparation and presentation: Smoked Fatty Tuna with Egg Yolk Sauce ($328) and Thin Sliced Yellow Tail with Foie Gras Cube on Nanko Plum Vinegar Sauce ($248)
  • Tempura dishes made with rare Japanese ingredients: Baby Kinki Tempura ($88) and Japanese Mantis Shrimp Tempura with Crab Paste ($88)
  • Skewers made with top quality Awaodori chicken from Tokushima in Shikoku: Awaodori Chicken Kidney Skewer ($38) and Awaodori Chicken Neck Skewer ($38)

Japanese Folklore Character Themed Cocktails

Customers will find a selection of Japanese folklore character themed cocktails with a modern presentation to their delight. These cocktails include ShutenDoiji ($118), Madama Butterfly ($128), Crane Lady ($118) and Karasutengu ($108). Some cocktails are designed with strong Japanese elements like PinaCoMatcha ($108) and Made in Japan ($108). Renowned mixologist Dorothy Lam, who has been named one of the Hong Kong Top 25 Bartenders this year by Drinks World Asia, will be personally serving customers with all these exciting cocktails at the bar.

Consulting Chef – Ryogo Ozawa

Hailing from Hyōgo, Japan, consulting chef Ryogo Ozawa has developed his interest in French cuisine early on in life, with the influence of his father who worked as a French chef. He began studying French cuisine with much dedication and has subsequently worked at a Japanese French restaurant Elle de Ange as well as 3-Michelin-starred French restaurant L’Assiette Champenois in France. As consulting chef at ANA TEN, chef Ryogo Ozawa has co-designed a number of modern Japanese dishes and creative sashimi dishes.

Executive Chef – Kam Wah Au-Yeung

With 16 years of experience in Japanese cuisine, Chef Au-Yeung is the executive chef both of ANA TEN and ANA GURA. Formerly working for Nadaman and Inakaya, Chef Au-Yeung is noted for his creativity. He has mastered his skills of implementing new techniques into traditional Japanese cuisine from his experience. Customers will be satisfied not only by the traditional menu but also his modern take of Japanese cuisine.

Mixologist / Bar Manager – Dorothy Lam

A business graduate from Chinese University of Hong Kong, Dorothy discovered her true calling of cocktail making from an internship at a hotel. Since then, she has worked in a number of major restaurants and bars in Hong Kong, including Flint Grill & Bar of JW Marriott, Seafood Room and Fringe Club of Circa 1913. In 2013, she has participated in numerous mixologist contests with outstanding performances. Her accolades include Hong Kong Regional Champion at Beefeater MIXLDN in 2015, representing Hong Kong in the international championship in London, as well as her status as one of the Hong Kong Top 25 Bartenders named by Drinks World Asia in 2017.

Mixologist / Creative Director  – Match Chan

With more than 12 years of bartending experience under his belt, Match has worked in a number of renowned bars in Hong Kong, including Azure of Hotel LKF, Ozone Bar of The Ritz-Carlton Hong Kong, Felix of The Peninsula Hong Kong, China Tang and Flint Grill & Bar of JW Marriott.

Match is also an avid participant in mixologist contests. And he was one of the top 8 finalists in both World Class HK & Macau 2015 and Bacardi Legacy 2016. He was named one of the Hong Kong Top 25 Bartenders named by Drinks World Asia in the year before. In 2017, he works for SPIRIT OF SPIRIT as Operation Director, offering consultancy services to different catering units and events in addition to mixology training delivered to the new generation of mixologists in Hong Kong.


The decor of ANA TEN itself is a crossover between traditional Japanese and modern western design. Benefiting from its full glass curtain wall, the restaurant captures the splendid day and night views of Victoria Harbour with an enhanced sense of space. Copper plates are mounted on the ceiling to transport the glare of sunlight from the sea into the restaurant. Bars are made specifically with a translucent material to reflect the colour of the sky to ultimately extend the splendour of the harbour into the restaurant. The bar is the highlight after sunset, embraced by the sensational night view of the harbor. It is the best venue for a Japanese fine dining experience or a night out with a Japanese theme.


Founded by Mr Louie Chung in 2006, the name is the group is coined by extracting the first syllable of “Louie” and “Buddies”, to symbolise the collaborative effort between close friends. A dedicated pursuer of quality of life with a specific penchant for gastronomic indulgence, Mr. Chung and his close friends launched ANA SUSHI, their first Japanese restaurant in Causeway Bay, attaining a soaring popularity shortly after its opening. In recent years, the group has expanded the catering branches out to a considerable number of locations. Their portfolio of Japanese, Vietnamese and Western restaurants can now be found in most of the major shopping malls in Hong Kong. The group is now expanding in full speed in 2017, with a total of 7 restaurants slated to launch starting from July 2017. With more projects in their catering empire scheduled for 2018, maintaining premium catering quality as well as innovating new ideas have remained top priority of the group.

Shop OTE 304, Level 3, Ocean Terminal, Hong Kong
Reservation: 2701 9881

Opening Hours: 
Monday to Sunday, 12:00noon to 11:00pm

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