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Menu | TEN Japanese Restaurant
http://teppanten.com.au/menu
Monthly Special Course 5-6 courses $150. Omakase" Course 12-13 courses $250.
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Drink | TEN Japanese Restaurant
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TEN's fully imported climate control Wine Cellar boasts an extensive range of Australian and Imported wines. View Boutique Wine List. There are approximately 150 labels, including every vintage of world renowned Penfold's Grange from 1966 to 2004. Ten Japanese Restaurant also serves top quality house wines, especially selected to complement the menus. 2010 Ten Sauvignon Blanc, Hawkes Bay, NZ. 2003 Ten Shiraz, Heathcote, Victoria. This Junmai-Ginjo Sake is a "pure rice premium sake" brewed with only water...
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Gallery | TEN Japanese Restaurant
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Mitsuo Shoji is a Japanese born internationally renowned ceramist who was trained at Kyoto University, Japan. He has lived in Sydney Australia since 1978, and was a lecturer in ceramics at Sydney College of the Arts for 29 years. He retired in 2007 and is now Honorary Senior Lecturer. Sandy Lockwood green tea cups, (woodfired porcelain with salt-glaze stands) Sandy Lockwood is one of Australia's leading ceramic artists, based outside Mittagong, NSW.
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Staff | TEN Japanese Restaurant
http://teppanten.com.au/staff
Daisuke Miyake - Head-chef. We proudly introduce our Head Chef of Ten Japanese Restaurant, Daisuke Miyake. Daisuke was born in Kyoto - The cultural and ancient capital of Japan. At a young age, Daisuke enjoys cooking his favorite dishes for his family. While dining out, Daisuke enjoys watching chefs cook. One of his favorite television programs is Iron Chef. Yuta Yoshimura - Sous-chef. In 2008 Yuta move to Australia. He was working in Japanese restaurant called Wassamu for 4 years on the Gold Coast.