Contemporary Sashimi: Harbour City’s latest contemporary Japanese offering, Ana Ten serves up contemporary Japanese cuisine in subtly elegant surrounds.

Look & Feel: Ana Ten is contemporary cool through and through. It boasts spectacular views of the harbor, being perched on Ocean Terminal’s latest waterfront extension. Sit at the wine bar, grab an intimate table for a small group, or dine al fresco on the terrace. Perched above the sophisticated woods and leather is a bronze textured ceiling, while the walls are emblazoned with Asian-inspired murals.

On the Menu: Expect sashimi, tempura, donburi and omakase — with a modern twist. Some of the restaurant’s more innovative dishes include the yellowtail with foie gras cubes and nanko plum vinegar sauce ($248) and the sea urchin wrapped in perfectly marbled saga beef. (If you’re a purist, not to worry — classic sashimi platters are available, too.) Seasonal catches are flown in straight from Japan.

Ana Ten

Meet the Chef: Executive chef Kam Wah Au-yeung works with consulting chef Ozawa Ryogo, who honed his skills at three Michelin-starred contemporary fine-dine L’Assiette Champenoise in France.

Great For: An after work nightcap or weekend drinks and sashimi with a harbor view.

FYI: Ana Ten’s cocktails are themed after fairy tales from Japanese folklore.

Check out Hong Kong’s newest restaurants and bars here.

This writeup is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.