$69 for a Delectable 4 Course Japanese Dinner for 2 with Fresh Sashimi, Miso Scallops, Poached Pork, Dessert and Premium Sake at the Amazing J-Ten, Sydney CBD. Value $148.

Looking for the fining dining Deal to transport your tastebuds to a better place, where you can savour the unique, intense, flavoursome tastes and aromas archetypical to the Land of the Rising Sun? Well my friend, it just so happens that you're looking in the right place.

For just $69 prepare to do yourself and a very lucky companion a delicious favour with today's Deal from J-Ten. Enjoy a delectable four course Japanese Dinner for two, a glorious opportunity to savour amazing fare dished up by the highly-acclaimed owner and head chef Yang Wu. Kick things off to a tantalising start with Miso Scallops (value $22), wrapped in prosciutto, lightly fried and served with a white miso sauce, truffle oil and plum shiso salt. Follow this up with 18 pieces of fresh fish Sashimi (value $38), gloriously dished up with soy and wasabi sauce.

Make sure you save some room for your Sake Poached Pork (value $28). Poached at 70 degrees then charcoal grilled, this pork is served in a sensational Sake soup with apple salmon tartare, a mixture of apple, salmon and mango infusion with poached egg on top. With your meal you will have 300mL of Premium Sake (value $35) to share AND, to finish things off sweetly there's a Chef's Share Dessert Tasting Platter (value $25) of two flavour ice-cream with fresh fruits and jelly in a martini glass.

Important Note: when serving Sake, you never pour your own. The proper service is for you to pour for your partner first then allow your partner to pour yours. It's considered very bad luck in Japanese culture to pour your own sake. This has been a tradition that has developed over the last 1300 years to the beginnings of Sake where it was believed back then to give you a spiritual high.

J-Ten is a Japanese eatery that features head chef Yang Wu's favourite ingredient, sashimi. The menu at J-Ten reflects Yang's genius of combining traditional Japanese and modern Western influences. Yang has a philosophy of using only the freshest and best quality produce and the results speak for themselves. Having made an incredible impression on the Sydney culinary scene since its opening in late 2011, Yang has been highly commended as the chef to look out for in the Australian cooking scene.

Yang's career spans numerous highly successful roles in various high end Japanese establishments where his impressive career spans some of Sydney's best Japanese restaurants including "Umi", "Teppanyaki" and most famous "Koi" in Woolwich. A blend of dynamic passion and modest charm, Yang’s magnetism is as irresistible as his cuisine.

Crafting celebrated creations, combining Japanese accents and techniques with Western aesthetics, Yang attributes his influences to the two Masters Kenji Nishinakagawa (previously at Koi and now head chef at Opera Bar) and Katsuo Nakamura (Sushi E) as well as inspiration he draws from the myriad selection of products he uses every day.

In the kitchen, his one indispensable item is the 'Sashimi knife' which showcases his unique culinary skills in a wide variety of dishes. In the end, it all depends on the cuts and the knife whether a slice of tuna just melts in your mouth. At J-Ten, you'll encounter the unknown, comforting textures and brilliant creations when it comes to your tastebuds. You'll have the salmon sitting next to the apples, truffle oil tossed tuna and beautiful maki rolls with surprising fillings and garnishings.


Dinner Opening Hours
Tuesday to Sunday: 6:00pm - late. Last food order at 9:30pm
Monday: Closed


Yang believes 'It is essential, in this fast-paced modern environment, to be clever and inventive with your dishes.'