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Japanese nachos at Ten Sushi + Cocktail Bar, opening Nov. 17 at 4200 Westheimer.
Forbidden roll with black rice at Ten Sushi + Cocktail Bar, opening Nov. 17 at 4200 Westheimer.
Cucumber wrapped sashimi at Ten Sushi + Cocktail Bar,  opening Nov. 17 at 4200 Westheimer.
Cucumber wrapped sashimi at Ten Sushi + Cocktail Bar, opening Nov. 17 at 4200 Westheimer.
Assorted dishes at Ten Sushi + Cocktail Bar, opening Nov. 17 at 4200 Westheimer.
Monkey Style cocktail at Ten Sushi + Cocktail Bar, opening Nov. 17 at 4200 Westheimer.
Lychee rose cocktail at Ten Sushi + Cocktail Bar, opening Nov. 17 at 4200 Westheimer.
The city that loves its sushi and Asian flavors is getting a snazzy new River Oaks player this week.
Ten Sushi + Cocktail Bar, described as a pan-Asian and sushi restaurant, opens to the public on Nov. 17, a new project from the hospitality group that brought Bosscat Kitchen & Libations to Houston in 2017. Ten Sushi, across the street from Bosscat, makes its home in a 2,800-square-foot space (with an 800-square-foot patio) on the ground floor of 200 Park Place high-rise at 4200 Westheimer.
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The restaurant is the second location for Ten Sushi, which Daily Dose Hospitality Group owners John Reed and Leslie Nguyen acquired in Orange County, Calif., in 2014. Daily Dose has expanded its operations in Houston with a new Bosscat planned for The Woodlands and now Ten Sushi, which Reed said could have two or three more locations in the Houston area.
“We knew we wanted to continue expanding our presence in Houston, and bringing Ten to the River Oaks area was the next perfect step,” Reed said.
The restaurant, he added, will fill a niche in the neighborhood’s busy restaurant landscape. “There is quality sushi in Houston, but in River Oaks and Highland Village area, there wasn’t anything competitive,” Reed said. “We saw an opportunity in a concentrated area to provide something to the locals.”
That something is a menu of sushi and other Japanese dishes and flavors of Chinese, Korean, and Thai cuisines.
Starters include chicken gyoza, hamachi crudo, firecracker wontons, Asian Caesar salad with grilled chicken and panko croutons, rock shrimp tempura, and Japanese nachos of spicy tuna and guacamole built on wonton crisps. Entrees include General Ten’s Chicken (a variation on General Tso); orange chicken; Kung Pao shrimp; Bangkok curry (vegetables and noodles in red coconut curry); shaken beef; Mongolian beef; honey walnut shrimp; Korean grilled chicken; pad Thai; and coconut curry salmon. 
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Ten’s sushi menu is expansive, with nigiri and sashimi options as well as specialty sashimi including smoked pepper salmon, yuzu salmon, halibut with pink peppercorns, tuna with truffle oil, Cajun-seared albacore, yellowtail and jalapeno, and cucumber sashimi with tuna, yellowtail, salmon, halibut, shrimp, crab, and asparagus. The menu of rolls includes Ten Sushi’s signature Forbidden Roll of seared ahi, albacore, crab, spicy tuna and avocado on black rice. Other rolls include seared salmon and crab; eggplant and black rice; Spicy Domo (shrimp tempura, spicy tuna, crab and avocado with eel sauce); Black & Yellow (yellowtail and spicy tuna with black rice); Black Dragon (baked eel and crab with black rice); Lion King (spicy tuna with rock shrimp); Golden Dragon (crab, spicy tuna and Cajun salmon); and Black Widow (softshell crab and crab mix with black rice).
Reed said Ten Sushi is the only restaurant in Houston that he knows of that is making sushi rolls with black rice.
Reed’s and Nguyen’s company is in expansion mode. They plan to resurrect their BCK brand that closed in the Heights in 2021 with a new location in either The Woodlands or in Katy. They also are planning a Bosscat and Ten Sushi locations in Denver and a Bosscat in Austin – all projected for 2024.
Greg Morago writes about food for the Houston Chronicle. Follow him on Facebook or Twitter. Send him news tips at greg.morago@chron.com. Hear him on our BBQ State of Mind podcast to learn about Houston and Texas barbecue culture.
Greg Morago was a features editor and reporter for The Hartford Courant for 25 years before joining the Houston Chronicle as food editor in 2009. He writes about food, restaurants, spirits, travel, fashion and beauty. He is a native Arizonan and member of the Pima tribe of the Gila River Indian Community.
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