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TenTo

@tentosyd

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Authentic Japanese - Home of Ochazuke
Clay by us @tentoclay
📍Surry Hills
Daily 9am-3pm
Tento nights Wednesday-Saturday 17:30-late
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Tucked away in a Surry Hills backstreet, @tentosyd is completely reinventing the Sydney brunch scene. If you are tired of the same old brunch options, you need to find this hidden gem. Not only is every single dish served in stunning pottery handcrafted by the chef himself, but the menu is so unique and carefully crafted. The lobster ramen is an umami bomb - foundation is a rich, deeply savory homemade lobster broth enriched with lobster oil and lobster butter. The UMI NO KAISEN DON SET is a massive, visually stunning feast, featuring fresh sashimi, katsuobushi rice and an exceptional array of small plates that offer a perfect balance of textures and flavours, like their homemade sesame tofu, golden chicken karaage, eggplant katsu, miso cream cheese, fresh greens and seasonal pickles. Here is what I ordered: 🍜 Grilled Lobster Ramen ($35) 🐟 UMI NO KAISEN DON SET ($46) 🍯 Passion Honey $17.5 đŸ” Coconut Matcha $13 📍 Tento — 8 Hill St, Surry Hills NSW by @tentosyd
9
6 days ago
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The Sanuki Olive Yeast behind KAWATSURU Olive wasn’t cultivated in a lab, it was isolated from olives grown locally in Kagawa, a detail that shapes everything the sake becomes afterward. Yeast selection can shift a sake entirely, changing aroma, acidity, and body without touching the rice or water at all. Here, it shows up as a bright acidity, closer to a crisp white wine than a rice-based drink, with white flowers and fresh herbs following. It tends to surprise people who’ve decided sake isn’t for them. Most finish the first glass before they think to ask what’s in it. by @tentosyd
0
18 days ago
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Some desserts arrive dressed as comfort food, but tiramisu was originally closer to a remedy, a dish meant to revive rather than indulge. The dish itself only formalised in Veneto, later than most assume, built around whatever a kitchen already had on hand: leftover ladyfingers, mascarpone, a shot of coffee to hold it together. It wasn’t designed to travel, and yet it did, turning into cakes, parfaits, even martinis somewhere along the way. Tento reworks it once more, pulling that same idea into a glass over ice as a tiramisu latte, where coffee still does the job just as it always did. by @tentosyd
0
a month ago
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The base takes longer than most ramen broths, shells roasted first, then reduced slowly into something concentrated. Pork bones for richness, chicken bones for umami. Lobster oil is made separately, shells and fat rendered until the oil carries the shellfish’s own colour and depth. Lobster butter follows the same logic. The meat is grilled apart from everything else, timed just short of firm, plated on its own board before it meets the bowl. Everything built alone, so it can finally meet in the bowl. by @tentosyd
1
a month ago
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Surry Hills moves at its own pace. Inside, the city fades into the background as steam rises from a freshly served bowl, conversations drift, and lunch unfolds one mouthful at a time. Outside, the courtyard catches the afternoon differently. Open sky, quiet greenery, shared tables, and the easy rhythm of people lingering a little longer. Tento was built for both. Pick a seat, either one finds its way back to the same bowl. by @tentosyd
1
a month ago
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Carpaccio arrived in Italy as a dish of thinly sliced raw beef. Japanese chefs later borrowed the technique, reshaping it through the discipline of sashimi. Italian carpaccio leans on olive oil and citrus. Japanese preparation values restraint, letting the fish speak first. Here, both meet on one plate: ginger olive oil for warmth, ponzu jelly for precision. A fact worth knowing: ponzu, a citrus-soy sauce, predates most fusion cooking, once used along Japan’s coast to cut the richness of fatty fish. Some dishes are born from clarity. This one was born from conversation between two kitchens. by @tentosyd
1
2 months ago
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Sake was never meant to hold fruit. For centuries the rules were fixed: rice, water, koji, and a yeast strain that turns starch into something clear and still. Anything else was considered a compromise. Then somewhere in the last decade, a new generation of brewers began asking what sake could become if those rules were treated as a starting point instead of a wall. Pineapple entered after fermentation, its sugar settling into the base like it had always belonged there. Chilli came second, measured in fractions, added for the way heat lingers rather than announces itself. What’s here is something new, and yet it still remembers where it came from, carrying that history forward rather than leaving it behind. by @tentosyd
0
2 months ago
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There’s something about a tray divided into small dishes that echoes further back than any one dish can explain. A grandmother’s table, perhaps. A meal where nothing arrived alone. The lotus root, crafted into savoury chips, crispy and slightly sweet, tends to surprise people who didn’t grow up with them, and quietly remind those who did. Nobody eats a setto and thinks only of the sando in front of them. Something else tends to surface first. Available on our lunch menu now. by @tentosyd
5
2 months ago
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The first thing you’ll notice is the aroma. The char on the chicken has a way of transporting you to a small yakitori bar, where smoke hangs in the air and every skewer seems to invite another conversation. But look a little closer. As the soy-tonyu dashi is poured over the bowl, people pause, watch the steam rise, and gather around. Conversation flows. No matter where you are, good food always brings people together. by @tentosyd
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2 months ago
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During the day, it’s karaage: rich and vibrant, like the morning rush at Shibuya Crossing and the movement of a city of 13 million. At night, it becomes Tokyo Shoyu: hibachi‑smoked chicken roulade in a clear soy broth, offering a more sophisticated, focused flavour that mirrors the neon reflections and the soft hum of Tokyo after dark. It’s one bowl with two moods, just like Tokyo. by @tentosyd
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4 months ago
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As everyone begins to dress warmer to suit the chilly weather, at Tento, we are leaning into the flavours that define winter in Japan. As the days cool, Magaki oysters reach their peak, harvested only in the coldest months and cherished for generations as a true winter delicacy. From seasonal festivals to steaming tables shared with friends, they are a symbol of comfort and celebration. by @tentosyd
0
4 months ago
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Strawberry matcha is loved for its contrast, bright green matcha meeting soft pink strawberry purée, creating a natural gradient that feels crafted and visually striking. The flavour mirrors the look: strawberries soften matcha’s earthiness, making it refreshing and surprisingly easy to enjoy. It’s effortless and memorable. by @tentosyd
1
4 months ago
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