The Ten Cup

651 E. 59th Street

Kansas City , MO , United States

(816) 841-4357

AS FEATURED IN...

From Food & Wine , OCT 2006

Editor Dana Cowin enjoyed 'large, scrumptious chocolate ganacheï¿½covered devil's food cupcake with a cream cheese center. Co-owner Edward Neer gives 10 percent of his profits to local charities.'...MORE
– Editor's Letter

From the From the May 2008 Food & Wine Go List

This hard-to-find restaurant on the pedestrian back streets of the Kayabacho district is where chef Tetsuya Saotome has, for 30 years, been transforming fresh seafood and vegetables into extraordinary tempura using perfect proportions of flour, water and oil. His style is classic Edomae, which, during the Edo era (1603–1867), referred to the practice of using only seafood found in Tokyo Bay and vegetables grown locally. Saotome also adjusts the blend of frying oil according to the season.

We loved: Tempura made with fresh shrimp, (whiting), and (conger eel).

Insider tip: Guests can opt for tatami-mat rooms, but the best seats in the house are the ones at the chef’s counter.

Last updated Wed Feb 22 02:20:30 UTC 2012