At Ten Sushi, veteran sushi chef Chef Takahashi crafts edible masterpieces of rolls and small plates peppered with fresh salmon, tuna, eel, and squid. The kitchen sources its seafood and produce from local markets when possible, or teleports fish directly from markets in Alaska or Japan. Chefs construct hand-rolled maki with slivers of salmon or crunchy shrimp tempura, flavoring their creations with a mild vinegar brewed from a nearly 150-year-old recipe. Cooked plates, such as a grilled hamachi collar, or savory chicken katsu with fried egg, quell appetites for hot meals, while spirits and Japanese sake fuel enjoyable conversation.