Hibachi-Fusion Dining -Sushi – Sake Lounge

by Tom Dwyer

When Anthony Franconeri and his brother, Patrick, were growing up in Bayonne, they often rode their dirt bikes on the deserted landfill area along the Bayonne waterfront. They loved riding around the old oil tanks where it seemed time stood still. Little did they know that years later the area would be thriving with cruise ships, a world-class golf course, and a shopping mall where they would build, own and run one of the finest Asian fusion restaurants around.

Anthony Franconeri recalls that as youngsters their parents would take them to Asian restaurants in New York City, and that’s when the brothers were first captivated by hibachi restaurants.  “Thirty years later when one of our friends was building the South Cove Commons Mall we decided that with the growth and development of the Bayonne waterfront, a hibachi fusion restaurant would fit right in.”
 From the moment one enters Ten East, it’s apparent that only the best materials and design elements have been used to create this very chic yet comfortable restaurant. The brothers designed and built the 6500-square-foot space to be both uniquely fun and functional while offering a stunning Asian setting.  “We wanted to create a place where one could go and enjoy hibachi, fusion and sushi all under one roof. It’s very hard to find that,” Anthony said. “And with hibachi, most people won’t try it because of the smoke and smell that get on one’s clothing.” The Franconeri brothers solved that problem by creating a unique hibachi area where each of the fourteen tables has its own state-of-the-art ventilation system that guarantees smokeless, odorless dining.  With other diners enjoying meal offerings from the Asian fusion menu or appetizers and drinks in the Sake Lounge, Anthony describes Ten East as “a restaurant inside a restaurant. We have a full a’ la carte kitchen with an executive chef as well as eight hibachi chefs and a number of sushi chefs.”  In addition to the great food, Ten East offers magical views of the New York City skyline. 
Ten East also has a very fine sake bar with 20 sakes to choose from, as well as an extensive wine and beer selection.   The restaurant has been open for nearly five months and business groups, private parties, couples and friends are discovering its exotic and tasty food, its stylish ambience and the very cool bar with a wide screen TV behind a waterfall.  And the word is getting out about this restaurant because people are driving in from Staten Island and even South Jersey as well as Hudson County to experience Ten East.
A key ingredient to creating a great restaurant is a great staff and the Franconeri brothers have brought together the tops in their field – including famed sushi chef, Tokio Naito, who was the executive chef for the nationally known Benihana chain, to the General Manager, Derek Lapworth, who was manager of Buddakan in Philadelphia, to Jose Ronquillo, the fusion chef, who was at Teak, the upscale sushi restaurant in Hoboken.  But of course it’s the food that brings the people in and keeps them coming.  The sushi and California roll combo platter that my wife and I enjoyed was right up there with the best, for freshness, taste and creative ingredients.
The menu offers a wide range of entrées, appetizers and desserts without being overwhelming. There are 25 different sushi rolls to choose from, and Tokio is known for his creative flair when it comes to creating new types of rolls. Most entrées are around $30 dollars with a few in the $40 to $50 range.  Ten East accepts credit cards, and reservations are requested on weekends.  Ten East is located at 125 Lefante Way in South Cove Commons II in Bayonne. For reservations call 201-437-1221.