Seasonal menus bring out the best ingredients that Japan has to offer as the season changes and you can taste the specialities of Spring at Sushi Tei. Highlights this time round includes unique ingredients grown or produced in Japan, such as Sakura Hiramasa, A4 Kumamoto Wao Wagyu and Mozuku (seaweed).
Found in Iki Island, Nagasaki, the Sakura Hiramasa is a yellowtail amberjack that feeds on cherry blossoms floating on the surface of the pristine water. Other than its firm flesh, Hiramasa has an elegant layer of fat that provides a refreshing bite that you have to try to discover its delicious taste.
Relish the freshness of the Sakura Hiramasa in the Sashimi Moriawase “Haru” (from $31.80). Exquisitely presented, the dish also comes with salmon, surf clam and raw scallop.
Known as well for their wagyu beef, the A4 Kumamoto Wao Wagyu Steak comes from cattle that are raised on a vegetable diet of corn, barley and barn. This healthy diet gives the meat its gorgeous marbling, umami note and melt-in-your-mouth texture.
Get to savour this incredible meat in the A4 Kumamoto Wao Wagyu Saikoro Don ($28.80). The beef cubes are pan-fried to medium doneness, and then topped with glistening Ikura, Tamago and Oshinko (pickled vegetables) and heaped upon a bowl of fluffy and warm rice. The ingredients mesh well together and the addition of crispy garlic chips elevates the dish with bursts of flavour with each bite.
For a warm and comforting bowl of seafood soup, the Kaisen Mozuku Soup ($11.80) along with an assortment of prawns, clams and scallop. Mozuku is a type of brown seaweed that changes from brown to green when boiled. Made with naturally brewed soy sauce, the soup boasts an umami note that is tinged with the flavour of the grilled scallop.
Not only is it delicious, it is also high in alginate, which can reduce the risk of chronic diseases. For those looking for an added texture, the Mozuku Kakiage ($7.80) sees the seaweed being deep-fried to crunchy perfection, and sprinkled with Himalayan pink salt.
Other than the above-mentioned dishes, there are also seasonal surprises to discover. The pretty-in-pink and Instagram-worthy Sakura Haru Roll ($7.80) is a unique fruit sushi rolls that we highly recommend. We were definitely surprised to find that the combination of mango and apple along with Sakura fish floss that will remind you of popping candy could be paired so well together. Each bite was refreshing and left us wanting more.
For those who are not so adventurous, the six-piece Spicy Negitoro Tempura Maki ($13.80), has a deep-fried minced tuna sushi that is topped with petite chunks of fresh tuna and spicy mayonnaise for a play on texture. Cap off the meal with Walnut & Maple Biscuit Ice Cream ($4.80), a milk-based ice cream whose interplay of earthiness and sweetness will please the sweet-toothed!
Sushi Tei’s Haru Matsuri menu will be available from 16 March – 14 June 2022 so visit your nearest outlet today to try the new dishes out for yourself before its gone or visit www.sushitei.com for more information.
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