From now till 13 June 2023, Sushi Tei has launched their Haru seasonal menu that highlights premium ingredients of Sakura Dai, Satsuma Wagyu and Shirakaba Pork. Using only the freshest ingredients to deliver bold and exciting renditions of classic dishes, be prepared to taste the abundance of the blooming Spring.
Spring in Japan is synonymous with cherry blossoms, and the Sakura Dai fish feeds on the beautiful flowers that fall from the wild trees growing on Iki Island. The flowers imbue the flesh with a lovely fragrance.
Taste the freshness of this fish with the Sakura Dai & Hotate Carpaccio ($17.80) that is topped with ikura for bursts of additional flavour. The firm and slightly translucent Sakura Dai and milky white scallops pairs well together and is garnished with some pink pomelo that will excite your tastebuds.
Next up is the exquisite Satsuma Wagyu. As one of the top four beef brands in Japan, the meat comes from a breed of cattle raised on the beautiful island of Ibusuki. Handpicked from the top 10% of the livestock, the beef has a superb texture as well as beautiful marbling.
Enjoy a bowl of Truffle Satsuma Wagyu Don ($29.80) that comes with a generous amount of ikura, piquant truffle sauce, an onsen egg alongside various other garnishes for texture and depth of flavour on top of a bed of fluffy Japanese rice.
For those who prefer a dish without carbs, opt for the Truffle Satsuma Wagyu Steak ($37.80) where the striploin is pan-fried to a golden-brown crust and boasts a juicy centre.
Equally indulgent is the Shirakaba Pork, that is not only delicious, but also a source of vitamins B1, B2, B6 as well as iron. Enjoy a unique yakiniku sauce hotpot with the Shirakaba Buta Yaki Nabe ($19.80), which brims with sliced pork belly as well as a medley of mushroom, tofu, enoki mushroom, carrots and more.
For a light and refreshing cold dish, the Yuzu Kaisen Hiyashi Udon ($14.80) is a comforting dish that sees cold udon paired with an assortment of seafood and fragrant yuzu sesame sauce or opt for the Aburi Kaisen Inari Sushi ($7.80), which are petite parcels filled with half-broiled salmon, baby scallop and spicy mayonnaise.
With plenty of other equally delicious dishes sides and desserts such as the Kobashira Shoga Tempura ($8.80) and the Ichigo Daifuku ($5.80) check out Sushi Tei’s Haru full menu at for more information.
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