Sushi Tei is proud to present its new seasonal menu, Natsu, which means summer in Japanese! The Natsu menu will be available from now to 12 September 2023.
The menu boasts unique Japanese produce such as Berry Hiramasa, Okinawa Goya and Juku Aged-Wagyu.
Harvested from the fish farms in Nagasaki, the Berry Hiramasa feeds on a diet filled with strawberry juice and powder. The meat of the flatfish is hence imbued with a lovely sweetness and tang.
Enjoyed as a staple during summertime to promote longevity, the Okinawa Goya is a bitter melon that is rich in vitamin C and minerals which helps to increase one’s stamina.
The exceptional Juku Aged-Wagyu offers an unparalleled umami flavour, as it is sourced from carefully selected, slightly older female black cattle raised on Jukuho Farm in Yamaguchi prefecture.
On The Menu
- Hiyajiru ($6.80) – This is a chilled version of miso soup that comes with soft chunks of tofu and pan-fried salmon.
- Okinawa Goya Champuru ($11.80) – The bitter gourd is pan-fried,and accompanied with pork belly, tofu and egg.
- Juku Aged-Wagyu Steak ($37.80) – The ribeye is pan-fried to medium doneness, then spooned with a gorgeous sauce.
- Berry Hiramasa Sashimi ($15.80) – This Sashimi is very fresh and tasteful.
- Negitoro Slider ($9.80) – This slider sees minced tuna and salmon roe arrayed on carpet of deep-fried lotus root.
- Furutsu Ebi Roll ($12.80) – This is a hearty prawn tempura sushi roll packed with avocado, mango and yuzu mayonnaise. A sliced grape sits atop each block.
- Creamy Prawn Bisque Udon ($16.80) – a potpourri of tiger prawn, scallop and squid comes together in a lovely tomato cream sauce.
- Lemon MontBlanc ($4.80) – Layers of lemon mousse decorate the meringue base.
For more information, do visit https://sushitei.com/.
