Sushi Tei

This japanese restaurant, currently standing as one of my favourites, outshines many in terms of their innovative creativity, presentation and ambience. The seasonal menu also ensures something new to try every time.

Prices may range on the higher scale but the quality was worth paying for. Dad starts off with his favourite egg custard, followed by teriyaki steak on a usual basis and an agedashi tofu.


Buri Aburi Sashimi with Black Pepper ($12)

But nothing could beat this seasonal delicacy. Undoubtedly crowned the star of the meal, this half-broiled yellowtail sashimi selects only the best from the coldest season. Firm yet tender, masterfully aburi-ed and flavoured with a black pepper coating without an hint of fishy taste.


Ikura Chawanmushi ($7)

A costly indulge of plain steamed egg highlighted with some salmon roe.


Agedashi Tofu ($4)


Garlic Teriyaki Steak ($12)


Sashimi Salad ($8)

This was pretty good. A variety of fresh salmon, tuna, yellowtail, octopus, cuttlefish and a sort of shellfish with citrus wafu dressing.


Saba Shio ($8)

Nice tender flesh well-seasoned, one of the better ones i've had except without that crisp skin surface.

There is more to try.