New Menu: Sushi Tei - Haru - Spring Menu

Spring is a season of hope, when beautiful flowers bloom and abundant harvests are made. Join Sushi Tei in taking in the joys of spring with its new seasonal menu entitled “Haru”. It will highlight three premium ingredients: Sakura Dai, Satsuma Wagyu and Shirakaba Pork.

Firm, fresh and floral — these words aptly describe the Sakura Dai. Spring in Japan is synonymous with cherry blossoms, and this 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.

Next is the exquisite Satsuma Wagyu. It is one of the top four beef brands in Japan, created by a group of 12 Master Wagyu farmers. It 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.

Equally indulgent is the Shirakaba Pork, which gets its name from the Shirakaba Tree, a white birch that is said to relieve stress. It is so named because the pigs are raised in Hokkaido, whose cold climate creates a stress-free environment for them. Not only is it delicious, but the pork is also a source of vitamins B1, B2, B6 as well as iron.

The ingredients will be showcased in dishes such as Sakura Dai & Hotate Carpaccio, Truffle Satsuma Wagyu Don and Shirakaba Buta Yaki Nabe. Other dishes you will get to preview include the Yuzu Kaisen Hiyashi Udon, Aburi Kaisen Inari Sushi, Kobashira Shoga Tempura and Ichigo Daifuku.

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