Even as we await eagerly the opening of VTL to Japan, we can still travel to Japan with our taste buds right here at home! Sushi Tei is set to unveil its seasonal Haru Matsuri menu, which celebrates the rewards of spring. Highlights include unique ingredients grown or produced in Japan, such as Sakura Hiramasa, A4 Kumamoto Wao Wagyu, and Mozuku (seaweed).
Unique fish that feeds on cherry blossoms
Found in Iki Island, Nagasaki, the Sakura Hiramasa is yellowtail amberjack that feeds on cherry blossoms floating on the surface of the pristine water. Polyphenol, a micronutrient in the flowers, helps to eliminate the odor and maintain the freshness of the fish. Other than its firm flesh, Hiramasa has an elegant layer of fat that provides a refreshing bite.
Relish the freshness of the Sakura Hiramasa in the Sashimi Moriawase “Haru”. Exquisitely presented, the dish also comes with salmon, surf clam, and raw scallop. It is available in 12-slice ($31.80) and 16-slice ($35.80) portions.
Melt-in-the-mouth beef with gorgeous marbling
The A4 Kumamoto Wao Wagyu comes from the Kumamoto black cattle. They are raised on the tokusen feed, which is a carefully selected vegetable feed of corn, barley, and barn. This healthy diet gives the meat its umami note and melt-in-your-mouth texture. To qualify as Kumamoto Wagyu, the beef must obtain a dressed carcass of grade 5 and carcass quality rank of grade 4 as established by the Japan Meat Grading Association, as well as class 6 or higher in marbling.
Get to savor 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. The ingredients are arrayed on a bowl of fluffy Japanese rice.
Delicious and nutritious brown seaweed
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| Kaisen Mozuku Soup |
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| Mozuku Kakiage |
Mozuku is a type of brown seaweed that grows naturally in the sea, and its color changes to green when boiled. 90 percent of mozuku is farmed in Okinawa. It boasts a wakame-like mouthfeel and a delightful stickiness. It is high in alginate, which can reduce the risk of chronic diseases.
This ingredient is featured in Kaisen Mozuku Soup ($11.80), which comes with an assortment of prawns, clams, and scallops. The ingredients swim in a scallop-based soup. Made with naturally brewed soy sauce, the soup boasts an umami note that is tinged with the flavor of the grilled scallop. There is also the Mozuku Kakiage ($7.80) — the seaweed is deep-fried to crunchy perfection and sprinkled with Himalayan pink salt.
Mainstays that cater to all palates
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| Sakura Haru Roll |
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| Spicy Negitoro Tempura Maki |
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) are unique fruit sushi rolls, topped with crab meat and Sakura fish floss. For the six-piece Spicy Negitoro Tempura Maki ($13.80), petite chunks of tuna and spicy mayonnaise top the fried minced tuna sushi. Cap off the meal with Walnut & Maple Biscuit Ice Cream ($4.80), whose interplay of earthiness and sweetness will please the sweet-toothed!
Sushi Tei’s Haru Matsuri menu will be available from 16 March – to 14 June 2022.
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