Take in the Joys of Spring with Sushi Tei’s Haru Menu, Which Showcases Sakura Dai, Satsuma Wagyu and Shirakaba Pork

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. Taste the superb freshness of this fish with the Sakura Dai & Hotate Carpaccio ($17.80) — the fish is impeccably paired with scallop carpaccio and then garnished with pink pomelo that delivers a refreshing pop. 

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. The meat is gloriously showcased in Truffle Satsuma Wagyu Steak ($37.80). The striploin is pan-fried to a golden-brown crust and boasts a juicy centre. The already incredible flavor of the meat is further enlivened by a piquant truffle sauce. 

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 pork is also a source of vitamins B1, B2, and 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. 

Sushi Tei’s Haru menu will also include other dishes that highlight the best of spring ingredients. The Yuzu Kaisen Hiyashi Udon ($14.80) is a comforting dish that sees cold udon paired with an assortment of seafood. Pulling all the ingredients together is a refreshing and fragrant yuzu sesame sauce. Relish bursts of sweetness with the Aburi Kaisen Inari Sushi ($7.80), which are petite parcels filled with half-broiled salmon, baby scallops, and spicy mayonnaise. 

There is also the Kobashira Shoga Tempura ($8.80) — the bite-sized deep-fried scallops are highly addictive, made even better thanks to the accompanying ginger sauce. End the meal on a high note with the Ichigo Daifuku ($5.80). Filled with cream, these strawberry-flavored mochis promise a pillowy and chewy bite.

Sushi Tei’s Haru menu will be available from 15 March 2023 to 13 June 2023.