“Irashaimase!”, we were warmly greeted as we walk in and politely ushered to our table. This time we had a fancy for Japanese and Sushi Tei was picked by my little nephew who fancy having sashimi. The restaurant looked great, spacious and simple modern wooden light brown panellings were used as the backdrop. I find it very relaxing.
Here, you can choose to order from the menu or having your food taken from the conveyor belt, we ordered ours. We started with the gorgeous Tako Wasabi, raw bite sliced octopus laced with a hint of wasabi and it really refined my taste palette. It truly fresh, smooth, soft tender texture and ends with a gorgeous warm after taste. Ika Chidori a finely sliced squid with a mixture of seaweed was different in taste, fresh in texture and came with a hint of saltiness. Both were definitely great to start off with.
Sashimi Shiretoko, the freshly flown in tuna belly, yellow tail, sea bream, sea urchin, salmon, butterfish was difficult to resist and was our favourite. Every cut was done perfectly thick and tasted so luxuriously good. My favourite piece was the tuna belly and I had it laced with sea fresh sweet sea urchin and wasabi soya sauce.
Here in Sushi Tei, they also served today’s special listed on the blackboard and without any hesitation we ordered the Kaki no Kani Mayo Yaki, grill fresh oysters with homemade mayonnaise sauce. Those oysters looked absolutely gorgeous topped with piping orange mayonnaise and a dash of lovely bright orange little tobikko (flying fish roe). This dish somehow got me excited as the texture was really good and diving in for the oyster was truly a jewel in taste.
Kaki no kani mayo yaki ( grill fresh oyster with homemade mayonise sauce)
3pcs Tasmania Fresh Oyster
20gm Homemade Mayonnaise sauce
50gm Grated Yellow Onions
20gm Grated Carrots
100gm Japanese Mayonnaise
1. Open the Tasmania fresh oysters and clean them with water.
2. Mix all the onions, carrots & homemade mayonnaise together.
3. Grill the oyster with griller about 5 minute.
4. Place the Japanese mayonnaise sauce on top the oyster and grill till golden brown in color.
5. Ready to serve.