Restaurant Review: Sushi Tei, Kuala Lumpur

Belt sushi chains tend to serve lower end sushi that is an affordable midday pit-stop. Sushi Tei is not such an establishment. Here you can find higher end ingredients, such as sea urchin, tuna belly, Wagyu beef and black caviar. Their menu is an incredibly extensive overview of Japanese gastronomy; intricate sashimi, accomplished nigiri, golden tempura, flavoursome rice and noodle dishes and a variety of sweet endings. All the classics are covered, then the chefs let their imaginations fly to create some innovative dishes that demonstrate modern influences on traditional flavours. With so many Japanese delights to be sampled, this review has taken be a few visits to put together, and I am sure I will be enticed back through their doors again soon.

Sushi Tei menu

Sushi Tei menu

There are a whole range of drinks of the menu at Sushi Tei, however, I recommend sticking to the green tea, served both hot and cold. Waiters constantly fill up your cup at no extra charge and it’s a lovely light beverage to sip between dishes.

The edamame are a great appetiser to keep you occupied while waiting on the mains. Bursting the warm, fresh and butters beans out of their shells is extremely satisfying.

Edamame

Edamame

The organic hiyayakko; chilled silken tofu topped with finely chopped spring onions and salty dried fish flakes, readies the palette for more explosive flavours.

DSCF6568

Organic Hiyayakko

Sushi Tei’s special rolls are immaculately presented. The golden roll snakes across the mayonnaise-zigzagged plate and is ’bookmarked’ with a shrimp head and tail. The tempura prawn filling provides a satisfyingly crunch, while the fresh mango and crisp seaweed are an incredible balance of sweet and salty.

Golden roll

Golden roll

Golden roll

Golden roll

Each of the nigiri are perfectly formed bites with well-cooked, well-seasoned sticky rice and soft, fresh fish. The salmon nigiri is great for beginners, although a little gentle of the wasabi for me. The ebi version is bouncy and pink; the prawn lies butterflied across the mound of rice. The sweet and oily (in a good way) unagi is packed with flavour and sweetness, as is the inari; a pocket of sweet and soft fried bean-curd, filled with sushi rice. The sweet and creamy filling of the lobster salad nigiri will have you ordering a second round. Also try the black caviar nigiri.

Salmon nigiri and

Salmon nigiri and inari

Lobster salad, tuna bello and prawn sushi

Lobster salad, tuna belly and prawn sushi

Onto meatier fare. I’m a huge fan of salmon teriyaki and Sushi Tei execute this classic with precision. The fish is just cooked, and flakes with the slightest touch, while the skin is crisp, well-salted and shiny.

Salmon teriyaki

Salmon teriyaki

The home-made meat gyoza are filled with chicken here, rather than the more common pork version; Sushi Tei’s menu is Halal. The juicy mince is speckled with oniony scallion and enveloped in a thin, fried-until-golden skin. The dipping sauce has a nice balance of sesame oil and soy to complement the flavours of the gyoza.

Chicken gyoza

Chicken gyoza

On my last visit to Sushi Tei, we ordered a ‘special’ of teriyaki rice-stuffed squid. A full squid arrived glorious on the plate; well charred, smothered in teriyaki sauce and sliced into rounds. The thinner ends were a little chewy, however, the middle section cut like butter and was possibly the most flavourful squid I have eaten to date.

Stuffed whole squid

Stuffed whole squid

Rice dishes are hearty fare here. The unagi don tops sushi rice with lovely succulent eel in a sweet sauce. I advise adding a dash of soy sauce and mixing it all together. The egg version is also a comforting dish, with fluffy scrambled eggs with onion, garnished with spring onion tops, seaweed and pickled ginger.

Eel don rice dish

Eel don rice dish

Egg don rice dish

Egg don rice dish

Stir-fried rice is also on the menu, like the crab egg fried rice, speckled with hits of salty, crispy salmon skin.

Egg fried rice with crab and crispy salmon skin

Egg fried rice with crab and crispy salmon skin

The tissue-thin gari (sushi ginger) is provided in generous amounts to cleanse the palette. Tangy, slightly sweet, and with just the right amount of pungency; not only did I cleanse, I left with a ginger aroma about me from the amount I ate!

Sushi Tei

Lot LG-210, Lower Ground Floor

The Gardens Mall, Mid Valley City

Lingkaran Syed Putra

59200

Kuala Lumpur

+603 2282 7635

http://www.sushitei.com

Open 11:00-22:00 daily.

 

Bonus Stop: Mochi Sweets

Mochi Sweets

Mochi Sweets

Sushi Tei offers a selection of desserts such as creamy matcha nama ice cream, fruity jellies and traditional zenzai; Japanese red bean soup. However, for those who want to try a luxury Japanese treat, head over to Mochi Sweets; Japanese Luxury Sweets.

 

Chocolate and purple potato mochi

Cream chocolate and purple potato mochi

Honey-lemon and mango yogurt mochi

Honey-lemon and mango yogurt mochi

Their frozen mochi are available in traditional flavours, such as red bean, green tea and purple potato, as well as more modern versions, for example chocolate mousse, blueberry cream and honey-lemon. The sweet, cold fillings are wrapped in a silky sticky rice skin and should be allowed to thaw for 20 minutes before consuming. The sweets can be kept in the fridge for up to 4 days if you do not plan to eat them immediately, but they certainly didn’t last that long in my household!

My chosen flavours

My chosen flavours

Box of 6

Box of 6

Mochi fillings

Mochi fillings

Mochi Sweets

S-K01, Second Floor

The Gardens Mall, Mid Valley City

Lingkaran Syed Putra

59200

Kuala Lumpur

http://www.mochisweets.com.hk

Open 10:00-22:00 daily.

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About SAFbakes

Want to know where to eat and what to bake? Join me at dinediscover.wordpress.com

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