Sushi Tei has long been a familiar name for Japanese dining in Singapore, but its new limited-time Iki Dining menu elevates the experience into something more refined. Running from 16 July to 5 October 2025, the menu is a seasonal showcase of two of Japan’s most prized ingredients: White Trevally from Ehime and award-winning Iwate Wagyu, each celebrated for their quality, provenance and flavour.
The journey began with the Shima Aji Sashimi (S$16.80), pristine slices of White Trevally, sustainably farmed in the crystal waters of Ehime. Known for its silky texture and clean, buttery flavour, it was refreshing in its simplicity, allowing the natural elegance of the fish to shine. The Shima Aji Gunkan (S$6.80), with marinated trevally cubes, offered a deeper, umami-laden profile. Sushi Tei’s choice of White Trevally is no accident, as it is sourced directly from Ehime, Japan’s top producer, where sustainable farming ensures both quality and environmental care.
Shima Aji Sashimi.
The Mango Eclipse Roll (S$12.80) was where Sushi Tei showed its playful side. A roll of eel, mango, and cucumber was topped with baby octopus and jellyfish, a riot of textures and flavours. It was tropical, briny, sweet, and crunchy all at once, a combination that should not work but somehow does.
Mango Eclipse Roll.
From the seas of Shikoku, the tasting menu travelled north to the lush grasslands of Tohoku with the Iwate Wagyu Foie Gras Don (S$38.80) – A4 wagyu striploin, pan-fried to tender perfection, paired with unctuous foie gras and Japanese pepper over steamed rice. The wagyu’s legendary marbling, snow-white, delicate, and high in oleic acid, melted into each grain, while the duck liver doubled the indulgence.
Iwate Wagyu Foie gras Don.
The beef itself comes from cattle raised under strict traceability standards in Iwate Prefecture, where no antibiotics or growth hormones are used. With its balance of flavour and tenderness, Iwate Wagyu has won top honours at Japan’s National Society of Promotion of Quality Carcasses an impressive eleven times. Knowing this pedigree made every bite even more special.
Not every dish on the menu was indulgence, the Tomato Yasai Nabe (S$12.80) brought balance with a hearty vegetable hotpot in a tangy tomato broth. It was light yet satisfying, the kind of dish that feels like a warm hug. The Tako Karaage (S$12.80), meanwhile, was sheer fun, golden, crispy fried octopus, addictive in every bite.
Tomato Yasai Nabe.
Dessert arrived as the Dorayaki Ice Cream Stack (S$7.80), a brown sugar red bean pancake sandwiching cool ice cream. Nostalgic and simple, it brought the tasting full circle, ending on a gentle, familiar note after all the bold flavours.
Dorayaki Ice Cream Stack.
The Iki Dining menu is Sushi Tei at its most thoughtful, rooted in the Japanese principle of iki, or understated elegance, while daring to experiment. From the pristine Ehime White Trevally to the luxurious Iwate Wagyu, every dish feels like a love letter to Japanese culinary craftsmanship. If you have time before 5 October, this is one limited-time menu worth seeking out, whether you are here for the indulgent wagyu or the playful twists like the Mango Eclipse Roll.
