Cherry blossoms do not wait, and neither does this menu. Sushi Tei’s Flavours of Spring is only around from 18 March to 7 June 2026. This season’s line-up leans into everything I love about Japanese spring cooking, lighter broths and sprightly hanami-inspired bites.
And the dish I cannot stop thinking about is the Sanpo Shiro Yosenabe ($17.80). Black Cod, which is technically sablefish, a more sustainable cousin of Chilean seabass, simmered gently in a light milk broth with vegetables. It sounds simple, and it is, but the fish is silky and buttery in a way that makes you slow down between bites, and the broth tastes clean rather than creamy. The vegetables still taste like vegetables. It is the kind of dish you want on a rainy Singapore afternoon.
Elsewhere on the menu, Sushi Tei channels the yatai-stall cheer of hanami season. The Sakura Okonomiyaki Skewer ($7.80) reimagines Japan’s beloved savoury pancake on a stick, crowned with crunchy cherry blossom shrimp and fluttering bonito flakes. The Zesty Sashimi Nachos ($10.80) are exactly as fun as they sound, crisp corn chips piled with assorted sashimi, tobiko, avocado and a squeeze of lime. And if you are in a celebratory mood, the Ikura Kamaboko Maki ($14.80) stacks lobster salad and salmon roe on a crisped fish cake roll, finished with a nacho chip for crunch.
Sushi Tei also dresses a couple of classics up for the season. The A4 Miyazaki Wagyu Steak ($39.80) arrives unapologetically premium, sliced over a peppery sansho sauce with crisp garlic chips — the marbling does most of the talking, but the citrusy kick of sansho keeps things feeling spring-appropriate. And then there is the Pasta Napolitan ($15.80), that nostalgic Japanese-Italian cafe staple with Hokkaido sausage, a runny egg and sliced spring bell peppers (the kids would definitely love this!).
They also introduces a dessert that is too cute to skip. The Mango Cheesecake ($7.80) comes shaped like a wedge of cheese. Inside: fruity mango mousse over light vanilla sponge, celebrating the arrival of Japanese spring mangoes from April. Aesthetic, aromatic, and very easy to finish.
All images courtesy of Sushi Tei Singapore.
