Since opening on Dhammazedi Road one year ago, Sushi Tei has brought a wide-ranging Japanese menu to a mix of locals and foreigners that tellingly include many Japanese.

Recently it launched its new ‘Scrumptious Summer Treats’ menu—30 plus new dishes to add to its whopping 300 plus arsenal.

Every season drops some old offerings and brings special new additions. The emphasis on this new line-up is light and healthy fare suited to the soaring temperature, including sashimi, tempura, and a Kobe beef section.

MYANMORE was invited to sample some of the new creations in the light and airy restaurant, where chefs delicately slice sashimi in an open kitchen next to a kaiten-zushi (sushi conveyor belt).

It’s a spacious spot, well-suited to business lunches and popular with the local Golden Valley crowd. Those not hugely endeared to raw fish have backups of noodles, hotpot and grilled meats and fish.

Also popular are the bento box lunches (around 10,000 kyats each plus tax and service) available from 10am to 3pm. But we skipped them for a feast that started with six pieces of salmon and avocado wrapped in rice paper, Vietnamese style. The pieces were soft,
delicious and set against a tide of sesame sauce that would have worked well in a separate dipping bowl.

A tangy and sour pallet cleanser was the ‘Mozuku Sunomono,’ a soup-cum- salad of mozuku seaweed and cucumber marinated in rice vinegar (3,500 kyats).

The wagyu hamburg steak (16,500 kyats) was melt-in- the-mouth good, rich and buttery and served with carrots, broccoli and potatoes. Like the steak, the vegetables were glazed in a sweet teriyaki sauce. On the menu too is Kobe beef ($35 per 100 grams)
served as a steak, sushi or several other ways.

Presented on ice is a selection of three sashimi (19,000 kyats): salmon, hamachi (yellowtail), and katsuo tatako (seared skipjack tuna). Most of Sushi Tei’s fish is sourced from Singapore and Japan, and doesn’t disappoint.

Jumping from the sashimi to the deep-fried tofu with eel was interesting. The dish cost 9,500 kyats and was coated in the same sweet sauce, with the agedashi tofu soaked in tempura sauce, the tender, flavorful eel rested on top.

Then to the cold ramen noodles in vinegar dressing (9,500 kyats): arguably the most summery of the lot. Topped with garnishes of vegetables and dashed in a vinegar dressing, the dish is refreshing and light.

The seafood teppanyaki (18,500 kyats)—a platter of mixed seafood seasoned with salt and pan grilled—was a hearty choice. Thick salmon cuts, shrimp, squid and delightful scallop was served with broccoli and tomato.

For dessert was one of Sushi Tei’s specialities: matcha warabi mocha, cubes of jelly coated in green tea powder. A sweet and light dish for 4,000 kyats with attractive deep green hues.

Opening Hours: 10am-10pm
Address: 126, Dhamazedi Road
Phone Number: 01 526 526

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