Entrance of Teru Sushi at Link Hotel.
It was my best friend’s birthday and we thought of giving him a treat as his birthday present. (Correction: I was too lazy myself to shop for a gift hence giving him a treat is the only way to cover my laziness). We have made reservation for a private room with tatami seats. Of course, if you dislike folding your legs, you can choose for normal tables or sushi counter instead.
While the male lead is late for dinner, we ordered some appetisers for our empty stomachs.
Pitan Tofu (Homemade Tofu with Pitan Sauce). Sprinkled with chopped spring onions and topped with Ebikko. Price $ 6.00.
I first encountered Pitan Tofu in a Japanese restaurant in Robertson Quay and ever since I have been in love with it. It has a much better taste than those I have previously tasted at Nara Japanese Restaurant.
Grilled Puffer Fish. Price $ 12.00.
I have tasted Puffer Fish Capriccio, Puffer Fish Shashimi and Puffer Fish Shabu Shabu, but it was my first encounter with Grilled Puffer Fish. The taste and texture is similar to one of the common food that could be found almost anywhere in Singapore – Bak Gua (Pork Jerky). The exterior is slightly charred grilled and moisture is locked within the meat. It is very chewy and juicy that once you start, you can’t stop. Dipped in some mayonnaise and ebikko for a more enriched taste.
Freshness From The Sea
Omakase Sashimi Moriawase. Salmon, White Tuna, Sliver Fish and Amber Jack in two styles. Price: ??
The chef was very friendly and during my previous visit, I have order an Omakase course for 4 person. Omakase (おまかせ) in English means “leaving it to the chef”, you does not have to think hard for the dishes while the chef will plan the menu and as well sequence of the course meal. The Omakase Sashimi Moriawase is a chef’s recommendation of the fresh assorted sashimi. The assorted sashimi includes Salmon, White Tuna, Sliver Fish and Amber Jack in two styles., not forgetting the chef’s fresh catch recommendation. Although the sashimi is really fresh, we did not manage to finish it because only two out of four of us eat raw fish, but it was not wasted. See below to find out more.
Fresh Hiroshima Oyster. Big and Juicy. Price: $ 1.00 per piece !
Hiroshima Prefecture has been a famous location for the production of oysters and they accounts for 60-70% of Japan’s oyster production which is consume domestically and overseas. We are lucky this time round that Teru Sushi is having a dollar an oyster promotion ! We ordered a dozen of oysters and later during the middle of the course, another half a dozen of it.
The oyster was almost in identical sizes and each of them are laid in its shell beautiful like a giant pearl. The chef has carefully scrapped the connecting part of the oyster from its shell, so all you would need to do is to squeeze few drops of lemon juice and fews drips of Tabasco sauce, bring it to your mouth and let the oyster slowly slides into your mouth. The oysters are really fat and juicy that every moment you chew on it, you could taste the freshness of it. Definitely I would say that the oysters are better than those I have ate at Greenwood Fish Market & Bistro.
The Sashimi Leftovers
Tempura Sliver Fish.
Fried Amber Jack Fish Bones.
Mentioned in the earlier part of the post, we did not managed to finish the Sashimi Moriawase, so what the chef did was he uses the leftovers of the silver fish and made an tempura out of it. While for the Amber Jack bones, he had deep fried it into extreme crisp that you could chew every single piece of the bones and swallow it. Can you imagine how Japanese created this dish to consume a fish without leaving a bone ?
Pan Seared Foie Gras. Goose Liver with special sauce. Price $ 16.00.
They have pan seared the Foie Gras with precision, leaving the outer layer slightly crispy while the middle portion remains creamy and rich. Together with their special sauce, the Foie Gras are of right flavour and texture. Much better than the Pan-fried Foie Gras which I previously ate at Immanuel French Kitchen which cost almost the same.
Teppanyaki Kurobuta (US Black Pork) with Homemade Shogayaki Sauce. Price: S$ 22.00.
The slices of Kurobuta taste really juicy and flavourful with the combination of spring onions, onions and garlic. You can taste a mixture of little bit of sweetness and saltness from the tender slices of Kurobuta.
Teppanyaki Bean Sprouts. Price: $ 7.00.
I always though that bean sprout is a “not to be miss” item for Teppanyaki and the birthday boy share the same thoughts as well. In most Teppanyaki, bean sprouts are stir-fried only with garlic but they have include ingredients like shredded spring onions and carrot with some slices of mushrooms which make the dish looks more vibrate with colours. Bean sprouts are crispy and well-seasoned.
Teppanyaki King Prawn with Homemade Lobster Sauce. Price: $ 18.00
Another of my favourite ingredient – prawns and also the chef recommendation. The king prawns are topped with their special homemade lobster sauce and the meat are tender and juicy. Try eating with the fried garlic and it taste even better.
Teppanyaki Lamb Rack with Homemade Black Pepper Sauce. Price: $ 14.00
The lamb rack are medium cooked with a beautiful brown exterior and tenderness within. Coupled with their homemade black pepper sauce, the lamb rack does not lack of rich taste. The meat could be easier ripped off from the bones and the taste kept getting stronger on each chew on the meat. It was also another chef recommendation.
Rest of The Menu
Kani Tama Mushi. Steam Egg Custard with Fresh Crab Meat. Price: $ 15.00.
A hilarious “incident” happened during my last visit on this dish. While I have left the chef to plan for my course, they have presented two servings to four of us. While I initially thought that it was supposed to be per pax per serving, I had insisted that both of my clients to take one serving each. End of the day they had to stuff themselves as it was just to fulfilling.
This time we ordered two servings as well, but to share among four of us. The Kani Tama Mushi is an alleviated version of the conventional chawamushi that are commonly served in Japanese restaurants. Teru Sushi presented the dish in a round plate and topped it was generous servings of fresh crab meat and ebikko. The ingredients together with their gravy makes just a perfect combination. Another chef recommendation as well.
Kama Shioyaki. Grilled Yellowtail Cheek with Salt. Price: Seasonal.
The Yellowtail Cheek are char grilled with great balance and the meat within are still soft and juicy while the salt just further enhance the sweetness of the fish meat.
Garlic Fried Rice. Price: $ 5.00.
In order not to wake up in the middle of the night to look for food, we needed some carps and ordered the garlic rice. The rice are well seasoned and fried with garlic. The taste are well-balanced and the smell of the garlic are not overwhelming. As the rice is already seasoned, it is a dish that goes well with the Kama Shioyaki.
Kinoko Tofu. Homemade Mushroom Tofu. Price: $ 12.00.
The dish came out last and we are almost full but we had to stuff ourselves as this was one of the unique dish that I have came across. It was the chef recommendation’s homemade Kinoko tofu. The tofu are mixed with shreds of mushroom and then deep fried to have a crispy outer layer. Rested in the bowl with the broth, this dish create a multiple layers of taste and combination which make your tastebud feel alive.
The “Special” Sushi Birthday Cake
As today is my treat to my best friend for his birthday celebration, we did not ordered a cake but instead the chef has came up with the idea to have a “sushi birthday cake”. After the end of the course, the waitress brought in the cake, which gives all of us a surprise ! What a creative idea of the sushi cake. The cake is layered with Salmon sashimi and topped with avocado, ebikko and mayonnaise. Very delicious but also fulfilling. We could not finish the cake by ourselves that we had to share with it together with the staff of Teru Sushi.
The total meal cost about S$300+ which translate to S$75 per pax. The prices might be slightly on the high side but I believed that they have provided really good service and the head chef is always out to interact with the guests to find out more about their needs. Of course, if you don’t mind, it would be the best that you leave it to the chef as I have much confidence that he could plan an ideal Omakase meal for you.
#01-01 Link Hotel
50 Tiong Bahru Road
Tel: +65 6438 5394