Amazing sashimi platter
Located at Link Hotel, Teru Sushi is a quaint Japanese restaurant that serves contemporary Japanese cuisine. Teru Sushi which means “shine” in English is a Japanese Zen dining restaurant that focuses on the preservation of the traditional culture of Japanese cuisine. The food culture reflects this philosophy and the passionate culinary team aims to create a modern touch while retaining the traditional aspects of Japanese food culture.
Helming the kitchen is Executive Chef Ian, previously from the Ritz Carlton Pine Tree Club in Nogawa Japan. With over 30 years of experience in the culinary industry, he leads a team of dedicated and experienced kitchen staff formerly from top restaurants in Singapore. Chef Ian believes in using premium ingredients from Japan, therefore diners can look forward to delicate and delectable food creations prepared using the freshest ingredients air flown from Japan.
The interior of the restaurant tastefully furnished with private rooms that can accommodate up to twelve diners per room, making it ideal for private parties, birthday celebrations and anniversaries.
I dined at the restaurant twice, once during a friend’s birthday celebration and another occasion during lunch. Both experiences were good and I was pretty impressed with the quality of the food.
For a refreshing start, go for the pidan (century egg) tofu, a cold tofu topped with century egg and caviar and a decadent and creamy pidan sauce. This was a delightful twist from the usual Japanese cold tofu. Pidan (century egg) is an ingredient used mostly in Chinese cooking. As a child, I was a little terrified of the strong taste, however the pidan here was well marinated and the unique combination of ingredients turned a simple tofu dish into a rich tapestry of flavours.
The sashimi platter was a dazzling treat for the senses. The platter consisting of generous servings of shake (salmon), shima-aji (striped jack), shiro maguro (white tuna), megajiki (swordfish), ama ebi (sweet shrimp), kanpachi (amber jack or yellow tail), otoro (tuna belly) and uni (sea urchin) was extremely fresh and beautifully presented.
Asari osuimono (clam and mushroom soup)
The asari osuimono (clam and mushroom soup was a light and clear consomme which was so flavourful and comforting that you could almost taste the freshness of the sea.
The kinoko tofu, another popular favourite was deep-fried to perfection and flavoured with assorted mushroom gravy. The earthy, woody and aromatic mushrooms combined with shoyu sauce was just too good to resist.
Chawanmushi topped with nameko mushroom
The chawanmushi topped with nameko mushroom was savoury and the rich and fragrant dashi stock enhanced the taste. The texture was smooth, tender and silky and the mushrooms accentuated the flavour. Every mouthful was fulfilling and melted instantly in my mouth.
Rock fish with butteryaki sauce
Another must-try dish is the deep-fried rock fish with butteryaki sauce (sauce made with mirin, water and sugar). The skin of the rick fish is crispy while the interior is soft and when accompanied with the butteryaki sauce, the combination is just even more tempting.
The kurobuta with homemade Shogayaki sauce was palatable and tantalising and complemented well with the yakimeshi (Japanese fried rice).
With the birthday girl, Shialey
As it was my friend, Shialey’s birthday, the restaurant staff served her the special sushi cake. It was a lovely surprise and was visually appealing. I did not try it as I was already full from the earlier dishes.
Overall, dining at Teru Sushi was a pleasant experience. The food was excellent and ambience was cosy, perfect for an evening out with your loved ones. The restaurant also offers value-for-money weekday bento set lunches.
Celebrating Shialey's Birthday
With Ms Mah and Renee
Teru Sushi is located on the ground floor, next to Link Hotel (50 Tiong Bahru Road, Singapore 168733). The restaurant is open from 12pm to 2.30pm for lunch and from 6pm to 10.30pm for dinner. For reservations, please all 6438 5394.