Sushi Tei

Another kaiten concept Japanese restaurant join in the crowd
trying to make a space in between the current competitors
Sushi King, Sushi Zanmai, Sakae Sushi and etc
Sushi Tei originated from Singapore had finally made their debut here
their first joint took place at Tropicana City Mall, since I didn't make a stop there
decided to try out two of their recently open joint but much to my amusement
i had two different kind of food quality
pictures followed were taken at the Mid Valley branch


this whole plate of sashimi consist of Maguro, Salmon and Yellow Tail only cost RM28 which is considered cheap..
it was thick slab of fish but only the yellow tail was fresh, firm and good
salmon was basically lack of freshness and tasteless
and maguro was on the down side also, it was mushy, and some sort of fishy which really turns us off
and since i got a good yellow tail, I reordered at Pavillion branch only for yellow tail but it was disappointing, the thickness was half of what i had previously, and they gave us two slice with skin and they were so tough and you just need to keep on munching


Next was the Mango, Prawn, Salmon and Avocado roll..this was the one that get Kimmie gobble everything down in seconds..she loves it a lot..of course i like it very much too although they took quite some time to actually serve it..initially i doubt about the combination, it seems to have too many ingredients in one roll, but it came perfectly fine. The taste of each ingredients seems to incorporate well enough
while in Pavillion, we had the Mini Avocado Prawn Roll but it was also a turn off. The appearance of it was already a disaster to me. I particular doesn't like it when my avocado came with spots on it indicating it was not cut freshly and what we call the chemistry term, oxidation and the prawn use was so thin with such a thick yellowish batter. We barely taste the prawn and it was not even properly rolled


next was the noodle, we had the soba with beef slices. It was alright to me, Kimmie loves the beef slices and the broth of it..but i think the soba was slightly overcooked, it was too soft for me..but we did slurp up to the very end of the bowl
and at another branch we had the chicken katsu udon. The chicken katsu was also tasteless. when it comes to sashimi, some might argue it was suppose to be tasteless unless dip into shoyu (i don't agree to this, because shoyu was suppose to be enhancing the freshness of it), but the katsu here, i need to dip into the shoyu too if i wan some taste to it. Frozen udon was used, they admitted that to me and you can imagine hows the noodle like without me explaining

kaki mentai

when i have my sushi from my conveyor belt, i expect the seaweed layer to be fresh, and i don't have to pull (if you understand what i meant), and the rice not to fall apart. The Ebiko sushi above live up to it. and it just doesn't seems so when it come for another branch. We even ordered a-la-carte for the salmon ikura roll, and my partner was having a hard time pulling the seaweed..besides, the sushi on the conveyor looks so dry and we were not tempted at all..and not to mention other a-la-carte sushi we ordered didn't fair well too

well, it was jus disappointing when two joint that carry the same brand fails to live up to the same level. but, at least I had one good meal at the first branch. this makes up to it

chao, Sinny

Sushi Tei
Lower Ground
Mid Valley (besides New Zealand Natural)

Pavillion (same row with Madam Kwan)