1 Dollar Fresh Oysters and a Sashimi Boat.
If I had to pick just one cuisine to have for the rest of the life, to hold and to cherish… okay you get the idea. It would most definitely be, Japanese.
Just barely containing my excitement, I found myself at the store front of Teru Sushi, greeted by traditional Japanese akachōchin (red lantern), noren (fabric divider) and of course, the signage that reassures me that sometimes, wishes do come true; 1 dollar Hiroshima oysters.
Situated on the outer perimeters of Link Hotel, Teru Sushi boasts a cozy interior with both counter seats and table seats to suit your dining preferences. If a meal is not what you are looking for, fret not for there is a lounge area with two comfortable couches and a well-stocked sake bar. Like as if we needed more reasons to go there but that isn’t all.
There is also a pool table to provide entertainment because what is one to do if they are so bored of having mindless conversations or just simply craving for some camaraderie while sipping on good ol’ sake. Decorated with more traditional Japanese ornaments, this quaint little corner ensures that boredom is not in its’ dictionary. Private rooms are also available.
I then got to meet Chef Steve, the brainchild behind Teru Sushi and all its’ ingenious providence of entertainment, food and alcohol. Founder of the much coveted Shiok Maki roll, he then decided to shift to a restaurant he can call his own.
This was our companion for the night, the 1.8litre of Karakuchi Ippin ($178) sake of course. You can probably imagine how washed over by happiness I am by now, after all, no great story start with, ‘that one time I had like a litre of Fiji Water…’
Anyway, back to the sake, as the name suggests, is clean and dry. It has a faint tinge of sweetness and goes down smoothly. I would definitely recommend this to people who are looking for something easier to drink but still want that alcoholic element in it. Note that this is currently not listed on the drinks menu so do request for it should you fancy treating yourself.
Kyuri Shisho (Cucumber with Bean Paste, $7). An excellent choice of starter as the cucumbers were very refreshing, setting the palate right for the proceeding meal. This was greatly enhanced by the white sesame seeds, giving the extra fragrance to the dish. When paired with the bean sauce, which is more on the salty spectrum, it brings out the contrast of the two flavours that are complementary to each other.
Fugu Mirin Bushi (Grilled Marinated Puffer Fish, $12). Just take a look at how it glistens in all its’ glory, nicely shredded and inviting you to come and have a taste of it. When I first tried it, it tasted a lot like grilled squid, but I finally realised what sets this apart from a squid. It is infinitely less tough, giving it a nice and loose texture.
It also starts to taste slightly like pork floss. In all honesty, I really thought it was going to turn out just like a plate of grilled squid but I was so wrong. There are some things that will remain constant though – both grilled squid and grilled puffer fish are perfect with a pint of ice cold beer.
Hiroshima Oysters ($1 Each). OH. MY. GOD. Is there a genie somewhere because who is that sweetheart out there granting me my wishes. The Hiroshima oysters were extremely fresh and value for money. Paired with the sauce and a slight drizzle of lemon, it was almost like having an underwater seafood party in my mouth.
This is definitely the best kept $1 food deal secret in Singapore.
Salmon Sashimi promo ($6). Have I mentioned about their ongoing half priced promotion for salmon sashimi? I don’t know, by now I’m pretty sure someone up there loves me. At only $6, Chef Steve gives a generous thick portion of salmon sashimi and I am nothing but ashamed of my words’ inadequacy in explaining how wholesome the taste is with the in-house grated wasabi that crumbles apart beautifully.
Nama Sujiko (Salmon Caviar marinated with Dashi, $12). This seasonal salmon roe dish is slightly lighter in taste from the marination with dashi sauce that is, yes you guessed it, made in-house once again.
Compared to the usual ikura, I prefer the latter because of it being more salty, packing a more concentrated flavour. For anyone who finds the usual ikura tasting way too artery-clogging, then this is the gentler and more zesty option for you.
Sashimi Boat ($128 onwards). Lo and behold the sashimi boat, welcome onboard for an invigorating experience. You bet I was having an internal celebration party in my head when I first saw this because sashimi is my weakest link, I could have it all day, everyday.
From left to right, there is Aji (Horse Mackerel), Akagai (Ark Shell), Sake harasu (Salmon Belly), Ootoro (Tuna Belly), Uni (Sea urchin) and Ikura (salmon roe).
I like how the Aji is thickly sliced, allowing me to slowly enjoy and comprehend the oily taste with the ponzu sauce as opposed to thinly sliced ones that I have experienced in other restaurants. Well, the ootoro simply melts in my mouth. Compared to the sake harasu, it is lighter in texture because of it containing more fat.
For those who prefer a healthier version of melt-in-your-mouth sensation, opt for the sake harasu. For me the uni could be a little softer but other than that, this boat is rocking.
Fresh from the sea, this is part of the omakase and prices will vary depending on the seafood used by the chef. You can kindly ask for a price range before finalising your order.
Wagyu Beef Set Lunch ($28). The beef used is Hida Wagyu A4 and it is nicely seared on the outside and tender on the inside. It is nice on its’ own but with the addition of the half -cooked egg and seasoned rice, it reaches a new level of delicious.
The soft and runny egg yolk coats the beef in a rich and flavourful manner while the rice balances that out with a slight sweet fragrance. At that price, this is more than what you bargained for.
The set comes with Chawan Mushi (steamed egg) and Unagi Infused Tofu. Firstly, the Chawan Mushi is simply heavenly. You know how the usual ones are slightly gelatinous and rough in texture, this trumps all of that. It is silky smooth and when I tried to scoop it, it just glides right through and it slipped off my spoon a few times. It swivels about in the mouth and the broth is aromatic. A definite must-try.
Secondly, the Unagi Infused Tofu is a first for me and boy was I thankful I tried it. The tofu is nicely garnished with nori (seaweed), sitting on a light sauce that accented the tofu. After biting into it, the unagi reveals itself amidst the tenderness of the tofu, and the combination of light and rich taste is once again in play.
They do have an alternative King Prawn Mentai Lunch Set ($15.80) if beef isn’t really your thing.
Next we had the fried Aji head leftover from the sashimi boat. In the midst of sake and conversations, we accidentally left this dish sitting for longer than it should but when I finally realised I should try it, it was still unbelievably crispy and salty. A right amount of salty for me but not too sure if it will suit everyone.
Mangalica Pork (Stir Fried Hairy Pork, $32 for 120g). Although it is slightly on the fattier side, it is worth all the calories. The sauce and fried shallots complements the flavourful and tender pork slices in a decadent fashion.
Aburi Sushi (pricing depends on chef’s selection). We were then served a plate of the chef’s specialty; aburi sushi. The aburi sushi is aromatic from the searing and it simply melts in your mouth, mixing the flavours with the slightly tangy sweetness of the rice. The toppings of the aburi consisted of uni and truffle oil, which adds that extra oomph to the flavour.
Seth: Of course, the Shiok maki was my favorite.
Yuzu and Goma Ice Cream (Black sesame ice cream. A selection of ice cream is available with varying prices). We ended our meals with ice cream for dessert. Savouring the black sesame ice cream, I found it sweet and rich; albeit too sweet for my liking. Perhaps it was due to the fact that I was very full from the meal and could not stomach anything too heavy at that point. But as a stand alone, it works for me.
The omakase menu ranges from $100 to $180 with respect to the ingredients used and also the budget you set.
I had a wonderful experience at Teru Sushi; the food was good, service was on point and the chef was very welcoming. There really wasn’t any point throughout the night that my glass was empty.
The moment we finished our drink, someone would attend to us and made sure that we never go thirsty and do we really need to think twice when there is 1 dollar oysters and half priced salmon sashimi. Besides, the food there is value for money. So yes, I’ll definitely recommend a visit to Teru Sushi.
Expected Damage: $40 – $60 per pax
