Reviews for SUSHI TEI

John Peng

August 18, 2025

3

Expect long queues at peak hours. Service was overall satisfactory, and they refilled the green tea frequently. Food is acceptable, but I'm giving it three stars because I felt the rice on the nigiri sushi was dry, hard, and cold. This was quite unlike the rice I had at Sushiro, which was damp and not so cold. Sashimi was fresh, and the ice cream was good, especially the matcha and black sesame flavors. Food prices are not cheap.

Wei Kai Teo

August 18, 2025

5

It’s at level 3 in Raffles City. They have a regular menu and a seasonal menu. The Chutoro was nice and fresh. The restaurant has a great variety of interesting rolls, filled with avocado, soft-shell crab, and tempura. Agedashi tofu was easy to eat and topped with bonito flakes. We got the Aburi salmon roll. It was topped with avocado, making it more creamy. Pork tonkatsu was tender, not overcooked. The chawanmushi has quite a few varieties, e.g., foie gras, crab, ikura, etc. Will be back again.

Min Mu

August 18, 2025

5

Visited the Canning Tree Tunnel on my last day in Singapore — honestly, not worth it. I quickly grabbed a taxi to MBS, and the driver recommended Sushi Tei for lunch. I laughed and asked, "Why sushi in Singapore?" but he said his whole family loves it despite the higher price than other food. Turns out he was right — I had the best ramen I’ve ever had, even better than in Korea and Japan. I’m still thinking about it! Also, I visited many malls, and Raffles City was definitely the best for shopping. Thanks for all the amazing food!

Mitchell Lin

August 18, 2025

5

Food was really yummy. Service was average. Fish was fresh and let the natural flavours sing. Dessert waffle and ice cream was nice too. Not cheap, but great quality!

Wei Li

August 18, 2025

5

Mains are doubtlessly delicious. Appetizers are truly delightful and a visually captivating start to this culinary experience. Each delicate slice of sashimi offers a sublime journey for the palate, showcasing the freshest ingredients with remarkable precision. The chef meticulously transforms fresh, high-quality seafood into exquisite edible art. I really appreciated Madam Elaine Mok and Hooi Fen for their kind patience and assistance.