Unlike its more popular sister restaurant, Teppo, a lot of people aren’t even aware Tei Tei exists. Say it’s your favorite sushi destination, and you might draw a curious stare.
Which is not to say it isn’t popular. Those who have found their way inside its Henderson Avenue doors usually come back for more, whether for its food, its minimalist ambience, or its hip little side bar.
What’s nice about Tei Tei is its authenticity and its little surprises. One of the nicest is the back entrance, where you’ll walk through a wooden gateway into what feels like a little slice of Japan. Inside, a mostly Japanese staff is both knowledgeable and gracious. When you leave, the sushi chefs are likely to yell out their thanks.
The food, though, is what really sets Tei Tei apart. The sushi, and even the staple miso soup, somehow seems heartier and more complex than at other sushi establishments. At Tei Tei, you’ll find the wasabi dollops smaller and the sake portions larger. And for those who don’t do sushi, the menu offers a stellar array of entrees, including fresh grilled fish and the flavorful tempura soft-shell crab salad shown below. Finish off the meal with a bowl of sake ice cream, which tastes like frozen rice pudding that melts in the mouth.
Tei Tei
2906 N. Henderson
214-828-2400
$$$, RR, FB
Tempura Soft-shell Crab Salad
Serves 2
- Canola oil (for deep frying)
- ½ cup flour, plus more for dredging
- 1 egg
- 1 large soft-shell crab
- 2 cups mesclun (assorted gourmet greens)
- 2 oz. Ponzu sauce
- 2 tablespoons masago (smelt egg)
- 1 tablespoon sesame seeds
- 1 lemon wedge
Heat the oil in a deep fryer to between 350-375 degrees. Combine one cup water and one cup ice, and let sit for one minute. Measure one cup water from this, and use chopsticks to stir in the flour and egg. Beat lightly; the batter should remain very lumpy
Dip the whole soft-shell crab in the batter, and immediately put in the oil. Cook for 2 minutes. Remove from oil, and cut into 4 pieces.
Put the greens in a large bowl, and place soft-shell crab over the top of them. Drizzle with Ponzu sauce, and sprinkle with masago and sesame seeds. Put lemon wedge on top and serve.
