Tei-An

White Seaweed Salad.

Oscietra Caviar Sushi.

Cheers from our team to the last week of February 🥂

Savor the essence of Japan with Chef Teiichi’s daily sashimi selection imported from Japanese fish markets 🐟 Always delectable and satisfying.

Send to a sashimi-lover 🖤🥢

Chef’s current seasonal soba right now is specialty Asari Soba 🍜 Asari Clams are found in inlets across Japan and have been a part of the Japanese diet for thousands of years. These short neck clams give this soba soup a rich umami taste with our soy dashi broth and classic hand-crafted soba noodles.

Enhance your evening with our Sun + Moon cocktail 🌞🌛 Made with Don Julio 1942, Japanese bitters, lime juice, shiso leaf and served smoky. A next-level cocktail, perfect for any evening as the sun makes way for the moon.

#1942

Melt in your mouth Tuna Carpaccio 🥢 thinly sliced bluefin tuna dressed in a dashi soy & Arbequina olive oil, topped with crushed walnut and chopped basil - a delectable treat.

More from our feature on 🍜 Thank you to NBC for capturing what makes Tei-An unique, we are always thrilled to share the art of soba with others.

To view the whole feature, visit the link in bio.

At Tei-an, we celebrate toshikoshi soba, the Japanese New Year tradition that symbolizes letting go of the past year’s hardships and embracing a fresh start. The long strands of soba represent longevity, while the act of cutting them signifies the cutting away of past misfortunes. 🥢
As we welcome 2025, we wish you a year of good health, success, and endless blessings. May each bite bring strength and new beginnings. 🖤