T-Spot Sushi & Tea Bar

Soybean soup with tofu, seaweed and scallions.

Shrimp and vegetable pot sticker served in ponzu sauce.

Philippines traditional spring roll served in homemade sauce.

Boiled soybean topped with salt.

Delicately deep-fried, served with light-soy dipping sauce. vegetable, shrimp, combination.

Marinated seaweed, ika, and tako.

Marinated seaweed.

Marinated Squid.

Marinated octopus.

Mussels with crabstick and smelt roe, Japanese mayo and unagi sauce.

Salmon roe topped on a cucumber, rice, and salmon.

Thinly sliced squid mixed with smelt roe.

Crab, tuna, eel, red tobiko, oshinko, avocado, wasabi mayo.

Shrimp tempura, salmon, sweet crab, smelt roe, black tobiko, avocado, and orange.

Crab, special tuna, tobiko (red, black, green), tempura crunch.

Spicy shrimp, super white tuna, red tobiko, unagi sauce.

Cucumber, avocado, oshinko, kampyo, shiitake, gobo.

Salmon, avocado, cucumber.

Crabstick, avocado, cucumber, masago.

Smoked salmon, cream cheese, avocado.

Tuna, smelt roe, red chili oil, spicy sauce.

Yellowtail, scallion.

Squid, cucumber, spicy sauce.

Octopus, cucumber and spicy sauce.

Deep-fried shrimp, avocado, cucumber, eel sauce, spicy mayo.

Tuna.

Shrimp, cucumber.

Eel, cucumber.

Soft shell crab, avocado, cucumber, eel sauce, spicy mayo.

Avocado, cucumber, oshinko.

Avocado, cucumber, oshinko, kampyo, tamago, gobo, kanikama.

Grilled and served in a ginger-lime reduction, white rice and mixed vegetable.

Seared salmon with white rice and mixed vegetable in a coconut wasabi sauce.

Seared and topped with chutney sauce, served with white rice and mixed vegetable.

White tea comprising of 100% tender buds. perfect for multiple infusions.

Leaves & bud peony tea from china large whole leaf tea with white down covered buds.

Well fired tea leaves scented with jasmine blossoms.

Temple of heaven gunpowder green tea from China well rolled pellet size round leaf, makes a light brew.

Lung ching dragon well. long flat leaves pale yellow liquor.

Very large, uncut well twisted leaves. semi fermented oolong tea from China.

Very delicate tea scented with magnolia blossoms.

A well toasted leaf. known as the burgundy of teas. (China).

Khongea estate: black well rolled leaf with a few tip full bodied flavor for a strong cup that takes milk. (India).

A blend of low and high elevation Ceylon teas with an exceptional vintage character. (Sri Lanka).

Chamomile, lavender, spearmint, lemon myrtle.

Herbal infusion from South Africa. contains natural vitamin c.

A stimulating herbal infusion from South America.

Zhen mei green tea with spearmint flavor.

Extremely aromatic jasmine scent with ceylon tea.

Lapsang souchong, bergamot and ceylon black tea.

High elevation ceylon black tea, rose petals & flavoring.

China green tea and ceylon black tea with ginger pieces.

Fruits of the woods, an extremely delicious flavor.

China and ceylon blend with orange peel cinnamon and flavor.

Peach apricot flavored gunpowder green tea.

Ceylon black tea with raspberry flavor.

Black tea blend with almond flavor.

A blend of ceylon and keemun teas.

Ceylon tea blend, bergamot flavor and orange peel.

Micro blended darjeeling & keemun black teas.

Certified organic from makaibari estate. ftgfop.

High grown ceylon tea with cardamom, cloves ginger and cinnamon.

Decaffeinated ceylon tea.

De-caf ceylon op (co 2 process) and lemon myrtle.