Hubby and I recently sat at the sushi counter and befriended 2 of the cheena junior sushi chefs there (Ken and Danny). We enjoyed the experience so much we have been returning ever since.
What's nice about Rakuzen (and getting Ken and Danny to recommend stuff to you) is the seasonal produce. There's bound to be something new that enhances your Japanese food vocabulary.
Here's what we had in our recent visit:
My main course of breaded flatfish- so fresh you don't even need to eat it with any condiments/sauces.
The piece de resistance and a signature dish of the restaurant's- torched fire mackeral seeped in its own juices and oil. Hubby swears by this dish but I wanted to puke when I took a bite- too fishy!!
Rakuzen definitely surpasses Sushi Tei in terms of quality and offerings. What makes Rakuzen even more palatable is a little known fact that the sushi tei discount card also applies here- 10% off dine in (Millenia walk outlet only).
Ps: We've visited Rakuzen's other outlet in Tampines and didn't like the ambience there.