Long-haul flyers at CGK Terminal 3 often sit down at Sushi Tei for a full sushi set instead of grabbing fried chicken at the food court.
Sushi Tei sits airside in Terminal 3 and runs as a full-service Japanese restaurant, not a grab-and-go counter. Price tier is solidly $$$: expect to drop IDR 180k–300k per person before drinks if you order sushi rolls and a sashimi platter. It feels close to a city branch in both menu and presentation, which frequent flyers on Google say is rare for airport Japanese.
The menu leans on rolls and sashimi: mixed sashimi plates, salmon belly, and specialty rolls show up in most photos and reviews from T3. Portions track with town outlets rather than “airport small,” but prices sit 20–30% above Jakarta mall branches. Hot dishes like udon, tempura, and donburi are there if you want something cooked before a long overnight sector out of Terminal 3.
Drinks run beyond green tea and ocha: several reviewers note sake and other alcoholic options, so this doubles as a quiet pre-flight bar for passengers heading on late-evening widebody departures. A sake plus a few nigiri pieces can easily hit IDR 250k–350k, so treat it like a proper restaurant bill, not a terminal snack.
Watch out for two things that come up often: slow service in peak departure waves around typical evening long-haul banks, and some fish items sold out after roughly 21:00. Regulars say lunch and early dinner hours bring quicker turnaround; they also mention that city-like quality holds up best earlier in the day when the full sashimi range is still on ice.
What regulars do: show up 60–90 minutes before boarding, grab a stool at the counter instead of a table, order a sashimi platter plus one roll, and pay at the register as soon as the last plate lands so they can walk straight to Terminal 3 gates without clock-watching.
One tip: if a specific fish is key for you (toro, uni, or salmon belly), ask about availability before you sit; if it’s out, you can still pivot to cooked dishes and keep your Terminal 3 plan moving.