Wasabi is famous for its Sushi, Sashimi and Nigiri. They have the best quality seafood that has been imported from the Tsukiji Market in Japan. This market is the biggest wholesale fish and seafood market in the world. Located in Tsukiji in central Tokyo, close to the upmarket Ginza shopping district, this market isn’t open to all visitors. The outer retail market, restaurants and associated restaurant supply stores, however, are a major tourist attraction for both domestic and overseas visitors.
The Hokkaido scallops that went into the “Hotate” (Rs. 625/-) came from the Tsukiji Market too. Most high-end Japanese restaurants in the country import premium ingredients from Japan to ensure that their food is unmatchable. Wasabi goes all out when it comes to their food, their recipes are precise, accurate and they use only the best ingredients that the Japanese markets can offer. There are a lot of restaurants in Delhi that serve Japanese food like Akira Back and Megu but Wasabi sure is a class apart. Talented people like Chef Nilesh Dey, run the place. The chefs go all out to innovate and create a vision for the restaurant’s patrons.
We ordered the Zuwai Kani Shabu Shabu (Rs. 550/-) and got a delicious crab Nigiri – it was really delicious. The crab was soft and was served on top of rice, both prepared perfectly.
Wasabi recently had a Tofu Festival where they had around 9-11 varieties of tofu, which is the most expansive spread any Japanese restaurant has ever seen around town. The kinds of tofu they served included – home pressed fresh tofu, steamed chako tofu, pan seared tofu scallop, tenderloin tofu rollatini and black tofu amongst the many others they served. The tofu festival was quite a success and guests raved about the presentation, ingredients and the delicious delicacies on their plate.
The restaurant is also coming up with a very interesting Sushi and Champagne festival where the chefs are working on very special dessert sushi dishes.
The Rock Shrimp Tempura (Rs. 1275/-) was the kind of starter that stays with you long after you have finished eating it. It is the kind of stuff you crave when you are hungry. Cooked with white-shelled sweet shrimps that come from the backwaters of Japan, this dish is pure bliss. Coated in a delicious tempura batter flavoured with wasabi sauce and a chilly sauce made with Gochujang (hot pepper paste), every piece stays crisp long after it has been served. That happens because the restaurant imports premium tempura flour from Japan and uses the most scientific techniques.
The spectacle doesn’t end until you’ve had your last bite; our mid-meal palate cleanser was a spectacular Yuzu Sorbet (Rs. 725/-). Yuzu or Yuza is a seville orange grown mainly in China, Japan and Korea. It is quite an incredible fruit because it is incredibly aromatic and really flavourful. The juice, rind and the fruit itself can be used in most preparations. The sorbet also contains a hint of picked ginger that gives it an incredible kick. The intense floral aroma and sour-lime flavour of Yuzu is extremely enthralling.
As for the main course our Tenderloin Steak (Rs. 1975/-) was probably the best I have had in town. The chef told us that all their meat preparations are cooked sous vide. The meat is sealed in a plastic bag and placed in a water bath and slow cooked for 3-4 hours. For tenderloin, the desired temperature is 61-62 degrees and when the meat reaches that temperature it is taken out and seared before serving. The preparation involves olive oil, herbs and garlic. The finishing sauce consists of soy sauce and elephant jumbo garlic chips.
Our meal was full for delectable surprises and beautifully presented dishes. Wasabi has many spectacles to explore and the place shouldn’t be missed!
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