Wasabi has just reopened with a whole new look. It has been more than ten years since it opened its doors in Belltown, introducing Seattle to a new wave of fusion sushi. The wonderfully coordinated finishes resulted in a novel, luxuriant space. “Fusion doesn’t mean you can mix just anything,” says owner Jun Hong. “Our fusion is crafted by master chefs completely knowledgeable of Japanese cuisine. Even when we add cheese to a dish like ohitashi, the chef picks cheese with flavor closest to dashi flavor.”
Head Sushi Chef Tadashi Sato has been a disciple of sushi ever since he was 15 years old. He’s been serving sushi in Seattle for more than 25 years and has thorough knowledge of Pacific Northwest seafood as well as fish from the Tsukiji market in Tokyo. He makes novel dishes such as ankimo wrapped with local white fish and, for vegetarians, eggplant sushi.
The biggest change to the menu is the addition of the kaiseki dinner — a five-course meal at $100 a person that introduces diners to Japan’s traditional full-course meal. It starts with an aperitif and a small dish, then soup and a beautiful appetizer sampler, followed by a main dish that combines sashimi, grilled fish and tempura. To finish the meal off, there’s a rice dish and soup, and then dessert. The kaiseki menu is handled by Chef Taka Iwazaki, who is steeped in the basics of Japanese cuisine in careers at Ryokan and Kappo in Japan. His menu changes constantly with the seasons and sometimes on a daily basis, in order to reflect the freshest ingredients available. For kaiseki dining, reservations must be made at least two days in advance.

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Wasabi
(206) 441-6044 | 2311 2nd Ave, Seattle
www.wasabiseattle.com