Food
"The Art of Sashimi" by Judith A. Sperry
Wasabi Restaurant 100 Plaza Drive Williamsville, NY 14221 716.689.5999
Upon entering Wasabi, your daily tensions are mollified and your five senses are piqued. Intimate booths align the minimalist establishment and earthen elements convey an atmosphere of serenity. Amid oak tables, orchids, and naturalistic lighting, Wasabi’s sushi bar enables patrons to observe the sushi chef demonstrate his culinary artistry.
At Wasabi, it is customary to begin with Sashimi; angular slices of raw fish that are consumed immediately after they depart their aquatic origins to ensure their purity and vitality. Should you choose the Omakase's sashimi selection, you may encounter delicate slices of Yellowtail tuna, Alaskan Halibut, King Salmon boasting sun-kissed hues of orange flesh, or a decadent Monkfish pate (i.e. foie gras of the sea). If you seek rarity and refinement, toro of Bluefin tuna disintegrates on your tongue, leaving behind a trace of the sea. Pungent wasabi (i.e. Japanese horseradish), pickled ginger, and soy sauce accompany the sashimi along with salty cucumbers, which serve as cleansing mechanisms for the palate.
Individuals inflicted with sashimi phobias should opt for the chef's specialty sushi rolls. Enveloped in lithe seaweed wrappers, the rolls contain cold boiled rice and fish that is either raw or cooked. King crab, lobster, and shrimp often appear in Wasabi's rolls tempura style (i.e. deep fried in a light batter). Avocado, caviar, sesame seeds, and spicy aioli mayonnaise accentuate the rolls' flavors while enhancing their aesthetic appeal. A brilliant demonstration of the sushi chef’s creative capability is the Alligator roll. Appearing in reptilian form, it consists of spicy tuna & avocado topped with barbecued Unagi (i.e. eel) and sweet eel sauce. The cool interior is refreshing and the Unagi-aligned exterior is tender and warm.
Wasabi’s Signature Salad is an imaginative display of brisk romaine lettuce and mixed field greens boasting spicy tuna tartar and generous slices of big eye tuna cooked tataki-style (i.e. pan seared quickly on each side so the exterior is blackened and the interior remains raw). Garnished with grated ginger dressing and crunchy tempura batter flakes, the salad is a tutorial in texture and flavor.
Upon ordering the Seafood Ceviche, it materializes as if it were the rising sun. Tender slivers of octopus, sweet cubes of mango, and crunchy mixed vegetables constitute its main ingredients. Flirting with the notion of summer, it radiates a glorious bouquet of colors and tastes as invigorating as its fragrance. Marinated in a tangy citrus sauce composed from Yuzu, a Japanese citrus fruit similar in appearance to a lemon, it constitutes the perfect amuse-bouche.
Wasabi's kitchen serves warm appetizers and entrees including teriyaki-style beef, poultry, and seafood. Slender soba and udon noodles are served chilled or entangled in warm bowls of vegetable consommé. Appetizers such as Shrimp Shumai (steamed shrimp dumplings) and Gyoza (pan-fried pork dumplings) are served with a light Ponzu dipping sauce. Edamame beans sprinkled with crystals of sea salt and Miso soup constitute ideal starters.
If you have the privilege of dining at Wasabi, instill your trust in the sushi chef. By allowing him to guide you through your meal, you will have a transcendent experience.
At Wasabi, it is customary to begin with Sashimi; angular slices of raw fish that are consumed immediately after they depart their aquatic origins to ensure their purity and vitality. Should you choose the Omakase's sashimi selection, you may encounter delicate slices of Yellowtail tuna, Alaskan Halibut, King Salmon boasting sun-kissed hues of orange flesh, or a decadent Monkfish pate (i.e. foie gras of the sea). If you seek rarity and refinement, toro of Bluefin tuna disintegrates on your tongue, leaving behind a trace of the sea. Pungent wasabi (i.e. Japanese horseradish), pickled ginger, and soy sauce accompany the sashimi along with salty cucumbers, which serve as cleansing mechanisms for the palate.
Individuals inflicted with sashimi phobias should opt for the chef's specialty sushi rolls. Enveloped in lithe seaweed wrappers, the rolls contain cold boiled rice and fish that is either raw or cooked. King crab, lobster, and shrimp often appear in Wasabi's rolls tempura style (i.e. deep fried in a light batter). Avocado, caviar, sesame seeds, and spicy aioli mayonnaise accentuate the rolls' flavors while enhancing their aesthetic appeal. A brilliant demonstration of the sushi chef’s creative capability is the Alligator roll. Appearing in reptilian form, it consists of spicy tuna & avocado topped with barbecued Unagi (i.e. eel) and sweet eel sauce. The cool interior is refreshing and the Unagi-aligned exterior is tender and warm.
Wasabi’s Signature Salad is an imaginative display of brisk romaine lettuce and mixed field greens boasting spicy tuna tartar and generous slices of big eye tuna cooked tataki-style (i.e. pan seared quickly on each side so the exterior is blackened and the interior remains raw). Garnished with grated ginger dressing and crunchy tempura batter flakes, the salad is a tutorial in texture and flavor.
Upon ordering the Seafood Ceviche, it materializes as if it were the rising sun. Tender slivers of octopus, sweet cubes of mango, and crunchy mixed vegetables constitute its main ingredients. Flirting with the notion of summer, it radiates a glorious bouquet of colors and tastes as invigorating as its fragrance. Marinated in a tangy citrus sauce composed from Yuzu, a Japanese citrus fruit similar in appearance to a lemon, it constitutes the perfect amuse-bouche.
Wasabi's kitchen serves warm appetizers and entrees including teriyaki-style beef, poultry, and seafood. Slender soba and udon noodles are served chilled or entangled in warm bowls of vegetable consommé. Appetizers such as Shrimp Shumai (steamed shrimp dumplings) and Gyoza (pan-fried pork dumplings) are served with a light Ponzu dipping sauce. Edamame beans sprinkled with crystals of sea salt and Miso soup constitute ideal starters.
If you have the privilege of dining at Wasabi, instill your trust in the sushi chef. By allowing him to guide you through your meal, you will have a transcendent experience.