Wasabi Opens Today
Wasabi, a new conveyor-belt sushi joint on Farragut Square, officially opened its doors today. Back in February, Metrocurean got the scoop on the new spot from chef Miguel Choy, who comes to D.C. by way of London, where he was executive chef at K-10 and Yuzu restaurants. Choy also has plans to open several more restaurants in the area, including take-out kiosks and a possible rooftop lounge.
On the menu at Wasabi is traditional sushi, delivered kaiten-style via a 50-foot conveyor belt, along with soups, salads and grilled dishes like salmon and chicken basted with teriyaki sauce and Peruvian-inspired anticucho, prepared with panca and amarillo chilies. A selection of sakes will be available once the liquor license gets out of limbo, most likely in the next few days.
Dishes on the belt are color coded by price ($2 to $5) and include labels to help you sort out what you're eating. The restaurant also offers take-out service, including sushi boxes, salads, drinks, charcoal-grilled teriyaki and noodle soups.
Pulling from local talent, the restaurant brought on Steve Greehan, most recently of Kaz Sushi Bistro, as manager.
The restaurant is open for lunch from 11:30 a.m.-2:30 p.m. and dinner 5-9 p.m., Monday through Friday, and notably closed on weekends. Check out a few early impressions from members on donrockwell.com.
Wasabi
908 17th St. NW
Washington, DC
On the menu at Wasabi is traditional sushi, delivered kaiten-style via a 50-foot conveyor belt, along with soups, salads and grilled dishes like salmon and chicken basted with teriyaki sauce and Peruvian-inspired anticucho, prepared with panca and amarillo chilies. A selection of sakes will be available once the liquor license gets out of limbo, most likely in the next few days.
Dishes on the belt are color coded by price ($2 to $5) and include labels to help you sort out what you're eating. The restaurant also offers take-out service, including sushi boxes, salads, drinks, charcoal-grilled teriyaki and noodle soups.
Pulling from local talent, the restaurant brought on Steve Greehan, most recently of Kaz Sushi Bistro, as manager.
The restaurant is open for lunch from 11:30 a.m.-2:30 p.m. and dinner 5-9 p.m., Monday through Friday, and notably closed on weekends. Check out a few early impressions from members on donrockwell.com.
Wasabi
908 17th St. NW
Washington, DC
Comments
* Amaebi – Sweet shrimp
* Boston Rolls – Crab, salmon, and scallion
* California – Crab and avocado
* Ebi – Shrimp
* Egg Salad Rolls – Hard-boiled eggs, mayonnaise, and green onion strips
* Hamachi – Yellow Tail
* Hirame - Halibut
* Holiday Rolls – Turkey, cranberry salsa, and cream cheese strips
* Hotate – Scallop
* Ika – Squid
* Ikura – Salmon roe
* Kani - Crab
* Kappa Ma – Cucumber
* Maguro – Tuna
* Masago – Smelt Roe
* Mirugai – Giant clam
* New York Rolls – Smoked salmon, apple, and avocado
* Pesto Rolls – Turkey or chicken, cream cheese strips, and pesto
* Philadelphia Rolls – Smoked salmon, cucumber, and cream cheese strips
* Saba – Mackerel
* Sake - Salmon
* Shrimp Rolls – Shrimp and cream cheese strips
* Smoked Salmon Rolls – Smoked salmon, cucumber, and cream cheese strips
* Spider Roll
* Summer Melon Rolls – Prosciutto and melon strips
* Tako - Octopus
* Tai – Red snapper
* Tamago – Egg
* Tekka Maki – Tuna Roll
* Temaki – Spicy tuna
* Texas Rolls – Cooked beef, cucumber, and spinach leaves
* Toro – Fatty Tuna
* Tuna Salad Rolls – Tuna salad and lettuce leaves
* Unagi – Eel
* Uni – Sea urchin
* Veggie Rolls – Pesto, cucumber, tomato, mushrooms, scrambled egg, scallions
* Short-grain white rice
* Nori (seaweed)
* Mirin (sweet rice wine)
* Seasoned rice vinegar
* Prawns
* Barbecue or regular eel
* Caviar
* Albacore
* Avocado
* Alpha or bean sprouts
* Asparagus
* Shitake mushrooms
* Cream cheese
* Tempura batter
If you don't see any of these items on display at Wasabi, don't bother showing up again. U get a much pleasant experience at other sushi bar.
I also think the price of drinks are over priced. I think this restaurant is ripping people off.
Good quality and I like the energetic atmosphere. The quality of the takeout is very good and filling a niche in the area. Takeout could be more adventurous, but I can certainly find myself in their offering.
My 2 cents.
http://www.washingtonpost.com/wp-dyn/content/article/2007/06/05/AR2007060500400.html