Wasabi Sushi Bar


Deep fried bluefin tuna1, salmon with apple, white tuna, and fluke (aka flounder) with kairware daikon2 with daikon ponsu3 source


Tuna (toro4), salmon, ma-dai5 (sea beam), ikura (salmon roe), anago6 (sea water eel), giant clam (mirugai)

       California rolls with sesame sauce


Homemade rice cake with kinako and an (red beans)7  with a touch of mint ice cream in a swan


1. Tuna マグロ or    – Tuna for sushi is carefully handled to ensure that the flesh is not bruised or damaged. When the tuna arrives at the fish market, core samples of the flesh are taken with a special tool so that the color, texture, and flavor of the meat can be assessed before the tuna is priced.

2. Kaiware daikon かいわれ大根 – Daikon Sprouts. Daikon is a mild flavored, very large, white East Asian radish.  Despite being known most commonly by its Japanese name, it did not originate in Japan, but rather in continental Asia.

3. Ponzu ポン酢 – It is a citrus-based sauce commonly used in Japanese cuisine.  It is made by mixing citrus juice and vinegar with soy sauce.

4. Toro  とろ orトロ– the prized toro is taken the fatty belly of the tuna. While sushi uses many different types of tuna including yellow fin and big eye, true toro is only taken from blue fin tuna.

5. Madai  真鯛 – This fish is in high demand and is known by a number of English names, most commonly red sea bream and Japanese sea perch. The technical Japanese term for this fish is madai, or “true tai.” Madai is extremely popular in Japan, and it is traditionally served at celebrations and festive occasions.

6. Anago穴子 or アナゴ is salt-water eel.  For sushi, it is simmered.  Compared to unagi (freshwater eel), which is barbecued with a sauce (kabayaki), anago is less oily than unagi and has more delicate texture and sweeter taste.  Traditionally, anago is the only type of eel served in sushi (i.e., unagi is not served for sushi).

7. Mochi or もち (rice cake) with Kinako きな粉 & Red beans  あんこ or あん  – Kinako mochi is a mochi dish that is traditionally made on New Year’s Day for luck. Kinako is produced by finely grinding roasted soybeans into powder. Red beans paste is prepared by boiling and mashing red beans and then sweetening the paste with sugar or honey.