Fresh Wasabi. It's too bad so few have actually been able to try the stuff. I mean from the actual grated root that is. Most restaurants only use fake (horse radish) wasabi because it's a lot cheaper.
I moved to New York City in the fall of 2002 to work in the restaurant business with the goal of one day, opening my own Sushi Bar and Japanese Restaurant. This Blog is to share thoughts on such a venture. It's a public notebook of ideas to create the best restaurant, for people like me... who love sushi and the culture that comes with it.
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