My Meal at Wasabi

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Even though my Sunday night suppers are usually the most elaborate home-cooked meals of the week, I couldn’t bear to cook last night. My husband and I headed to Wasabi. He started with the Sunomono: cucumber, tuna, crab,  tobiko and rice vinegar:

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Crisp, cool and delicious.

I had the salmon ceviche with watermelon:

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Just what a girl wants on a hot summer night.

We shared another cooler, the Sake Apple, which is salmon, asparagus and tobiko wrapped by thinly sliced apple with miso sauce:

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Also great.

Then he had the black cod with miso sauce.

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A classic. Don’t you love the sweetness in this dish?

And I did the lobster martini with asparagus, avocado, mustard aioli, black tobiko:

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Also fab. I know I just posted about Wasabi, but that meal was ages ago. (Remember, it was clean-out-the-drafts-folder day on Small Bites!) That post actually reminded me to go back for another visit, and I’m awfully glad I did.

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The 411 on Wasabi. 

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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