So it has been a while since I blogged. But that is partly due to work, a final, a wedding I attended and overall summer just moving on by.
However, word on facebook suggested that the third restaurant to the Wasabi franchise opened up. So I decided to check it out for myself and see what they had to offer.
It is Wasabi Sabi which located on 4-1360 Taylor Avenue. It just opened Friday 08/08/08. So it is very new. The official grand opening is slated in September sometime.
If you are not familiar with the location, it is at the end of the La Grotta Mediterranean Market as it was an extension added to the building.
When you first walk in, it has a nice interior with tiled walls and a small reception area, there is a nice side couch with pillows for waiting to be seated, and an extra room which I assume is for waiting as well.
I went with a friend and we were greeted kindly by the server which I did not catch his name but he sported a blonde faux hawk and was very knowledgeable about the food as well was very kind.
Being that it was our first time, he gave us a nice tour of the restaurant, and told us a little about the history of the architecture. They had nice carved cherry blossom trees on the metal slabs for some of the dividing walls. It was very nice. There is a mezzanine type area, which is on the second floor which allows for if the bottom floor is filled up. It is an open kitchen style and has very nice lighting which allows you to see the sushi chefs make their masterpieces.
The bar looks very nice as well, as you walk in it is the first area you pass before being seated. It is a rectangular shape layout where half of it is the front entrance, waiting area, and bar, the other half is shared by the kitchen is in the middle and seating all around. There is the mezzanine on the second floor and at the back there are the washrooms as well as a nice private area for larger groups with a nice sliding glass door and curtains.
The food was on the higher end side, with top of the line sushi grade sashimi, Japanese red tuna, etc.
I came in for a light snack so for starters we had
martinis, the GT Tini, and the Sashimi Snow Kitten which also had watermelon balls inside
The server also highlighted some new key menu items and suggested a Sushi Tortilla which consisted of Tuna and Salmon Sashimi topped with jalapeno, cilantro, strawberry tomatoes and onions, on a crepe, think sushi pizza. It was delicious.
That was our appetizer, we complimented that with 2 rolls which were the White Dynamite Roll and the Rogerson roll, the contents of which I cannot remember.
This was more like an evening snack so we decided that we would save other menu items for another time. Instead we decided to order a small desert to top it off. Because we were new guests within the first week, the server treated us to a nice desert consisting of brownies made in house, as well as new zealand kiwis that just came in today, and some blueberries as well as two orange slices, this was on the house and was given to us while we waited for our desert to be made. The desert we ordered was Banana Spring Rolls topped with Hot Caramel and garnished with more blueberries as well as kiwis.
All in all the restaurant is definitely a winner and worth to check out. The prices may be a bit on the higher side as I believe they try to cater high quality food vs. high quantity food for your money's worth. It is priced around your typical Earls/Joey's/Moxies/Keg price. However, it is great for groups of people, just sitting in the lounge, or going out for the once in a while snack.
Look for the Grand opening in the beginning of September, maybe they will have some enticing prices to draw a crowd but for now it is word of mouth. The hours of operation I believe are until 10pm on weekdays and 1 or 2am for the lounge. I am not too sure but they too are playing around as they are seeing by how much business they make.
Make comments if you like these food blogs I do or suggestions if you want something changed or added. If there are places that you think I should try out let me know. I am always willing to try new things.