Secrets Of Wasabi You’ll Wish You Knew Sooner –

It wasn’t long ago that even high-end sushi spots were capitalizing on cheaper wasabi, but times have changed. A greater demand for transparency in the food industry — and the increased availability of American-grown wasabi — have led to many spots embracing the real deal, particularly on the more luxurious end of the spectrum. “All high-end omakase experiences tend to serve true wasabi to heighten the flavor of the fish being served,” explains Chef Max Kamakura.

“At Hirroshi, the majority of our ingredients are imported directly from Japan,” adds Kevin Biggerstaff. “We felt that in order to offer an authentic omakase experience, not unlike being in Tokyo, we must serve true wasabi.”

This makes sense, according to Chef Shingo Akikuni, who argues that when serving only the best fish, true wasabi is a must. “I only use true wasabi, because the fish we serve is the best in the world,” he says. “It only makes sense to put true wasabi which compliments and brings out the natural flavors of the fish.”

Of course, this isn’t always the case. At Kissaki, Chef Edgar Valerio splits the difference depending on which menu guests opt for. Given the high price of true wasabi, this root is only served to those who opt for the omakase or chef’s choice experience. For those ordering à la carte, a combination of true and powdered wasabi is used.