About Wasabi
The best fish we can buy, rice seasoned the traditional way, and a belt that brings it to you at its best.
鮮Fresh by design
Most sushi is made when you order. Ours is made all day and watched every minute.
01
Sushi-grade fish, chosen every morning by the chefs who cut it. Rice seasoned the traditional way, still warm when it's pressed. On a belt, there's nowhere to hide.
02
Every plate is timed from the moment it joins the belt, and lifted off long before it loses its edge. It rides under a cover the whole way.
03
Nothing made ahead in bulk. A few plates at a time, straight out. Watch them work, then watch it arrive.
Watch
回転How it works
01
Where every plate begins. A few at a time.
02
A river of plates, both directions, all day.
03
Sit anywhere. What you want comes round.
04
Lift it off. Something hot? Just ask.
05
Keep your plates. The rim is the price.
06
We count the stack. That's the bill.
In the press
“Wasabi is in the center of a busy part of Tysons Corner Mall. There's a lot of foot traffic — people carrying bags from Forever 21 or Barnes and Noble, looking curiously as they pass by or ride the escalators that are on either side of it.”
Read the article →“Ninety seconds in the room: the chefs at work, the plates in motion, the escalators on either side.”
Watch the video →
