The gigantic flavors from small Japanese tapas prove the point, ‘size doesn’t matter,’ even more convincing.
At Wasan, the new Japanese tapas sake bar and restaurant on 4th Street between 1st and 2nd Avenue, the local ingredients in season are deliberately chosen and articulated by their staffs, Toshiyuki Koizumi(director and sommelier), Ryota Kitagawa (owner and chef) and Kakusaburo Sakurai (owner and chef), and its ultimate goal is to bring “new sensibility in traditional cooking.”
The Foie Gras Rice combines that Japanese tradition sushi with unexpected ingredient of Foie Gras. At first sight, it seemed ordinary sushi, but it was unique in texture and exquisite in flavor. ($12 for 2 pieces)
Okoge (Rice Crust Dip) with seaweed paste and house special hot sauce was another exciting appetizer. Crunch dipped with smell of sea, seaweed paste, and gently hot sauce with sesame touch.($4.75)
And one of the New York Local Ingredients, “Beef Tendon Braised with Cabernet Sauvignon” which takes about 10 hours to prepare, was high in protein and juicy. With medium body of hot sake, the plate paired well as meat dish.($4.50)
On top of its aesthetic quality in food, the hospitality warmed us from the chill in November. Also they gave us home made salad dressing as a gift. For us, the biggest gift we got from Wasan was, ‘The Great Time!’
Wasan means literally ‘Three Owners” and culminated love and passion of its staffs, this place has no doubt to be one of the most popular spots for epicures in East Village.
SB
