From his beginnings of operating a variety of food stalls in Camden market, Dong Hyun Kim’s vision was pure and simple – to share his passion for fresh, authentic, handmade Japanese sushi & bento with ‘sandwich-loving’ diners in the UK.  This passion started the Wasabi story, opening his first branch on London’s Embankment in 2003.

Ten years later, Mr Kim is still growing and improving the Wasabi brand.  With a friendly staff and modern approach to dining, Wasabi aims to to deliver a fast, flavorful and affordable dining experience.

Wasabi is currently comprised of more than 39 flourishing branches across the UK. With a global goal in mind, Mr. Kim has now set out to bring the Wasabi brand stateside with the opening of the first US location in New York City’s bustling Times Square.

From seeds to big tree – our branches

Wasabi Times Square is our first location in the U.S. As of 2014, we’re 39 flourishing branches, sprouting across London, Leeds and New York.

 

    The ingredients that go into every dish...

    Inspired by authentic Japanese cuisine, Wasabi’s menu features a variety of traditional Japanese dishes and recipes, all made fresh daily in our open kitchen.

    Each day at Wasabi, guests can watch our chefs create a diverse menu ranging from individually-wrapped sushi to flavorful hot bento dishes, sides, warming noodle soups, and satisfying salads.

     

     

      Excellent teamwork

      We’re a hardworking, efficient team - pure and simple.  Our managers and chefs work alongside the kitchen and floor team members to create a positive and harmonious experience that consistently meets our excellent service standards.

       

       

        Keep it simple

        Clean style and modern innovation comprise the essence of Japan and the core of the Wasabi brand, both stateside and abroad.  At Wasabi you will find expansive glass windows, high ceilings, an open kitchen, and pops of bright green throughout the space. Our open and clean layout allows our food to do the talking.

         

          Our food - sustaining you

          The health benefits of sushi are clear as they originate from Japan, where life expectancy is one of the highest in the world. Simply, Wasabi and well-being go hand in hand. Our fish is high in Omega-3, protein and low in fat. Edamame beans are a ‘Super Food’ - rich in calcium, iron, zinc and vitamin B. Our sushi rolls are wrapped in 'Nori' which is naturally high in vitamins A, B and C. Our food is made fresh daily, avoiding the need for harmful preservatives and chemicals.

          Our sourcing - sustaining the world around us

          In addition to promoting the well-being of every customer, we also strive to maintain nature's balance. We only use Scottish salmon and sustainably-sourced line-caught yellowfin tuna and seek to use ingredients that ensure only the best flavor and quality. Wasabi’s roots grew out of a fresh food market in London, and we keep this heritage at the heart of our vegetable sourcing policy– trying to stay local whenever possible.

           

          Our packaging – 100% sustainable

          As with all things Wasabi, we keep our packaging simple, effective, and sustainable  - being environmentally friendly and 100% recyclable.

           

           

            The secret life of sushi

            At Wasabi, we know you love sushi and want you to eat it whichever way that suits your style - but did you know that traditionally, there is a special code of conduct for eating sushi?  Here are a few tips and tricks for how you can become sushi savvy:

            No nibbling

            Our chefs have carefully crafted each piece of individually-wrapped sushi with the exact proportion of fish, rice and wasabi, designed to be eaten the traditional way - in just one delicious bite!

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            Don’t double dip

            When eating Nigiri sushi (a slice of fish draped over rice), lightly dip the fish, not the rice, into your soy sauce to keep the rice from falling apart.

            Don’t start in the dark

            To best appreciate the flavor and texture of each fish, eat the most delicate fish first.  For example, start with a light fish, such as sea bream, and then move on to strong and meatier varieties, like salmon and tuna.

            Cleanse your palate

            Sushi Grand Masters eat pickled ginger between bites to cleanse and excite the palate.  Try it yourself!

            Soup’s a non-starter

            Traditionally, miso soup is eaten at the end of a sushi meal, not the beginning, to help digestion.