Wasabi serves sushi and a whole lot more

When Wasabi Sushi Bar rolled into Town and Country Crossing last June, it quickly proved it has more to offer than the expected Japanese rolls.

“We specialize in sushi, but we have so much more,” said Maren Leonard, Wasabi Sushi Bar’s director of marketing. “Our menu caters to people who like sushi and to those who don’t like sushi.”

Open the menu and instantly, you will notice a broad variety. There are rich illustrations accompanying an extensive list of sushi rolls, sashimi and hand rolls along with traditional Japanese entrees, such as Sukiyaki, Teriyaki and Tempura.

“Look closer at our menu and you’ll discover we have American-Japanese items, such as the Teriyaki Strip Steak, Grilled Salmon and Spicy Chicken,” said Leonard, who quickly noted that Wasabi is not a fusion restaurant. “Our rolls are an Americanized version of Japanese cuisine, and that’s what gives us our unique personality and style.”

Contributing to Wasabi’s Town & Country menu is Steve Yi, sushi master, chef and the creator of numerous special rolls that reflect seasonal changes and current events. For example, in honor of the Cardinals’ championship performance last October, Yi created a World Series Roll.

For Valentine’s Day, Wasabi will be featuring the Sweetheart Roll, created by Chef Wan Gil Joo. Filledwith cream cheese, avocado and grilled salmon it is finished with thin slices of seared salmon, tobiko and salmon roe and garnished with spicy mayo.

Wasabi’s menu features more than 80 different kinds of rolls and includes one of the area’s largest selections of specialty rolls, such as the Dragon Roll, which is filled with teriyaki chicken, jalapeno, avocado, cucumber, cilantro and spicy sauce.

Chef Yi has also mastered rice-free and seaweed-free rolls by substituting cucumber and soy paper for the wraps. It is a unique approach that provides a gluten-free option and an alternative for non-seaweed-eating guests.

Definitely worth checking out is the cucumber-wrapped Beth’s Special Roll, which is stuffed with snow crab and yellowfin tuna. It was named for a customer who requested rice- and seaweed-free sushi.

“I like the spicy rolls the best,” said Chef Yi when asked to name his favorite rolls. “I also like hand rolls. They’re considered a snack – an appetizer – and made with just a few ingredients and rolled up in a seaweed cone. They look like ice cream cones.”

For guests who are new to sushi and Japanese cuisine, Yi said he recommends the bento box. The bento box, a traditional lunch box that Wasabi features at lunch and dinner, is a sectioned, black lacquered box that holds four different foods. The bento box holds a four-piece California Roll, steamed or fried rice, stir-fried vegetables and a meat selection of Teriyaki Shrimp, Beef or Chicken, or Ton Katso, which is deep-fried pork tenderloin with a savory sweet fruit and vegetable sauce.

Sushi and Japanese specialties continue to enjoy a growing popularity that has driven Wasabi Sushi Bar’s successful expansion. The Town & Country location, also known as Wasabi Six, is the sixth location.

“Sushi is popular because it’s healthy,” Yi said. “But more than healthy – sushi is fun.”

Wasabi Sushi Bar

1066 Town and Country Crossing Drive • Town & Country

(636) 230-7400

Lunch: 11 a.m. to 2 p.m., Monday-Friday

Dinner: 5-9 p.m., Sunday-Thursday; 5-10 p.m. Friday-Saturday

www.wasabistl.com