On this trip to Noosa I finally got to try Wasabi. This Japanese restaurant is regularly acclaimed as not only one of Noosa’s best restaurant but also one of the best in Queensland. On my last visit I was pregnant so not so keen to splash my cash on top end sushi and sashimi that I wasn’t supposed to be eating. This time I was all about the raw fish!
The restaurant overlooks the Noosa river but we ate there for dinner so didn’t really get to make the most of the views. Inside the space is pared back with the best seats being the traditional style seating which is raised to accomodate not so traditional sore bottoms.
Wasabi’s chef showcases local ingredients drawing on Japanese traditions. The restaurant has its own farm at Honeysuckle Hill which provides Japanese vegetables and herbs and also uses the daily seafood catch from the local fishing boats.
Wasabi does the classic Japanese dishes well. We started with some crisp, salty edamame ($9.50) and a bowl of earthy grilled shitake mushrooms ($16.50).
The gyoza here are spot on, the pleated skin stuffed with tender Wagyu beef and mushrooms. A plate of sashimi and sushi is spankingly fresh – everything I was dreaming about a year ago!
Tempura Wasabi style features a light batter adding a crisp contrast to delicate baby zucchini blossom, bug tail and king prawns.
However Wasabi disappoints where there are opportunities for more creative dishes. The Tori chicken stuffed with hijiki rice and served on a warm mushroom salad errs on the side of being bland. There was more flavour in the Ramu, soy braised lamb belly, however it would have been great to have a more generous size serving.
It was worth the wait to get to Wasabi for the restaurant’s confident take on Japanese classics but when Wasabi goes beyond this remit it can fail to deliver.
Details: Wasabi, 2 Quamby Place, Noosa, Queensland (Ph 07 5449 2443)
Damage: Budget breaking. Three courses cost $80 per person. Our bill for two came to $240.