Roots Welcomes NEW Sushi Company
Roots Market welcomes Wasabi Sushi Co. into the family fold of the Conscious Corner. We are happen to present this amazing new sushi to our customers we at Roots Market feel that they offer the highest quality when it comes to sushi as well as options and new flavors. Please come and try them out!
Wasabi, is passionate about modern Japanese cuisine: they love its flavor and fusion, texture and contrast, freshness and balance. And they hope you will find it a welcome surprise — simple, brilliant and nourishing. Their menu is designed by Executive Chef Miguel Choy. He brings his Asian-Latin American background and his international experience to create Wasabi’s signature style: “When I combine Japanese and Latin American ingredients, I find an incredible harmony; the different flavors seem to have been made for one another. Although my food is flavorful and incorporates some unexpected ingredients, I still strive to make it clean and simple tasting. It’s all about balance.”
THE WASABI FAMILY:
Wasabi’s first restaurant is in Farragut Square, Washington, DC, where they offer kaiten-style dining, delivery and take away. In 2007, they branched out with Wasabi To Go, a boutique casual dining space and take away service in Lyon Village, Arlington. They have two other locations currently and now they will be making sushi for us here at Roots Market!
THE CHEF: Miguel Choy
Like many chefs, I learned to cook at home first with my grandmother, and later preparing meals for my 12 brothers and sisters. As a child, I lived in a small fishing town in Peru, and every morning the breeze was filled with the unforgettable smell of fresh fish. It gave me an appreciation for the freshest ingredients and the best possible way to prepare them. To this day, even after eating at some of most lauded restaurants in the world, I have not enjoyed a better meal than those of my childhood. I was first introduced to the world of Asian fusion at Itsu in London, and I later moved to K10 and Yuzu to develop the concept further. When I traveled to Tokyo and Singapore, I learned some memorable food concepts.An important stage in my career was the moment when Japanese cuisine transformed itself from an elitist cuisine to an approachable food for everyone. It was my springboard to a greater passion. I’m largely self-taught, and one of my greatest interests is staying up-to-date with food trends and techniques. Cooking is a creative endeavor, and I find inspiration everywhere — art, travel, music, movies — not just in kitchen. When I dine, I like to be surprised by the originality and execution of the dishes. I have a great interest in the way different techniques can affect ingredients and how different flavors can inform one another. It’s what fusion is all about. I admire many chefs — some for their technical knowledge, some for their creativity, and some for their business vision — but I regard my earliest cooking lessons with my grandmother as the greatest influence on my love of good food.
