Fresh Wasabi at Kyoto on Lincoln

I just ate at Kyoto on Lincoln, and I noticed that they had fresh wasabi listed on the menu. When I asked our waitress about it, she said that they only offer it on special occasions, so she took down my name/number and said she'd call me when she had enough people lined up. So if anyone on LTH wants to have a nice feast with fresh wasabi, I'd recommend calling or visiting Kyoto and giving them your information.

FYI, fresh wasabi is a root grown in Oregon (I think) that generally costs north of $50 per pound, and tastes completely different (and worlds better) than that green paste they serve at most Japanese restaurants.

Kyoto
2534 N Lincoln Ave
Chicago, IL 60614

Great, thanks a ton thomasec! I did a little google-ing and found the number for those interested in making the call. I just reserved myself some fresh wasabi, so I know that the phone number works.

2534 N Lincoln Ave
Chicago, IL 60614
(773) 477-2788

I have ordered fresh Wasabi from here:

[/url]http://www.freshwasabi.com/[url]

Sometimes I will split an order with friends to cut down on cost.[/url]

Wasabi roots are also available semi-regularly at Mitsuwa. And H-Mart? I don't recall.

thomasec wrote:FYI, fresh wasabi is a root grown in Oregon (I think)

Pacific Farms in Oregon was, I believe, the only farm growing wasabi in the States until very recently. There's now another operation called Pacific Coast Wasabi (which isn't confusing at all) that's a collection of farms, most of which are in Canada, but one of which is in New Jersey. Pacific Coast only sells in quantities much larger than any home chef is going to be using, however, whereas Pacific Farms will sell something like five or six tubes at a time. I recently dug some out of the back of my freezer that had been there for three years, and while it was obviously a shadow of its former self, it still tasted a lot better than the fakey stuff.

I was bored and watching Emeril Live last week, and he's got an organic farm which supplies his restaurants with Wasabi roots and leaves, which he likes in salads.

Not useful, but interesting.

I had some fresh wasabi tonight at Katsu. It makes a world of difference over the normal reconstituted stuff.

stevez wrote:I had some fresh wasabi tonight at Katsu. It makes a world of difference over the normal reconstituted stuff.

It isn't just a matter of it being reconstituted, Steve. The powders and most pastes are an entirely different plant. Wasabi is notoriously difficult to grow, so almost all of what you find in the States (and even most of what you find in Japan) is plain old horseradish that's been flavored with a little Chinese mustard and dyed green.

Tsuki on Fullerton always has fresh wasabi. It really is awesome, so different than your usual wasabi paste. It is a much smoother, milder burn...

Dmnkly wrote:It isn't just a matter of it being reconstituted, Steve. The powders and most pastes are an entirely different plant. Wasabi is notoriously difficult to grow, so almost all of what you find in the States (and even most of what you find in Japan) is plain old horseradish that's been flavored with a little Chinese mustard and dyed green.

Yes. I know, but I was trying to not cloud the issue.

I had real wasabi at Sushi Luxe in Andersonville last year (one dollop was like $2); it was pretty much the only thing that distinguished the place. I don't know if they still offer it, though.

Sushi Luxe
5204 N Clark St
Chicago, IL 60640
(773) 334-0770

I'll add Meiji to the list of sushi spots offering fresh wasabi.

I seem to remember being told that wasabi is a root which is illegal to grow (and/or import to) in the US. Can anyone verify this?

Cuv wrote:I seem to remember being told that wasabi is a root which is illegal to grow (and/or import to) in the US. Can anyone verify this?

As was mentioned upthread, wasabi root is grown in the US, for example Pacific Farms in Oregon.

Beautiful...

Evidently very hard to cultivate; They thrive best in shade and free-flowing water it seems.



Wonder if I could grow 'em in a fishtank... Buy a root from Mitsuwa... would be an expensive experiment...

Also, Kyoto on Lincoln (2534 N Lincoln Ave to be precise) is closing some time in the not too distant future. The owners, Stephanie and Tai, who are remarkably lovely people, are moving to the 'burbs for better schools for their kids. They'll be working at the owner (Stephanie's) brother's second Kyoto location in Downer's Grove.

We enjoyed the restaurant on numerous occasions with good friends who are friends with the owners. The restaurant is up for sale as is their condo, and sale of both will determine the close date. They are currently on vacation, so there is the possibility of a quick sale and the restaurant not reopening at all.