Until the end of May, the Japanese restaurant Shunbou in the Grand Hyatt Tokyo will feature wasabi, a ubiquitous condiment in Japanese cuisine.
Native to Japan, wasabi has been used for centuries, its refreshing scent and pungent flavor essential for such Japanese foods as sashimi, soba noodles and sushi. Recently, wasabi has experienced a surge in popularity in the U.S. and Europe as it is being used more and more by chefs around the world.
During the Wasabi Fair, dishes using wasabi from the Okutama region of Tokyo include homemade wasabi tofu (¥1,000) and steamed wasabi rice (¥4,500). Dishes that go well with wasabi, such as marbled tuna (¥6,300) or charcoal grilled Hida beef with seasonal vegetables (¥13,000), will also be prepared. Depending on the availability of wasabi, dishes may sell out.