Chilling on the Wabi Sabi patio with sushi and a tasty Wabi Sake, you may find yourself checking for your passport.
Yes, those are the Wasatch Mountains and yes, that is Oquirrh Lake glimmering just beyond the patio, but the feeling inside Wabi Sabi is authentic Japanese—served up with plenty of modern creativity.
Trained at the renowned restaurants Morimoto and Nobu in New York City, Executive Chef Josh Coplin likes to mix things up, changing his menu according to the season. Fall ushers in a traditional belly-warming treat rare in this part of the world: shabu shabu. Cooked right at the table, this hot pot dish is comprised of thin slices of meat and seasonal vegetables cooked in boiling broth and accompanied by house-made sauces and rice. Other favorites are Wabi Sabi Ribs, tender ribs glazed in a house barbeque sauce, as well as Kobe-style beef sliders and panko-crusted chicken.
Sushi traditionalists can take comfort in high-quality versions of their favorites, while the more adventurous can try Coplin’s contemporary rolls, such as the Rebel Roll, with spicy tuna, jalapenos, and cucumber, or just go “freestyle,” dreaming up their own roll from a vast variety of fish, fruit, spices and vegetables.
And as for that Wabi Sake—a tasty concoction of aloe vera, white grape juice and sake—that’s only one of the many possibilities in the full bar. From microbrews and wine to blueberry and cherry lemonades, there’s plenty to sip on as you look to the East.
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