Best sushi I had so far: chef’s selection at Sansaro, also my first real wasabi.

12 comments

1. Real Wasabi just hits differently

2. Left to right (if I remember right): Scallop (Hotate), Yellowtail amberjack (Hamachi), Raw Bavarian Shrimp marinated in Konbu, Mackerel marinated in Konbu (Shime Saba), Bluefin tuna (Maguro Akami), European sea bass (Suzuki), Fatty bluefin tuna belly (Maguro Toro)

3. Is that real wasabi? Maybe it’s dyed.

   The wasabi roots I’ve had were way paler green and slightly yellow.

4. And where is Sansaro…?

   Edit – Looks like this might be in… Munich? Convenient, as I’ve been thinking about heading over there!

5. Looks good! What was your top two favorites out of the line up?

6. This looks great, but, no insult intended, BAVARIAN SHRIMP? I know most shrimp are farmed at this point, but they come from places like Thailand, so we can at least pretend they are from the ocean. Using the descriptor “Bavaria” just rips the bandage right off. What next, Austrian tuna?

   😉

7. Real wasabi is amazing. The other stuff is garbage, horseradish. Once you go real you’ll never go back. [Go here for real wasabi](https://hmbwasabi.com/product/wasabi-rhizomes/) in the US and get the 1/2 pound with free shipping. Best deal in the game. You have 2-3 weeks for maximum flavor. Store underwater. Replace water every 1-2 days. And get yourself a proper grater too. And not a tiny one.

8. where do you buy real wasabi in America?

9. What country and city is this in exactly?

10. Your new name is “Bobby Wasabi”

11. Gosh I need to eat 30 of those to be satisfied

12. Looks like it was 2 people, how did you guys split them, lol