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Sushi Wasabi vs Shibucho (Costa Mesa)

miffy214 | Jan 31, 200505:07 PM

Went to Sushi Wasabi in Tustin following 'hounds rec as we love Shibucho but we were quite disappointed.

We arrived at 5:30 managed to get counter seats. As the chef is working alone, the fish are all sliced ahead of time, so it's not as much fun as in Shibucho where the whole slap fish are on display and only sliced when needed.

We started with albacore, and were served tuna, toro, scallop, oyster, blue crab roll, spicy tuna roll, eel, flapjack. While some of the sashimi is of fresh and tasty, it lacks the consistent qualify of Shibucho. Also, most of the dishes are sprankled with Ponzu sauce and that I can't taste much of the fish. I tend to like my sushi with soya and/or wasabi to accentuate the freshness of the fish.

I was also waiting for fatty toro and sea urchine but those weres never served. I wonder if I should have requested that.

One side note, the green tea served in Shibucho is very good and they always heat up the cups so that the tea is in tip top quality!! Don't have that at Sushi Wasabi. Actually most of the clients are drinking ice water instead of tea and that might explain why.

Dinner for two is $112+tip (no drink), while we somewhat enjoy the meal, I've better meals at Shibucho for less. I think Shibucho is as close as I get to Tsukiji quality sushi (for that price range, I know Urasawa is good), and Sushi Wasabit is a long way from there.

Wonder if anyone out there been to both places?

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