In addition to the new decor—massive artworks on the walls and a new elevator—chef Hemant Oberoi also introduced a few changes to the menu at Wasabi when it reopened in December. New vegetarian fare to attract the city’s large herbivore population includes Apricot Avocado Sushi, Cucumber Roll, Daikon Roll (made from a type of radish popular in Japan), Enoki Tempura (which uses Enoki mushroom), and asparagus specialities such as the Pan-seared Rice Cake with Asparagus and Zenmai. Also new are the Renkon Pomelo Salad and the Daikon Pomelo Salad.
A new non-vegetarian offering is the Foie Gras and Avocado Sushi, and a new twist to the surf and turf is the Beef Steak King Crab. The Seafood Tomato Soup is a light, flavourful option for those looking for something other than the miso soup.