Our chef, Kakusaburo Sakurai is seasoned veterans in Japan and in New York.

Sake and wine sommelier Toshiyuki Koizumi complements his dish.

The opinionated trio share their knowledge and collaborate to create the Wasan art.
Our menu consists of signature dish and seasonal variants, and also a course menu designed to match with sake or wine. Fish, meat, and vegetables are mostly purchased through local market while they’re at the freshest.


“Wasan’s dedicated use of the freshest and healthiest ingredients results in exquisite dishes that are – surprise – good for you. Our guests were blown away.”

– Daniel Goldstein, President,
Table for Two USA