Wasabi – Noosa – Queensland

by Suha on April 26, 2011


Wasabi in Noosa has won a number of awards over the years –  Gourmet traveller, Good food guide, Best regional, best Asian, best Japanese, best young chef etc. After dining there – you know exactly why. Chef Danielle Gjestland has does an amazing job with the restaurant. Great location overlooking the Noosa river, beautiful tatami room, great fresh seafood and produce from the local region and a true Japanese menu. The tasting menu takes you on a great journey through its menu however tonight we went a la carte. The stand outs for me were the Kin Ebi, gyoza, spatchcock and the chocolate plate.. Enjoyed the meal and would love to back and try the rest of the menu.



Amuse bouche – chilled Yellow fin tuna consommé


Sashimi of Mooloolaba Yellow fin Tuna and Hiramasa Kingfish


Kin Ebi – tempura flake covered inside out roll with local tiger prawns, persimmon and coriander.


 Nigiri of Mooloolaba tiger prawn and Eel


Vegetable and seafood tempura – nice fresh veges and fish in a beautifully thin crisp shell


Gyoza – crispy pan fried Japanese pork dumplings with spicy ponzu dipping sauce and picked cucumber salad – loved the gyoza – probably the best I have had so far. Soft and melt in your mouth. Yum.


Spatchcock teriyaki – whole free range corn fed spatchcock, deboned and stuffed with hijiki rice, torigara shoya, roasted golden eschallots, nama shitake and warm Japanese mushroom salad. Stunning and clever dish. The spatchcock was soft and tender and the mushrooms – perfect!


Yasai Itame – warm salad of bamboo, asparagus, lotus roots, carrot, gobo and shallots


Serious chocolate plate – rocky road ice-cream, chocolate mousse on a chocolate and mint brownie, warm flourless chocolate cake and raspberry granita in chocolate disks. – what more can I say – heaven!!!!


Japanese tea – hidden blossom – love the way it came as a small pod and then in the water it opens up to full blown blossoms. cool.

{ 1 comment… read it below or add one }

todd davies April 28, 2011 at 2:17 PM

Danielle is not the chef, she is the owner. But importantly she designs all the dishes and researches ingredients. It is her passion that runs the restaurant and all of us in Noosa are the better for it.

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