Fried Tofu made with silken tofu, ginger, scallion, soy sauce, and mirin
Korean Spicy Tuna made with masago, avocado, and cucumber
Spicy Tuna & Unagi Tempura Maki
Gyu Gyozas made with rib eye
Left: Shiso Sour made with Sake Junmai, shiso, yuzu, ginger syrup, egg white, shochu, and sansho
Right: One Lychee Nigiri Please! made with Tanqueray London Gin, sake, lychee, pixtle syrup, rice vinegar, and orange bitters
Last March, my dining companion and I had a wonderful meal at Wabi Sushi — a sleek sushi and sake restaurant on Orizaba and Colima in the Roma Norte neighborhood of Mexico City.
We started with a couple of cocktails: the Shiso Sour (made with sake Junmai, shiso, yuzu, ginger syrup, egg white, shochu, and sansho) and One Lychee Nigiri Please! (made with Tanqueray London Gin, sake, lychee, pixtle syrup, rice vinegar, and orange bitters), both of which were dynamic and delicious.
We then had the delicately Fried Tofu, made with silken tofu, ginger, scallion, soy sauce, and mirin, and beautifully pan-fried Gyu Gyozas with rib eye. We shared a couple of sushi rolls: the Korean Spicy Tuna, made with masago, avocado, and cucumber, and the Spicy Tuna & Unagi Tempura Maki. Although it's been a while, I remember that everything was as flavorful as it is photogenic.
I would definitely stop by again in the future, perhaps trying another amazing cocktail, the Tuna Drum, or the Mango Sticky Rice.
Wabi Sushi
C. Orizaba 76, Centro Urbano Pdte. Juárez, Roma Nte., Cuauhtémoc, 06700 Ciudad de México, CDMX, Mexico
Open: Daily 1pm - 10:30pm
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