He told me to meet him at the 5th floor. Upon reaching the 5th floor, saw a long queue outside a Japanese outlet called Wasabi Tei. I took a peak inside and found it to be freaking small, like a 3-romm flat master bedroom, which could sit max 15 customers 1 time with the boss and lady boss. Royston told me this was his second time here and I would not regret for waiting so long. Yes we waited nearly 1h for the seats. Royston told me not to mind the owner eccentric attitude, just enjoy the food.
Soon its our turn, the lady boss took our orders. Royston ordered Grill Salmon + Rice, while I ordered Teriyaki Chicken + Rice and an assorted Sashimi sushis. Due to its small space, the establishment is similar to those in Japan , seen on Japan Hour. Where the chef slices the fresh cuts and serves infront of you. Well indeed the owner had some attitude problem but who cares, for such good, cheap and generous amount of food.
The shop name with its menu and pricing.
Patrons seated in a U shaped. The man is white is chef, waiter and owner. The left glass cabinet is where he keep his fresh cuts of fish like Salmon, Tuna ...
This was similar to Royston's order.
Grilled Salmon, served with thinly sliced cabbage, miso soup and bowl of rice
Quality 4/5
Quantity 4.5/5
Price $10
Teriyaki Chicken the same.
Quality 3.5/5 (No strong taste of Teriyaki, compared to the 1 i had at Sapporo Trip
Quantity 4.5/5
Price $8
Sashimi Sushi
Quality 4.5/5 (Very fresh)
Quanitity 5/5 (The boss is crazy to be so generous!!! The meat overlapped the rice
Price $15
My chicken portion was large and after was having so many sushi, could not finish my rice. Royston shared with me his piece of Salmon which was chao tah and told me it was nice. I tasted it, wah eat carbon also call nice LOL!!!
The final bill was $37, 3 dishes and 2 drinks considered very cheap considered to other Japanese restaurants.
Pros
Quality food
Generous serving
Cheap NO GST NO Service Charge, Cash payments only
Cons
Long waiting time
Cramped eating area
Not really of smiling service
During our dinner we were discussing the chef's ex occupation and his revenue model.
He maybe an ex-military regular, thus the strict and sullen face, treating his patrons as his recruits LOL
Despite the shop located at Orchard, with skyrocket rents his shop is very small. By accepting only cash payment, they avoid paying banks NET and Credit Card charges. Only his and his wife managing, thus saving on payroll. By been small he is able to focus on quality
After dinner walked around and Royston wanted a drink so went to Starbucks. Chatting about how his designers were squeezed by his boss and the turnover rate is more than Genesis. The boss know nothing about design but is a great salesperson, clinching 40++ deals to do annual reports only, excluding other projects.Inded his engineers are overworked!!!
I did not took any photos though I brought my camera, because I do not want to risk chased out of the shop without eating after waiting for nearly 1h.
Source: http://www.hisfoodblog.com/2007/12/fiery-like-wasabi.html
Images: http://www.hisfoodblog.com
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