Tsukuri no Wasabi
True, unadulterated “hon wasabi” takes the spotlight here in this specialty restaurant in Shizuoka, known among purists for its quality.
Restaurant Details
It’s a safe bet to say that most people have never tried real wasabi, or “hon wasabi”.
Compared to the ubiquitous horseradish, hon wasabi has a softer, stickier texture, and has a smoother, more herbal taste and aroma. Nonetheless, the difficulty in cultivation and the ephemeral nature of its flavor—fading in just 15 minutes after grating—means that green-dyed horseradish is the condiment of choice in Japanese restaurants the world over, even within Japan.
But wasabi purists know to head to Tsukuri no Wasabi to get their fix. An establishment dedicated to hon wasabi, the restaurant sources the plant from a dedicated wasabi farm in Shizuoka Prefecture, where the highest-quality wasabi is traditionally grown using fresh spring water. Diners are then invited to grate the wasabi themselves to pair with seasonal Shizuoka fish, both working in tandem to reveal layers of flavor and aroma about each other.
The restaurant’s most popular dish is the traditional wasabi-zuke, which sees assorted fish marinated in wasabi, sake lees and other seasonings for up to four days to bring out the fish’s natural sweetness.
The chef’s selection “omakase” course, highlighting Shizuoka seafood, meat and produce. Guests are invited to grate their own Shizuoka-grown hon wasabi to pair with each item. This course menu comes with 1 drink. ※ Additional servings of hon wasabi are available at 600 yen per order.
The chef’s selection “omakase” course, highlighting Shizuoka seafood, meat and produce. Guests are invited to grate their own Shizuoka-grown hon wasabi to pair with each item. This course menu comes with 1 drink. ※ Additional servings of hon wasabi are available at 600 yen per order.
The special selection sushi course menu, with Shizuoka seafood at the forefront. Guests are invited to grate their own Shizuoka-grown hon wasabi to pair with each course. ※ Additional servings of hon wasabi are available at 600 yen per order.
The special selection sushi course menu, with Shizuoka seafood at the forefront. Guests are invited to grate their own Shizuoka-grown hon wasabi to pair with each course. ※ Additional servings of hon wasabi are available at 600 yen per order.
Tsukuri no Wasabi Remarks
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Tsukuri no Wasabi Business Days
Tsukuri no Wasabi Address
5-2 Kōyamachi, Aoi Ward, Shizuoka, 420-0852, Japan
Tsukuri no Wasabi Access Info
Tsukuri no Wasabi is a 5-minute walk from the South Exit of JR Shizuoka Station.
Tsukuri no Wasabi Phone Number
Tsukuri no Wasabi Cancellation Policy
Cancel your reservation at least 2 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
A coastal prefecture located in central Japan between Tokyo and Osaka, Shizuoka is home to Mount Fuji (the highest mountain in Japan), beaches and hot spring resort towns, and a thriving agriculture industry producing some of the most delicious and highly coveted produce in Japan.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
Tokuzomaru Shimoda
At the tail of the Izu Peninsula, this crowd-pulling, Shimoda-based seafood restaurant brings delectable red bream and seafood delicacies to the cheerful fisherman town.
KOMB
Savor the ingredient in Japanese cuisine known for being the reason behind the discovery of umami: kombu. At KOMB, Chef Annabell Seiko Harada crafts Japanese-style dishes that skilfully integrate the ingredient at the core of Japanese cuisine.
Japanese Restaurant Maisen (Hotel New Akao)
Located by the top of the Atami Ropeway, this traditional Japanese restaurant enjoys beautiful aspects out over the Sagami Sea. Its seasonal course menus are packed with the bounty of these waters.
Onjaku
Strange fish and old favorites are all cooked deliciously at this kaiseki restaurant in Shizuoka, within day trip range of Tokyo.