| 
          
            
                | 
              
                  
                    
                      
                        
                            
                              
                                | reviews | 
                               
                              
                                           
                               |  
                              
                                
                                    
                                        | 
                                     
                                    
                                      | "...he 
                                        (the chef and owner, Doug Chi Nguyen) 
                                        has created a kind of New Japanese cuisine, 
                                        combining traditional recipes with European 
                                        techniques and ingredients. The results 
                                        can be spectacular in sushi rolls and 
                                        in Omakase Creations (which translates 
                                        more or less as chef’s choices) 
                                        and Small Plates, (some not so small).." | 
                                     
                                    
                                      Patricia 
                                        Brooks  
                                        New York Times 
                                        January, 2007 
                                        Read complete 
                                          review  | 
                                     
                                  | 
                               
                              
                                  | 
                               
                              
                                
                                    
                                        | 
                                     
                                    
                                      | "Wasabi 
                                        Chi is a happy place with dishes that 
                                        are culinary-eclectic, an attentive 
                                        wait staff and funky music. Saturday 
                                        nights, the place just boogies out of 
                                        its kimono." | 
                                     
                                    
                                      Rosemarie 
                                        T. Anner 
                                        Greenwich Magazine 
                                        January, 2007 | 
                                     
                                  | 
                               
                              
                                 
                                    
                                      
                                          | 
                                       
                                      
                                        | "Start with classic 
                                          sushi made with skill from sweet, clean- 
                                          tasting fish, but don't miss the more 
                                          contemporary dishes, which offer evidence 
                                          of creativity and a sense of balance 
                                          in the kitchen and behind the sushi 
                                          bar..." | 
                                       
                                      
                                        Marge 
                                          Perry 
                                          Westchester Magazine 
                                          Oct. 2005 | 
                                       
                                     
                                 |  
                              
                                  | 
                               
                              
                                
                                    
                                        | 
                                     
                                    
                                      | "...he (Chef Nguyen) 
                                        cooks in a idiom that might be called 
                                        New Japanese, one that centers on fresh 
                                        raw fish but draws liberally from the 
                                        vast French and American lending libraries 
                                        of ingredients, ideas and techniques..." | 
                                     
                                    
                                      David 
                                        Corcoran 
                                        New York Times 
                                        Nov. 7, 2004 | 
                                     
                                  | 
                               
                              
                                  | 
                               
                              
                                
                                    
                                        | 
                                     
                                    
                                      | "..it's (Wasabi 
                                        in Nyack) super-hip-- a long, narrow 
                                        space with a black ceiling, large black-framed 
                                        mirrors and vivid green and mustard 
                                        colored walls. The tiled sushi bar in 
                                        back gets a lot of action as does the 
                                        cocktail bar in front... Nobu, watch 
                                        out." | 
                                     
                                    
                                      The 
                                        Best New Restaurants 
                                        Hudson Valley Magazine  
                                        August., 2005 | 
                                     
                                  | 
                               
                              
                                  | 
                               
                              
                                
                                    
                                        | 
                                     
                                    
                                      | "While 
                                        so many other chefs try to incorporate 
                                        Asian influences into their classical 
                                        cooking, Nguyen is exactly the opposite 
                                        -- bringing French, Italian, even Mexican 
                                        influences into his." | 
                                     
                                    
                                      Elizabeth 
                                        Johnson  
                                        The Journal News 
                                        September, 2005 | 
                                     
                                  | 
                               
                              
                                  | 
                               
                              
                                
                                    
                                        | 
                                     
                                    
                                      | "Owner Douglas 
                                        Nguyen's food was overall fun and first 
                                        rate. We decided against the beautiful 
                                        wooden boats of sashimi and novel sushi 
                                        pieces (inside out, spicy, seaweed wrapped 
                                        and tempura-stuffed) because so many 
                                        other small dishes appealed" | 
                                     
                                    
                                      Judith 
                                        Hausman 
                                        Journal News  
                                        March, 2004 | 
                                     
                                  | 
                               
                              
                                |   | 
                               
                             
                         
                         |  
                     
                   
                | 
             
            | 
          
 | 
         
       
     |