Wasabi In Trieste

13/06/2025: The food was great, but the waitress was very rude, unmotivated, and unprofessional.

18/04/2025: The first challenge with Zushi is already writing it. Try it: WhatsApp, Telegram or any well-intentioned keyboard will turn it into "Sushi", as part of a conspiracy by the restaurants of the Rising Sun. And yet it is one of the best-known and most stylized gastronomic realities in the city. It's incredible how the new generation immediately recognizes quality (I'm talking about my daughters): you can't fool them with other sushi. Just one look at those perfect nigiri, at the sashimi arranged like in a Zen anatomy table, and at the dishes that seem to pass an ISO 21621 style quality control (it really exists!) to understand that every detail counts here. I suspect that between the kitchen and the dining room there is a secret room where each dish is scanned, x-rayed and, if it fails the test... it is incinerated together with the chef. Also because it seems that the kitchen staff changes as quickly as a Korean television production: creative turnover or ritual sacrifice? Nobody knows. The result, however, is always exceptional. The only slight flaw: the yaki udon with beef and shiitake mushrooms (that's how it's written, if my memory serves me right). But I suspect it's a karmic trap for anyone who dares to order a hot, soupy, beef dish at a place called Zushi. Come on, the message is clear: 'There are no Lubianske, you're here for the fish. Raw!' So yes, Zushi is more than sushi. It's a style. Corporate. And if the automatic corrector doesn't get there, the palate and the eyes do.