Wasabi In Trieste

18/04/2025: The first challenge with Zushi is just 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 Land of the Rising Sun. And instead it is one of the most well-known and 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, the sashimi arranged like in a zen anatomy table, and the dishes that seem to pass an ISO 21621-style quality control (it really exists!) is enough to understand that here every detail counts. 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 doesn't pass the test... it is incinerated along with the chef. Also because it seems that the kitchen staff changes as quickly as a Korean TV production: creative turnover or ritual sacrifice? Nobody knows. The result, however, is always exceptional. The only slight downfall: the yaki udon with beef and shiitake mushrooms (that's how it's spelled, if memory serves). But I suspect it's a karmic trap for those who dare 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 autocorrect doesn't get it, the palate and the eyes do.

27/02/2025: The sushi it’s probably the best in town, unfortunately the price is always a little high