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U.K. sushi concept plans to expand in New YorkU.K. sushi concept plans to expand in New York

Fast-casual Wasabi will open its second restaurant in the Big Apple in March

Bret Thorn, Senior Food Editor

June 30, 2014

2 Min Read
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Wasabi, a fast-casual sushi chain based in London, is planning to open its second New York City restaurant in March 2015, the company told Nation’s Restaurant News.

The concept opened its first New York City location in Times Square in February. The second will open downtown at 7 World Trade Center.

“We’re very, very pleased to have a site in the World Trade Center,” said Wasabi head of facilities Mark Lerego. “It’s a compliment to the gravitas of the company.

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The company is also in negotiations to open at Manhattan’s downtown Fulton Street subway station, which is currently under renovation, Lerego said.

Dong Hyun Kim, a South Korean entrepreneur and former accountant for Samsung, founded Wasabi. Kim got his start in restaurants with a fish-and-chip stand in London’s Camden neighborhood. He expanded with stalls offering chicken, Italian food, Japanese food and other items before borrowing money from his sister to open the first Wasabi location in central London.

“Apparently, from day one people were queueing out the door to get the food,” Lerego said.

The chain continued to expand over the next 10 years, and now has 38 locations in the United Kingdom, plus the New York unit.



Wasabi offers individually wrapped nigiri sushi, sushi rolls and onigiri — rice triangles stuffed with chicken or fish and wrapped in seaweed — along with ramen and other noodles, Japanese-style curry dishes and prepared hot chicken dishes including teriyaki, sweet chile chicken and spiced chicken.

The sushi is displayed in custom-designed refrigerated cases, and is constantly refreshed throughout the day. More than 50 varieties are available, starting at $1.50 for two pieces.

A pork tonkatsu dish is exclusive to the New York location, as well as a wider variety of sushi items such as squid. It also has unique drinks, including a lemon-ginger beverage and plum tea.

Guests spend an average $8 in the New York location, compared with the £6.23, or $10.62, customers spent in the United Kingdom locations. However, unlike the British locations, the New York unit has “a very strong evening trade,” Lerego said, noting that he has visited the Times Square unit at 8 p.m., “ and there wasn’t a seat in the house.”

Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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