Wasshoi is the name of Chef Kinsan’s (Ikuei Arakane) sumibi yaki bar in the centre of Prahran Market’s Harvest Hall. “Wasshoi” is a chant heard at Japanese festivals, which is appropriate given that the food served here is definitely worth celebrating.
The highlight on the menu is definitely the twice-cooked pork belly, served in either a bun or on rice. While on the menu they’ve described it as “twice-cooked”, the pork belly is actually prepared in a complicated several step process involving marinating with spice paste and fruits, vacuum sealing, steaming, cooling and finally flame grilled over charcoal, imparting a moreish char on the pork.
Also on the menu are twice-cooked chicken fillet, beef tsukune burger, 10-hour slow cooked beef brisket and the grilled beef short rib, all served in a bun or on rice with house-made kimchi, salad, yuzu pepper mayo, the signature Wasshoi fruit soy sauce and garnished with shicimi, sesame seeds and coriander.
Another Wasshoi specialty is the yuzu juice, imported all the way from Kochi, Japan. In fact, Chef Kinsan is an ambassador for this prefecture, so you know you’re getting some good stuff. If you’re looking for something for something stronger, they’ve also got sake and beer on tap.