“We are a Noosa Shire Japanese restaurant. We are trying to stay true to that concept and whilst still maintaining an entirely Japanese aesthetic, use as many locally grown elements as we can, with seasonal produce from our farm and seafood from our local fishing fleet.”

Tsukidashi: six snacks inspired by our farm, Honeysuckle Hill, that change daily; omakase nigiri: reflecting the day’s catch but may be trag jewfish with salt-cured plum or cobia with young ginger and shallot paste; and kani soba: housemade bunya and soba noodles with smoked crab dashi, yakumo pea flowers, mitsuba leaves, and the restaurant’s own hen’s yolk.

Diners may see only Zeb Gilbert’s refined contemporary Japanese food and the equally elegant riverside dining space, but underpinning Wasabi is the strongly held belief of owner Danielle Gjestland for sustainable living. Like the way the menu has created a market for the job-lot of local fish species caught that day by the local fishers (shout-out to Huey). Or the rare Japanese herbs, vegetables, and flowers she grows at Honeysuckle Farm, the binchotan charcoal tap water in place of bottled water; even the wooden serving spoons made by artisans working with camphor laurel (considered a pest).

As a restaurant, it’s a polished, sophisticated experience; as an example of treading lightly, it’s even more impressive.

“Wasabi has gone from being a great regional restaurant to being a great restaurant full-stop.”

–John Lethlean, The Australian