Wasabi DI

About us

Welcome to Wasabi DI

Wasabi of Daniel Island provides the exquisitely balanced Japanese Fusion between the traditional Japanese cooking techniques and our own modern touch. Our original dishes are artfully designed by our own chefs with years of experience all over the world. Whether you choose a delicious whole fish cooked to perfection with Shinijang Spices or Tori Aburi, a Blue Fin Tuna Marinated in Black Truffle – Soy then lightly torched and garished with 24k Gold, you will have a dining experience of your life time. Discover. Indulge.

“The décor is stylish, the kitchen is devoted to freshness and
quality, and the sushi creations are intriguing and delicately
delicious, putting the Daniel Island Wasabi at the front of the class
of Charleston-area sushi restaurants.” —Robert Moss, Dish (Winter
2011)

Chef Johnny Chan

Johnny Chan, Wasabi DI’s Executive Chef, first became enthralled with Asian cuisine as a young teen. While growing up in Hong Kong, Chan was provided the rare opportunity to absorb countless techniques, perspectives, and cultures in the culinary world. As an adult in Japan, Chan spent years under accomplished sushi chefs developing his passion, knowledge, abilities and skills as a sushi chef. Chan moved to Los Angles, California shortly after completing his training in Japan. Tenji Sushi Bar and Restaurant, a prestigious restaurant, was where he worked for three years before leaving to open a restaurant in Charleston, South Carolina.  Daniel Island, South Carolina is now where Chan calls home. Chef Chan brings his first-hand cooking experience directly from Japan to Wasabi of Daniel Island. His execution is flawless, and everything Chan design has evolved from his disciplined training. You can get sushi anywhere, but under Chan’s guidance, Wasabi D.I. offers Charleston’s only truly authentic Japanese sushi experience!

Johnny Chan, Wasabi DI Executive Chef, “is sparing and effective in
his execution, true to the artful simplicity of Japanese cooking.”
-Deidre Schipani, The Post and Courier (December 2011)



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