12:00a.m. 28th August 2008

| By Alan Lander

Wasabi owner Danielle Gjestland and head chef Shinichi Maeda. Photo: Che Chapman/N21387a

Beautiful one day, perfect – the same day.

Queensland weather?

No, it’s a description of the dining experience at Wasabi Restaurant in Sunshine Beach.

As the Sunshine Coast 2008-’09 Restaurant of the Year, Best Seafood and Best Asian Restaurant, the accolades keep coming.

And this is an apt reflection of the very successful effort of the team, chef Shinichi Maeda and front-of-house host and owner Danielle Gjestland.

Eating at Wasabi is far more than the experience of simply eating out: it’s an all-round sensual journey – from the clean lines of the tatami room and the ambient environment to the perfect spectacle of the food presentation itself.

Five years ago, Wasabi sought to fill a niche market in the Noosa area – and went way beyond its own modest goals.

“Initially, we didn’t expect to set a national standard for Japanese cuisine,” Danielle explained. “We just wanted to serve food we would be happy to eat and keep the service and food quality consistent.

“We have achieved much more than we ever set out to.

“Our current objectives will continue to motivate us to go further.”

Wasabi has built a loyal following stretching well beyond the state borders, picking up awards and dining converts annually.

What’s the secret to such success?

“There is no secret,” Danielle said, matter-of-factly.

“All you have to be is passionate, dedicated and love what you do.

“The rest will fall into place.”

As for the man in the kitchen, Hokkaido-born "Shin", who was trained in Tokyo's famous Ginza district, takes things further.

“I work with seafood every day,” he said.

“I have become friends with local fishermen and meet the boats when they return to Mooloolaba. And on my days off, I go fishing with my wife. There is love in every dish I make because I love the product I work with.”

Shin said he had heard about Wasabi through friends, and the rest as they say, is history.

“I think what Danielle and I do is use the best available product and then let it speak for itself,” he said.

“Japanese food is so clean and subtle: as a chef, I have nowhere to hide.

“We spend a lot of time sourcing products and developing relationships with suppliers and are very grateful to them for making sure we get the best they have to offer, whether it be an 80kg tuna from DeBretts or the shiso leaves from our Japanese grower in Byron Bay.”

Shin said menu favourites were Mooloolaba tuna sashimi, South Australian hiramasa kingfish with ponzu, local seafood tempura and the Mayura Station wagyu from the Limestone Coast.

“(And) in the last year, we have seen a significant increase in the number of clients ordering the tasting menu, which is seven courses,” he said.

“It’s a little more work for me but its great to see people trying such a range of Japanese dishes.”