Matcha

"Next up is wasabiyaki, which is made with breast meat. Its low-fat content makes for a soft texture. The flavor alone is enough, but the texture makes it perfect. The subtle saltiness only increases the fresh flavor of the Okukujishamo chicken while the wasabi provides an excellent accent. We were shocked at its tenderness."

Susy Bando

"Medium rare chicken breast lightly salted and topped with wasabi. I've enjoyed the taste and texture of the pink center."