Wasuta Pasta — Restaurant in Richmond

Japanese x Italian fusion always sounds like a dream to me so I was very excited to try this restaurant. After our dining experience, I can confidently say this was one of our most disappointing meals in the city.

FOOD:

Wagyu Beef Carpaccio -- this is how they earned a star. The carpaccio was great! Seasoned very well, presented nicely, and it almost melted in our mouthes. However, it only came with 4 -5 very thin pieces and it was served with thick slices of focaccia bread. Perhaps it could have been elevated with thinner and more toasted pieces of crostini. The chewiness and starchiness of the focaccia didn't mesh well with the carpaccio and completely overpowered it.

Pulled Pork Ragu Fusilli -- this pasta dish had barely any taste and was watery. There also wasn't much pulled pork which was also very under seasoned. Not much to say here other than it was bland and below average.

(Dinner Special) Vongole Basco -- this dish was very under seasoned as well. The spaghetti tasted like a dish of boiled noodles with no sauce or seasoning. It was also extremely starchy. The clams were fine but some on my dish were undercooked/unopened.

When the server came to ask us how our meal was, I gave him our feedback and expressed our concern and disappointment in the dishes, his response was quite surprising saying that it's a Saturday and there's a lot of pressure so the chefs aren't putting as much love into the dishes. Not quite what you want to hear as a customer. He didn't offer a discount, refund, or replacement on any of the dishes.

Other than the food, parking was great -- free and lots of spots and ambience was fine -- casual and quite cozy.

Even though they weren't crazy busy, I hope this was just a bad night for them since we also overheard a couple of other tables leaving feedback that their food was bland and the poor couple next to us wasn't attended to after being seated...

Our visit to Wasuta Pasta was an adventure in search of a hidden gem, but unfortunately, it turned out to be more of an exploration of GSM flavors rather than the gastronomic delight we had hoped for.

Optimistic and intrigued by the menu offerings, we eagerly selected the Sakura Shrimo & Shirasu with Onsen Tamago Squid Ink Spaghetti and the Black Garlic Oyster Mushroom Bacon with Onsen Tamago, paired with a Coedo Yuzu Pale Ale to kick off our dining experience. Regrettably, our excitement was quickly dampened by the minuscule portion sizes that left us feeling unsatisfied and craving more substance.

Hoping to salvage the meal, we placed our final order for the Mentaiko Carbonara, but it failed to redeem the dining experience. The dish lacked the expected richness and depth, falling short of the mark for a satisfying carbonara.

An additional caution for patrons seated at the high top tables: beware of the baseboard heating beneath. In an unfortunate mishap, attempting to utilize the under-table hook resulted in some items melting due to the unexpected heat.

Furthermore, it's worth noting that accessibility may pose a challenge for some patrons, as there is no elevator available on-site. This lack of accommodation could potentially deter individuals with mobility issues or those requiring assistance from fully enjoying their dining experience.

In summary, Wasuta Pasta's concept may hold promise, but our visit left much to be desired. From the underwhelming portion sizes to the lackluster flavors, our thirst remained unquenched, the experience failed to live up to the expectations of a hidden gem. With improvements in portion sizes and flavor execution, Wasuta Pasta could potentially elevate itself to a true culinary treasure. However, until then, it remains a culinary venture best approached...

Heard good things about thing place. It is in an industrial area along the old River Road, at the very end, just north of the Gilbert bridge. It is on 2nd floor and can fit about 34 people as they have a few 4 person tables along the walls, 3 two person table in between the bigger tables and a couple of high tables along the window.

We recommend making reservations as it got busy and some people had to wait. The staff are friendly, and efficient. They actually hold up the small sandwich board with the specials for you to see and explain it. Once you order, they take it away for the next table.

We got the wagyu beef carpaccio, fettuccine scallop uni cream sauce dish, Sakura shrimp squid ink spaghetti, crab cream croquette and the matcha kinako tiramisu.

The carpaccio was good with the capers, spices and oil. I thought it was truffle oil, but my wife think it was something else.

The fettuccine was creamy, pasta was al dente, and just the right amount of sauce. This is one of their best seller and I can see why. It was perfectly done with the right amount of flavor.

Sakura shrimp squid ink spaghetti had a light earthy taste along with the salty shrimp. There is an egg on top that you break and mix the dish. It was okay.

Crab cream croquette was good as the sauce was flavorful, and it went well with the crispy outside, creamy inside. This is also one of their popular dishes.

The tiramisu was light and really good. The top is dusted with matcha on one half and dusted on the other half with a light brown powder. I'm not sure what it was as it was very light in flavor that the matcha inside is more noticeable.

We would get the croquette, fettuccine scallop uni cream and...