Sushi is the new “It” food. It’s light. It’s pretty. It’s different. It’s everywhere.

Discriminating sushi snobs choose Waraji, not only for the plethora of sushi listed on the menu, because they can get absolutely anything they ask for. “We even have rolls named after some of our guests,” says Kazu, an owner and sushi chef. Although these can’t be found on the menu, they are definitely worth asking about. They are culinary urban legend, passed around by word of mouth. The creative chefs are always willing to prepare anything you suggest. All you have to do is ask.

Waraji boasts an inviting and open décor. There is a sushi bar, a two-sided dining area and booths located on the far wall where guests can dine in traditional Japanese style removing their footwear and being seated on the floor. Waraji is one of those places where you can dine alone and not be lonely. Just pull up a stool to the sushi bar and prepare to be entertained by one of the talented sushi chefs.

There is definitely something on the menu for everyone, from traditional Tempura and Teriyaki, to exotic delicacies like Ika-Butter. If you’ve never had Ika-Butter, don’t let the name fool you. Ika means squid and there is no butter involved. The squid is prepared in a teriyaki-like sauce and served warm. I also recommend the Gyu-Tataki (thinly sliced, lightly seared beef loin served with onions and ponzu sauce). It’s amazing how thin the beef is sliced and the ponzu sauce gives it a slightly citrus flavor.

I highly recommend the Caterpillar Roll (eel and cucumber rolled reverse with an avocado exterior) and the Mary Roll (a sesame seed California roll topped with a spicy tuna mixture). If you’ve never had eel before, it’s deceptively sweet and perfectly paired with the avocado. I must confess - the spicy tuna on top of the Mary roll was so delicious I never made it to the California roll underneath.

For larger appetites, the Shamoo Roll (soft shell crab, eel, abalone mix, salmon, tuna, shrimp, spicy mayo and tempura bits) comes highly recommended. Also of note is the Mass Exodus Roll, (shrimp and crabstick rolled reverse with flying fish roe) which was named because the owners were former chefs at Kanki who made the mass exodus to create Waraji.

Friendly staff, moderate prices, and good location are only 3 of the reasons to visit Waraji. Whether you’re a beginner, or a sushi connoisseur, you are guaranteed to find something you’ll enjoy. The word is already out about this Asian standout, so go early to get the best seating.

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Tuna Tip from Kazu
The best season to eat Toro (fatty tuna) is Winter, since the best Toro comes from cold waters.  Sometimes during the summer, shipments will come from the southern hemisphere (where its winter) from places like Chilé and Argentina.  But Winter in the Northern Hemisphere prevails as the best season for Toro-eaters in the Triangle.

Types of Sushi
Temaki: hand rolls resembling cones
Nigri: 2 little fingers of rice topped with wasabi and a filet of raw or cooked fish or shellfish.
Sashimi: Without rice
Maki: 4-6 pieces of rice and seaweed rolls with fish and/or vegetables

Top 3 beginner sushi rolls
1. California Roll (crabstick and avocado rolled reverse with smelt roe)
2. Crunchy Roll (tempura bits, smelt roe and mayo rolled reverse with smelt roe, shrimp and crabstick)
3. Spider Roll (soft shell crab, scallions, smelt roe and spicy mayo)
You should always try sushi with someone you trust. It will be an educational and flavorful adventure for everyone.