The team at WABI

Chef Scott Hallsworth creates a twist on traditional Japanese cuisine by introducing complimentary European ingredients to his varied menu. Dishes are ever changing to reflect the freshest and where possible local produce. Our sashimi is sourced from the south coast, while fresh produce is delivered from East Sussex’s organic Japanese farm Nama Yasai (www.namayasai.co.uk) Scott and his team have created a menu of contemporary dishes including Foie Gras Martini with umeshu jelly, nashi and black vinegar and onsen egg with dashi-soy, truffle salt and chives.