If you are the type of person who likes to go on an adventure when eating cuisine, try out Blue Wasabi. It’s the perfect place to test your tastebuds according to texture and flavor.

The thing that puts Blue Wasabi above other restaurants is it’s creative dishes. Jim Moran, sole owner of  restaurant accounts, “The idea was to do a similar thing with sushi and americanize it. Where we have some great traditional stuff, but also some off the wall stuff because we don’t have any rules.”

The entire menu features what initially look like sushi rolls, but if you take a closer look at the menu, most of the rolls don’t have sushi at all. For example, one of the rolls I ordered was the chicken and waffle roll which has panko crusted chicken breast, buttermilk waffles, wrapped in rice and soy paper topped with clarified butter, pure maple syrup and tapatio sauce. Sounds crazy right?! But as I pushed away the traditional expectations I usually had with sushi rolls, and opened my palate, I tried chicken and waffles with a new texture and flavor than I was used to and it was intriguing and definitely an experience I recommend having.

Another roll that they have is the Philly Cheesesteak roll. According to Moran it’s “an off the menu item that has thinly sliced beef, onions mushrooms and sauteed red peppers and pepper jack cheese.” They also have traditional sushi rolls made by their trained sushi men, which is perfect for those who are looking for a taste of Japan.

  All of these strange textures made me wonder what Moran had to do to get his restaurant booming with popularity and success especially because people are often unwilling to try new foods than what they are accustomed to. All it really came down to was good business. “Me and my buddy made a business plan and raised 2.4 million dollars and opened a restaurant.”

Moran then goes on to say, “You have to do what you say you’re going to do.” and he is right. He didn’t start out with the best conditions, but he did what he said he would do. “The first exposure I got for the restaurant business was in Ireland. My mom’s brother owned a pub in Dublin. I was fourteen and they were busy, so I waited tables for them for three days. When I got home, I got a job as a dishwasher in an Italian restaurant in New York.”

On the side of owning an eccentric and successful business, he races motorcycles and bicycles. It took him until 2004 to get out of eighty-thousand dollars in debt and open up Blue Wasabi but he did it.

Overall, I feel like the man that owns Blue Wasabi is just as interesting as the food itself and ultimately that is the key to his success.