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The Taj negotiated long and hard with Nobu to open a branch of his glamorous chain of modern Japanese restaurants here. When those negotiations broke down they fell back on Masaharu Morimoto, who was the first Executive Chef of the New York Nobu. Though Morimoto has now developed his own style of cuisine, the Wasabi menu reaches back to his Nobu days and all the old favourites are pulled out, from the Rock Shrimp Tempura to the Black Cod in Miso. A Japanese chef despatched by Morimoto handles the excellent sushi and sashimi section but Indian chefs cook everything else.The food is never bad but be warned: this is the city's most expensive restaurant.