• Interior, tables and seating around the bar area
  • Interior, restaurant booths
  • Interior, bar area
Wasabi of Mount Pleasant logo

About us

Wasabi of mt. Pleasant provides the exquisitely balanced Japanese fusion between the traditional Japanese cooking techniques and our own modern touch. Our original dishes are artfully designed by our own chefs with years of experience from all over the world.

Whether you choose a delicious assume entrée or toro aburi, a bluefin tuna marinated in black truffle and soy then lightly torched and garnished with 24k gold, you will have the dining experience of your lifetime. Experience. Discover. Indulge.” the décor is stylish, the kitchen is devoted to freshness and quality, and the sushi creations are intriguing and delicately delicious, putting the daniel island wasabi at the front of the class of Charleston-area sushi restaurants.” — Robert Moss, Dish (winter 2011)

Chef Johnny Chan

Johnny Chan, Wasabi DI’s Executive Chef, first became enthralled with Asian cuisine as a young teen. While growing up in Hong Kong, Chan was provided the rare opportunity to absorb countless techniques, perspectives, and cultures in the culinary world. As an adult in Japan, Chan spent years under accomplished sushi chefs developing his passion, knowledge, abilities, and skills as a sushi chef. Chan moved to Los Angles, California shortly after completing his training in Japan. Tenji Sushi Bar and Restaurant, a prestigious restaurant, was where he worked for three years before leaving to open a restaurant in Charleston, South Carolina. Chef Chan brings his first-hand cooking experience directly from Japan to Wasabi of Daniel Island and now Wasabi of Mt. Pleasant. His execution is flawless, and everything Chan designs have evolved from his disciplined training. You can get sushi anywhere, but under Chan’s guidance, Wasabi D.I. and Wasabi of Mt. Pleasant offer Charleston’s only truly authentic Japanese sushi experience!

Johnny Chan, Wasabi DI Executive Chef, “is sparing and effective in his execution, true to the artful simplicity of Japanese cooking.”

— Deidre Schipani, The Post and Courier (December 2011)