Fusian Experiance, Wagyu and Prime Sushi

I just had one of the memorable meals of my life. You see, I regularly skim through Urbanspoon to find new restaurants and to my delight, found Fusian Experience, a upscale Japanese joint with plenty of positive reviews. My research into a restaurant prior to dining there usually involves a perusal of their menu and one word caught my eye ... Wagyu. Commonly known as the Rolls Royce of beef, this Japanese variant houses some of the most marbling and are world renowned for their tenderness and buttery texture. I was shocked to find a place in Winnipeg offering such a world class ingredient; needless to say I was out the door and in my car hurrying to what would amount to be my favourite meal in Winnipeg so far.

Fusian Experience lies on the west end of Academy Road in River Heights. The restaurant itself, I am told, was an old fast food chain restaurant that the owners retrofitted to its current state. Their owners are a veteran in the food scene of Winnipeg having previously owned another popular Japanese eatery in town. Although the exterior looks bland, the interior has a beautiful modern sheen to it: magnificent oak tables, comfortable wooden chairs and a handsome bar situated right next to the open kitchen.

I knew what I came here for, the Wagyu. Nevertheless, a perusal through the rest of the menu reveals some interesting delights. You see, Fusian Experience offers an good array of Japanese Izakaya tapas offerings, a litany of sushi rolls (some standard, some innovative), a healthy offering of fresh sashimi and of course, the aforementioned Wagyu. Fueling my inner curiosity and inner glutton, I decided on a few items ... so I can properly rate all aspects of their food.

I started off with a sushi lunch set, their B.B. Dragon Special. Only offered during lunch, it features a multi-course Japanese meals that offers value and variety perfect for those who want to try a diversity of dishes. The starter was the House Salad: the usual mixed greens with a grated ginger and miso based dressing. The dressing does well to heighten the crispy greens here.

Second course of the lunch was Miso Soup. A rich background of miso broth is filled with tofu, seaweed and green onions. The soup had an enticing aroma and rich miso flavour which contrasted the soft tofu and chewy seaweed well. Overall solid and as you would expect from a miso soup.

The main offering of the special included assorted sashimi, a dragon roll and assorted maki. I have to commend them on the handsome and beautiful presentation of their food. The artistry and creativity shown here harkens to the chef's ingenuity, cleverness and playfulness in his food.

The sashimi included were two large pieces each of Organic King Salmon, Albacore Tuna (white flesh) and Ahi Tuna. Fusian prides themselves in using the best ingredients possible and the freshness of the fish was obvious here. The Salmon, two thick slices, had a wonderful fatty and springy texture with a hint of sweetness. The Ahi, my personal favourite, had a firmer meatier texture to the flesh that melted away in your mouth. The huge Albacore portions were smoother and more subtle in flavour compared to the others. Altogether a great mixture of extraordinarily fresh and high quality sashimi.

The Dragon Roll was incredible. The base roll of tempura shrimp and mayo was layered with thick cut fresh avocado and a generous portion of BBQ Eel. The luxuriousness of the eel was well balanced with the creaminess of the fresh avocado, the crunchiness of the tempura and the saltiness of the thick sweet soy sauce drizzled on top. Every ingredient well thought out and every flavour carefully crafted into this delightful roll that screams of umami.

Finishing off the main course was the Wild Sockeye Salmon Maki and Bluefin Tuna Maki. Fusian here gives a healthy portion of fish per piece of maki and attains a nice mixture of smooth seaweed, soft rice and buttery fish. The freshness of the fish was ever apparent here as well with springy and tender flesh.

Wanting to try something off the tapas menu I ordered the Goma Ea: a simple dish of boiled spinach finished with a sesame dressing. So beautifully presented, I appreciated the flavour profiles here with the soft boiled spinach contrasted by the rich and pungent black sesame dressing that had a strong combination of sweet, salty and sour (likely from the smart use of lemon). The accompanied daikon radish sprouts added earthiness and bitterness to finish off the umami effect.

The star of the meal is in sight! Fusian Experience offers their Wagyu in multiple ways: slight seared as a nigiri, as a sashimi, in a beef roll, or my preference served as Hot Stone Wagyu. The marble stone, I am told, was imported and chosen because of their good heat dissipation and even cooking temperatures to allow for the ultimate control of the meat.

Just look at that marbling! The dish involves three ounces of thick cut genuine Japanese Wagyu Beef. The chefs explained that they only import the highest grade of beef and serve only the cuts with the most amount of marbling available. These absolutely beautiful slices of beef are indeed the most marbled I have come across!

The beef is served on the side with Enoki Mushrooms, Asparagus and Shimeji Mushrooms which are also meant to be grilled on the hot stone. I appreciated the addition of the vegetables here as they did a great job of complimenting the incredible tender meat.

Served along the mains are three condiments: Soju Sauce, Soy Sauce and Salt & Pepper. Although thoughtful, I ultimately found the two sauces to be too strong and detracted from the natural flavours of the meat. As per the instructions of the staff, adding a touch of salt and pepper did wonders to heighten the fattiness and creaminess of the meat.

I like searing mine for fifteen to thirty seconds to get a nice brown sear to the outside but maintaining the juicy red marbling on the inside. I cannot invent enough words to describe how incredible this beef was. The amount of fat and marbling make this the most tender and flavourful beef I have ever had, one that melts in your mouth like butter. Furthermore, the beef has an slight underlying sweetness that is further augmented by a small amount of salt and pepper.

As the bites continued through the meal I was reveling in the experience of Wagyu. Pairing each piece of beef with the vegetables elevates the entire meal as the vegetables add earthiness and crispness to contrast the smooth meat.

Food is an emotional experience. My favourite meals and restaurants are those who are able to evoke an emotional response through the dining experience. From decor to service, and ultimately to the food; the best meals I have had are those who are able to weave excitement, entertainment, bliss and satisfaction all in one night. Food is more than sustenance for me, it is a vehicle to guide me through new people, new cultures and new emotions. Fusian Experience ranks highly on my list of top dining experiences. For anyone in Winnipeg with even an interest in trying incredible sushi or the extremely rare Wagyu, do not hesitate to try Fusian Experience.