Beginning September 18, guests will have another reason to wander through the doors of papercut: Wasa, a new walk-in only, 14 seat Japanese dining concept tucked behind papercut and accessible exclusively through the bar opens.
Wasa is intentionally designed to feel like a discovery. Guests enter through papercut and make their way beyond the bar to find Wasa – a hidden Japanese dining destination offering sushi, hand rolls, nigiri, Japanese-inspired snacks and playful dishes from an experienced team of chefs. Wasa is also part of the broader papercut experience, with Wasa food available to enjoy at papercut as well. The concept brings together a team with deep experience in Japanese cuisine and some of Austin’s most celebrated kitchens, creating a menu that respects Japanese tradition while embracing creativity, quality ingredients and an approachable Austin spirit.
Wasa is led by Executive Chef Elvin Jin, who also leads Austin’s Tatsumi, bringing more than 15 years of experience to the concept. After discovering his passion for sushi while working in his family’s restaurant in California’s East Bay, Jin went on to train in Japan across sushi, tempura and yakitori. At Wasa, he combines that traditional foundation with the creativity and hospitality that have shaped his career in Austin.
“WASA is about respecting where Japanese cuisine comes from while allowing the food to evolve naturally,” said Chef Elvin Jin, Executive Chef of Wasa in a statement. “We want to create something that feels thoughtful and technically precise, but also welcoming and fun. Every dish is an opportunity to showcase quality ingredients, technique and a little bit of our own perspective.”
Jin is joined by Chef Martin Matias, whose sushi career began at age 16 at Crystal Fish Sushi in Monterey, California, before training at Nobu Palo Alto. Since moving to Austin, Matias has worked at Neighborhood Sushi and Sushi | Bar Downtown ATX, developing his craft in intimate omakase dining and Austin’s sushi community. The bar program at Wasa is run by Eddie Baty, one of the founders of papercut with previous experience at Otoko and Prelude.
Rounding out the team is Chef Domonic Candy, an Indiana native with deep Austin roots whose résumé includes Odd Duck, Paperboy, Dee Dee and Daruma. Candy was also the chef behind Tiny Diner and most recently served as sous chef at Otoko under Yoshi Okai.
Wasa’s menu moves beyond a traditional sushi-only format with snacks, bowls, hand rolls, makimono, sandos and an extensive nigiri selection. The full Wasa menu can be enjoyed in the intimate space behind papercut, while Wasa offerings are also available to guests in papercut, allowing diners to choose their own adventure.
The experience begins with casual snacks such as Wasa Mix rice crackers and peanuts, Pu-Erh Tea Glazed Walnuts, Sunomono house pickles, Wakame with seaweed salad and jellyfish, Fruit Tomato Salad with tomato, tofu skin and shiso oil, Yamitsuki Japanese-style coleslaw and Hiyayakko tofu with peanut sauce and seasonal toppings.
Bowls feature fish served with rice, shiso, ikura and green onion, including Hamachi, Tuna, Ora King Salmon and Unagi.
Hand rolls offer a focused way to experience Wasa’s sushi, with selections including Negitoro with fatty tuna, pickled daikon, wasabi and tobiko; Hokkaido Scallop with spicy mayo, yuzu and tobiko; Hamachi with spicy mayo, tobiko and green onion; Avocado Cucumber; Ora King Salmon with avocado and Unagi Avocado with freshwater eel, avocado, cucumber and ikura.
The makimono selection includes classics such as Tekka with bluefin tuna and Negihama with hamachi and green onion, alongside Torotaku with fatty tuna, wasabi, tobiko and green onion, Tuna Avocado, Ora King Salmon with avocado and Unagi Avocado.
Wasa also brings a playful element to the menu with its sandos, including Potato Salad, Egg, Crab and Hot Dog options, each served with a side of house pickles.
At the heart of the menu is an extensive nigiri selection, showcasing carefully sourced fish through subtle preparations. Highlights include Hon Maguro true bluefin tuna with pickled wasabi, Hamachi with cured egg yolk and yukari, Kanpachi with lime zest, Kinmedai with yuzu juice and yukari, Hirame with yuzu daikon, green onion and ponzu, Yukimasu snow trout with bacon jam and green onion, Hotate Hokkaido scallop with yuzu juice, lemon zest and yukari, Chu Toro with yuzu-soaked lemon peel, Otoro with hon wasabi, Ora King Salmon with sesame oil, ponzu and togarashi and Inari with toasted sesame.
Wasa opens September 18 at 908 E 5th St., accessible through papercut.
Wasa Hours:
Sunday: 5pm – 10pm
Wednesday: 5pm – 11pm
Thursday: 5pm – 11pm
Friday: 5pm – 12am
Saturday: 5pm – 12am
The concept is currently walk-in only with no reservations required. For more information, visit www.papercut.bar/wasafood and follow @papercutatx on social media for Wasa updates.
