Warning: Once you’ve tried Umami’s wasabi Bloody Mary, you may never reach for traditional horseradish again. Pull the chopsticks and onion garnish out of the highball glass, and bring it to your lips. The tomato hits first. Then the citrus. It’s not lemon; it’s yuzu, an Asian orange. Then comes the kick from fresh wasabi that’s far more potent than the powdered stuff. High-quality vodka is in there, but you won’t taste it. Be careful. “People crave them,” says executive chef Matthew Anderson, who created the cocktail by subbing traditional Bloody Mary ingredients with Asian ones that mimic the same flavors. “It didn’t take long to create.” 42 N. Main St., Chagrin Falls, 440-247-8600, umamichagrinfalls.com
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