Sushi restauranteur reflects on serving Whitefish community

Co-owner of Wasabi Sushi Bar and Ginger Grill Paula Greenstein said that she tried for years to find somebody who would buy the longtime Whitefish restaurant and keep it Wasabi. Two sales fell through in the last five years in that attempt.  

“This last time, it was a lower price, and they were trying to find people who would keep it Wasabi, and it just didn’t happen... you can only do so much,” Greenstein said. “We had to move forward. Luckily, this group moved forward.”  

Greenstein said she believes the new owners of 419 East Second St., “will do good things. I think they will come in and uplift, in a sense.”  

Wasabi closed permanently after 26 and a half years last month, 18 and a half under Greenstein’s leadership. 

A real estate group out of Atlanta purchased the property. A couple leading the Whitefish property sale may move to Bozeman and establish roots, Greenstein believes.  

She said they were young and seemed to have good intentions.  

“They’re not just about the money, which I appreciate. And Whitefish is expensive, and it’s not the easiest business to transfer,” she said. 

Greenstein said some renovations are in order, but that the new owners have expressed interest in maintaining it as a restaurant space.  

Nonetheless, Greenstein said she had to let go.  

“We bought it from a couple, Kerry and Scott Nagel, and carried on their legacy,” she said.  

The Wasabi legacy included sake and a quality menu. Greenstein said they quadrupled the quantity and energy of community nonprofit fundraising nights. She said everybody was accepted at Wasabi.  

“On Valentine’s Day, we had all couples, younger, older, trans and gay couples. It was lovely to see that everyone felt comfortable there. And prom night was lovely to see. The kids working for you, all dolled up. It was neat to be a part of everything.” 

Greenstein said she was surprised with the amount of love and support that flowed in as Wasabi closed a month early after the death of a beloved employee, Jules Arcel.   

Greenstein said she’s had wonderful staff over the years, but keeping enough on was always a challenge. Some stayed for over 10 years, others only a summer. Affordability was also an obstacle for staff. Greenstein watched some employees up and move out of the blue.  

Despite the challenges that come with being in the restaurant business, Greenstein encouraged the staff to pursue and create love in the food. Head Chef Jacob Hausauer got the restaurant through the pandemic, she said.  

“I told them, put love into what you’re rolling. And you’ll see it and feel it. We’re all human, you can’t show up 100% every day, but we can at least show up and try,” she said. “Let’s shift into being there for each other. We need to reach out, talk to each other, and be honest with judgments.”  

Greenstein said she was absent herself toward the end of the restaurant's run. At 67, she has had both knees replaced and a hip surgery in recent years. She now looks to fully embrace snow-birding, spending time in Los Angeles where she grew up, while meditating “and just learning how to be,” she said.