I like it, in moderation, as one more taste in a rich cuisine.
Diane and I went to a japanese restaurant down the street from the Frick when we were in NYC for some days at the same time. Forget the name of the restaurant (started with T) but it was part of a japanese business grouping, the real thing.
I had some drink (no menu at hand so hard to describe) that was very green and very delicious and.. had a bit of wasabi in it, as well as chocolate.
A side note, I've never been interested in checking out chocolate candies made with chili pepper. And I'm a chilli, chili, chile enthusiast. Making slow cooked pork with chili puya as we speak. I do get that the chili pepper experience is different than wasabi. Maybe why that sort of milkshake drink worked.