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2016-10-10
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The good- the food quality:The quality and taste of the food are relatively good. It is not inexpensive but you get what you pay for so the price vs quality works for us.The improving- wait staff and floor manager:Wait staff generally improving, some trained well some not but you can feel from general service they are stressed by the popularity of the restaurant which can easily turn if service levels go worse again.We spoke to one of the short haired floor managers and she was courteous, nice a
The quality and taste of the food are relatively good. It is not inexpensive but you get what you pay for so the price vs quality works for us.
The improving- wait staff and floor manager:
Wait staff generally improving, some trained well some not but you can feel from general service they are stressed by the popularity of the restaurant which can easily turn if service levels go worse again.
We spoke to one of the short haired floor managers and she was courteous, nice and gracefully handled the situation.
The scary/not so good- cook's temper:
The chef/cooks can be mean and temperamental- expressed via the food you get. We ordered the wagyu teppanyaki under grilled robotoyaki menu section. We did not want to grill ourselves so asked if they could cook it inside, the manager said yes.
Well the wagyu came back- with a TON of salt. This brings to mind stories of cooks inside pissed the customer is making him do extra work. This wasn't just oversalting, this was salt dumped throughout the dish.
Reception/front staff: needs improvement, rude initial treatment, like some of reviews below, the message at front is "if you want to eat here you have to eat fast."
Summary: however good the front staff is or can be, it is appalling and scary if the chef/cook attitude can be allowed to show and impact the food. Makes you think of other things they can do to the food if they are not in a good mood.
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