The food was not bad. The udon was very chewy and the soup was not overly seasoned. Can't say much about the beef, just hot pot kind of sliced US beef as expected. The signature chicken leg took quite a while, was too oily but still pretty juicy inside so it was alright in general.
What made me write this review is that the problem with their staff. The chef who prepared the udon toppings removed his mask, wiped his running nose, put back his mask, WITHOUT CLEANING HIS HANDS, and used his hand full of bacteria to continue putting the food on customers' udon!!! I was observing and he repeated for at least 3 times, did not even bother to wash his hands with water or disinfectant. During this pandemic, people should've learned to be aware of hygiene issues. There were at least 4 other staff present in the service area. They just kept chit-chatting loudly without paying attention to their job and customers at all. Worse than a Cha-chan-teng! The counter table and high chairs had food/sauce/oil stains too. If the staff were idle, shouldn't they do some cleaning, at least try to maintain minimum cleanliness?
