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2009-04-26
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As expected - good things never last long, especially with chain stores.For a few months, this branch did impress me.However - despite the previously mentioned 2 chefs still working there, they're now no longer working as team mates and doing the same things on almost all nights.Instantly, like I've already mentioned - the quality of the sushi drops so much, to an unacceptable level. For example, the rice might be of the wrong shape and texture, the grilled aburi sushi's are no longer done up ni
For a few months, this branch did impress me.
However - despite the previously mentioned 2 chefs still working there, they're now no longer working as team mates and doing the same things on almost all nights.
Instantly, like I've already mentioned - the quality of the sushi drops so much, to an unacceptable level. For example, the rice might be of the wrong shape and texture, the grilled aburi sushi's are no longer done up nicely, etc. The fish to rice proportion also is wrong, or if in some cases, when special garnishes/sauces are put ontop of the sushi nigiri - these are no longer proportioned correctly to 'enhance' the flavour, instead, spoiling it.
Such is the problem with sushi making - that the chefs' skills are utmost important and can change the positive experience into a negative one, or vice versa.
The other problem that happens from time to time here - the fishes that aren't as popular with Hong Kong customers - can become 'bad' here in this small branch. I've had some very spoiled, over the use-by-date Saba Mackerels and as it becomes more and more busier, the service is become very rushed as all the waiters and chefs are hurrying. Even the smiles have disappeared since its newer opening times.
Nowadays, the only thing I would recommend in this shop are the Sashimi's, especially of the white fishes and the fresh, plane delivered shellfishes. Don't bother with the sushi's, unless it reverts back to the old situation.
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