Can describe this restaurant with one word: Inconsistent.
In the past month, have visited this restaurant every week during the weekend. Unfortunately, the quality of the food and the quality of the service differs substantially, depending on which day you visit. It would appear that the food and service on Sunday seem to be better than on Saturday.
Today (Saturday), we visited the restaurant with anticipation as our previous visit was on the previous Sunday.
To avoid all the food (hot and cold) arriving at the same time, we decided to order sashimi first, followed by the hot food later. We ordered their signature 5 sashimi platter, with large fatty tuna, salmon, scallop, yellow tail, and sweet shrimp. We ordered (a la carte) extra salmon and scallop since they tasted exceptionally fresh last time.
Unfortunately, the large fatty tuna was a disappointment. Despite the high price, there were ligaments, causing it difficult to chew. The salmon and scallops were not as fresh as last time. The yellow tail and sweet shrimp were fine (better than expected).
Then, for main course, we ordered the Premium Seafood Don and the Prawn Tempura Don. The salmon and scallops were a disappointment again, not fresh at all. Probably accentuated by the heat of the rice underneath. Again, the sweet shrimp and the yellow tail were fine.
The prawn tempura was delicious. The prawns were quite large. The sweet potato tempura was good as well. However, instead of providing a bowl of sauce for customers to dip their tempura, they pour a bit of sauce on top of some of the tempura. It would have been better to provide the sauce on the side.
We also ordered a side dish of Crab Croquette. It was creamy inside and tasted quite nice. However, despite it small size, it was quite heavy. Ordering one to share was already enough.
To be fair both the quality of the food and the quality of the service were excellent on the previous Sunday. However, for a restaurant charging at this price level, and promoting itself as an authentic Japanese restaurant that use "only the freshest and most seasonal seafood imported from Hokkaido everyday", there is still room for improvement in maintaining quality of food and service.