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  • What happened Kaka? The first time I ate you (in Richmond Hill) you were aburi heaven. Today you became forgettable, typical AYCE. The criticisms are many but can be easily rectified if you just stuck to what gave you success early on. Otherwise, you are on borrowed time. I'm still scratching my head how quickly you became bad. My friend and I came for the melt-the-mouth, just flame-torched oishi that had the fish still warm with a caramelized smokey flavour. That's what it used to be like. Now you've cut the fish into paper thin bits and replaced it with huge amounts of cold pre-pressed rice straight from the fridge. The aburi is either mass-produced before and seared for a millisecond because it is neither warm, melt-in-your-mouth or smoky anymore. I know you want to speed up the process but please don't pre-make them, use fresh rice, and give the torch another 15 seconds to do its work and meld the flavors together. I still love the ebi (shrimp) oishi but again protein rationing is becoming a big thing here. Although you've raised your prices already, I don't mind paying another $5 if you stop skimping on all the good stuff. Rice is not what made you guys good. At least the lines are way thinner now. But you guys know why.
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