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  • The most craptastic AYCE sushi I've ever had. No wasabi dabbed in between the fish and rice. The supplied wasabi was in the form of a rigid block, dried out, and possibly stale. Even worse than the wasabi served at revolving sushi bars. There was too much rice in the nigiri that created an imbalance in the flavors of fish and rice. I like sushi rice, but that's all I tasted in the nigiri, no matter what type of thin sliver of fish was slapped on top of the rice. Really awful salmon and tuna, each piece had a firm and chewy flesh. Somewhat similar quality to the frozen fish served at Chinese buffets, they all lacked moisture. The yellowtail and white tuna were a little better and were the only fish worth repeating. It was my first time being served warm mackerel from a sushi bar. Maybe it was cooked or toasted together with eel. Aside from having an odd slimy texture, the mackerel was flavorless for this type of fish. The spicy yellowtail handroll was as dry as the Arizona desert. The ingredients wrapped inside the nori were salty and rough, and reminded me of eating dried shrimp. Either the sushi chefs were uninformed or being cheap. They served a piece of kale with sashimi, and added a sliver of nori in between the ika and sushi rice. Have they ever eaten these with shiso leaf before? That would be a better choice of ingredient in my opinion. To sum up my experience, the meal was a waste of calories.
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