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  • From the start, service was an issue. Our server explained their menu by saying, "this isn't like Outback where each person orders one thing, you order a bunch of stuff to share." Then we were given metal forks and knives to eat our dishes, while Asian customers were given chopsticks. I guess I look too white to know anything about Japanese food? I found the (also white and female) server's assumptions to be laughably offensive. On top of that, we were given the wrong bill. How you manage to mix up your tables when there are only two parties in the entire building is beyond me. The only reason I'm giving more than a single star is because Chef Henry came out and introduced himself, which was much appreciated. Other staff were sitting around talking or playing with their phones. Menu is limited, dishes were average and bland. CLAM GINGER SOUP: Tasted like ginger water. MISO FISH SOUP: Large bowl of miso soup with fish instead of tofu. Very simple. VEGETABLE TEMPURA: artistic presentation, but tempura coating was very thin and falling off. Server forgot the dipping sauce. VINEGAR GRILLED MACKEREL: Decent chunk of mackerel, wish the skin was crisper. SAUCE GRILLED SQUID: Generous portion but very rubbery, bland despite the sauce. STIR FRIED UDON: Ample serving of chewy noodles and veggies, comforting flavors. Nothing stood out as something I would come back for.
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