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About: http://data.yelp.com/Review/id/EeIC_PIPv_h_XlmY88S0jw Goto Sponge NotDistinct Permalink

An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

Attributes	Values
type	rev:Review
dateCreated	2016-01-21 00:00:00 (xsd:dateTime)
itemReviewed	Ginko
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	3 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	0 (xsd:int)
rev:text	I went here today with good expectation and new experience from other city. Atmosphere inside this restaurant was good and to me it feels like a cosy pub type inside in my opinion. When I looked at a menu and see the price of nigiri it was higher than average japanese restaurant so i asked the wait staff and see if they are using blue fin tuna instead of yellow fin tuna cause of price but she told me they use yellow fin tuna ( yellow fin tuna cost lower than blue fin tuna and restaurant they use yellow fin tuna price the tuna nigiri no more than $3 but here was $5 (As example if yellow fin tuna comes $14.95 per pound than blue fin tuna comes $18.95 per pound) and also sometimes supply companies gives blue fin tuna even when restaurant orders yellow fin tuna cause they sometimes they have over stock and needs that to be used so they hand over blue fin tuna to restaurant with the same price of yellow fin tuna). The guy who looks like either owner or manager I asked him whether Tuna roll or Salmon roll comes as hosomaki which is rice on inside and nori seaweed on outside but he doesn't know about it so i had to explain to him and he told me rice comes out outside but when we received both rolls, it came as rice on inside and it was no difference than any other place's tuna roll and salmon roll ( price is $7 for salmon roll and $8 for tuna roll which I think it's over priced). 3 Special rolls that we got taste good and I was happy beside their ginko roll which has tuna and salmon and yellowtail and avocado and cucumber and radish sprout rapped with raddish. The reason i didn't like about ginko roll was stuff that put inside for tuna was either co treated tuna (a lot cheaper than regualr fresh loin tuna) which is normally used for mixed stuff such as spicy tuna or they used fresh tuna but chopped into really small pieces. Salmon i am pretty sure they use scottish salmon which is best you can get normally from supply companies (alaskan salmon is normally available during summer season). Quality they have is good but not good as the price they charge you for. i spent over $160 just for food and i won't lie about i came out from restaurant with full stomach but somewhere in my mind i felt like i been cheated for what i paid. Lastly if you are either owner or manager of a Sushi Restaurant you should know basic stuff of Sushi.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Jason

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