| rev:text
| - Long looking N-scotts for excellent (and value-priced) sushi and teppanyaki. Unfortunately after a year, Sakura is still off to a slow start.
* angus beef grilled from kitchen or at your teppanyaki table is by far your best bet. great flavor and good quality beef!
* beautifully hand-painted wall decor and carefully selected furnishings make this a one-of-a-kind and classy spot
* great spot for your pre- or post-cine capri jam, especially if you love American-"Japanese" (could we say "Cal-Jap"?) rolls.
I wish I could end the review there, but if I did, I would not be telling it like it is. Owners are such wonderful people are very well meaning, but the consistency and organization is just (still) not there yet.
!!! Please send your proud and stubborn kitchen chef off to west bell road where he belongs. He will cost you your business !!!
I just want (and will pay for) the best quality and freshest fish. Anything less I will send back.
# overstocked food + rotation = the food which is actually served is never fresh. who are you saving it for?!
# garde manger fridges are too cold -- are the prep dishes uncovered, I wonder? -- salad mixes are always just about to or just succumbing to frostbite
# sushi fish is rarely fresh. wednesday is delivery day. with rotating stock, you still have to fight for the fresh stuff.
# blechy seaweed, squid and octopus salds served in martini glasses. STOP THAT, GODDAMIT. Martini glasses are for martinis! They stink! HOW can you serve me that old and decaying $#@! ?
## fried rice does not have corn kernels, mini carrot spheres or peas. stop that. there is no corn in japan.
## powdered black pepper is dangerous in large quantities. it can be (and was) accidentally inhaled and is very painful
## freezer-burned shrimp for fried rice is over-peppered, dry and rubbery
# lunch service almost always understaffed. one time, it was the poor guy's first day and there was no host, no manager, no floor manager, no barman and no busser.
he did a great job of selling the 4 of us on draught beers, but the keg ran out after the 2nd glass. we (and the other tables, and our food at the pass, and the 2 four-tops who came in and then left when no one was there to greet them) waited for 10 minutes for him to reappear.
what a shame!
i tried very hard to recruit away master chef hiromasa kyodasan from that hellhole (and double-x blacklist) abyss to the south which shall not be named, but it didn't work out.
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