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| - I've been a fan of JV for years now. Im going to say at least 25 or so years. They use to have two locations in Calgary one at Southport, the other on Third ave Downtown. Now both locals are closed and have since been replaced with their new location on 10th.
I have to say I am the only V.I.P. cardholder for Japanese Village this gives you a 10 % discount on your total bill. I found this out when I was dining there about a month ago and presented my card.
The manager (John Arasaki), came over and spoke to me and told me did you Know that you are the only person with one of the cards left in Calgary. He said their was one other person, but he passed away.
Now getting on to the food. I usually like to go with a larger group of people, at least 10. That way I'm not eating dinner with a bunch of strangers. (sometimes I don't care).
I just feel awkward eating in front of total strangers. It's funny though, I can eat at a teppan style restaurant in another city and not feel self concious in any way and not care who I sit with.
When you come to the newest location on 10th, you have to climb a flight of stairs. I'm not sure if the have an elevator, so if you have a guest that needs wheel chair access call ahead. I seem to recall an elderly person having an issue with the stairs when I was leaving.
Okay now for the food, I like the different combinations you can order. Steak & Chicken, Chicken & Shrimp, Shrimp, Shogun Special (Filet & Lobster), etc, all meals come with tea, rice, zucchini, onion, beansprouts, a salad a soup, and a dessert.
I like the fact the food is prepared in front of you, and I have only had one really mediocre experience when I had a "chef in training". He overcooked most everything on the cooking surface. He was just slow on getting everyones orders off, and a little nervous. As for how it tasted, I don't think you can make that food taste bad with that steak sauce on it. You can put that stuff on anything, your rice chicken, steak, whatever, I can drink that sauce by the ladel.
As for the show, I could really do without the show. I honestly feel embarassed for the chef if he can't perform the oversized salt & pepper shakers routine, and throw it behind his back and catch it.
I also can do without the cheezy one liners ie: soya sauce being japanese coca cola, or the cooking oil being motor oil 10w-30.
If the chef can just do a decent efficient job cooking, I'm happy !
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