| rev:text
| - All good things must come to an end, and this is the end for me. Pacific East used to be my go to for sashimi - it being the most authentic sushi stand in Cleveland, albeit moderately overpriced. Fellow grad students from out of state ask me where to go for anything remotely Japanese, and I always point them to this joint in Coventry. But Pacific East has unfortunately fallen prey to the Cleveland quandary. That is to say, due to the lack of viable competition, their product no longer needs to maintain a standard. Not high standards - "a" standard.
I have been visiting Pacific East for over five years. I am a regular there. Most of their wait staff know my face, remember my order. Today, instead of heading out for dinner, I went for lunch after my workout. Craving tasty protein, I ordered the sashimi lunch (the sashimi bento is a lot of food in comparison - well, a lot of rice). The waiter brings me miso soup and salad, fills my green tea. The salad is watery and plain, freezing, likely refrigerated before the lunch rush. He does not fill my tea again, which is strange for them, but I don't dock him for being busy.
Then the nightmare arrives: a sashimi plate that literally reeks worse than the fish stands at the market. I've never smelled sashimi so terrible - especially from here. I am at first confused - could the waiter not smell it on his way over? How could they serve me something inedible? Fish shouldn't smell. Not when it is fresh and prepared well. Think of rubbery chicken that smells old, beef that gives your belly a turn. I had two pieces after coating them in tear-jerking wasabi and soy - something I never do, an insult to the chef. I spent almost $13 for brown rice and a salad that made me shiver.
Unfortunately I'll be keeping my sashimi ventures to myself from now on. I'm horrified how far Pacific East has slipped into poor service and repulsive quality. Raw meat is not to be reckoned with - faulty preparation leads to foodborne illness. Certain predatory fish, when not prepared correctly, harbor parasites. This should be common knowledge not only to microbiology students but sashimi chefs as well. I am disappointed, and this hint of rancid fish accompanied me throughout the day.
Why two stars and not one? Because I have a history with his place, and I am sentimental, an unfortunate character flaw. By all means, continue your visits here if you are a fan of deep-fried tempura, or the popular faux-crab California roll that seems to be a favorite among the Americanos keeping this business afloat.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)