I've been to a lot of restaurants and this ayce is not one I would return to. We came here after deciding not to spend $55 per person at a different buffet because we had a vegetarian and non-seafood eater in the group. Well.. this place was clearly a mistake.
This place charges for anything you don't eat.. and boy, are they strict. My hungry friend accidentally ordered a lot of items because she was super hungry. Well, instead of bringing it out in waves so perhaps we could cancel some of our orders when we realized the sheer volume.. they just brought everything out within the span of 3 minutes. Yes, our ENTIRE table was full of food. Did the waitress warn us or did they tell us about their policy (which is printed in their menu)? Nope.. they knew this would happen. In fact, after all the food came out.. a male waiter came to our table to let us know they would charge us.. then as we looked at the TON of rice they put on everything (which is how they get you.. with that much rice, you really can't eat that much more than two orders.. why don't they try to make the proportions smaller so nobody really wastes food), they sent this waitress to our table to lecture us like children. Never in ALL THE RESTAURANTS I HAVE BEEN TO HAS THIS EVER HAPPENED. That alone will get me to go to the six hundred other restaurants in Vegas. It was rude and completely unnecessary.
Oh and when we were talking about how this service was terrible where none of the waitstaff was anywhere nearby.. they magically appeared and seemed to know what we discussed. For sure.. they have microphones at the tables so watch out.. the food police will be on you.
They overcharged us $20. Dinner is $25. If you were to truly finish all the rice for whatever you order, you'll probably be only able to order 3 items so they will make money off of you one way (the dinner buffet cost) or other (charge you for not finishing your food). The food was okay.. a lot of it was standard. Soft shell crab, uni, and sweet shrimp were good. I wouldn't say anything stood out except the fact that the food came out within the span of 3 minutes so I would suspect they either have 10 chefs working in parallel OR that a lot of their stuff is made in advance which makes me question their freshness.
Still.. the lecturing that I got from this waitstaff is something I will never forget. Learn how to be in the service industry or risk all your customers never returning.