I was really excited to try this place and was hoping for a delicious Asian-Cajun fusion, but it sadly missed the mark.
We arrived at 11:30ish on a Saturday morning. Now, I only state the time because we were literally the only couple in the restaurant for much of our meal, but our waitress rarely checked on us. She was nice when she did show up, but we were often left waiting on refills.
The ambiance was decent...some of the decorations are very cute! But the air conditioner condenser dripping all over our table wasn't the most pleasant thing in the world.
I didn't really see any cocktails that caught my eye, but my wife had the sake-hurricane mashup thing. It sounds like a craft cocktail (god knows it's priced like one), but it just tasted mediocre. It was like a drink at a crappy vacation spot where it's pleasant enough, and it gets you tipsy, but you're not particularly satisfied. I had a beer, although the waitress had to run back to the bar literally three times to give me information about the rotating beers. It would've been more convenient if she had been better informed, as I was curious about other selections but didn't inquire about them because I didn't want her to have to check on them, too.
On to the food. We started with the kung pao cauliflower, which is supposedly a signature dish. It was very thickly fried, which absolutely overpowered the cauliflower. I love cauliflower and was rather disappointed because I basically got mouthfuls of batter with each bite. Then we moved on to the togarashi tuna roll. This was actually the highlight of the meal. The roll was light and delicately balanced, and the goat cheese complemented things better than I had anticipated. For our entree, we decided to split the crawfish boil with the fresh jerk sauce. Now, this might have been my oversight...I've had lowcountry boil before, but the shrimp was already prepared. This crawfish was...not. I'm a little squeamish when it comes to my food, and the crawfish weren't deveined. I honestly will admit I don't know if crawfish are SUPPOSED to be deveined, but staring down the digestive tract of a mud insect isn't the most appealing thing in the world. The sauce that accompanied it was supposed to be hot but simply tasted like butter. It wasn't spicy whatsoever. Corn and potatoes were good. The whole boil was like $15, which gets you about 15 crawfish staring at you. Again, I'm sure that lowcountry boils vary from place to place and that peeling the food is normal, but it's really not for me. I could've gotten past this if the rest of the meal had been good and the sauce had been actually seasoned, but all of this together was too much.
We unfortunately won't be returning.