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2011-05-10
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I completely agree with Intrped that SUSHI SHIN is more interested in boosting their profit margins than providing excellent customer service and experience.I am a Japanese/Chinese American who grew up in Hong Kong, went to Uni in the USA and spent the last 5 years living in Tokyo prior to coming home to Hong Kong. Last night I was sitting at the sushi bar with my husband (gwai lo) and I was shocked that the sushi chef continued to push the most expensive cuts of sushi on our plates. When I as
I am a Japanese/Chinese American who grew up in Hong Kong, went to Uni in the USA and spent the last 5 years living in Tokyo prior to coming home to Hong Kong. Last night I was sitting at the sushi bar with my husband (gwai lo) and I was shocked that the sushi chef continued to push the most expensive cuts of sushi on our plates. When I asked for sushi and instead he said, "No, you don't like sashimi; try sashimi" and placed down two hunks of toro which were HK$500 per person. In less than 10 minutes our bill was over HK$1,200.
I am incredibly dissappointed with the lack of honesty and integrity of the staff and sushi chef at Sushi Shin. This would have never happened in New York or Tokyo. Omekase in a top sushi restaurant in New York is usually less than USD$120 and Tokyo JPY20,000. The quality of the fish was excellent here, but the inegrity of the staff and especially the sushi chef was 100% lacking.
I will NEVER eat at SUSHI SHIN AGAIN nor recommend this to a friend.
This is the kind of sushi place for the Mainlander's who mix green tea with a 20 year old single malt scotch. Or a place you'd catch that idiot Puff Daddy because he heard it was expensive.
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