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2006-10-11
15 浏览
CHEFsThe chefs are obviously not trained by Japanese chefs and they just squeeze the rice so hard it's hard to chew. There were like 10 chefs in the bar....why do they need so many?FISHThe sashimi are fresh, but everything is so small. The sushi sizes in 峰壽司are bigger for the same (or cheaper) price. Why are the sashimi so small? LOUD ANNOUNCEMENTSWhy do they have those announcements about cutting fish? They want to give people the impression of fresh fish, but I think it's just that they do
The chefs are obviously not trained by Japanese chefs and they just squeeze the rice so hard it's hard to chew. There were like 10 chefs in the bar....why do they need so many?
FISH
The sashimi are fresh, but everything is so small. The sushi sizes in 峰壽司are bigger for the same (or cheaper) price. Why are the sashimi so small?
LOUD ANNOUNCEMENTS
Why do they have those announcements about cutting fish? They want to give people the impression of fresh fish, but I think it's just that they don't want to serve so much at the same time and also to charge people more using this strategy.
SERVICE
The waitress had a problem with her walkie-talkie so she kept chatting and laughing to the sushi chefs loudly at the sushi bar. *cough cough* Please be professional.
张贴