2013-05-30 10 浏览
Everyone looking at the overwhelming number of smilies on openrice should be aware that there has been a (complete?) change in the kitchen team at 八王子.We went for some post-concert snack yesterday, and alas, the quality of the food served was completely different from when we visited a few years back. The problem with the food? Here goes:-- The ox tongue was chewy as hell with an aftertaste suggesting that it's been *aged* (even the tonne of black pepper failed to mask that taste), -- The chic
We went for some post-concert snack yesterday, and alas, the quality of the food served was completely different from when we visited a few years back. The problem with the food? Here goes:
-- The ox tongue was chewy as hell with an aftertaste suggesting that it's been *aged* (even the tonne of black pepper failed to mask that taste),
-- The chicken wings un- / under-seasoned,
-- The dried fugu, served lukewarm, was barely grilled.
-- The tamagoyaki was overcooked, quite dry and had a strange sour taste, and not to mention that
-- The daikon relish on the side has turned sour and was warm. The only saving grace was perhaps the tofu, which was marginally OK (that was at least hot).
On top of that, we were told that they ran out of Asahi draught -- but only out of the large one, not the small one. That was outrageous. DRAUGHT. FROM THE TAP. How could one possibly run out of small Asahi and not the large one? We guessed it was that they ran out of the small jug -- but when we switched to ordering the (more expensive) oolong highball, volia, it was served in half-pint Asahi glasses.
Their official response when we complained: "we serve small Asahi in jugs with a handle, and we've ran out of those." I don't buy that excuse at all. There wasn't any sight of a small Asahi jug in the dining room, so the only possible reason was that they're pushing the pint version because that's $8 more expensive. Come on, people. If you run a business, look at the *margin*...
Naturally we complained re. the food quality. The waitress, avoiding eye contact at all times, reluctantly admitted that whilst ownership hasn't changed, there has been a COMPLETE change of kitchen team. No timing was provided, but it's reasonable to suggest that the current kitchen is not run by the people who earned the many smilies here.
Just to add to the insult, when we tried to pay the bill, we were told that because we haven't spend more than $500, we cannot pay by credit card. On complaining that we do not have cash and insisting on paying by card, they relented. But hell, these days it's normal for people to pay by credit card, and I really fail to comprehend the monumentous stupidity of trying to implement such a policy without letting their customer know.
At over $200 per head, this meal had serious mismatch between price and quality -- all the items we had were listed above. 2 drinks, 3 skewers (double ox tongue), tamagoyaki, dried fugu and tofu. I'd reckon this is more expensive than many better 居酒屋 but quality was no match at all.
Oh and service was bad too -- felt like cha chaan teng. Kind of friendly, yes. But given the manager (?) didn't want to listen to our complaints on the food and dared to put that "I don't care, bugger off" look on his face, I'd feel obliged to put a short note here so others would fare better.
TL;DR: I would not recommend any friend of my to dine at this place.