This is one thing I do. I understand the comment is long. However, I go around to places and I use Unilocal all the time. This restaurant at first set me down with two other people at a table for 9 people. At first, I thought it funny that they brought out 6 carry out boxes and stack them neatly open on the side of the table where there was nobody sitting. The gentleman that came out and prepared the food was not of Japanese descent. First, he could not do any of the tricks. He kept on catching the spatula and fork with his hands on the cooking side. Not just the handles but actually touch the spatula and fork and never cleaned it off after his hands touched it. Then he goes to cooking for the three at the table and apparently the 6 carryout boxes. Now, this was a nightmare. I’ve never been to a Japanese restaurant where the individual cooked for a carry out. All Japanese restaurants that I’ve been to, the carry out was cooked at a different table with nobody else sitting at it so the carry out to be done separately. I asked for steak and shrimp. The cook asked the other two people how they wanted their steak. So since he did not ask me, I just blurted it out medium rare. He did not put any of the sauces in the little cups by me. He just took a big bottle at my position. Then as he was cooking, the people across from me were also getting upset, and they are regular customers. He was unhappy. While trying to cook for the carry out it was so slow. The other gentleman finally told him he needed to go so could he please go ahead, put on the chicken and everything and cook for them so they can leave because they had to leave by 12:30 pm. Now the restaurant opens up at 11:30 am. So you know, give the man sometime. But he had such a hard time with handling the three people plus the 6 carry out that he put chicken on my plate and the manager came out and was so upset with him. The manager took chopsticks and separating food from the other carryout to make the carry outs correct because he couldn’t get it correct. I Would not eat at this restaurant again with that same cook. It seemed it was his first day cooking. Oh, on the corner of my table where I was sitting on the right side at the little corner edge it was sticky stuff and food particles still on the table. The rest of table was clean, except for that portion. The gentleman and his young lady friend who was sitting across from me stated there was a young black man who did cooking for them and he was outstanding and they enjoyed going there. However, for some reason, we apparently got the wrong cook. He needs to practice more in some back office with some fake shrimp, fake steak, fake chicken and practice with that and practice throwing his tools up without grabbing them with his hands on the cooking portions. Come on, if you’re a person like me, I don’t know where he’s been before he got out there to cook. At the end, there seem to be so concerned about the carry out, that the waitress almost forgot about me being there and it took a little bit of time for her to bring my bill. Now, she was nice. The atmosphere was nice. The cook has a lot to improve. And the lunch portions I guess is no different to me from the dinner filet and shrimp for $ 19 and some change. Other Japanese restaurants I have gone to where they had the filet and shrimp during the dinner time with dinner portions was $ 11 and some change, but not $ 19 and some change. However, I guess the good thing out of it, was instead of getting just steak and shrimp, I got steak shrimp and chicken.
