“Out of all the fish we could get, we got the most insipid and lackluster choices. Spicy tuna? Backscrap, leftover tuna meat scraped off the skeleton. Imitation crab? Extruded pollack. The rest of the fish was just generally flavorless, without the proper sweetness and richness of fresh fish. The tempura shrimp and sweet potatoes, by the time it arrived, was soggy and kind of stale. Tempura should be eaten fresh because the batter is so light. We didn't even get unagi, or very little of it (i didn't see any), and if we're playing the Japanese-American card, at least give us our over-priced, over-fished, endangered worm fish slathered in overly sweet chicken-soy broth. The dumplings were meh, not crispy, and the fillings were deeply inconsistent in the texture, which left a very dis-satisfying mouthfeel. Literally the only thing done right was the edamame, and if someone could ruin boiled and salted vegetables, they might as well patent that, because that is horrifying form of anti-culinary genius. 2/5 because at least everything wasn't slathered in unagi sauce and mayo.”
“They were efficient and ensured that they followed the onsite directions for how the food components should go. I appreciate the care and concern showed.”
