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Originally Posted by Z3guy
Nice back pedal buddy! Culverin owned you.....and you work in the restaurant biz? I'll remember never to go to your restaurant......
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Back pedal?
Culverin elaborated in detail on the same perspective as me.
Quote:
Originally Posted by Mugen EvOlutioN
one thing i'd like to make a comment on is Ebisu's sashmi platter seems to be lacking a bit. The salmon is rather HUGE and fatty, those farmed orange ones, to me it taste pretty disgusting. The tuna was rather large too, its more like korean style sashimi like sushi town etc
Thats one category im hoping it'd get improved...otherwise i love Ebisu dont me wrong and deon  , a loyal customer thats for sure.
The reason i brought this up was because one time i brought a couple family friends and they did not enjoyed the sashimi too much, but everything else was very well done. |
I will definitely take a note of that right away! Thanks for the constructive feedback! Always appreciate it! See you soon bud!
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Originally Posted by RFlush
I remember we had to get our own miso soup and sashimi slices and it wasn't even that good. Granted I am no food critic, but it tasted no different than Richmond Sushi or any other AYCE.
Also, doesn't Ebisu serve fusion sushi. Is that authentic and traditional?
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RFlush, once again, No. Not for 1 day has it ever been self-serve. I'm not sure if you are mistaking it for another restaurant...
When did I ever mention that Ebisu is authentic or traditional? Hence it was re-branded EBISU and
not Kamei. Completely different direction, aiming for unique fusion dishes in an Asian-resto-lounge atmosphere. Point is that we still have the same chefs that have been trained in Japan to prepare and cut the fish.
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Originally Posted by 6793026
wow, so much fail on this. Saying having jap chefs with great knives skills, is that suppose to give it more value in saying it's Jap owned? haahhah
I have been to Ebisu lots of time and while the quality ain't best of the best, the way it's presented, the special 'spin', the sauces and alcohol menu makes me want to go there instead of the AYCE places.
If after reading Culverin's post, Obsideon still feels Ebisu serves the same grade, quality, cuts, type, species of sushi as Tojo's, i really don't know what to say.
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I don't know if my grammar is way off or you are just percieving my sentence wrong lol ... but what I said was "All good chefs should have their own set of sharp knives" ... and then I just made a small note that all our chefs each have a set. How do you lump that statement together with another and form another opinion entirely?
Tojo is great at marketing. Everyone in the industry knows about it.
Infact quite a few of our chefs have actually worked with Tojo himself.
I admit I know there will obviously be some detail differences here and there, but if you still feel that you need to justify paying 3x more for the same cut of fish then props to you, I'm too poor
Thank you for your support and constructive critisicm is important!
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Originally Posted by Spoon
I'm sharing the same sentiment now that I know Ebisu belongs in the same group as Kamei Royale.
Just admit your mistakes and move on. I don't know if it's improved since way back when, but the food was junk regardless of how you try to spin it.
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Kamei Royale-AYCE was almost a decade ago. We live and learn
It wasn't a mistake, we were even featured in The Province as being one of the top AYCE at the time.
I am not biased. I am comfortable to tell you if a competing restaurant is infact GOOD.
Guu (Thurlow) has great food whenever I go and I actually go there frequently afterwork, good friends with the chef.
