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Hic · 06-03-2013, 05:29 AM

Went to Ebisu @ Robson last week, pretty disappointed. Waitress had a pissed off face the whole time, didn't greet us, didn't say thank you...just took our order and left. Even demanded 10% service charge in the end.

Service had a terrible start, but was hoping the food to be better; it was not.

Calamari batter was very doughy; tempura batter wasn't made properly. It was drenched in sauce and ended up really soggy and doughy; pretty disgusting to eat. There were some groups of 3-4 pieces stuck together in the doughy batter. This only happens when you don't even bother to separate the pieces when frying. Shows how inexperienced/lazy their crew is.

The Jalapeno shrimp was average. The fries that came with it weren't crispy.

For their rolls, I ordered Mango California and Volcano roll.
The rice of the Mango California was cold. The other ingredients were average. Overall below average and definitely not worth $8.
The Volcano roll's rice was fine, but the dish was too heavily drenched in sauce and tempura bits. This overpowered the flavor of the Salmon; I could barely taste it. This was not as bad as the Mango California, but not something I'd recommend.

Unsatisfied with what I had, I ordered 10 Salt and Pepper wings. They were crispy and seasoned well. This was the only dish that was good that night.

The results of the food and service suggests that the staff isn't properly managed. If it was, then the waitress would have greeted the customers, smiled, and at least say thank you instead of demanding more tip. The kitchen isn't properly managed either. Sushi shouldn't be served on cold hard rice, nor should it be drenched in sauce that overpowers the dish. Deep frying is elementary, and should not be disastrous on multiple levels.

One last note. During dinner service, I noticed that a waitress was torching Mackerel nigiri? at the table beside us. The torch was very low on fuel, yet she kept trying to torch it. So, she kept trying to cook the fish with a small flame for a very long time until the can was empty. Then, she ran to get a new one to torch it again. By that time, the fish was already fully and overcooked. The fish should be torched on a high heat to give it a sear, not slowly roasted until it's overcooked. She should have stopped once she found out the flame was too weak.

06-03-2013, 05:29 AM	#66
Hic Oh goodie, 5 posts already! Join Date: Nov 2009 Location: B.C. Posts: 8 Thanked 1 Time in 1 Post Failed 1 Time in 1 Post	Went to Ebisu @ Robson last week, pretty disappointed. Waitress had a pissed off face the whole time, didn't greet us, didn't say thank you...just took our order and left. Even demanded 10% service charge in the end. Service had a terrible start, but was hoping the food to be better; it was not. Calamari batter was very doughy; tempura batter wasn't made properly. It was drenched in sauce and ended up really soggy and doughy; pretty disgusting to eat. There were some groups of 3-4 pieces stuck together in the doughy batter. This only happens when you don't even bother to separate the pieces when frying. Shows how inexperienced/lazy their crew is. The Jalapeno shrimp was average. The fries that came with it weren't crispy. For their rolls, I ordered Mango California and Volcano roll. The rice of the Mango California was cold. The other ingredients were average. Overall below average and definitely not worth $8. The Volcano roll's rice was fine, but the dish was too heavily drenched in sauce and tempura bits. This overpowered the flavor of the Salmon; I could barely taste it. This was not as bad as the Mango California, but not something I'd recommend. Unsatisfied with what I had, I ordered 10 Salt and Pepper wings. They were crispy and seasoned well. This was the only dish that was good that night. The results of the food and service suggests that the staff isn't properly managed. If it was, then the waitress would have greeted the customers, smiled, and at least say thank you instead of demanding more tip. The kitchen isn't properly managed either. Sushi shouldn't be served on cold hard rice, nor should it be drenched in sauce that overpowers the dish. Deep frying is elementary, and should not be disastrous on multiple levels. One last note. During dinner service, I noticed that a waitress was torching Mackerel nigiri? at the table beside us. The torch was very low on fuel, yet she kept trying to torch it. So, she kept trying to cook the fish with a small flame for a very long time until the can was empty. Then, she ran to get a new one to torch it again. By that time, the fish was already fully and overcooked. The fish should be torched on a high heat to give it a sear, not slowly roasted until it's overcooked. She should have stopped once she found out the flame was too weak.