The sushi was good, if we managed to get any. Thick fish, good rice. There must have been at least 12 plates for nigiri sushi, but only one or two had fish both times I went up. The maki (rolls) section wasn't any better. There was a modest line for sashimi--2 varieties of tuna, salmon, and red snapper. Very small pieces of fish, but it's a buffet, so that's to be expected. The kicker was that the sashimi wasn't put out on a platter but sliced to order. It would have been fine except the slicer (I wouldn't call him a chef) was so blatantly stalling in hopes of slowing down the line to possibly deter people(?). After every two people, he needed to pause and get more fish from the fridge. Nevermind that there were already three chunks of each already out. And boy, did he walk ever-so-slowly to the fridge. Then, he needed to adjust his gloves, wipe the boards, or just take a break. After every customer. No joke. Dad and I fumed over Todai's cheapness. If serving sashimi causes a huge loss, then don't serve it at all. By stalling, it only pisses people like us off. But surely a buffet excluding drinks that cost $27.95 could afford serving fish costing $4/lb wholesale, no? I saw a lobster and jumbo shrimp serving schedule that alternates between the two items every half hour. Gee, no wonder people swarm the station! What's really funny is that Todai is supposedly a sushi and seafood buffet. I guess it's a seafood buffet if dishes like fake crabmeat counts as seafood.
Monday, June 18, 2007
Here Todai, Gone Tomorrow
We took dad to www.todai.com for Father's Day. He suggested we go on Saturday in hopes of avoiding the Father's Day crush (he and I are so alike, it's funny!) Our experience confirms that I am not a buffet kind of girl. I don't like to fight for food, and I definitely don't stand a chance against Koreans and Taiwanese! Those peeps are buffet gurus and are not ashamed to take every last bit of . Having first experienced Todai in Las Vegas, QE and I loved the place. Lots of good food and very bountiful. We went to the one in Fairfax when it first opened and were disgusted with the service. Dad wanted to go, so we gave it another try.
The sushi was good, if we managed to get any. Thick fish, good rice. There must have been at least 12 plates for nigiri sushi, but only one or two had fish both times I went up. The maki (rolls) section wasn't any better. There was a modest line for sashimi--2 varieties of tuna, salmon, and red snapper. Very small pieces of fish, but it's a buffet, so that's to be expected. The kicker was that the sashimi wasn't put out on a platter but sliced to order. It would have been fine except the slicer (I wouldn't call him a chef) was so blatantly stalling in hopes of slowing down the line to possibly deter people(?). After every two people, he needed to pause and get more fish from the fridge. Nevermind that there were already three chunks of each already out. And boy, did he walk ever-so-slowly to the fridge. Then, he needed to adjust his gloves, wipe the boards, or just take a break. After every customer. No joke. Dad and I fumed over Todai's cheapness. If serving sashimi causes a huge loss, then don't serve it at all. By stalling, it only pisses people like us off. But surely a buffet excluding drinks that cost $27.95 could afford serving fish costing $4/lb wholesale, no? I saw a lobster and jumbo shrimp serving schedule that alternates between the two items every half hour. Gee, no wonder people swarm the station! What's really funny is that Todai is supposedly a sushi and seafood buffet. I guess it's a seafood buffet if dishes like fake crabmeat counts as seafood.
The sushi was good, if we managed to get any. Thick fish, good rice. There must have been at least 12 plates for nigiri sushi, but only one or two had fish both times I went up. The maki (rolls) section wasn't any better. There was a modest line for sashimi--2 varieties of tuna, salmon, and red snapper. Very small pieces of fish, but it's a buffet, so that's to be expected. The kicker was that the sashimi wasn't put out on a platter but sliced to order. It would have been fine except the slicer (I wouldn't call him a chef) was so blatantly stalling in hopes of slowing down the line to possibly deter people(?). After every two people, he needed to pause and get more fish from the fridge. Nevermind that there were already three chunks of each already out. And boy, did he walk ever-so-slowly to the fridge. Then, he needed to adjust his gloves, wipe the boards, or just take a break. After every customer. No joke. Dad and I fumed over Todai's cheapness. If serving sashimi causes a huge loss, then don't serve it at all. By stalling, it only pisses people like us off. But surely a buffet excluding drinks that cost $27.95 could afford serving fish costing $4/lb wholesale, no? I saw a lobster and jumbo shrimp serving schedule that alternates between the two items every half hour. Gee, no wonder people swarm the station! What's really funny is that Todai is supposedly a sushi and seafood buffet. I guess it's a seafood buffet if dishes like fake crabmeat counts as seafood.
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1 comment:
You are brave for going a second time. The first time was enough for us. Way overpriced!
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