Japanese dining experience gone wrong during a pandemic
Me: “Excuse me, this sashimi tastes a bit off.”
Okay, so I had a friend literally tell me there is a deal in November for dining, some days are discounts for any age but particularly on Tuesday there was a dine in deal for seniors. Since dining Japanese operated restaurants, there are specific indicators when a Japanese restaurant is Chinese Operators. Key indicators are, cash discount and promotional discount. So funny with this experience, we did have a discounted dine in, stacked with a cash discount.
So during pandemic turnover is lower, its expected that dining will have less variety and less turnover. So we ordered the array of sashimi to see and it was experiential. The sashimi some call butter fish (which is sometimes called tuna but I don’t believe it), did not have a fishy taste but it had a sour taste. The server was nice enough to offer a replacement, I just opted not to eat. The red snapper was partially frozen and the rest of it was with a fishy off taste.
So, okay, living a bit dangerously, let’s pass on the sashimi and go for cooked. One of my favourites is the Korean Pork Ribs, its an easy recipe if you get the right cut. I could taste a tough gamey taste indicative of 2–3 day old meat. Good news the kabob was okay. If you’re looking for a place right next to the University of Waterloo or just hungry from visiting the T&T (it’s brand new), give this a try. I may try it again post pandemic. Here’s my review on my experience, happy dangerously eating. :)
