Japanese food experts...

Collapse
X
Collapse
 
  • Page of 1
  • Time
  • Show
Clear All
new posts
Previous template Next
  • EddyTheDog
    Just Doing My Own Thing
    • Jan 2011
    • 25433
    #1

    Japanese food experts...

    I am about to do a review of Japanese restaurant I went to last night.

    I had a few items that were good but the Sashimi was really thick - About 1 cm and was huge.

    It was a bit much and was difficult to get through. The very few times I have had it before it was paper thin and I enjoyed it.

    It was fresh, so no problem there.

    Just wondering if I should make a negative comment about it in the review. Or will I sound dumb. Is it a normal way of serving it and just down to the chef?
    Tags: None
    • Captain Kawaii
      So Fucking Banned
      • Oct 2007
      • 6748
      #2
      Question:
      What was name of restaurant?

        Comment

        • ClickCastX
          X10 Revenue
          • Jul 2011
          • 405
          #3
          Japansese cuisine is meant to be fresh and light.

          https://www.x10revenue.com
          [email protected]
          skype: vod.support

            Comment

            • lucas131
              ¯\_(ツ)_/¯
              • Aug 2004
              • 11475
              #4
              i know that japanese have rice and sushi

                Comment

                • Just Alex
                  Liv Benson to You, Bitch
                  • Aug 2007
                  • 6060
                  #5
                  Originally posted by EddyTheDog
                  I am about to do a review of Japanese restaurant I went to last night.

                  I had a few items that were good but the Sashimi was really thick - About 1 cm and was huge.

                  It was a bit much and was difficult to get through. The very few times I have had it before it was paper thin and I enjoyed it.

                  It was fresh, so no problem there.

                  Just wondering if I should make a negative comment about it in the review. Or will I sound dumb. Is it a normal way of serving it and just down to the chef?
                  What kind of sashimi? They are meant to be different thickness. Squid sashimi is obviously going thinner than salmon due to its texture.
                  Last edited by Just Alex; 01-24-2012, 04:20 AM.

                    Comment

                    • EddyTheDog
                      Just Doing My Own Thing
                      • Jan 2011
                      • 25433
                      #6
                      Originally posted by Captain Kawaii
                      Question:
                      What was name of restaurant?
                      It was Kata in NE London.

                      They even have a pic of it on their website -



                      That is pretty much what it was like....

                        Comment

                        • mavruda
                          porn cartoonist
                          • Feb 2007
                          • 2597
                          #7
                          Originally posted by Captain Kawaii
                          Question:
                          What was name of restaurant?
                          "2 inch fat sashimi"

                            Comment

                            • Captain Kawaii
                              So Fucking Banned
                              • Oct 2007
                              • 6748
                              #8
                              Read this...
                              http://dyske.com/paper/786

                              compare your experience.

                                Comment

                                • Operator
                                  So Fucking Banned
                                  • May 2009
                                  • 2419
                                  #9
                                  Got to get over these fucking posts.

                                    Comment

                                    Previous template Next
                                    Working...