Fish • Asian • Seafood • Raw Food
"Have to say the concept was good but poorly executed. The place is super small and there is one person cooking and another that keeps running to the liquor store to get beverages. I have never seen a restaurant that doesn 't at least have water. What drew me there was the idea of fresh local fish. What will keep me from going back was the hygiene of the person cooking. The chef was drinking beer and tasting the food as he was cooking. This is a huge no in the food safety world. He was wiping his sweat with his shirt. No apron. No gloves. He was using his sushi knife to cut other things. Nothing was cleaned or sanitized. He sneezed on the back of his hand and had to be told to wash his hands and then promptly put his hands to his face after washing his hands. Not sure what 8 hour food manager class he took but he sure needs a do-over and his license to operate a restaurant revoked. I only had one dish and left as I didn 't want to risk getting sick and I walked out. Dine at your own risk."
