Olga Maevskaia
Google
Visited in January 2025.
South Africa. Cape Town.
As ardent devotees of Japanese cuisine, we were, quite naturally, excited to discover this establishment. The menu featured several of our favourite ingredients, and coupled with the claim of a Japanese chef, we felt compelled to explore this culinary venture (though some negative reviews did give us pause). The restaurant itself is modestly sized, light-filled, and employs a design emphasizing natural wood elements, and notably, an open kitchen offering a clear view of the chef at work.
The Food:
The menu, while not extensive, offered a familiar repertoire of Japanese staples, including appetizers, rolls, nigiri, soups, and noodles. We decided to begin with fresh oysters and a selection of sashimi – dishes that, in our experience, often provide a reliable indication of both product quality and a chef's technical prowess. The oysters were pleasing, plump, and served simply with a wedge of lemon. Next, our nigiri arrived, featuring scallops, sea urchin roe (a personal delicacy), and yellowtail. The scallop was indeed fresh and exhibited a pleasant texture, though it lacked the distinct sweetness characteristic of deep-sea Japanese scallops. The yellowtail, disappointingly, proved rather flavorless, and the slice was far too thin, almost entirely obscured by the rice. The sea urchin roe, sadly, was of a noticeably inferior quality, and given the prices charged, this was unacceptable. The roe was excessively orange in color, lacking the sweet and creamy character typically associated with fine Japanese sea urchin roe (they source theirs from Portugal). For those with a genuine appreciation for this delicacy, this was an extremely disappointing experience. However, the most grievous failing of this restaurant was the quality of the rice itself. It was excessively sticky, bland, and tasteless – its quantity in the nigiri completely overwhelming the flavor of the other ingredients. This was truly puzzling, given that the chef is purportedly Japanese; having experienced authentic Japanese cuisine first-hand in Japan, this was frankly unacceptable.
Service:
The service was generally satisfactory. Our waitress was well-informed about the menu options and offered some helpful recommendations. In general, the service was prompt, and we found it to be quite comfortable.
Conclusion:
This restaurant is ultimately a disappointing imitation of genuine Japanese cuisine. The prices are quite excessive for the quality offered. While sourcing fresh ingredients directly from Japan may indeed present some logistical difficulties, the inability to prepare authentic Japanese rice is, frankly, inexcusable. I cannot help but suspect that the claim of a Japanese chef is merely a superficial marketing ploy. I would not, therefore, recommend this establishment.
