New Fuji

Ever since my initial visit to New Fuji on West 1st, I've been meaning to go back.  Well, with Mijune back in town, it was that time!  For those who do not know, New Fuji belongs to the same group that brought us Kingyo, Raisu, Rajio and Takenaka. Hence, you know the food will be interesting and of course, delicious.   There is an obvious 80's theme going on at New Fuji with Japanese CD covers adorning the entranceway.   Prominently at the centre of the restaurant, we find a wall of glass bottles.  This all blends into the bustle of the grill where the chef pushes out many of their grilled and seared dishes.

Just like the last time, I was happy to see the Tofu Cheese arrive at our table.  This seemingly simple dish (which really is a simple dish) is one of my favourites.  It features a house-blend cheese dip that is rich and creamy while beautifully sweetened with maple syrup.  With the addition of figs, this ate very much like a dessert.  There were some cheesecake vibes going on but creamier and silkier.  Once spread onto the buttered crostinis, we had a nice textural contrast as well as a temperature contrast.

Also like my first meal here, we had the Fulffy "Rare" Unagi Omelette.  What they mean by rare is that the eggs are a bit underdone, yet not raw.  It is a fine line between the two, but they managed to perfect this here.   The eggs were truly fluffy with some moisture to keep things even more "soft".  Mixed into this, we had a generous portion of buttery unagi.  Flavours were subtle, but it had the usual sweetness of unagi sauce as well as some brightness from the chives.

We continued on with the Truffle Corn Karaage that were lightly deep-fried and tossed in truffle butter sauce.  These corn ribs were really good where it was fried enough so that the flavours had caramelized and the outside was slightly crispy while the niblets were still juicy and sweet.  The truffle flavour was subtle but definitely there while the amount of salt was just right.  From this, we had the Dashi Butter Scallops.  These large and whole Hokkaido scallops were sweet and buttery with the wonderful textural contrast of the mantle and skirt.  That sweetened soy butter was so rich and full-of-depth, but was subtle enough to not overwhelm the scallops.

With another grilled item, we had the Whole Aged Mackerel marinated in a sweetened soy Japanese BBQ sauce.  Really loved just looking at the fish as it was large and in a beautiful shade of brown.  Since it was dry aged, the meat was firmer and less moist.  However, the flavours were more pronounced as a result.  Typical of mackerel, the fishiness definitely came through.  However, since the meat was a bit drier, it was quite pleasant and provided more depth-of-flavour.   The slice of lemon was more than garnish as it provided the brightness the fish needed.

I enjoyed their battera last time and was pleased to have all 3 of them for this meal.  This included Wagyu Long Yukhoe Pressed, Bluefin Negitoro Long Pressed and Salmon Kimchi Long Pressed Sushi.  If you look closely, there were 10 pieces in each pressed sushi.  Great for sharing and especially if you get all of them!  My favourite of the bunch was the bluefin where the buttery texture and sweetness of the fish was complimented by brightness of the green onion.  Extra texture and sweetness was provided by the chopped onions and apples.  That would be somewhat similar with the Wagyu as it also had the same compliments, except with the usual beefiness from the fat.  The crunch on top of both added a nice textural contrast.  Both also had shiso, which added some bright herbaceousness.  As for the salmon, it was both different and similar to the other 2 pressed sushi.  Sure, the seared Atlantic salmon still had a buttery texture like the others, but it was topped with chives, ikura and sweetened soy and yuzu-kosho mayo.  A good balance of salty, tangy and sweet.

One dish took awhile to come out was the Squid Ink Kamameshi Rice.  These take a bit longer  (about 30 mins) and should be ordered right away.  This featured a mix of prawns, scallops, squid legs, snow crab, clams, king oyster mushrooms, tomatoes, sliced onion on top of squid ink tomato rice.  On the side, we found chopped shiso, yuzu peels and parmesan that was folded into the rice tableside.  The result was a multitude of flavours and textures.  I found the rice a bit on the softer side, but when combined with all of the ingredients, it wasn't lacking in texture.  The yuzu peels really had a starring role as it stood out with a bitter tang.  It helped cut through the heaviness of the rice.  Loved the ample amount of well-prepared seafood, but they got a bit lost within the rice.

On the menu, the udon section takes up an entire page.  Hence, we decided to order 3 dishes including the Spicy Wagyu Miso Egg Udon.  Arriving in a bowl that was probably 4 times the necessary size (it looked impressive though!), the slippery udon was al dente with a nice chew.  The dashi broth was mildly spicy and full of umami from the kara-miso.  Loved the silky egg added to the mix of minced wagyu beef and chives.

Extremely garlicky, the Snow Crab and Mentaiko Peperoncino Yakiudon was pretty rich and creamy.  It was also spicy with the addition of red chili pepper and some spicy cod roe on the top.  Also on top was some briny snow crab along with peppery arugula.  The arugula provided the necessary counterbalance to the rich sauce.  Really enjoyed the plethora of sliced garlic as it provided aroma and a bit of sharpness.  Somehow, I thought this would've went better with a pasta than udon, but of course that would've defeated the purpose of udon menu.

Probably my favourite udon of the bunch was the Chili Rose Carbonara Yakiudon.  This was also creamy and cheesy with plenty of parmesan, mozzarella and egg yolk, but the addition of red chili pepper, Korean chili pepper and spicy bean paste, there were layers of spice.  In that sense, it didn't eat as heavy as it appeared.  Arugula on top provided some freshness to the dish and the ample prawns provided some snap texture to go with the chewy udon noodles.

We ended up getting 2 mocktails in Peach Passion Mojito and  Watermelon Gin & Tonic (without the gin of course).  Both were refreshing a nice compliment to the heavy rice and udon dishes.  For dessert, we had a trio of them including the Ichigo Cake Daifuku, Tiramisu Parfait alle Fragole and the Strawberry Molten Chocolate Cake.  I've had 2 of these desserts before and if you have noticed, there is a strawberry theme to the menu.  I loved the delicate and appealing chewiness of the mochi blanket atop the light sponge cake with a strawberry and sweet red bean paste.    The tiramisu was so light and mildly sweet.  There was some crunch added to the mix with cocoa cookie crumbles to go with the smooth mascarpone.  The layer of tart strawberry sauce provided the tang to liven up the dessert.  Lastly, the chocolate cake was rich, yet moist with a molten centre.  The addition of freeze-dried strawberries provided a light crunch while the strawberry ice cream on top cooled things down with sweet creaminess.  Overall, this second visit to New Fuji confirmed that the food is both interesting and delicious.  Love the vibe and 80's music playing in the background!

*All food and beverages were complimentary for this blog post*

The Good:
- Interesting food
- Some real winners on the menu such as the pressed sushi and udon
- Nice vibe incluidng 80's music

The Bad:
- Sure, I said it was pricey in the last post, but what isn't these days?
- The squid ink rice was good, but maybe the seafood gets lost?

 

Gyubee

Two Summers ago, we were back East visiting Quebec City and Montreal.  We've been there before and it is always a pleasure to revisit the sights and sounds.  Naturally, we also had some excellent eats, particularly in Montreal.  Changing it up a bit, we made our way to Ottawa as well.  Strangely, this was our first time in our Nation's capital and well, it was fine.  TBH, Quebec City and Montreal are much more interesting.  Sorry Ottawa.  However, we did try Gyubee for the first time in Byward Market.  We came away mighty impressed with AYCE hybrid Japanese grill.  I say hybrid because they feature quite a few Korean items as well.  Finally, we get a location in Richmond and of course, we made our way out to try it!

So they do have an online wait list, but all of your party has to be present to be seated.  You have a 2-hour limit and they enforce this diligently.  If you are arriving at peak times, be prepared to wait for an hour plus.  So we got right down to eating and ordered everything we could.   Yes, Gyubee is a Japanese Grill, but in reality, it is Korean-style.  Hey, nothing wrong with that as we had some Banchan (Kimchi, Tofu, Spinach & Sprouts) and Takoyaki.  I wasn't a huge fan of the kimchi as it was more sour than spicy.  Furthermore, this was not the version with shrimp paste, so there was no complexity to the flavours.  Otherwise, the rest were pretty typical.  Takoyaki was decent being soft and fluffy.

I'll get right to some of the cooked dishes before I talk about the meats.  These included Bibimbap, Steak Cutlet, Nagoya-Style Chicken Wings and Tantan Noodles.  No joke, the Bibimbap was really good.  From the chewy rice to the delicious veggies, the bowl just worked.  We had enough gochujang for sweet spice and also a runny egg yolk for silkiness.  Steak Cutlet was okay being a touch chewy.  Wings were great, they were crispy with lots of flavour and juicy meat inside.  Tantan Noodles were forgettable as there was an absence of spice and nuttiness.

As for the meats, I'm not going to cover all of them because it got chaotic at the table with everything hitting the table at once.  I'll talk about my favourite cuts including the Prime Kalbi.  These fatty slices of short rib grilled up well and were buttery soft.   The same could be said about the Black Pepper Kalbi as it shared mostly the same properties except with a more robust bite.  I also enjoyed the Pork Belly as it was a good mix of fat and meat.  It cooked up buttery and had great flavour.

There were some items served in tin foil containers that cooked on the grill for designated minutes.  These included the Sake Clams, Butter Corn, Salmon and Enoki Mushrooms.  Really enjoyed these as the time suggested on the tin foil lids were exact (as long as they weren't pushed off to the side of the grill).  Clams came out buttery and sweet while the corn was also sweet and even more buttery.  The salmon was cooked just enough and was flaky.

Unlike the location in Ottawa, the one here in Richmond does not serve Melona for dessert.  Rather, they have Chapman's Sundaes in addition to their fantastic Crème Brûlée.   For this one we had the crème brûlée was not torched enough, but still featured a crunchy sugar topping.  The custard was rich and creamy while purposefully sweet.  Overall, our meal was decent, but somehow, I enjoyed the one in Ottawa more.  Maybe with some time, they will get up to speed and I won't be thinking that.  I do wonder if the higher prices here (generally $10.00 more than Ottawa) would make this not "worth it".  It is $50.99 on weekdays and $53.99 on weekends for adults.  This is quite similar pricing to AYCE hot pot at Chocho, so it isn't outrageous.  I guess it depends if you want the variety and actually can eat your money's worth.

The Good:
- Pretty good meats
- Service was pretty efficient
- Their Crème Brûlée is pretty good with all things considered

The Bad:
- Crazy busy with a long wait time
- Is it worth it? Depends on what you are looking for

Mainichi Sushi

As if the economy needed any other shock waves to make it worse, the prevailing situation in the world events have made things even more unstable.  With all this uncertainty, the threat of a recession seems more and more probable.  Hence, it was already tough to do any discretionary spending on things that would be best saved.  It brings me to the problem of eating out, where it really is one of the first things to be cut from the household budget.  Therefore, any really great deals (that involves actually good food) needs to be celebrated.  That is the case at Mainichi Sushi where their "Build Your Own Combos" are coming in at $14.95 for 2 items and $19.95 for 3 items.  If you want to be a bit more deluxe, there are supplemental charges for higher priced items.  

We actually visited Mainichi twice trying almost everything available for building your own combo.  The first visit, we ended up trying 2 combos including the first one with Seafood Udon (+$2.00), Mentaiko Cream Udon (+$1.50) and Salmon Don (+$3.00).  So this actually cost $26.45 in the end, but this was very filling due to the generous size of the "mini" portions.  The food was also great as the salmon was buttery and the rice was nicely seasoned and firm.  

Next combo consisted of Prawn & Yam Tempura, Chicken Katsu Curry (+$2.00) and Unagi Don (+$5.00).  So this one ended up to be $26.95.  Sure, it cost more, but this was super filling with 2 rice dishes that weren't exactly small despite being mini.  We packed some home!  The curry was flavourful with earthiness and sweetness.  Chicken was tender with a crispy coating.  Unagi was plentiful and buttery with sweet sauce drizzled on top.

On our second visit, we were able to sample an array of items that are available as part of the Build Your Own Combo deal.  We went for some of the sashimi options including Hotate (+$3.00), Hamachi (+$3.00), Wild Salmon (+$2.00) and Toro (+$2.00).  If you are wondering what isn't extra charge, they are the Atlantic Salmon and Albacore Tuna Sashimi.  These were fresh and textures were on point.  Scallops were super sweet while the toro was buttery soft.

Some of the options for Sushi included Sushi Pizza (+$1.00), Unagi Roll, Wild Salmon, Chopped Scallop Nigiri, Dynamite Roll and Real Crab California Roll (+$5.00).  As you can see, the size of the rolls/nigiri were large with minimal sushi rice.  I particularly enjoyed the sushi pizza served on crispy rice.  Had good spice and crunch.  The dynamite roll was enormous and filled with imitation crab and ebi tempura.  Sure, the real crab Cali roll was $5.00 more, but it was full of briny snow crab.

We got a few udon dishes from that section of the menu.  They included the Seafood Yaki Udon (+$2.00) and Seafood Udon (+$2.00) once again as well as the Kimchi Mentaiko Udon (+$1.50).  As you can see, these were decent in size and were full of ingredients.  Really enjoyed the kimchi mentaiko udon as there was plenty of briny tangy spiciness.   The yaki udon was also good with plenty of savoury sweetness.  Also got the Hamachi Kama, I think?  It said Salmon Kama on the menu, but it didn't look or eat like salmon.  It was good nonetheless being buttery soft.

We had 7 examples of the rice dishes available.  We had the Chicken Teriyaki Don, Kimchi Fried Rice, Spicy Pork Don, Salmon Don (+$3.00), Unagi Don (+$3.00), LA Galbi Don (+$6.00) and Pork Katsu Don (+$2.00).  I really loved the spicy pork don as there was plenty of seared fatty pork that was definitely spicy and tasty.  Of course the galbi was great, but it did cost quite a bit more.  The pork katsu was juicy and topped with a sweet and tangy sauce.  So as you can see, there are many options to create your own meal.  We didn't even cover all of it.  There are quite a few choices that aren't extra charge and if you guessed these are more basic dishes, you are correct.  However, if you want to have your cake and eat it too, you totally can stick within the non-extra charge items and keep it to $14.95 or $19.95.  

*All food and beverages were complimentary for this blog post*

 

The Good:

- Solid neighbourhood Japanese spot

- Generous portions, even for mini-size

- Affordable

 

The Bad:

- Yep, most of the more desirable dishes involve a supplemental charge, but hey, they need to make money right?

- Not a big place, gets busy 

Kumo Sukiyaki

Almost 2 years ago, I had visited the original location of Kumo Sukiyaki out on Anderson Road in Richmond.  It was a decent experience and the 3-level AYCE pricing was fair for what we got.  For those who are unfamiliar, Japanese Sukiyaki refers to sliced beef (sometimes pork), vegetables, tofu and noodles cooked in a shallow iron pot with a broth consisting of shoyu, sugar and mirin.  We checked out their newest location on Alexandra Road taking over from the shuttered Kazuhan.

The first order of business is to choose your AYCE menu from 3 options: $28.99, $38.99 and $54.99 per person.  There is also a soup fee of $9.90 per table (which is less than they charged at the old location).  We got the top tier which included more premium meats and also a wider choice of small dishes.  These included Wakame Salad, Tako Wasabi, Kimchi, Fried Chicken Wings, Takoyaki and Ebi Tempura.  All of the orders was through a tablet on the table.  All orders were sent directly to the kitchen.  This is a major improvement over the system we experienced at the Anderson Road location.

Onto the beef selection, we got all of them which included Pork Belly, Angus Beef Short Plate, AAA Top Blade Eye, Wagyu Beef Chuck Flat and Wagyu Beef Short Plate.  We had many orders of these since they were sliced thin.  That also meant they were quick to cook and super tender to eat.  Every one of them were good and the ones with more fat had more of a meaty flavour.  My personal favourite was the Wagyu Beef Short Plate.

There was also a selection of veggies, noodles and tofu to choose from too and we got them all.  Really enjoyed the mushrooms the most as well as the noodle bundles since they soaked up the broth.  Naturally, we also cracked some eggs so that we could dip our cooked meats into.  That's right, you dip the cooked meats into the egg.  This gives the meat extra butteriness and also cools down the meat.  Don't forget a bowl of rice too as it goes real well with the sweet and savoury meats coated in egg.

For dessert, there was some sliced Pineapple, but also a choice of one Melona fruit bar.  We had one each of the honeydew and the mango.  Actually, the Melona reminded me of my visit to Gyubee out in Ottawa.  Such a nice thing to finish with after subjecting our mouths to hot food.  I found the overall experience at this location of Kumo to be superior to my initial visit to the Anderson Road spot.  I liked how they addressed the ordering accuracy by employing tablets and also reducing the setup fee.  However, I think they should just add that into an all-inclusive price.   Although we had the highest tier of AYCE, I feel you can still have a satisfying meal with the $28.99 menu.  With that, it is a great value and of course you will be stuffed!

*All food and beverages were complimentary for this blog post*

The Good:

- Meats were tender

- Nicer setup than the original location

- Ordering system is efficient

The Bad:

- Should include the setup fee in an all-inclusive price

- Parking lot is insufficient for the amount of businesses

Kamei on Broadway (Seasonal Menu)

I remember heading to Kamei on Broadway as a kid and getting my real first introduction to sushi.  It wasn't long after that I got hooked onto slices of raw fish, nigiri and maki.  Fast forward to the present and Kamei still stands in the very same spot with some of the same decor.  However, they have modernized with cocktails and creative menu items.  I sampled that last time I was here.  This time around, we got to try some of their items from the Seasonal Menu.

Although the dishes didn't arrive in this order, I will talk about the smaller plates first.  These included the Spicy Tuna Crisp and the BBQ Pork Kushiyaki.  With perfectly fried sushi rice, the textures were on point.  The rice itself was warm, chewy and seasoned while the outside was uniformly crunchy.  Tuna was buttery and mildly spiced.  As for the pork kushi, it was seared up well being a bit crispy.  With just enough fat, the meat was bouncy and tender.

Onto the bigger plates, we had the Roast Beef Pasta.  This featured thin slices of perfectly medium-rare roast beef.  It appeared to be sous-vide since it was really soft and uniformly cooked (but not completely sure).  The al dente pasta was dressed in a cream sauce with mushroom, onion and bacon.  I could definitely get the onion in the pasta and would've liked to see it cooked down a bit more.  The onsen egg on top added another layer of creaminess. 

The showstopper had to be the Nova Scotia Lobster Pasta.  For $55.00 on Saturdays, you get a whole lobster's worth of meat in a creamy pasta.  I thought this was quite good where the pasta was al dente like the previous dish.  It was creamy, but not heavy.  The sauce was like a hybrid of creamy and brothy.  Hence the broth portion was full of lobster umaminess.  The pieces of lobster were sweet and had that bounce texture.  Moreover, the claws had even more meat (once you got into them).

We also tried the Tonkotsu Ramen which was hit and miss.  I found the noodles to be perfectly chewy with elasticity.  Even the broth was fairly good having a creaminess and meatiness.  The fatty chashu was melt-in-our-mouths tender while exhibiting a rich porky flavour.  So far so good right?  Well, the addition of red onion was a real miss as it was far too strong and overtook everything in terms of impact.  If you are to order this, get them to omit it. 

We also had some Drinks to go with our food including the Sunshine Coast, Coke Float, Shinjuku Martini and Plum Spritzer.  Our last dish was almost as showstopping as the Lobster Pasta.  The Unagi Tamago Don featured a big piece of tamagoyaki underneath the eel.  About that eel, it was literally the whole thing with 2 large fillets beautifully grilled and glazed.  The tamagoyaki was also good where it was sweet and fluffy.  Overall, the seasonal menu at Kamei is quite good.  It features an array of dishes at reasonable prices.  The lobster pasta special is also good and well-priced considering how much lobster you get.  Same could be said about the Unagi Tamago Don.  Nice to see them changing it up with modern offerings.

*All food and beverages were complimentary for this blog post*

The Good:

- Doing something different as opposed to the regular stuff

- Well-priced, including the cocktails

- Deluxe daily specials where you can have the expensive stuff for less

The Bad:

- Parking is still not the best in the area

- Ramen should not have red onion in it, too strong

Sumo All You Can Eat (Kent)

So you've heard me talk about the comeback or revival of AYCE (All-You-Can-Eat) in the past few years right?  Well, there are a few reasons for that, but the biggest is to do with the prevailing shape of the economy.  People just want good value when they go out to eat.  Hence, restaurants are adapting to consumer behavior.  More often than not, these AYCE spots will be Asian (in particular, Japanese, Indian and Chinese Hot Pot).  So that has brought us to Sumo All-You-Can-Eat in Kent.  Unlike many other AYCE Japanese joints, Sumo has some pretty good reviews.

To order food, you scan the QR code and then select items off your phone.  Dishes are brought to you by robots, so in reality, you could have very little interaction with the staff.  We started off with some smaller dishes in the Sushi Bomb, Tuna Tataki and Yellowtail Jalapenoa.  On a cube of crispy rice, the Sushi Bombs featured spicy salmon on top.  This was a crispy bite that wasn't as heavy as it looked.  As for the Tuna Tataki, it was somewhat spicy due to the dusting of togarashi on the outside.  The Yellowtail was buttery and had a kick from the jalapeno and spicy sauce.

They also have some torched sushi on the menu as well, so we got the Aburi Salmon Nigiri as well as the Aburi Scallops.  I gotta say that these were fantastic, especially for AYCE.  The salmon was buttery and the sushi rice was quite decent being chewy and not dry.  The scallops were buttery and fresh (and we weren't forced to eat any rice with it!).  We got a selection of their sushi rolls including the Rainbow, Dragon, Pink Lady and Sweet Heart Rolls.  They were neatly-constructed and that was surprising for AYCE.  In the end, they were also quite good where the rice was just right and the amount of components exceeded the amount of rice.  I especially enjoyed the heart-shaped Sweet Heart Roll since it was wrapped in soy paper, which made it easy to eat.  The spiced imitation crab filling tasted great too.

Moving onto some fried appies, we had the Chicken Karaage, Tempura Shrimp, Coconut Shrimp and Fried Oysters.  The Chicken Karaage was okay, maybe a little dry, but crispy.  The Tempura Shrimp was a bit overbattered, but the shrimp was buttery.  Oysters were crunchy on the outside and buttery soft with brininess inside.  The star of the show was the Coconut Shrimp as there was a crunchy breading while the shrimp had a moist snap.

Our next set of dishes including Seaweed Salad, Imitation Crab Salad, Takoyaki, Nigiri and Unagi Don.  Strangely, I really enjoyed the crab salad even though it was drenched in kewpie mayo.  The crunch from the veggies did add texture.  As you can see, the Nigiri was pretty legit looking and it also ate well with a proper fish-to-rice ratio.  The Unagi Don was serviceable with buttery pieces atop chewy rice.  Takoyaki and seaweed salad were typical and decent.

In addition to ordering from your phone, there is a small section with serve-yourself dishes including Sesame Glutinous Balls, Calamari, Spring Rolls, Korean Spicy Wings, Edamame Salad, Jellyfish Salad, Bamboo Shoot Salad, Shrimp and a host of fruit and small cake desserts.  Of note, the Salads were actually quite good and well-seasoned.  Nice texture on them too.  Wings were okay, but a bit dry.  There was also Miso Soup in this section too.

Normally, AYCE restaurants serve crappy Ramen.  But believe it or not, the one at Sumo was passable.  Sure, the broth wasn't really that great, but the rest of it was.  The noodles were al dente while the chashu was buttery and torched.  It has legit soft eggs, scallion, wood ear, fried garlic and nori.  Also, the selection of Sashimi was decent as well.  Fish quality was acceptable and you can order as much as you want from a variety that included red tuna, tuna, tamago, ebi, tako, unagi, hokkigai and amaebi.

So far, the meal was great and I wasn't even taking into account that it was AYCE.  However, nothing is ever perfect and the cooked meats were a bit hit and miss.  Although the Grilled Beef looked fantastic, it was actually quite chewy.  The same could be said about the Grilled New York Steak.  Although prepared nicely medium, it was also not tender.  Both were seared well and had good flavor though.  As for the Beef Short Ribs, they were the best of the bunch, being fairly tender for non-tenderized short rib.  Once again, good sear and properly seasoned.

To end the meal, we had the aforementioned sliced fruit and sheet cakes in the self-serve station, but there was also a freezer near the front entrance.  In it, we found various Popsicles and Ice Cream Cups.  Nothing amazing, but satisfying and refreshing after a filling meal.  In fact, if you wanted to take it to go instead of eating it, you could do so!  Considering the quality and variety of food on the menu, the AYCE at Sumo has to be one of the better ones I've had in recent memory.  Of course we always need to have reasonable expectations for AYCE, but even with that, most of the food was "regular menu" quality (except for the grilled meats).  In that case, I do recommend you try this if you are hangry and don't want to sacrifice all the quality for quantity.

*All food and beverages were complimentary for this blog post*

The Good:

- Reasonably-priced

- AYCE menu is extensive

- Overall food quality is good

The Bad:

- Avoid the grilled meats

- Was funny watching the robots get stuck sometimes