行きつけの鉄板焼の店がお休みだったので初めて来店しました。一見のせいか入店時から愛想もなく接客態度はかなりレベルが低い。
お食事は伊勢海老と神戸牛のサーロインと赤身をいだきました。
伊勢海老は焼き方が悪いせいかプリプリとした歯応えがなく、ソースのお味も今一つ。
サーロインは脂の甘さを感じられない、口にいれたときのとろけるような美味しさが一切無い。赤身は火を通しすぎ。いずれも焼き方が悪く美味しくありませんでした。
お肉、ちょっと焼いては網に上げ、鉄板に戻しては焼き手がどっか行く、裏返したらまたどっか行く、、、ドリンクはホールの人が用意するんじゃないの？焼き手がお肉を焼いてるときはそれに集中してほしい。そんなんで微妙な焼き加減がわかるの？
二人で6万円弱でしたが、お値段とお店の技量がまったく釣り合っておりません。
私たちの後に一人で来店した男性客は外の看板を見て入店したようで、出されたメニューを見て外に書いてあるお得なメニューがない、と怒って出ていかれました。
あの安い看板で入ってくる客とお肉を食べなれた客、一体どっちがターゲットなのでしょう？コンセプトから見直した方がいいのでは？
(Translated by Google)
My favorite teppanyaki restaurant was closed, so I came here for the first time. Perhaps because it was my first time, the staff were unfriendly from the moment I entered, and their customer service was quite subpar.
For my meal, I had spiny lobster, Kobe beef sirloin, and lean meat.
The spiny lobster lacked a firm texture, probably because it was cooked poorly, and the sauce wasn't that great.
The sirloin lacked the sweetness of the fat, and it didn't have that melt-in-your-mouth deliciousness at all. The lean meat was overcooked. Neither of them were cooked properly, and they weren't tasty.
The meat was slightly cooked, then put back on the grill, then the griller went away, flipped it over, and then went away again... Aren't drinks supposed to be prepared by someone in the dining area? I wish the griller was concentrating on that while he was cooking the meat. How can you really tell the perfect level of doneness with that?
It cost just under 60,000 yen for two people, but the price and the restaurant's skill just didn't quite match. A male customer who arrived alone after us seemed to have seen the sign outside and entered the restaurant. When he looked at the menu that was served to him, he angrily said that the special deals written outside were not there and left.
Who exactly are they targeting - customers who come in because of that cheap sign, or customers who are used to eating meat? Maybe they should reconsider their concept?
