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)
I came here for the first time because my favorite Teppanyaki restaurant was closed. From the moment I entered the store, I felt unfriendly and the customer service was of a very low standard.
For the meal, we had Ise lobster and Kobe beef sirloin and lean meat.
The spiny lobster was cooked poorly, so it didn't have a springy texture, and the sauce didn't have a good taste.
The sirloin doesn't have any sweetness from the fat, and it doesn't have that melt-in-your-mouth deliciousness at all. Red meat is overcooked. Both were poorly cooked and not tasty.
The meat is grilled for a bit, then put on the grill, then put back on the griddle and the griller goes somewhere else, flips it over and goes somewhere else...Isn't the drink prepared by the people in the hall? I want the griller to concentrate on grilling the meat. Is that how you can tell the delicate degree of doneness?
The cost for two people was just under 60,000 yen, but the price and the staff's skill were completely out of proportion.
A male customer who came by himself after us seemed to have entered after seeing the sign outside, and when he looked at the menu that was served to him, he got angry and left because he didn't have the great value menu written outside.
Who is the target audience: the customers who come in with that cheap sign or the customers who are used to eating meat? Wouldn't it be better to reconsider the concept?
