Little Tokyo Restaurant

If you're going to charge premium prices, and decorate the room like an above average establishment which it does look like. Then your food must also be above average. When it comes to sushi. There is skill involved in slicing lets say sashimi. They shouldn't be super thick as it isn't pleasant, nor does it enhance the flavor of the bite! No one wants a big mushy slice of fish. I get some folks think huge is great, but I must disagree totally. In Japan you won't find this kind of thing. There used to be a sushi chef there and owner that was dialed in and classicly trained in Japan. Since selling this restraunt every owner since including this latest owner thinks huge cuts are what drives the business perhaps. I don't really know for sure. Not good. Moving on, when an above average restraunt with high prices can't even on a consistent basis bring the food to the table all at once, that's a problem. They bring one item at a time ranging in time. Ten minutes fifteen minutes sometimes beyond, well that truly sucks!!! Or you order a dish that has blue fin tuna and it is absent from the dish. Like shouldn't the chef know the menu. At least the waiters should check dishes before taking to the table making sure its what the customer ordered. Thats my contention regarding this Little Tokyo. I really hope they address these issues to justify premium prices. Or, I will not be back. I eat sushi at least 3 times a week every week. This place is in walking distance from my home and I like to support local businesses. But not if they don't do the basics like bringing out all the food so customers can eat all together!!