![]() ![]() Service is great, hard to make the reservation. The best quality sushi place in Seattle so far with monthly different menu. Some people even used cheating software to get a seat, making it even harder. The food is also better, so let’s say it’s a fair increase, though I still prefer the ~$140 range which really made it stands out in the whole west coastĢ. The price increased again based on my memory, more than the summer’s. The yuzu seasonings were the best, super refreshing and good-smell, you can taste it on some white fish, as well as the steak’s sauce ġ. The seasonings were great and heavier than before. Oct 2021’s menu contains so many good fish and variations of makes, including blackthroat nigiri, Wagyu steak and shabu shabuĢ. TLDR: Still the best sushi place in Seattle with the best ever monthly menu!ġ. I think it is only fair that I share this experience so that other customers know that the once great Fremont Bowl may no longer meet their expectations. It is incredibly disappointing that I have to write this review given how much I enjoyed them in the past. Instead, they chose to skimp on quality and take my money. ![]() For instance, their teriyaki chicken is underrated IMO. They have plenty of other delicious dishes. I would've been understanding if the restaurant notified me that they were not able to use the usual ingredients. (I ate the eel before I took the photo, oops.) I was sad to see my favorite yellowtail nowhere to be found. But my last order contained mostly salmon, with a few sad pieces of discolored tuna. The chiraishi is described as a medley of, "tuna, chopped fatty tuna, salmon, yellowtail, albacore, shrimp, eel, masago." And at its peak, it truly was go marvel at other users' photos. The portion sizes on the fish have steadily gotten smaller each time, and I have tried to overlook it. However, recently it has become obvious that they are slacking on quality. Even though they have been slowly hiking up their prices (the price for the chiraishi has grown $2 since the beginning of the pandemic), I still go there once every two weeks.
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