We knew we were in trouble when we were seated in the back room, where it was cold (apparently the back door to the kitchen was open with 25 degrees outside); and, when the chef came, it was obvious he was not interested in cooking .. either that, or he didn't know how. He may have done his best on a night with more business than chefs, but we were actually worried about his being put in a position to cook when he either didn't want to or didn't know how. We didn't care that we didn't have the typical show at a Japanese steakhouse, but the preparation of the food was absolutely awful. Food was either burned or near raw, and anyone knows not to eat raw chicken or nearly-raw shrimp. No seasoning was used, apparently, and the taste was like cardboard. I felt sorry for the next table when I saw the same chef getting ready to do them next. Oh, well, what a rip off at about $30 per person. We don't recommend anyone eat here until quality of service and quality food are made more predictable! And, don't let chefs serve the public when they would rather be in the kitchen. It really ruins the reputation of the restaurant! Terrible!
Pros: Location for folks who live in Cary or Apex neighborhoods.
Cons: Chicken and shrimp not prepared correctly, either undercooked or burned.
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