How does one make chewy shrimp tempura? Wrap it in plastic after cooking? Refrigerating and reheating? No, microwaving. That's what I got last night. Just appalling. The whole place has a ""Why are they doing it this way now?"" feel.
When you get a $3 plate of sushi, you shouldn't have to focus on how small the portion is, or how there's an abundance of rice. Or why there's no roe.
I've had better sushi in land locked Bloomington, Illinois. This was just an austere, post-apocalyptic experience.
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