Jukai

“I’ve been coming here for years, and it remains my favorite Japanese restaurant. The beef tongue steak and sukiyaki are excellent, and the staff is warm and welcoming. Very authentic.”

“We had chef’s tasting courses with Beef tongue steak for me and duck confit for my wife. Everything was really delicious and authentic. Very satisfied”

“Overall the fish and food was great. We got a sashimi set, duck tartar (notice it’s seared), chirashi bowl, duck tongue, hot pot, sukiyaki, and a variety of desserts. Tip - get the sesame pudding dessert and skip the hot pot and Sukiyaki. It’s pretty mid and extremely expensive for what it is.”

“I did like the food but definitely overpriced. Taking too long to bring hotpot and uncooked meat and veggies for Shabushabu after they placed portable stove on our table. Once the portable stove was set people automatic think the hotpot is gonna be served very soon. We ended up ordering another appetizer because of the wait time for shabushabu hotpot. However they brought out hotpot right after the extra appetizer. They need to think how our table would be. Servers were nice but weren’t very efficient.”

“The establishment is notably small, featuring a single server who does not provide water and frequently interferes with diners by making contact with their tables. The atmosphere is rather uncomfortable and noisy. Furthermore, the pricing of the food is high, and I would advise against ordering the beef, as it did not appear to be fresh. The service was exceedingly slow, with an extensive wait time of two hours before all dishes were served. The server demonstrated minimal assistance in the preparation of our meal and even questioned the rationale behind my decision to tip only 10% rather than the anticipated ranges of 18%, 20%, or 25%. I felt obliged to leave a tip based on ethical considerations, despite the inadequate service. Tipping should be contingent upon the quality of service received and ought to be regarded as a personal choice. Rather than inquiring about the reasons for lower tips, it would be more advantageous to explore avenues for enhancing service quality. Finally, I expected the food to be tastier based on recommendations from foodies, but I would rather go to Shabu Tatsu instead.”