To the right was a dining hall which featured three sets of compact food delivery tracks. The upper tier carried a maximum of four plates and operated in a linear manner; the lower tier, stationary at our time of visit, appeared to travel about the booths like a luggage carousel during busy feasting hours. In between these areas was a small refrigerator for grab-and-go boxes.
Regardless of price though, there were at most three pieces of sushi or sashimi allocated per individual order. The portions were miniscule and quality was mediocre at best.
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Neither the Tuna Sashimi nor White Tuna Sashimi proved particularly spectacular, nor distinct enough to justify the three-dollar price difference. Although they were devoid of any veiny bits, the pieces were rigid and firm - an indication of lack of freshness.
Our only complaint was that tempura sauce was not served alongside the dish, and needed to be requested separately from a member of waitstaff. More puzzling was that it later emerged in a soy sauce bottle as opposed to the standard dipping tray. With no extra bowls or plates for consumption, the only method of savouring the dish (without saturating the wooden basket that accompanied it) was to polish off one of our orders and make use of the empty plate.
Like the Tempura, the Chicken Karaage appealed immensely to the sense of smell. However, its texture varied drastically. With an appearance evocative of Taiwanese popcorn chicken and a profile similar to week-old Hodo Kwaja, the stale little morsels were not to my liking whatsoever.
The two members of waitstaff were friendly, however, miscommunication was frequent due to inadequate comprehension skills of the English language. "Warm water" became iced water, and "spoons" became forks. On the bright side, there weren't many instances where floor service was needed.