« Last post by RPIScotty on May 25, 2016, 07:50:07 AM »
I used it extensively in college and a few times professionally with zero issues.
Loved the idea of this event. Thanks to Stan for taking the time to put on the presentation and tell us about his new book. Really looking forward to this being a regular thing.
It worked fine for me. (on Opera)
Yea, high turnover is a great sign for any seafood restaurant. If their busy all the time no worries that the product has been around a week.Yeah, I got the joke and that would normally be my thought as well. We tried this place out at regular prices first, before we knew about the Tuesday special and have never had an issue. Kind of an upscale Hibachi and sushi place that is usually packed no matter what night we go. We love to sit at the sushi counter on Tuesdays and watch the 5 or 6 sushi chefs rolling non stop, and the kids love the hibachi flair when we are there for that. Have not tried Kingfisher, but have heard of it. Will have to look for it in the future, as the missus loves Indian cuisineNothing wrong with Kirin Ichiban. It is my go-to beer for sushi, and I make no apologies for it. There are some beers that set the mood for a particular meal, even if it's not something you'd typically get on its own. For me, when I'm going out to eat it's Kirin with sushi, Negro Modelo with Mexican, and PBR with BBQ.I'll add Kingfisher with Indian to that list.
As far as the sake goes, I can't do the hot stuff. But I love a good cold glass (or 4) of a nice sake. In fact, you have inspired me. I just poured myself a glass of Ty Ku Black to kick off my evening. Kanpai!
Frank, my discount sushi comment was maybe a bit snarky but was just a joke. I think you were a restaurant guy so you would know if the place is quality or not.