I have been a regular at Kulu Kulu for a few years now and used to find it ideal for that quick fix of good quality Sushi at reasonable prices. Hey, they even throw in green tea here, which you help yourself to from a large tea urn at the back of the restaurant.
It takes many years to train and become a sushi chef and then only those who are capable and skilled enough will be allowed near any fish. So on my last visit here, I am somewhat disappointed to notice large rice mounds travelling past on the conveyer belt with rather odd shaped pieces of fish precariously balancing on top. It should not be a question of just any Tom, Dick or Harry having a go, otherwise we shall lose that whole appeal of Japanese food we love so much. The skill that only comes with many years practice, the simplicity of Japanese food is why we are seeing new restaurants opening weekly. On the whole the ingredients used seem fresh enough, but I question of the quality of the salmon used during my busy lunch time visit. I am not keen either to see the chefs receiving take-out orders only for them to promptly remove dishes from the belt to box up for that takeaway, leaving us diners with even less to choose from.
The service here is always good, but they seem short staffed with the waitress doubling as that and working the till.
I will return soon, just once to see if there have been changes, otherwise there are plenty of other fish in the sea.
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