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suckafreeRichmondSince November 12, 20092 Reviews
Average Rating
1.5 (1.3)
  • Food1.5 (1.5)
  • Service1.5 (1.5)
  • Value1 (1)
  • Ambiance1 (1)


Displaying 1 - 2 of 2 Reviews Found
Gyoza King1508 Robson Street, Vancouver
Overhyped and a little disturbing
Submitted Friday, November 13, 2009 - 1:40pm [Dine in]

I remember my friend told me that Gyoza King (along with some other Japanese restaurants on Robson) buy their "homemade" gyoza frozen from Hon's, a Chinese restaurant famous for their wontons. This shocked me. I refused to believe it at first because I lived in Japan for two years and I would never think that a Japanese restaurant would source their food from Chinese people and pass it off as their own. The Japanese consumer is very discerning and do not accept low quality substitutes.

Unfortunately, the Robson consumer apparently is not.

FOOD: We ordered the gyoza just to test it out and it was bland and definitely looked and tasted like frozen gyoza bought from a supermarket.

DRINK: I saw an ad for awamori shochu on the wall and told my friend I had the pleasure of drinking this excellent variety of shochu made famous by Okinawa. One of the distinctive things about awamori is that it's always at least 30% alcohol by volume. Below is a clipping from the Wikipedia page:

"Awamori is typically 60 proof(30% alcohol), although "export" brands (including brands shipped to mainland Japan) are increasingly 50 proof (25% alcohol). Awamori is aged to improve its flavor and mellowness. Some brands of awamori (notably hanazake) are 120 proof (60%) and will catch fire."

My friend wanted to try some so I ordered two on the rocks, no water (~$22 total). I was specific about the "no water" part because I wanted my friend to taste the full flavour. What we got was clearly regular shochu on the rocks - definitely not 30% alcohol. I was shocked again and had an internal debate about whether to bring it up to the staff; complaining about the food in any restaurant is extremely rude by Japanese standards, and these people were Japanese. But I was sure that the drink is not what I ordered and they probably substituted less expensive regular shochu (~15% alc.) thinking I could not tell the difference, which insulted me.

I sent the drink back and the waitress was initially surprised I could tell the difference. I told her I lived in Kyushu for two years and I am a big fan of shochus from all over Japan. She insisted it was awamori and that I must be too much of a "strong drinker" to not notice 30%. But 30% is 30%. When one drinks 15% and 30%, the difference is obvious to anyone except perhaps a deceased person. She then suggested it was perhaps because she added water, despite me asking her not to. She gave me another shot to see if it was the same, but I was already thinking about leaving and never coming back.

Watch out for these so-called Japanese establishments. Some of them will misrepresent their goods in a very distasteful way that does damage to the image of Japanese quality and cuisine as a whole.

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Koi Sushi7831 Westminster Highway, #100, Richmond
Most disgusting fake Japanese restaurant I've ever been to
Submitted Wednesday, November 11, 2009 - 6:27pm [Dine in]

My friend convinced us to check out this restaurant on advice of his friend, claiming it's a "good quality" all you can eat sushi place (which is an oxymoron). Despite my protests, I lost the argument and was persuaded to go.

First Impression: I walk in and notice the cheesy wannabe Japanese motif. I can tell they try to make it look as Japanese as possible (in their minds), but in a way that is different from any real Japanese restaurants.

The Food: We order a lot of food because we were hungry. The food comes with worrying speed and the first thing I notice is the avocado in the California Rolls is brown, indicative of heavy natural oxidation (exposure to air). I estimate the level of oxidation to be equal to 24 hours+ in the fridge - absolutely revolting.

The Service: We alert the server to the problem and ask to send the food back. Without even flinching, as if it has happened many times before, the server takes the food back. I glance at the two "sushi chefs" behind the bar and ask if they can make some fresh rolls, to which the server replies, "I think they're all the same," meaning they do not actually make fresh sushi during the day. Disgusting. We cancel all orders, send the food back, and request the bill.

The whole time, a snarky Chinese staff member kept walking past our table, staring us down, as if we were insulting his gourmet establishment. I look around and sadly watch other patrons in the middle of their meals. Most of them appear to be tourists from out of town, probably from one of the nearby hotels. I hope they don't go back to their home countries with the sour taste of "Koi Sushi" in their mouths. Not when there are so many other fantastic, authentic Japanese sushi places in this city.

I bet most of their customers reluctantly shove down their disgusting fake sushi to avoid being charged for "wasting food," pay their $25 each, leave, and count their blessings never to return. Pretty good racket they have going.

Places like these should be shut down before the Olympics.

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