Hello, Super Sushi in Spring Valley, Las Vegas, Nevada

After a busy few weeks of traveling, helping a friend move into a new house, doing a long chain of work, and eating lots of fast food and at quick-serve res­tau­rants, I finally had an afternoon free to go visit and dine in at another all-you-can-eat sushi spot. Today, I decided on Super Sushi in Spring Valley, an un­in­corporated town in the Las Vegas Valley in Clark County, Nevada.

Upon my arrival, I was taken over to the back of the restaurant and seated at the bar. I’m not sure if this was just coincidence for today, or if I just picked an awk­ward time between lunch and dinner when it’s usually not busy, but I was literally the only person in the restaurant for the hour or so I was eat­ing, and the only other people stopping by were delivery drivers picking up orders.

I went with the all-you-can-eat menu. Because today is Sunday, I wasn’t able to take advantage of the discounted weekday lunch price. Super Sushi also has a premium upgrade where you can pay a little bit more to gain access to some pricier dishes as part of the all-you-can-eat experience.

For my appetizer, I started with some poke salad. The picture below makes it look smaller than it actually was because the bowl was shaped like a ladle, but the portion size was massive—and big portion sizes were a recurring theme across the board with menu items. You may think that portion sizes don’t ultimately matter for all-you-can-eat, but it did make a difference on multiple occasions.

The poke was fine, but the fish was much firmer than I would have hoped. I generally expect poke to be made out of the “scraps” of the fish’s flesh that can’t otherwise be used for nigiri or other cuts of sushi, so it’s not always guaranteed to be the highest-quality fish, but this was notably less tender than I’m used to.

Next was sashimi moriawase that had four pieces each of salmon, tuna, and yellowtail.

The salmon chunks were huge—so much so that, from the photograph, it looks like I got eight pieces instead of four because each one was split down the middle. The quality of the salmon was only a little bit better than the poke—it visually looked decently-marbled, but it was firmer than most other salmon sashimi I’ve had. The tuna had minimal fat and was basically what you’d expect cubed up in a poke bowl. The yellowtail was the best out of the three—it was much more tender and was com­parable to what I would hope for from good sashimi.

Remember how I mentioned earlier that the portion sizes of everything was way bigger than most other all-you-can-eat places? This is one situation where it actually mattered. All-you-can-eat restaurants usually try to fill you up with a lot of rice and have very few sashimi options that are vastly re­duced in size compared to the amount they give to à la carte customers. I noticed that Super Sushi does not do that—the amount of fish I got in the moriawase was very satisfying.

My next set of sushi was uni gunkan, ikura gunkan, and ama ebi nigiri topped with avocado. The salmon roe and sweet shrimp were both good.

The sea urchin… was incredible. It was very confusing to me that I had been eating fish of below average to decent quality up until that point, and then suddenly the sea urchin was top-tier. It had the melt-in-your-mouth buttery texture with a very strong sea urchin flavor and a very large portion size. Sea urchin was part of the premium upgrade, and I’d say the premium upgrade would’ve been worth it even if this sea urchin was the one and only item on the premium menu.

You know what was not worth it on the premium menu? Tonkatsu. This is another time when the portion sizes mattered, and for this one, it was for the worse—the fried pork belly was humongous. This was extremely filling, and an overwhelming majority of the mass of the tonkatsu wasn’t even pork belly, but instead, a thick fried crust.

If you also go to Super Sushi, I implore you, do not get the tonkatsu. It is absolutely not worth it.

I was looking forward to trying out a variety of nigiri on their menu, but by the end of the tonkatsu, I was pretty bloated. To wrap up my meal, I got two pieces of octopus nigiri and two pieces of escolar nigiri. The quality of the octopus was decent, but the escolar was a bit sub-par—again, it was a bit too firm and lacked the soft tenderness you usually get from super white tuna.

This is the final time the portion size matter came into play. Usually, all-you-can-eat restaurants will serve a lot of rice with the nigiri so diners will get full off the cheaper rice and they can cut costs by using less fish. Super Sushi does not do this, because the amount of rice for each piece of nigiri is rel­a­tively small, so the ratio of fish you get is actually extremely high for an all-you-can-eat restaurant.

For dessert, I ordered mango mochi ice cream.

All-day all-you-can-eat  $ 25.95
Premium all-you-can-eat upgrade  $  5.95
Diet Coke  $  2.50
State and county sales tax (8.38%)  $  2.88
Gratuity  $ 10.00
Total  $ 47.28

The table to the right shows how much I paid.

I tipped almost 30% because the service was impeccable. Of course, I wouldn’t really expect any­thing less considering that I was the one and only person in the restaurant, and the waiter probably literally had nothing else to do, but either way, he was very attentive to me through­out my meal and had perfect timing when I was ready to order my next round of dishes.

Because I’m someone who usually goes to very high-end sushi restaurants, the fish quality at Super Sushi was a little bit underwhelming, but to be clear, it wasn’t bad. The fish didn’t have a “fishy” taste, each fish had appropriately sufficient and proper flavor, and I didn’t get sick after the meal. If you’re someone who doesn’t have an ultra-refined taste when it comes to fish, I think Super Sushi would be a great place to try out. In fact, even if you are picky about fish quality, I think Super Sushi would still be worth it if you’re just looking for a really good-value sushi meal, considering the affordable price point.

I look forward to my next visit to Super Sushi, during which I will absolutely not order tonkatsu (or any fried food in general) so I can actually try out more of the nigiri.




Hello, Boom Bang Fine Foods & Cocktails in Henderson, Nevada

I’m about to go on a lengthy chain of back-to-back travel, so before I leave, I decided to meet up with a friend and get some food at Boom Bang Fine Foods & Cocktails in Henderson of the Las Vegas Valley in Nevada.

For my appetizer, I ordered the waitress’ recommendation of mushroom tart. Instead, I received wild Rhode Island squid and capers with a side of house­made tartar sauce and chipotle marinara. I like calamari so I didn’t mind the mix-up; when I let our waitress know, she said that the buttons for the ca­la­ma­ri and mushroom tart were right next to each other, so the wrong dish was put into the order. She offered to give me a complimentary mushroom tart for the error.

The calamari was decent. I liked the squid a lot, but the breading was a bit intense in some areas, and it was somewhat over-fried. My dinner companion is not much of a fish and seafood person, so I ended up finishing the entire plate on my own.

For his appetizer, my friend ordered corn dogs made from artisan frankfurter and Boom Bang’s “best batter ever,” with a side of ketchup and Boom Bang mustard sauce.

Shortly afterwards, my second appetizer came out—the complimentary mushroom tart that was previously promised. It came with wild and cultivated mushrooms, goat cheese mousse, and verjus. The mushrooms were great and the tart was nice and flakey, but the goat cheese smelled like vomit and made the whole dish pretty unpleasant. … I still finished the entire thing anyway, though I scraped off most of the cheese.

My friend ordered the daily special for his main entrée—14 oz. Cedar River ribeye with bordelaise sauce, truffled French fries, and roasted tomato.

For my entrée, I decided to do something a bit unusual—I decided to order the “small action” seafood plateau, which is usually ordered by a table as a shared platter of appetizers, but I instead chose to have it as my dinner. It came in a hilariously large plate, and everything was kept chilled atop a bed of ice.

First was some tuna tartare, seasoned with whiskey barrel-aged soy sauce, sesame, and avocado, and a side of baguette croutons. I found it funny that they called it tartare, as that is usually a term used for non-fish dishes. The tuna was exactly what I expected from good-quality tuna, but there was also noth­ing particularly stellar about it—it basically tasted like I was just eating a premium tuna poke bowl.

The plateau also came with Oiishi shrimp and a side of Mexican cocktail sauce. The shrimp was incredibly satisfying—it had lots of rich flavor, each one was very large, and its texture had just the right balance of tender and firm.

Third was hamachi aguachile seasoned and served with avocado, serrano, pickled red onion, and cilantro. Notably missing from my serving was the av­o­ca­do, which was instead substituted with cucumber. The yellowtail also did not actually resemble the flavor of yellowtail, though whatever fish it was, it tasted good. The dish as a whole was a bit too sour for my preference, but it wasn’t as overwhelming as other aguachile or ceviche dishes I’ve had.

And finally, a seafood platter would not be complete without oysters. I received half a dozen oysters, three of which were East Coast oysters. They tasted like normal, good oysters.

I also received three West Coast oysters, which were some of the best oysters I’ve ever had. The West Coast oysters had a mysteriously high intensity of deep, delicious oyster flavor, so much so that it was almost as if additional oyster flavoring had been injected into them. Each bite extracted more and more juices, repeatedly covering my tongue and replenishing the flavor until there was nothing left of the oysters but bolus. To be clear, I have had plenty of West Coast oysters before, and they weren’t all like this, so there were definitely something special about the ones from this restaurant.

Considering that I was getting a lot of seafood, I also ordered a side of truffle French fries to balance things out. I prefer my French fries to be a bit on the underfried and thicker side, but I still enjoyed these.

At this point, I had finished a full portion of two appetizers plus a large seafood platter and some fries, so I was pretty much at my limit for food. How­ever, my friend still had room for dessert, so he ordered pavlova with crisp meringue, Bavarian cream, and fresh berries. I tried one bite, and it was clean and refreshing; if I wasn’t so full, I would’ve definitely liked a serving of this.

Calamari  $  16.00
Corn dogs  $   9.00
Mushroom tart  $  15.00
Ribeye and truffle fries  $  69.00
Small action seafood plateau  $  56.00
Truffle French fries  $  12.00
Diet Coke  $   3.00
Pavlova  $  14.00
Manager’s comp –$  15.00
Tax (8.375%)  $  14.99
Gratuity (20%)  $  38.80
Total  $ 232.79

The chart to the right shows how much we paid.

One funny thing about this restaurant was that there was a DJ by the entrance playing very loud music the entire time we were there. It is absolutely not what I was expecting from a restaurant that advertises themselves as being fine dining… though maybe that is what the “boom bang” is sup­posed to represent? I was there to catch up with my friend, so after a lot of yelling over the music, I concluded my dinner with a sore throat.

I think the consistency and quality of the food was a bit scattered. There was nothing that was bad, but everything wasn’t excellent either. Some of the dishes were fairly average, and I sometimes don’t notice right away because of my desensitization to prices, but if I go back and think about it, there were a few things that made me think “I could get this exact same thing of the exact same quality at a different restaurant for less than half the price.”

If you’re someone who likes a more “youthful” and upbeat environment, I think you’d enjoy Boom Bang. However, if you’re looking for traditional fine dining, this restaurant might not have the type of experience that you’re looking for. I also think it could be worth it for the restaurant to do a quick review on pricing and ease a bit on the intensity of the fried foods.

As a disclaimer, note that I do not drink alcohol and did not try any of the cocktails—which I im­agine must be good, considering that they literally put “cocktails” in their restaurant name. If you like cocktails, wine, spirits, and champagne, they have a large drink menu, so you are probably closer to the target audience for Boom Bang and you may end up having a much more fulfilling experience than I did.




Hello, Jjanga Steak & Sushi in Las Vegas, Nevada

I go to a lot of high-end restaurants, and a lot of people seem to enjoy seeing what food is like at tasting menu, chef’s choice, and omakase restaurants, but I’ve also received a few requests to show some spots that are within a more reasonable price range. To fulfill that request, I made a quick lunch trip last week to Jjanga Steak & Sushi in the southwest suburbs of the Las Vegas Valley for some all-you-can-eat sushi.

They have two variants of their all-you-can-eat offering, a cheaper option for lunch and a slightly pricier option for an all day menu. The all day menu had a much broader selection that included many of my preferred sushi and seafood dishes, so I opted for the all day menu.

My first dish was amaebi topped with flying fish roe. It was a nice, thick, broad piece with a well-balanced amount of seasoning. It had the same juicy and satisfying tex­ture as you’d expect from high-quality sweet shrimp.

Each day of the week, they have a rotating special menu. I tried a bunch of items from their special menu, and the first item that came out was bulgogi inari. It was very average, and I liked it—it was pretty much exactly what you’d expect from bulgogi and rice with a bit of crispy onion at the top for tex­ture.

I also ordered a different beef dish, but I don’t remember what this was, as I can’t seem to find it on either the special nor the regular AYCE menu. It was almost as if it was a beef dumpling, but the fried crust was thicker and it was much creamier on the inside. This item was definitely leaning heavily towards the “steak” side of the “steak and sushi” coverage of the restaurant. I think this would’ve been a better entrée to eat as a closer to counteract a long chain of raw fish.

Next up was was salmon belly sashimi. As you can probably see from the photo, they put way too much screaming orgasm sauce (which is usually made with some mayonnaise, vinegar, fish sauce, and other sauces used in Japanese cuisine). I scraped a majority of it off—as much as possible without removing too much of the flying fish roe. Salmon belly is one of my favorite cuts of sushi, and I think this would’ve been much, much better if served without so much sauce.

Next up was an oyster. It was mysteriously disconnected from the shell, so I’m not sure if this is one of those situations where restaurants only use the shell for show and actually just put the oyster into an empty shell manually. Regardless, the oyster was very large and very flavorful.

After finishing my round of daily special menu items, I ordered a sashimi salad. The photo didn’t focus properly and didn’t come out too well, but I decided to post it anyway because I enjoyed the theme that this restaurant had of broad, thick pieces of shrimp.

I also got a screaming orgasm—the actual entrée, not just the sauce. It was strips of tuna sashimi topped with some flying fish roe (which, I discovered, they really enjoy using on many different dishes as a topping).

I was curious and wanted to try out a few more items from the grill side again, so I ordered a mini chicken katsu. The portion size was much, much larger than I expected, and I definitely regret ordering this because of how much sushi I could’ve had in its stead. The chicken quality was mediocre, it was slightly overcooked, and the breading was a bit excessive.

I also tried an octopus skewer. I thought it would come out raw, but it was deep fried instead. Again, it was larger than I expected, and again, it was fairly mediocre.

After eating all that fried food, I went back to some sushi. I had a lot more nigiri than is pictured here, but one of my favorite selections from this res­tau­rant was the escolar, commonly known as white tuna.

For dessert, I finished with a small piece of mango mochi.

Here is a breakdown of what I paid:

All-you-can-eat, all-day menu  $ 31.99
Tax (7.65%)  $  2.64
Gratuity (18%)  $  6.23
Total  $ 40.86

Overall, I’d say that I had a decently satisfying experience. If you also decide to pay a visit to Jjanga for all-you-can-eat and you like sushi, I highly rec­om­mend avoiding their grill menu and just sticking with their specials and sushi menu items to get maximum value for your money.




Hello, Shelby Heritage Center in Las Vegas, Nevada

Several years ago when I was researching pickup trucks to decide which one to purchase as my daily driver, I saw that the Ford F-150 Raptor had a spe­cial high-performance version modified by Shelby American. Although it was tempting, I decided to make a much more reasonable selection of pick­up truck and purchased a GMC Canyon instead.

Funny enough, when I moved into a luxury high-rise condominium on the Las Vegas Strip in 2019, one of my neighbors owned a Shelby Raptor, so I got to look at it every day in the parking garage whenever I drove in and out.

Since moving out of that tower, I hadn’t seen too many Shelby Raptors on the road. After I found out that Shelby American had their headquarters in Las Vegas, I decided to make a quick visit during my midday break today in hopes of seeing the newest model of Shelby Raptor.

Their facility also housed their modification shop. A paid guided tour for US$59.00 included a tour of the shop, but I opted to go for the free self-guided tour instead. Fortunately, there were windows looking into the bays, so I was still able to take a look at some of the vehicles they were working on.

The rest of the museum had a variety of different Shelby vehicles on display with a wide range of different models and model years.

Notably missing from all the displays… was any pickup trucks. At all.

I looped back around just to make sure I didn’t miss anything, nosily peeked in through some dark hallways in case there was anything hidden, then checked the modification bays to see if there were any trucks being worked on. Shelby has an F-150, F-150 Super Snake, F-150 Super Snake Sport, F-150 Raptor, F-250 Super Baja, and F-150 Centennial Edition, so I feel like it was reasonable to expect to see at least one single truck … but there were none.

There was, however, a huge merchandise section.

I paid nothing for my visit, so I guess I can’t be too disappointed (though, if I did choose to purchase the $59 guided tour, I imagine I still wouldn’t have seen any of their wide selection of pickup trucks, and would have still left somewhat disappointed).

I decided to give them the benefit of the doubt and assume that all the pickup trucks are just so insanely popular that they all sell at a huge mark-up im­me­di­ate­ly upon production, so they don’t have an opportunity to leave any on display due to the queue of enthusiasts eagerly waiting for the day they can accept delivery of their new Shelby truck.

As consolation, I decided to just take a picture of my own pickup truck in the parking lot instead. And yes, that is indeed a humongous model of a bottle of Corona Extra beer in the background. Very Las Vegas. 🤷

The warehouse is about a mile south of the Welcome to Fabulous Las Vegas sign on the Las Vegas Strip, so if you’re already in the area and are a car en­thu­si­ast, it’s a neat place to check out. However, if you don’t care much about classic and sports cars, you’ll probably feel like you’re just walking through a car dealership, with the museum area being the showroom and the modification bays being the service center, so it might not be too special for you.




Hello, THE CLAW in Las Vegas, Nevada

My brain doesn’t understand gambling on pre-determined disadvantaged odds.

I think a reasonable type of gambling is event betting—like on sports, or political elections, or other major world events. Betting has had its plentiful fair share of scandals, but in general, it’s relatively controlled randomness—you’re considering past statistics, calculating the likeliness of a future outcome, and wagering your money.

Betting has actually been one of the most reliable indicators of certain outcomes of events; listening to “industry experts” is often pointless, but if you look at betting odds, the combined wagers from thousands upon thousands of people frequently calibrate the odds to reflect the actual likelihood of a certain event playing out in one way or another.

I think an unreasonable type of gambling is participating in things where there is a certainly disadvantaged pre-determined outcome. For example, in rou­lette, if you bet on either black or red, there is a guaranteed 18/38 chance of winning and 20/38 chance of losing. Is the promise of losing over 5% of your money over time truly worth the “thrill” of… placing casino chips on a table?

A similar premise applies to slots. Even the loosest RTP at major casinos in Las Vegas is about 92%. Is the promise of losing around 8% of your money over time truly worth the “thrill” of watching a slots animation play over and over again? Why not just watch a video of a slot machine on YouTube for free and save the 8% cut you’re donating to the casino?

You can probably guess where this is going. A similar premise also applies to claw machines. There is an element of skill with claw machines, because you have to line up the claw properly. There is also an element of cheese with claw machines, because some have intrinsic issues with their mechanics and you can abuse those exploits to consistently win. However, assuming that you are the world’s best claw machine player with perpetually perfect drops and you’re not relying on a bug, the success of your pull is strictly up to chance.

The machine controls the strength of the grip. It will look like you firmly grabbed the prize, but on the way up and over to the payout chute, the ma­chine’s algorithm will determine whether or not you actually get to have what it’s holding. If you get unlucky, the grip will be too loose and your reward will fall back into the pile before it ever makes it into your hands.

This algorithm is controlled by software in the machine. If you look up the owner’s manual for pretty much any claw machine, you will almost always see a section titled “margin” or something substantially similar. This allows the owner to control the profit margin of the machine—they input the price of each prize and the cost of play, and the machine will control the flow of prizes to make sure the owner makes their desired revenue. This means that, if the machine decides it’s not time to pay out yet because it hasn’t met the appropriate profit margin numbers, you won’t get the prize, no matter how good you are.

… I still accompanied my friend Dani to an arcade dedicated to claw machines.

We went on a Sunday, so it was absolutely packed. The building was also much smaller than I had originally anticipated, so we were literally shoulder-to-shoulder with other people the entire time and frequently had to wait for machines to free up. The quantity of people made it so the air conditioning had trouble keeping up, and with the noise of the kids, it was very overstimulating.

With that being said, it was definitely a very interesting place; I’m glad I stopped by for a visit, because I have never seen anything even remotely close to this before.

I’ve been to plenty of regular arcades before, but because of the compactness and linear layout of THE CLAW, it felt like you were stepping into an entirely dif­fer­ent world—almost like a movie set—and being “hugged” by the rows of machines with their bright lights. All the arcade features were lavishly ex­ag­ger­ated, and if there hadn’t been so many people, I think it would’ve been easy to just get lost in the spirit of the arcade.

I did not participate, but Dani purchased US$70.00 of tokens, which yielded five plushies’ worth of spoils.

Yes, I have to be “that guy” who does the math now.

Dani practically purchased these plushies for $14 each. (In theory, it is technically less than $14 each, because we also purchased the “fun” that was in­clud­ed in that $14, though it is not realistically viable to assign a dollar amount to that right now, so we will simplify that and omit it from the cal­cu­la­tion.)

The cost to the owner for each plushie is highly dependent on things like physical plushie size, bulk order size, and the trademark licensing of the char­ac­ters, but as an overgeneralized average, you can expect each plushie to go at-cost for about $3.50 from a wholesale supplier. That means that the own­er’s profit margin is 300%, i.e., for every $1 spent on plushies, the $1 is made back and another $3 goes into the owner’s pocket (excluding labor and other operating costs, of course).

The $70 of tokens took about half an hour or so to use up. With a very rough and vague estimate of about 15 people continuously playing (there were more people, but many of them were just parents accompanying their kids), that’s about $2,100 per hour and $18,900 for a 9-hour day. After deducting $4,725 for plushies, $810 for paying six employees $15/hr. for nine hours, $300 for a day’s worth of rent for a spot like that, $300 for a day’s worth of utilities, a generous $500 for a day’s worth of miscellaneous business operating expenses like insurance and repairs, and another few hundred for buffer, that leaves just over $12,000 in net profit after a busy day.

Keep in mind that my math could be off by literally several thousands of dollars, considering that I am just using very generic numbers and don’t truly know the ins and outs of running an arcade.

With that being said, now that I have made my attempt at ruining claw machines for you by giving an example scenario of how much money is being farmed off of you by arcades, here is a photo of the five plushies Dani won:

If you can’t tell by now, she really likes arcades. The night before going to THE CLAW, we also made a stop at Round1 Bowling & Amusement. I don’t know how much money she spent there, but she seemed to have better luck at Round1 than at THE CLAW.

She won four large plushies and was eager to make me hold them for her for the photo opportunity, the results of which I have reluctantly agreed to post here as a bonus picture… under the condition that nobody misconstrues this as a sign that I have been won over by the psychological warfare waged a­gainst you by arcades. 🤨

Adam Parkzer holding four large plushies at an arcade




Hello, Chanko Shabu and Izakaya in Las Vegas, Nevada

While my friend Dani was in town this past weekend, she had a list of places she wanted to visit, one of which included a nice restaurant in Chinatown. Unfortunately, it was an extremely popular spot with walk-ins only and the wait time was about two hours, so instead, we drove a mile west and went to Chanko Shabu and Izakaya.

Overall, my experience was pretty “meh,” with the good dishes being counteracted by the bad dishes.

Dani ordered shabu-shabu with spicy pork broth, Mugifuji pork, assorted vegetables, garlic chili, and house special sauce. I tried some of her meat and vegetables, and it was my second favorite dish of the meal.

I usually don’t like all-you-can-eat “cook your own food” restaurants because the service is (sometimes, intentionally) slow so they limit the amount of food you end up being able to eat. However, because this was an à la carte experience unlike many other shabu-shabu restaurants, that downside wasn’t relevant. The upside, however, was relevant, because restaurant food often comes out too salty, so by being able to cook the meat ourselves, we were able to limit the saltiness and allow the rich flavor of the meat to stand out.

Something we ordered that is not pictured here was Japanese fried oysters with tartar sauce, from the agemono menu. They were fairly traditional and straightforward, and were exactly what you’d expect from fried oysters.

Similarly, I also ordered some baked green mussels from their hot appetizer menu, which were also exactly what you’d expect from baked green mussels.

My next dish was tako wasabi, i.e., raw octopus. This tasted great and the texture of the octopus was very satisfying, but I think they overdid it a bit with the wasabi sauce, because my nose was stinging every time I took a bite. I took some of Dani’s rice to mitigate some of it, which made it taste a lot better, but the intensity was still pretty strong.

Next up was a quarter dozen of Pacific oyster with ponzu, scallion, wasabi, and ikura. It wasn’t anything particularly revolutionary or orgasmic, but the portion size of each piece was pleasantly large and they tasted straightforward and refreshing, which made it my favorite dish of the meal.

I also ordered two plates of kushiyaki. I wanted to get an A5 wagyu skewer, but they said they did not have any left, so I decided to try yakitori instead, which is a mixture of chicken and vegetables. I received two skewers, one of which was saliva-suckingly dry, and for the other, it tasted like they some­how managed to put more chicken fat than actual chicken on the skewers.

I also got an Angus beef skewer. I originally didn’t get the dish when I first ordered it, so I asked about the missing plate, and the waitress brought it out near the end of our meal. I only got one skewer instead of two like I did with the chicken, but I didn’t bother asking about it, because it was horrible.

The meat was cooked beyond well-done so it was unchewably tough, it had a very gamey smell to it, and the only way to make it remotely palatable was to dunk it into Dani’s shabu-shabu broth to attempt to tenderize it a bit.

I wouldn’t necessarily say the restaurant was high-end, but the pricing wasn’t exactly on the cheap end either. The shabu-shabu was nice, and the raw dishes weren’t bad, but because of the hard misses with the quality of the skewers, I can’t really recommend this restaurant.