The Sashimi Highway (continued) :
I have been to Yamato's many times over many years and have found it to be inconsistent as a whole over the years, but recently over the last few months I have found more of a consistency with their fish. In the past I often found the fish not as fresh as currently, but smelly and limp.
The atmosphere is old and getting more run down and needs to be cleaned and aired out. It's not disgusting, but with the hibachi activities and lack of good ventilation, the smells and steam/smoke from cooking have infiltrated the atmosphere and furniture. It is clean, but definitely needs to have things replaced and create better ventilation.
The staff is terrific. They are friendly and accommodating. Sometimes there is not enough staff and you get past over or forgotten, but they are always helpful and smiling.
The Sashimi I ordered was salmon roe, squid, white tuna, and octopus. tasted fresh or prepared well except the octopus. The octopus was rubbery. It is hard to cook octopus and keep it from becoming too rubbery or chewy.
The preparation of the Sashimi was not up to par. Most of the pieces were still connected to the other piece, making it like a train of fish. The chef needs to either sharpen her knives or learn how to cut through the fish. Maybe she is too busy to be thorough. Also, this is the first place that just piled the salmon roe up instead of serving it on a lemon slice, or cucumber. When you eat salmon roe with chop sticks, it can take some time without having it placed on something you can pick up and slide the roe into your mouth. Also, this is the only place that I found which cuts Sashimi into little pieces. The quantity is fine, but the pieces are really too small for Sashimi.
Location = 3
Service = 3 Although friendly and kind, they sometimes are preoccupied
Quality = 2 Inconsistent
Knife Skills = 2 Received Sashimi in pieces too small and attached to each other
Cost = 3 Average
* You may ask why I write about Sashimi: If your Sashimi is good, so will your sushi because it is the basis for sushi and other dishes.