Sushi at The Bar: Experience SO’s Unprofessional Service

After enjoying a unique experience with Jimmy at the bar two years ago, I was back for sushi at SO this time with Roy handling the scene. Arrive at SO and expect to be greeted by no one. Enter the space, walk the stairs and arrive at the dining space where four big belly waiters don’t seem to be enjoying their time at work. Music playing in the background, I sat to enjoy the experience at the bar. 

I already had finished five sushi plates from the conveyor belt and yet haven’t been served water or alcohol. Waiters are too busy serving the two only tables tonight. 

The idea: sit at the bar and pick one of the plates touring around on the conveyor belt. A minimal choice until you ask for your preferred rolls from the sushi master. Sit behind his back and wait for hours to be served.

The experience has changed... the pre-prepared sushi rolls stored in the fridge are too cold to enjoy. Good looking plates, decorated to please the eye, but I can’t say the same about their taste, as I expected or remember enjoying during the old days at SO.

Quality rice, creating rolls that are not chewy, well rounded and balanced; unfortunately too cold. They would have taken the same time if prepared a-la-minute.

Yum! I loved the crispy sashimi salad. Fresh crisps, fresh salmon cubes and an enjoyable hint of spiciness. The salad, served in a glass plate looking like a fish, is generous and fulfilling for the eyes.

Ask for the truffle rolls, an extremely spicy roll with strong flavors and aromas of truffle. This roll made my night! Black truffle, spicy green chili, a thin avocado wrap, scallop cubes and good quality rice.

Now that I was almost done, the wine bottle of wine arrived: I ordered Chablis 2015 and was served 2016 without my approval for the same price; reconfirming the “professionalism” of SO’s waiters.

The unacceptable:

• Plastic water bottles? That’s so professional. 
• Pouring your own wine because no waiters come behind the bar; that’s even more professional.
• Food safety standards are to be reconsidered: Food left out of the fridge for hours... Walaw!
• Rolls left on the conveyor for the whole night?

I can say that salmon and seafood quality is excellent! Service is dramatically bad. Thirty minutes passed, and no one approached to remove the plates or take the drinks order.

The sushi master is a polite man, rolling a Maki after the other; service on another hand is scathing. SO is considered high-end and upscale, service and waiters attitude need to be reconsidered.