First Impressions.

Before entering the restaurant we had noticed a mama goose sitting on her nest roughly 2 meters from the entrance in a flower pot, this was not a negative moment but definitely a first time experience. Shortly upon entering we realized that this establishment had no hostess and we needed to wait roughly 5 minutes before being greeted and brought to our seats.

We went at an idle time in service and we assumed during busier hours they would have a hostess, nonetheless still a negative first impression. Shortly after being seated we noticed a few things, A) The oil drainage in our table was full of old stinky oil. B) We had no cutlery or cups and C)An old napkin sitting in the vent above us. First 4 things we noticed were negatives which was quite unfortunate.

Shortly after ordering we were given Tea, Cutlery, Miso soup and Water. everything was very quick along with our food orders but everything was very unorganized as we had to announce to our server what we ordered to have it placed in front of us.

Ambience.

We didn’t get to capture many photos of the ambience but from word of mouth, the ambience was not perfect. The design aspect of the restaurant was nice, you felt very secluded at your table but fully open windows let plenty of natural light into the dining room letting us see all the imperfections, from the seats cracking to small stains and dirt on the ceiling and table.

Pictured above is the entrance way of the restaurant, as you can see on the right side of the photo all of the windows were open and going for lunch meant we had a lot of sun in our face. It felt like a mix between a classic Korean restaurant with decorations all around and an office with outdated drop ceilings and coffee makers in public view.

Service

Overall the service wasn’t the greatest, and the ambience was similar to a food court with things being left in public view that shouldn’t have been there such as spare utensils and dishes. the service was very fast but not a lot of care and the staff needed to have a better understanding of the menu, we had asked what ingredients were in the dumplings and we were told he would ask the chef, he then came back and told us roughly half of the ingredients. Better training of staff was needed.