Menu items are overpriced and portions are small. Waitress moved a table to accommodate our party of six, exposing a puddle of rusty water on the floor, which she then left beside our table, rather than mopping it up. Food was mediocre at best and we didn't feel like we got a deal at all, even with the Groupon.
Alaric
Report|10 years ago
Please bring out the lunch/dinner combo menu. Don't wait for customers to specifically request it. The restaurant refused to accept Visa even though the Visa symbol is clearly displayed at the front door. I will be contacting Visa to confirm this merchant's status. Here's a tip: if you don't accept Visa, take down the sticker from your store entrance.
Tuck
Report|10 years ago
just improve the noodle (soup) taste. Not too plain.
Angela
Report|10 years ago
Customer service was poor, only one server on the floor. The sushi rolls were not food not appealing. The rolls were out-of-shape. The seafood udon was AWEFUL! The soup had no taste, plain hot water with a few salts. I would never recommend anyone to go there unless the vendor works on the food. I would rather go to All-You-Can-Eat then coming to Watami.
Angela
Report|10 years ago
The service was horrible and slow. We ordered soba noodles, the server didn't tell us they didn't have soba and just brought us udon and assumed it was ok.
They also didn't mention that they don't take credit cards under $25, which was a problem since after the groupon our total was only $20.
Thanh
Report|10 years ago
It should be illegal to serve food of this poor poor quality!!!
catherine
Report|10 years ago
small portions, ok food, overpriced
Vivian
Report|10 years ago
Love the sushi . Also the abalone is so good . Lobster sashimi is big and fresh . Some of the dish can't find in other restaurant . But need to ask the staff . I can say it good . Waitress is good .
helena
Report|10 years ago
kitchen could be more efficient and the server could be more smiley
it'd also help if the quality of food is better
At a sushi bar lit by paper lanterns, Watami’s chefs craft sushi and Japanese fare using fresh fish imported straight from Japan. They slice, roll, and shimmy slabs of fatty tuna and salmon into specialty maki rolls or onto sashimi platters before sending artfully styled platters to padded booths or small, semiprivate dining rooms.
