This so-called Japanese restaurant has bastardized everything that is good about Japanese food. While the grill items aren?t too terribly done (mine was overcooked), the rest of the items are changed to suit the average over-weight American palate. Any descent steakhouse could out-do any number of items than are on the menu. Granted they don?t cook it in front of you while grease splatters on you or a sheen of sweat develops from the large flame that is 2 feet in front of your face, but they do a comparable, if not better job of cooking the steak. As for the Miso or Mushroom soup, it was made of either chicken or beef broth which they charged $5 or $6 bucks for. I could get a can of either for less than a buck. It was not real Miso soup. \r
Real Miso soup is made of niboshi (dried baby sardines), kombu (dried kelp), katsuobushi (thin shavings of dried and smoked bonito, aka skipjack tuna), or hoshi-shiitake (dried shiitake mushrooms). The konbu can also be used in combination with katsuobushi or hoshi-shiitake. The kelp and/or shiitake dashi serve as a vegetarian soup stock. Outside of Japan, American or European style miso soup is sometimes made by dissolving miso in a western vegetable stock. The stock might include ingredients such as negi, carrot, potato and daikon radish.\r
I am more than fairly certain that none of the above mentioned was in this so-called Miso soup, not even miso paste!! \r
As for the sushi, there were about 7 options. Five of which had some kind of cream sauce or cream cheese, increasing the fat and flavor content for the unchallenged American palate. The other two? Those were deep fried, which included the local famous Clarksville roll. Need I say more? \r
To note, I saw no actual Asian people eating there. Given the wonderful cultural mix the town of Clarksville has, this, to me was an indication and a validation that there food was in a Japanese sense, terrible. \r
Pros: good grill, interesting show
Cons: disgusting greasy food, poor quality, cheap ingredients
more