OMI Eastland — Restaurant in Melbourne

Today I ordered two drinks: matcha and yuzu. I asked for warm and her attitude was pretty good. However 15 minutes later I look at the drink she made it is with ice. I told her that I wanted hot like I said, so she said she will remake which is nice. However I then had to wait another 20 minutes for her to remake and they are maybe just above half a cup full?! ( see photos ) This is ok I can slightly understand, but then I drank it and it tasted really bad aswell especially the yuzu. Lastly I just think it is because there is a lack of employees, the wait time is so long.

I have not had this bad experience at other franchises so it was very unexpected and kind of ruined my night, because we were super tired and just wanted some drinks to refresh but it kind of sucked. Sorry about the bad feedback but hopefully you can improve in the future...

I’ve tried OMI a few times in different locations. They’ve marketed themselves as a premium food court restaurant but I have to say it’s not living up to the hype.

The whole franchise is completely overpriced for the quality of food you’re getting. I paid $19.20 for a bowl of katsu chicken with an egg (inclusive of credit card surcharge) and what I got is nothing short of abysmal. The chicken is dry and tiny. It’s like eating crumbed sheets of card. This standard is also reflective of their other locations too.

I’ve tried their other dishes too and have left feeling the same disappointment.

For this price I would expect a much higher quality of food.

You are much much better off going to Rice workshop or even a run of the mill Bain marie Chinese food place and not only will you be spending a lot less but you’ll be a lot more satisfied...

For the price the serving size is quite stingy. First of all, there wasn't much marbling in my wagyu - it seemed like a low quality cut of meat. And there's not much of it - there are around 6-7 thin slices, which is hardly enough. Second, there's just way too much sauce. The meat and rice was completely inundated in it. Good wagyu is best enjoyed without sauce or just a slight drizzle of it (even though it wasn't good quality wagyu, there was just way too much sauce). Finally, the portion of the fish roe was woefully inadequate - there was less than 1/4 of a teaspoon of it seemingly placed as a decoration. How am I supposed to enjoy 'pollock roe marinated in sake, kombu and yuzu and then fermented for a few hours' when there's next to nothing of it to taste? There are places that sell better rice bowls at...