Ginza Seamon — Restaurant in Tokyo

Went for the Omakase (Chef's Recommendation). It started out great but then quality quickly fell.

Sashimi platter, tamago and steamed egg were great. Everything else was average. Should say below average given its price. One of the pieces of nigri we were served couldn't even be swallowed properly. I was still chewing when the next piece came and I had to wash it down with water because of how bad the texture was. I was in disbelief that I could be served a piece of fish that was so bad at an upscale place like this.

A lot of the other fish felt dry and the rice didn't feel like anything special either. My friend and I also both felt a bit sick in the stomach as well later on in the day. Perhaps we were served something unfresh.

What was the salt on the wound was that there was both tax AND service charge added onto the bill after, which I had not yet seen in Japan, so do account for that into the price you are paying.

I will say though, that the service was very very good. Waiters were extremely attentive and the chef was very nice, though not talkative.

It is extremely hard to find a bad meal in Japan which is why I am still in shock...

The meal got off to a slow start (the appetizers: seared bonito with soy jelly and steamed crab with mountain yam were both cold and flavourless), but as soon as our chef (Masaki Ueoka) shifted into gear preparing sushi and sashimi the meal turned out to be excellent. The shari (rice) is interestingly on the warmer side but it works (the grains are nicely separated with salt and vinegar levels well balanced), the quality of the neta was also quite good, seasonal highlights being Buri (yellowtail), creamy Ika (squid), super fresh Uni (sea urchin from Hokkaido), Hirame (flounder), Meji (young wild bluefin tuna), and the final Akami (lean bluefin) maki roll (which was especially good). The gari (pickled ginger) was cut into cubes (rather than thin slices) was perhaps the best I've had, so refreshing. The dessert Kuzumochi (mochi with kuromitsu, Okinawan black sugar syrup, and kinako, roasted soy)...

We had high hopes for this restaurant, but unfortunately, the experience was quite disappointing due to the staff’s behavior. From the moment we arrived, the service felt inattentive and unwelcoming. During the dinner, there was no effort to explain the dishes and they were dismissive about our taste.

What was most unsettling, however, was overhearing staff members speaking to other guests in their own language and making comments about us. It was clear from the tone and gestures that we were the subject of discussion, which felt incredibly disrespectful and unprofessional.

Overall, the lack of courtesy and basic hospitality made it hard to enjoy the meal, regardless of the food itself, wich was poorly selecteded. With so many great dining options available, I wouldn’t recommend this one based on...