Yoshinoya Santa Monica — Restaurant in Santa Monica

Someone needs to come in and re-educate this staff, quite disturbing that people with food handlers licenses cannot handle food, nor are they aware of how food reacts to being cooked. Never in my life have I seen a ribeye cut of meat dry up and crumble apart, if it's a true ribeye, yet the staff insisted that if they cooked my meat well done that would be the price, and, when I declined to order for lack of their culinary skill, they decided to make fun of me while I was sitting in the lobby waiting for an order with another person. So, let me school you, it's called "red meat" only when its not THOROUGHLY COOKED, and I need my meat THOROUGHLY COOKED because I prefer parasiteless living and my gut is able to metabolize the food more quickly and easily. Your lack of knowledge in health warrants you your position in life, but you should not be working in the food or customer service industry if you are unable to neither cook nor provide customer service. The staff has an exceptional amount of ignorance of life, however, they proudly boast their ineptitude and "hear-say" knowledge of food, so let me ask you this.. if meat is safe to eat at internal temps of 155+, why would you INSIST on serving something cooked to 145 then boldly exclaim that someone is an idiot because they won't eat it raw since youre too lazy to thoroughly understand how to prepare it? Does not make sense, but you lot are a clear explanation of what's wrong with the service industry. And, for your report, I never said "I cant eat red meat," I said I cant digest it red... lack of attention does not give you a right to misconstrue my statement for your benefit, but, also, if you have ever even been trained, read your food handlers training, or even had common sense, you would know that cooked red meat and dark meat turns BROWN when it's finished; you wouldn't know that, however, because you prefer quickly cooked, raw, meat that's infested with the very parasites that continue to make your daily habits form the you that we see today. Do you all even know the significance of washing your hands and why 30 seconds, not the reduced 20 second bs, is the appropriate time recommended, or do you just assume you know that it's because your hands get dirty and the rules say you have to do it? Probably the latter, the former sounds too complicated for the lot I encountered. To management, you should have a key team leader on every shift to develop the teams properly, this one is willing to send customers away and have very basic culinary skills if that; which is going to drive the location bankrupt very quickly. Im sure labor and cost of goods are the best functioning part of this team at this point, because why else would the environment be as such? Food for thought. Also, is the ribeye real ribeye or is it even beef? Just doesn't make sense to be so wasteful with...

I’m gonna say that today I was not extremely hungry, but I knew it was time to eat and I figured I’ll go to Yoshinoya for a quick meal on the way to my next job. I got to tell you that I’m eating the food right after I ordered it in my car because it smelled so good that I didn’t wanna wait. And I’m glad I went with that because The meat is tender without too much fat. The chicken was perfectly cooked with just a little bit of crispiness on the skin part which was fantastic. The vegetables were were good mix of broccoli and cabbage and cauliflower and carrots, and all of them just taste great. The rice was cooked perfect. I don’t know what other way to describe the rice, but this is exactly how I like to have the rice. Mix it all together and you come up with a fantastic lunch that took only a few minutes to get And the service was great and the facilities were clean and the Customer Service was friendly, and I definitely will be returning to the Yoshinoya again as I have before in the past, but I just wanted to say that this time was an exceptionally...

The service is absolutely horrible at this location. The girl at the cashier wasn’t there to greet then when she comes back she seems irritated that she still has to work. The name says Ana on the receipt but asked what the girl name was when I realized Ana was the one giving the food out and it is Ilene. She then proceeds to scratch her hair with both hands with no care in the world which in a food place is not cool. She hands me my receipt no thank you or anything. It’s bad when the customers says hello 1st. They need training at this location. Every location I have ever been have been great service until I got to this one. The only reason I am at this one is because I’m on my lunch break. You think being in this kind of area they would be a little happier. I guess not! Not to mention when my name was called she hadn’t the wrong name and my food was not Togo like I asked...