Noble Rice — Restaurant in Tampa

Constantly searching for high quality Japanese cuisine, we finally decided to visit Noble Rice. As we waltzed down Channelside, the entrance to Noble Rice snuck up on us. We always appreciate restaurants that lack “over-the-top” signage. As we entered, we were greeted by the absolute star of the show, Christian. He was a phenomenal host, We were fortunate enough to receive booth seating, which was much more intimate than the other tables in the restaurant. Our waiter did not leave a great impression on us. As he guided us through the menu, he always pointed out the most “bang for your buck” dishes, which immediately diminished the class of this establishment. For their drink options, we were deeply let down that they did not have plum wine, or sparkling sake, so we started off with the hojicha. Their green tea was lovely, and clearly authentic. Deep, earthy, and without fault. The first dish we received was the Akami Nigiri, and it was our least favorite dish. The akami was extremely fresh. However, the bed of crispy sweet potato was awful. It was not crispy, it just got stuck in our teeth. We then received the Beef Tartare. We would unquestionably order it again. A divine balance of sweet and savory. Creamy beef and sweet kimchi paired with lovely notes of maple, cut with the beautiful crispiness of a fresh wonton. After finally making a decision on a couple of cocktails from the bar, we ordered the Sakura martini. It was dangerously balanced and heavenly. The dish that followed was our A5 Wagyu Tasting. Served in a very traditional nigiri style, this Japanese BMS 12 Wagyu was clearly of high grade. Make sure to order freshly ground wasabi to truly enjoy the wagyu. We ordered the wasabi and sadly watched it die in the window for over fifteen minutes. The wagyu was very high quality, and of course, the iconic “melt in your mouth” nature of true wagyu. Alongside this plate, we also received our two maguro nigiri flights, as well as our shima aji and kanpachi nigiri. We would recommend the tuna flight to anyone experiencing Noble Rice for the first time. It solidly exemplifies the difference that fat content makes in the flavor and texture of a fish. From left to right, leanest to fattiest, you receive akami, toro, chutoro, and otoro. The otoro was by far the best bite. With the chutoro cut, you still get the flavors of the fish, paired with beautiful fattiness. The kanpachi and shima aji nigiri were high quality and fresh. As simple as that. Make sure you order extra ginger to cleanse your palate. After our nigiri plates, we received the Kano Crostini. This was another one of our “must-haves.” Noble Rice yet again hit that stunning harmony of savory and sweet. The duck and onion jam were a pristine pair. Along came the Hokkaido Uni and Avocado Yakitori. This adorable plate of flavor was a very intriguing dish. Fatty ingredients do not typically coincide well with fellow fatty ingredients, but did so, all due to the grilling factor. The light char tied this dish together. The Crispy Pork Belly, which was the next dish we received, was a plate that we for sure could have done without. The flavors were not exciting at all. We just had to try the uni on its own. It was good quality, and unquestionably came from the cold waters of Hokkaido. However, you could taste that the uni was box transported, and not freshly cracked. The stronger flavor of boxed uni can be off-putting for some people. We finalized our meal with possibly the best dessert we have had in a long time, and paired it with a tawny port, the Soy Milk Panna Cotta. We would go to Noble Rice solely for this dessert alone. Perfectly executed. Without flaw. The gracefulness and light-nature of the panna cotta fused with the rugged burnt honey, and the nutty black sesame in such an astonishing manner. With only a few faults, we will visit Noble Rice again. With spending over $500 (not including tip) for two people, we would expect everything to be perfect, thus why we must retract a star. Now we know what to order for our next visit. (More detailed...

A (less than ideal) birthday treat: Three of us went to celebrate a birthday....

I’d like to start this review with stating how great our server, Tyler was! She was very attentive, knowledgeable, and made some good recommendations. The food was 50/50, meaning we enjoyed half of what we ordered. We did end up having one plate cleared away, without finishing it, because we didn’t like it at all, but we didn't complain beyond the server asking if we liked it (where we were candid and explained what we didn't like about the dish). And we didn't ask for anything to be comped or docked from our bill.

Now to the part that we didn’t appreciate: When booking reservations online, you’re forced to pay $15/pp plus a $1 service fee. We thought it would be a non-issue because the fee is supposed to be credited on your check. When we mentioned to Tyler that the fee was actually $46, she said she wasn’t aware of it being more then $15/pp and got the manager. Tanya came over, and, after we asked why the additional fee, she very condescendingly explained that they do not reimburse for the “service fee” on a service they require you to use. I did ask if there was a way to make a reservation without using the service, and she said “no,” that online was the only option.

Now, you might think that I’m being ridiculous over $1, and that’s fine. But, for me, it’s the principle. It's kind of ridiculous that you pass on the charge that you as a business should be paying, for use of their service. And it was even more ridiculous that the manager's attitude appeared to be one of “I don't care what you have to say, this is beneath me.” You're in the hospitality industry - at least pretend to hear a concern or a question without being rude. What started out as an honest question, turned into a bad taste in our mouths, and not from the dishes that weren't so great.

I was really looking forward to a new local spot that we could walk to. Pretty disappointing that Tanya was willing to lose future business over $1. I made it very clear that the right thing to do is credit 100% of the charge, or we will never return. She clearly chose her pride and sour attitude over patrons, which is actually ridiculous. We won't be returning or recommending a space that has potential (but clearly doesn't want to capitalize on said potential). Save your time and check out other sushi restaurants in Tampa Bay. You're at least bound to score a dollar back into your bank account and spare yourself a bad attitude, to...

A Letdown in Customer Accommodation

My visit to Noble Rice was marred by a stark rigidity when it came to honoring customer preferences, particularly in how their Japanese A5 Wagyu was to be prepared. Despite entering with high expectations, set against the backdrop of the restaurant's sophisticated ambiance and professional service, the experience took a turn for the disappointing due to an unexpected inflexibility.

Requesting my Japanese A5 Wagyu well done, based on personal preference, was outright denied. The justification provided was a strict adherence to the chef's culinary vision, which seemingly placed the presentation of dishes as envisioned by the chef above the diner's personal taste. This approach, while possibly intended to preserve the integrity of the cuisine, overlooks a fundamental aspect of the dining experience: the diner's satisfaction.

The refusal to accommodate such a basic request not only detracts from the hospitality expected at such establishments but also sends a clear message: the dining experience is solely at the discretion of the chef, with little consideration for individual preference. This stance, prioritizing culinary philosophy over customer experience, is disappointing and disregards the essence of service and hospitality.

It's unfortunate that a restaurant of Noble Rice's caliber chooses to sideline the importance of a balanced approach to culinary integrity and customer satisfaction. If accommodating a diner's request is off the table, it would be more forthright to communicate this policy clearly, allowing potential patrons to make an informed decision about their dining choices. The insistence on a one-size-fits-all dining experience suggests a disconnect from the principle that the customer's enjoyment should be a priority.

Concluding, while Noble Rice might offer quality cuisine and attentive service, their unwillingness to adapt to diner preferences casts a shadow over the overall dining experience. The chef's rigid stance on not adjusting cooking methods, even minimally, to suit customer requests speaks to a larger issue within the fine dining sector: a forgetfulness that at the end of the day, it's the satisfaction of the paying customer that should take precedence. For diners who value a personalized touch to their meals, Noble Rice may fall short of...