- 整體 2
- 食物 3
- 服務 4
- 氛圍 3
I had a fantastic experience at The Den in Miami, so I hoped The Den in NY would be similar. It was not. While The Den Miami had 3 chefs for 5 guests, the Sous Chef at The Den NY was by himself, serving Omakase customers & several other customers who were coming & going throughout the Omakase experience, interrupting the flow. So much for the exclusivity of The Den. While the raw fish was tasty and buttery, it wasn't exquisite like The Den Miami. I've never liked the texture of Umi (too slimy) so the Chef asked if I wanted something else. I requested another piece of tamago, but I never received it. I requested a mocktail with dessert and didn't receive that either. My server was loud and practically shouted that I “didn't like sake,” causing the entire bar to stare at me like I'm a philistine, even though I speak Japanese. I clarified that I don't drink alcohol and quietly asked the server to use his “inside voice” rather than startle me. I kept moving my finished sushi plates to the right so he could collect them in the counter space between customers instead of reaching over my body to clear them. After dinner but before dessert (1/3 of a thin slice of melon, exactly 3 tiny melon cubes), we were asked to move our seats from the bar to the tables so they could clean the counter for the next seating of Omakase customers, which was strangely unprofessional. I sat waiting at the table for my promised tamago and previously requested mocktail. However, the sous chef was already welcoming new guests, and the server forgot but still received a mandatory 20% gratuity for pouring $11 still water from a communal bottle. Ultimately, I received one bonus strawberry cut in half and spent over $250 but left hungry and disappointed by the inelegant, unfulfilling experience. The Sous Chef was the best part. He was friendly, kind, and talented, but he should have been allowed to focus only on his Omakase guests so the entire experience ran on time and felt special, not ordinary.