11-11-2021, 06:54 PM
(11-10-2021, 11:33 PM)tomh009 Wrote:(11-10-2021, 08:09 PM)taylortbb Wrote: Never gonna happen. I'm friends with the owner, and have made this point, but the current business is profitable and they don't want to risk anything. Worst fear is going bigger causing a drop in quality, and a decline of the business. Same reason they don't do delivery apps (temporary pandemic exception aside).
Right now, like all restaurants, they're mostly focused on survival. But any future expansion will be additional locations, like Jinzakaya was, or a different format in DTK (i.e. not a sushi restaurant).
I love hanging out in izakayas in Japan. And I live a 10-minute walk away from Kinkaku. And yet I've only been there maybe two or three times. I would love to see something closer to a traditional izakaya (really, a pub) in Kitchener, where you can hang out a longer time, consume alcoholic beverages and order some small plates of high-quality food from time to time.
AYCE flies in the face of that with large quantities of food consumed in a short amount of time. But admittedly it may be much more profitable.
Anyway, this doesn't have anything to do with Charlie West ...
Moving to the restaurants thread...
We talked about this before, right? They used to be an actual izakaya but decided they wanted to actually have customers and continue operating? I did go there early on and it was pretty good.
I really hate the AYCE sushi trend in Ontario though. Yet I fear it's hard to resist.
To continue on that topic, there was a wild NY Times Magazine piece about sushi in the US: https://www.nytimes.com/interactive/2021...hi-us.html. The majority of non-salmon non-tuna comes essentially from a branch of a cult. On the other hand, in NZ, it is almost impossible to get non-salmon sushi (kind of sucks). Now I understand more why that is the case.