All Things Sush… Not Sushi

As fans of sushi, this is a difficult article to write. I decided to take a solo mission as owner of this company (and website) to see if anything would change when approaching a business as an individual as opposed to a group walking into their business. We are constantly trying to enhance and upgrade our process here, especially with it becoming known in some areas that we are bloggers about businesses and have the ability to change a reputation of one. Well, this experience, as my first sentence foreshadowed, was not a great one… at all.

I went down the road from the office to our team’s favorite sushi hang, All Things Sush. Yes, Sush, not Sushi. That should have been my first disclaimer of what I was about to experience. If you want real sushi, go with a place where the name either doesn’t make sense or fits with the style of most sushi restuarants; not one that sounds like a surfer dude from California just used his inheritance check to open up a fun idea that hes always wanted to do.

I couldn’t tell you what the owner of the place is like, looks like, talks like, or even what their vision for the company is at this time because, according to the staff, he never shows up and the placesushi review is basically micromanaged by a manager hired through nepotism. From sitting ungreeted for 4 and a half minutes to watching servers argue about which one would get the next table, it was difficult to put a smile on my face before I even experienced the food. If you know me you understand how easy it is for me to smile and just how difficult it is for me not to smile.

This place screamed of many health code violations while also showing that they only want their consumer’s money; not their respect nor their praise. Not one employee was smiling nor was there any team work. Have you noticed how I haven’t even spoke of the sushi yet? Exactly, that’s how bad this entire experience was before I even had my food.

After about 18 minutes, I finally placed my order just to wait another 40ish minutes to actually receive it. This is one of the only sushi places that I have been on the West Coast that does not have an open-watch area where you can see the chef(s) prepare your sushi or dinner. At first, I didn’t think anything of it. As time progressed, I understood why they don’t do it.

The food preparer probably doesn’t want to show their face when people request to know who made their food.

My sushi rolls came out a disaster, unrolled, and just slopped together. It looked like a hurricane or tornado hit my plate just before being laid out in front of me. I had 2 bites and left. I only stayed to try the food because of this article and the purpose of my job but let me stress to you, I will never go back and I advise you to stay away, as well.

I just hope my stomach will be okay tomorrow at my desk 🙂

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