Carson posted on 08/24/2011
Rating & Review:
what a load, the previous review must have been on drugs or something. I worked at osaka for around a year and a half, first no sauces are watered down, its even rare for them to use water as an ingrediant in anything other than steamed dishes. The instructions and rules for hibachi orders are: dinner beef-8ounces, chicken-10 ounces, shrimp 10 or 12 pieces although it might be 16, combo's cut those proportions in half for each , filets 6 ounces and they are real filets, no beef sits in cooler for longer than 1 day after prepared (butchered from large fresh blocks of beef), every morning new steaks are cut and everything prepared for a day's run. You get a TON of rice @ dinner, on lunches you get an abbriviated portion of everything because the prices from dinner are cut by on average 60% and you get 60% of the portion at lunch(thats why its called lunch and not a stuff your face till you cant walk meal) the health inspectors come often as requlated all sushi coolers are at spec so the comment about fish being room temp? thats crazy...its not gonna be Ice cold fish, that would defeat the purpose of being able to taste the complexities of the fish itself. proper sushi temp is 38 to 42 degrees, and once it is prepared you gotta eat it fast because warm restaurant will heat up thinly sliced fish very fast. Anyways, I dunno what the last person was smoking or if they just wanted to bitch, stix is horrible, nagoya sub par..the guys @ osaka know waht they are doing. You cant make eel look like scallops no matter how hard you try lol, eel has filet and is ribbed what a laugh..again i can speak to the professionalism the chefs take in their work, and the time and commitment they put into every item they produce. Osaka is the best your gonna get for the price. When a chef spends 6 hours making 1 type of sauce that he baby-sits during the whole process you know they aren't playing around.
Cray posted on 05/13/2011
Rating & Review:
After numerous visits to STIX and NGYOYA, I figured Osakas would be the same but maybe even better. Then they offered a Groupon of $50 coupon for $25 so even better. I guess it is the sign of the times, reduce portion or raise prices. The Hibachi is 1/2 cup of white rice and 2 oz. of your choice of "filet", shrimp, pork, or scallop. The Filet was NOT. It was tough freezer burned sirloin at best. And the scallops were actually EEL and cut in half about the size of a Nickel x 3/4" thick. The atmosphere is extremely cheap. I cant say enough about the atmosphere. Just stop and look for yourself plus the bathrooms - OMG!! So you would think well the prices will be much lower. NOT. So the service must be over the top. NOT. They could care freaking less about you or your return visit. We are Kind, well dressed, professional, attractive couple in our 40's. There is no reason to recommend Osaka's. We are very good critiques so we Do Recommend Stix just down the road. I hope you heed this, but if not, I hope you have a much better experience. BTW, the sushi was not too bad, just room temp. Sauces below average. They watered them down. Good Luck to All.
Carrie posted on 09/11/2009
Rating & Review:
Excellent service. Clean dining area. Great value for the of food you get!! Favorite place for our whole family to eat!