Rate my sushi restaurant menu (CSLG)
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Poast new message in this thread
Date: November 15th, 2022 6:19 PM Author: Fragrant Senate Dog Poop
Currently working on the menu. This is a rough draft right now. Pricing also will be adjusted slightly (but not much) once we are getting closer to opening.
Let me know if you think anything should be removed or added. I'll also put up the drink menu next week. I got some XO inspired drink names coming down the pipeline too.
The plans are all done and everything was submitted to building and safety and the health department last week. Still shooting for a Feb open but realistically probably March or April because the city is slow and we are about to get into the holidays. We already wired the cameras and speakers for the restaurant, built out the glass wall and door in the front, leveled the floors to prep for concrete floors, finished up the kitchen, and started the bathroom renos.
We also bought a sprinter van that we are going to use to bring in influencers, porn stars, celebs, and other people to the restaurant. My buddy Matt, who is my partner, is going to then rent out the sprinter van every week when we aren't using it. Should generate some nice side income.
We have several dozen influencers already lined up for the week we open (mostly clients of mine or my body shop friend). Several of them have 1 million+ in followers (including some VERY well known adult stars).
https://imgur.com/a/soC1ZM9
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45498336) |
Date: November 15th, 2022 6:22 PM Author: purple pungent jew spot
"broccolis"
isnt brocolli the singular and plural?
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45498346) |
Date: November 15th, 2022 6:26 PM Author: Jet-lagged floppy heaven
looks sharp -- dig the caviar. Get some top shelf sake.
My fav Japanese place does a caviar + three types of Toro spread for like $150
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45498364) |
Date: November 15th, 2022 6:28 PM Author: purple pungent jew spot
"everyday special MP"
sounds super prole. wtf is this, maggianos?
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45498371) |
Date: November 15th, 2022 6:29 PM Author: purple pungent jew spot
"Everyday Special Start"
wtf is this some ESL shit. do you mean starter?
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45498373) |
Date: November 15th, 2022 6:40 PM Author: garnet pontificating mediation
you need a unique signature item that gets u attention on social and becomes a cult favorite
can i suggest a sushi flight for $1000 that is consumed off the naked body of one of ur adult star friends?
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45498424) |
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Date: November 15th, 2022 10:24 PM Author: misanthropic lascivious hunting ground gay wizard
CSLG, you should aim to make no money on this restaurant for ten years. Then, if you can hold it together at the service level, you can raise prices with gusto.
That’s what the real guys do.
Forget 40% contribution margin on food. It should be 0%. Don’t drop prices, raise fish quality and keep prices the same.
If you make money, it has to be on wine.
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45499722) |
Date: November 15th, 2022 6:54 PM Author: Rusted scourge upon the earth hominid
I wouldn't go to this place based on its menu unless someone I trusted raved about it. Too many pumped up prole tells.
Is the goal to just have a fake rich clientele trying to impress porn stars? If so seems fine. Miami has a bunch of these and they fail really hard
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45498489)
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Date: November 15th, 2022 8:03 PM Author: Pearl elite tattoo
with that path you can stay hot for a year or two but will eventually lose steam, deteriorate into a prole den and eventually go out of business in a few years
focusing on food could sustain a business for many years
both viable business options, just need to know what youre getting into
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45498927) |
Date: November 15th, 2022 7:04 PM Author: vermilion tanning salon fortuitous meteor
The menu (content) has the classics and is interesting enough. I like the aesthetics and the feeling that the sushi is "accessible" rather than esoteric super authentic stuff.
I would definitely try the place out but in the end it all comes down to food quality and dining experience.
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45498581) |
Date: November 15th, 2022 7:05 PM Author: Pearl elite tattoo
"Miyazaki A5 Wagyu (3 oz minimum) 75"
wtf is this trying to say? makes it sound like the customer chooses how much they get but the price is fixed? wtf
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45498583) |
Date: November 15th, 2022 7:05 PM Author: Impressive bat-shit-crazy nursing home circlehead
This menu will turn off the sushi enjoyers who are looking for an authentic japanese meal. If you are targeting only white people it's probably fine but anyone serious about sushi won't dig it.
- Add traditional rice bowl menus like kaisendon/chirashi/magurodon/etc. Maybe as lunch special. Many people will try these out as samples to see if the rice/fish are prepared in the right way. Maybe add karaage to the appetizer menu (make it with free ranged chicken) as it's a classic appetizer. Make sure the wasabi and ginger and top shelf, btw.
- Add omakase menu.
- Get rid of bunch of filler items like the tomahawk steak, earth wagyu, bunch of salads (think about getting rid of the entire salad menu), etc. Keep only the best ones and market them as your restaurant's signatures.
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45498586) |
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Date: November 15th, 2022 7:14 PM Author: Rusted scourge upon the earth hominid
Bc its prime rip off goyzone.
Any white prole going to a place like this with a Mongolian chef has NO idea what the items are supposed to taste like or how much they are supposed to cost.
Add a couple of "top shelf" sake (which he's never had or will again) for $140, why not.
Guy just spent $500 on a totally forgettable meal the quality of which he cannot gauge
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45498627) |
Date: November 15th, 2022 7:22 PM Author: sienna abusive box office
You might want to add in or otherwise denote what is particularly good by season if you are serving the menu constantly - like the sawara (and saba/aji) are particularly good in fall and winter months because the fish has an extra layer of fat.
I’d also probably try and also add in kohada eventually if you want to make it truly higher end - that denotes a serious place. IDK what your chef’s training or skill level is though as it is challenging to prepare.
Where are you sourcing your rice? In addition to where you get it - Some purists prefer that you use older rice for sushi.
If you can source it - I’d also try and get anago, I find it to be a superior alternative to unagi, and many people appreciate the novelty. Unagi is quite good though so I wouldn’t displace it from the menu and probably serve anago nigiri only.
Maybe also try to do a seasonal soft shelled crab roll.
Also depending on what kind of vibe you want for the decor (especially if traditional or you are looking for some art centerpieces I can hook you up)
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45498669) |
Date: November 15th, 2022 7:33 PM Author: very tactful lavender weed whacker
180
let me know when it's open
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45498718) |
Date: November 15th, 2022 7:49 PM Author: bateful sadistic sneaky criminal
Huge sushi fan, but not really a sushi purist. You definitely need to add otoro, chutoro, and akami. "Bluefin toro" is extremely misleading.
The menu itself needs some work. If you're trying to be a hip sushi bar, you need to add some crab fried rice w/bonito flakes, maybe some pot stickers, ginger salad with an awesome "house" ginger dressing, etc. The menu also needs to rotate seasonally.
Definitely keep the A5, but also offer A3. If you're looking for a good gimmick that will entertain proles, serve it raw with a hot rock & have customers cook it themselves on the rock. I've seen this work masterfully at a high-end Orlando sushi joint (Kabooki, I know the owner and can put you in touch with him of you want. It's the most successful sushi restaurant in Orlando with a couple locations).
Also, where are you sourcing your king crab from? Alaskan king crab is seasonal & usually frozen.
Also, talk to kenny, whose friend in DC has a bar with an *insane* Japanese whisky collection. Seriously, some of the bottles are even out of your price range. I've never seen a better Japanese whisky collection in my life.
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45498807) |
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Date: November 15th, 2022 8:00 PM Author: Pearl elite tattoo
cr on chutoro, otoro, akami
the hot rock thing sounds EXTREMELY prole lol
uni being only $2 more than fucking edamame is weird
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45498896) |
Date: November 15th, 2022 8:32 PM Author: twisted address stock car
Decent start but very prole (e.g., the "signature sashimi" with all the truffles lol) and too busy.
Would consider reducing the hot menu and appetizers so the kitchen is easier to keep + for inventory.
Sushi bar is missing:
hokkaido uni
chuu toro
hamachi
should have prominent omakase option.
should have omakase option + sake/fancy alcohol flight (money maker and simplifies ordering and inventory).
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45499112) |
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Date: November 15th, 2022 9:06 PM Author: twisted address stock car
Menu should just be sushi/sashimi, a few high quality temaki, the wagyu, and one of two appetizers + omakase option with / without sake flight.
Less is more.
You can add upgrades to select items like gold or whatever for the prole upsell, but minimalism should be #1.
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45499301) |
Date: November 15th, 2022 9:11 PM Author: effete transparent boiling water police squad
This is a dumpster fire, tbh.
I assume this place is in the valley and you are looking for LA-adjacent trash who drive BMWs but have huge CC debt to come in and splash some cash, but please correct me if I’m wrong.
It’s not 2006 anymore. Even among such a TTT crowd, I think that when most people see so much truffle shit on a Japanese menu, it screams obvious scam. The same is true for the edible gold leaf and caviar shit, and slightly less (but still to some extent) for A5 wagyu. I wouldn’t be caught dead eating in a restaurant that served this much truffle/gold shit, as it is probably full of fat, sassy “government worker” ladies celebrating “they birthday” over apple-tinis while yelling at their waiter, plus maybe the odd flat brimmed hat wanna be “Ben Baller” AZN thug. Nearly every restaurant I’ve seen try this shit has tanked within a year unless you are talking about Nusr Et, and that was only propelled by “Salt Bae’s” instagram following. If you are going to offer caviar, truffle, and wagyu—and if your clientele is not 100% gold chain wearing Persians—you should limit those ingredients to like 3-4 items totally on the menu and make sure they aren’t on the same page. Bondi sushi in NYC offers these ingredients in a non-douchebag way and is doing great/opening multiple locations. Here is their menu: https://bondisushi.com/wp-content/uploads/2022/10/10.6.22-Omakase-launch-dinner.pdf
I also think it is basically impossible to serve lunch and be a sexy upscale dinner destination. The reality is that people going out for a dinner date want a darker space with more high end decor that often looks TTT during the day. So the black-and-gold prole baller look doesn’t really translate to lunch. I would lean more towards what Blue Ribbon sushi has done in NYC or what Sugarfish has done in LA: natural wood colors with maybe some dark painted metal accents, but not super dark to turn off daytime customers, and not so dependent on a bar that people will be turned off from going there during daytime. (Or just nix lunch—which is hard to staff with service employees these days anyway—and go whole hog on dinner/bar service.)
Also ignore the dorks who think you need all kinds of exotic shit on the menu to impress Japanophile sushi dweebs. Nobody who actually gives a fuck about authenticity is going to some Jewish-owned restaurant in the valley when there are many serious Japanese sushi places in LA. I think your goal is probably to provide a nice night out that is slightly less expensive and much more convenient that having to go into LA proper, with food that would be comparable in quality to a “place to be seen” restaurant—not a Michelin starred place or a James Beard nominee place.
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45499320) |
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Date: November 15th, 2022 9:35 PM Author: effete transparent boiling water police squad
BTW I tried to count how many items on your menu feature truffle, gold, or caviar and lost count. Not only is there WAY too much of this shit, but your menu is too big/complicated to boot. And did you ever stop to ask yourself why someone would want to eat Italian truffles with raw fish? I eat a lot of truffles—and even have been to the fucking white truffle festival in Alba Italy—and not until recently did it ever occur to me that people would put truffles on fish, much less raw fish. I’ve had it once or twice, thinking maybe the fatiness of otoro and the starch of sushi rice would—at the right (not too cold) temperature—be a good compliment to truffles, but it sadly is not. I would 1,000% rather have them over a well-prepared, sunny-side-up egg than any sushi I have ever had (and I have been to some great sushi places including Masa, Nakazawa, Yasuda, etc.)
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45499453) |
Date: November 15th, 2022 10:18 PM Author: Pink Home
Can you describe your current restaurant concept? What are you going for? Who are your target customers?
From prior threads, I thought you were shooting for a pretty exclusive, high-end vibe. This seems quite a bit different.
Hard to critique a menu without knowing what you're trying to achieve.
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45499688) |
Date: November 15th, 2022 10:26 PM Author: Pearl elite tattoo
"Coconut Mango Cheese" sounds disgusting
"King Spiny Lobster Baked" for $20 sounds severely underpriced
lol at "U Omakase" being "caviar, gold"
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45499734) |
Date: November 16th, 2022 1:14 AM Author: orchid menage fat ankles
this business is gonna crash and burn so hard Lmao
lol @ anyone wasting time giving advice in earnest
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45500293) |
Date: November 16th, 2022 2:05 AM Author: shaky market
i wouldn't choose to eat here. reasons include:
- truffles
- "caviar"
- "wagyu"
- "tomahawk"
- everyday specials
- smoked pastrami
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45500383) |
Date: November 16th, 2022 3:14 AM Author: Confused Native Wrinkle
Sashimi and hot dishes look fine. I would add more crowd-pleasers to the appetizers like:
-Kobe beef tataki
-hamachi carpaccio
-grilled mackerel/yellowtail
-switch the mixed tempura to shrimp tempura and add a veg tempura option
-swap out the caviar/truffles for black/gold tobiko
Add a House Miso soup without fish/seafood
Add a few Udon options because women love that shit
Add 2-3 simple deserts like orange sorbet served in the sliced open orange, and something that's a play on Japanese jellies and fresh fruit
I would also eliminate the second page entirely, move the "New Sashimi" to 1st page and called out as Chef's Specials or whatever, then have a separate simple menu for sushi/handrolls. People who want sushi/handrolls generally don't want any of the other stuff and it's unappealing for them to dig through the entrees etc. Then you still maintain the veneer of being a sushi bar at lunch.
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45500511) |
Date: November 16th, 2022 3:44 AM Author: Confused Native Wrinkle
Also if you're still needing design inspiration, look at Morimoto and Pod in Philadelphia for good executions on the hybrid lounge/sushi bar concept
https://www.visitphilly.com/things-to-do/food-drink/morimoto/
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45500541) |
Date: November 16th, 2022 11:19 AM Author: Fragrant Senate Dog Poop
Top post of the week. Almost top post of the month. WOAH.
Wait until I post the open party thread. It's going to be INSANE!
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45501555) |
Date: November 17th, 2022 4:51 AM Author: Sable orchestra pit
Utterly generic, you'll be closed in 2 years
(http://www.autoadmit.com/thread.php?thread_id=5236035&forum_id=2#45505774)
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