Cheap Toro Hunt Begins at Uchi

then you should just go to uchi!!! every restaurant has their style,atmospher, and markets of costomer. and every restaurant different fish supplyer, as well as price different of the fish. some pay more for toro and pay less for salmon, and some pay more for salmon but get real good deal on toro. that's why when it comes toro, uni, and lobster its alway MP(market price) and if price is all you care about, i'd recommond HEB!! also pls stop asking your chef for FREE edamame, or FREE miso soup, or even FREE sake bomb. YOUR CHEF WILL GET FIRE UPON YOUR "FREE REQUESTS" from "THE GUY WHO'S 5 FOOT ALWAY FROM YOU AND STILL HEARD YOU "SCREAM" FOR FREEBIES" p.s. the chef at mikado made you 3 toro and only charge price of 2, cuz you took adventage of he don't understand english. he almost got fire. and you still buggin.........

Hey man, you got the wrong guy. I NEVER ask the chef for "freebies" because it's incredibly tacky as well as extremely rude. And it's not that I solely care about price. (Did you not hear my remark about Bluefin Toro? FYI - I close my eyes in disgust when I look at that pre-wrapped sushi, and yes I die a little on the inside when I see it in people's grocery cart. Why, oh why?) It's more of the FACT that restaurants will charge you for what they can get away with. If you go to a sushi bar and they charge $4 for edamame... come on. If they charge $5 for miso... come on. Yeah, at that price who cares about a dollar or two, right? But miso is miso, & and edamame is practically edamame. And if they over charge on the little things, it's not that hard to over charge on the big things. This includes all aspects of the menu, from sushi to wine to veuve champagne costing $120... come on.

its called 'making a profit', numbskull. I have a business. If I can make a large profit margin on small cheap items, I will. Thats why I make a good living, live in a nice house, and drive a cool car. Who are you, the profit police?

i dont know whay this is turning into an assault on fred flintstone i mean the guy just wanted to see what the going rate for toro or in this case bluefin toro was in the surrounding restaurants which sounds like a good idea to me why everyone has a sock up there &$$ is beyond me personally i somewhat agree with fred you can tell a lot about a place by how much they over charge sure every restaurant over charges sure otherwise they wouldnt make a profit gosh what an idiot to bring that up but its to the extent that restaurants mark up an item that is the real key yeah if every restaurant over charges for a particular bottle of wine but one place over charges by double of what other places do then you know its not worth it doesnt everyone know that the true winner of a competative market is the consumer because they get the best quality for the best price and thats all fred is talking about so every one else needs to take a chill pill that being said i have to now disagree with fred in that i hate uchi i hate the servers who always come off as snooty im not a big fan of the fusion stuff they do but proclaim that theyre not fusion its just a bit too snoby for me

Fred is right on the money here. You can tell if a restaurant cares about its customers by how much they overcharge...... Some restaurants care about their customers and some don't care at all......cough, Kenichi, cough....

restaurant cares about costomers by hiring more chefs and servers to cut down the waiting time, order food and supply from east coast to west coast, or even from hawaii .....cough,kenichi, cough..... and hire new chef from new york, or L.A. (most of the time it cost alot more the local chef) paying extra shipping for fish, instead order from houston and dallas( some of the local fish supplyer don't even know how to store the fish). alot of the time you guys just don't see it when its there, but when its not there you guys will be like what the f&*@..... try to go to ghetto sushi bar and feel the differents. from decoration to service, from the hot tea to the rice, and from sushi to kitchen food. the price differents between high end to ghetto on sushi a la carte was only buck or two. and i really don't recommand when you guys gather up about 50~100 people by using A.s.s. association making reservation at restaurants rush hour, ordering 100's of rolls at same time. and the best part is ALL SEPERATED TAB. drive all sushi chefs and servers crazy. you guys are hated by all the sushi chefs i know, as well as the servers, even some owners. guess you guys are a.s.s. ... and if i was you, next time i go to sushibar. i would not mention that i'm from the a.s.s. association. i'm sure i would get better food and service.

um... okay...

Yes....a restaurant sure shows that it loves customers when they charge 50 cents for ice in a whiskey on ice......cough, Kenichi, cough... Just so everyone is on the same page, Kenichi is not the only place in town to order fish the right way...that is not a differentiator. Kenichi's main differentiator is T&A waitresses, Cali and/or NY style feel, overpriced sushi and stargazing. Kenichi's fish, chefs, presentation and rice is equal to multiple other sushi houses in town.....no better, no worse.

man.. you guys are not in the business, ya'll have no idea how restaurant operate. just waste my time explaine, don't even bother go to uchi. just find a "bigger" supermarket see if they have toro , and i'm sure they wont even charge you for "ICE" maybe even with extra mayo or whatever sauce they offer "extra". let me know if they have "free" edamame, so i can get some too! and just so you know nyc and caly is dying for fusion chefs, ya'll lucky.

What's that old saying about assuming things??? It makes an "ass" out of "u" and "me". I worked in and managed restaurants and bars for the better part of 15 years. I know how restaurants operate. I know how restaurants generate revenue. I have worked for restaurants that cared only about the bottom line, and I've worked for restaurants that cared about the bottom line and customer retention --- it's a very big difference.

As far as ASS goes, I think you're somewhat off base. With so many Sushi Bars in Austin, many of them are begging for business. ASS goes to a restuarant (co-ordinated in advance with management of that establishment) on an off night of the week and fills the place with sushi lovers. Most sushi bars LOVE this and would die for a full house on a night where they may be lucky to have 5-10 tables all evening. A packed house with guests paying full price for meals is a dream come true. Complaining about separate checks in a situation like this is just plain silly.

man... I really want to argue here, but everyone (including me) signed in as guests so it gets confusing. I was the one who made a clever Flintstone reference by using the term 'numbskull'. Like I said, I might care about my customers, but I am still going to make a profit where I can. Food costs have not gone down in the restaurant industry in a long time, but people have a cow when you raise entree prices by a freakin' dollar so if you can get $6-$7 for a salad, go for it. And if you don't want to pay that, dont. No one is forcing you.

yea the toro is cheap at uchi, but have you seen how big the toro is. its the size of my butthole. shit give me a bigger piece of toro and charge me 9.00 dollars. I dare you.