whats going on at maiko???

who fucking talked about chinese cant make sushi . you fucking must be wong about that . the pizza from Italy why american , mexian , india their all open up own business... you go to the hell asshole always write some bad about restaurant.

i think that last person probably works there, and i must say their grammar is awful

Ken, We live in a global society. We may have labels like "American" or "Chinese" but thoes labels aren't sufficient to understand people's experiences and knowledge. Anyone who has spent time travelling or living abroad knows this. Just because one is Japanese does not qualify that they have a passion and skill to make great Japanese cuisine. Just like because one is Texan does not qualify that they have a passion and skill to make bar-b-que. The new Chinese chef may create the most "authentic" food you've ever had. Well, if that is even the point.

[quote="ken"]I t has been a whille since i had been to maiko and visited there a few days ago hoping to taste some new things from there highly talked about and highly praised japanese chef,but to my surprise i was informed that he was no longer with the company and had been replaced by a chinese chef. How can a new restaurant survive with such a large turn around and image change???? and how could you replace a japanese chef with a chinese chef??? i gues the maiko people just dont know the market and restaurant business yet?? i wonder how .ong they will last???[/quote] well if you know so much about restaurant why don't you try to open one, instead of trash talk like you always do. and go ahead judge the book by its cover, that what american always do. one of the chinese sushi chef "james" he is bad..., but the other sushi chef "paul" is good, and before you wanna see the good side of any sushi chef you should buy him some sake. so the chefs know you'll take care of him, then he'll remember you, and most of the time the chef will pull out dishes that is not on the manu, sort of like personal creative dishes or chef specials. but if you never sat at sushi bar or if you did but never buy the chefs drinks, or give a cheap ass tip, don't even expect the chef will remember you. alway give the chef a good side tip.

whenever a restaurant opens there is always a lot of turnover both in front and in back of the house, this is shouldn't be surprising. As for what nationality the chef is shouldn't make a difference, Tyson Cole at Uchi, is Amerincan as has years of training as has received many awards for his cooking. So experience not nationality or race is what counts.

:-D I just heard that  the maiko had just hired a new head chef.  He is 100% japanese.  He is also a master chef from dallas.  I also heard that he will be here, the first week of august.  Can't wait to try him out !!!!! :wink: Cheers......

hey guess what, sushi lover works for maiko, great P.R.

I also heard that maiko has hired another chef, but i heard from a friend that he only has 5 yrs experience in sushi and not very much in the kitchen.They told me that he learnesd sushi in texas under thai or chinese people and not from japanese. Supposedly he has never worked in japan therefore i dont think he is a master of sushi according to my friends, but i am sure he is better than the chinese chefs.

I must say that all of you who keep retorting back and forth are really lame. Get a life because food is food, and truthfully I can tell this is just a war between either former digruntled employees and those who think they are foodies but are not. Do people honestly think that a buisness will fail just because you write a few bad reviews and trash them on the internet?? Please! Even five start restaurants will get bad reviews, know why...cause you can't please everybody. So why don't you let those who want to try Maiko, see for themselves instead of making up stories. I've eaten at Nobu and didn't really enjoy it, and even if I trash talked it to death, they would still have customers. And honestly who hears that much about a restaurant on the gossip circuit?? I believe this all to be a conspiracy and quite frankly everyone who's been apart of it should think of what they are doing with their own lives that they could deem so great. Gee posting replies on the same topic means you must have so much time on your hands....This is the last time I will ever visit this page because I have other things I need to be doing...and No, I don't work for Maiko!

:mrgreen: I have been to Maiko, and it is "OK." Service isn't that great, and the food is inconsistent. One time, sitting at the sushi bar, I received incredible sushi creations. Two other times, once in the bar and once in the dining room with a group, the sushi and food was less than what I had wanted and expected. Now with that said... What's up with indirect trash talk here at austinsushi.com? And it seems to be with Maiko more than others. When something good is said about the place, it is alleged to be the restaurant putting up the post. When it is negative, it is alleged to be a disgruntled employee. Weird. Even if that was the case, pointing fingers is kind of stupid, don't you think? Stick to the facts. Has there been a lot of turnover? Seems like it. Why is this? Your guess is as good as mine. Does it matter? Maybe. Maybe things will get better. Maybe things will get worse.   There is always drama at restaurants. That's a fact. Personally, if I go and eat somewhere, I don't want to hear about it. I am paying money to have a good time. If the restaurant is participating in this ongoing finger pointing nonsense in any way, that is really silly and stupid. Proof is in the pudding. Put out good food. Have good service. Give a good time at a good price. That is all that matters! BTW, Paul is an amazing young sushi chef. He used to work at Mikado and is excellent.

well i can tell you that the new chef is one of the best sushi chefs i have been able to come into contact with i am a chef with 12 years of experiance and the kids got talant. he takes great pride in the food that he picks out and great care into making you happy. if i was in austin i would work for him, and learn all that i could cram in my brain about what he is doing. i wish him the best and i hope the place is packed. by the man some sake and tell him thank you youll gain a great friend and get a world class meal.

You can read about vinegar's magic from this site http://vinegar-magic.blogspot.com/