Sake on Sixth

does anyone still go to that place? TUNA, YELLOWTAIL, RED SNAPPER are FROZEN from SAKE ON SIXTH, when they should serve FRESH. (with the price why serve frozen?) all other fish like SALMON, OCTOPUS, SHRIMP, SMOKE SALMON, comes frozen from supplyer DON'T MEAN THEY CAN LEAVE THERE FOR MONTHS!! THEIR SUSHI RICE ARE STINK, SMELL LIKE LEFTOVER FROM LAST NIGHT, AND WHEN THEY CLOSE MONDAY, AND ON TUESDAY GUESS WHERE IS THAT RICE FROM?? LAST SUNDAY ?? NOW THAT SOME "EARLY BIRD SPECIALS" ON TOP OF ALL, I'VE NEVER SEEN THEM CLEAN THAT SUSHI BAR . ITS ALWAY SO DIRTY, SO IS THE TABLE ARE SO STICKY. LIKE THE RICE I GUESS.

are you the ex-employee fired by Sake for stealing?

are you the ex-employee fired by Sake for stealing?

ummm isn't sushi SUPPOSED to be frozen in order to be considered 'sushi quality'. that is my understanding. it is not recommended to use fresh fish for sushi - it is frozen to kill certain organisms that are on fresh fish. isn't it a misconception that all sushi is "fresh", because really its all been frozen.

[quote="Anonymous"]ummm isn't sushi SUPPOSED to be frozen in order to be considered 'sushi quality'. that is my understanding. it is not recommended to use fresh fish for sushi - it is frozen to kill certain organisms that are on fresh fish. isn't it a misconception that all sushi is "fresh", because really its all been frozen.[/quote] from your understanding tells me you dont' understand a "shoe" you should read before you said something like " ummm isn't sushi SUPPOSED to be frozen in order to be considered 'sushi quality" i guess you wit them supermarket sushi chef uhh?! "TUNA, YELLOWTAIL, RED SNAPPER are FROZEN from SAKE ON SIXTH, when they should serve FRESH. (with the price why serve frozen?) " tuna, yellowtail, and reds napper comes fresh!! "RED SNAPPER" at sake on sixth are NOT red snapper, they are TALAPIA. Different between them are huge, cost no more then 1/6. but still charge me 6/6 of red snapper, when i had talapia. "all other fish like SALMON, OCTOPUS, SHRIMP, SMOKE SALMON, comes frozen from supplyer DON'T MEAN THEY CAN LEAVE THERE FOR MONTHS!! " now actully salmon is the only one need to be frozez 48hrs, but not 1 whole month. I've seen restaurants in austin using fresh fish,why can't sake on sixth. I really like the decor of sake on sixth, but the food and service are the worse of all I've seen. and i just remember last time I went there, they had a MAXICAN sushi chef that had no clue what i'm talking about when I trying to order for my friend.

[quote="Anonymous"]ummm isn't sushi SUPPOSED to be frozen in order to be considered 'sushi quality'. that is my understanding. it is not recommended to use fresh fish for sushi - it is frozen to kill certain organisms that are on fresh fish. isn't it a misconception that all sushi is "fresh", because really its all been frozen.[/quote] from your understanding tells me you dont' understand a "shoe" you should read before you said something like " ummm isn't sushi SUPPOSED to be frozen in order to be considered 'sushi quality" i guess you wit them supermarket sushi chef uhh?! "TUNA, YELLOWTAIL, RED SNAPPER are FROZEN from SAKE ON SIXTH, when they should serve FRESH. (with the price why serve frozen?) " tuna, yellowtail, and reds napper comes fresh!! "RED SNAPPER" at sake on sixth are NOT red snapper, they are TALAPIA. Different between them are huge, cost no more then 1/6. but still charge me 6/6 of red snapper, when i had talapia. "all other fish like SALMON, OCTOPUS, SHRIMP, SMOKE SALMON, comes frozen from supplyer DON'T MEAN THEY CAN LEAVE THERE FOR MONTHS!! " now actully salmon is the only one need to be frozez 48hrs, but not 1 whole month. I've seen restaurants in austin using fresh fish,why can't sake on sixth. I really like the decor of sake on sixth, but the food and service are the worse of all I've seen. and i just remember last time I went there, they had a MAXICAN sushi chef that had no clue what i'm talking about when I trying to order for my friend.

[quote="Anonymous"]ummm isn't sushi SUPPOSED to be frozen in order to be considered 'sushi quality'. that is my understanding. it is not recommended to use fresh fish for sushi - it is frozen to kill certain organisms that are on fresh fish. isn't it a misconception that all sushi is "fresh", because really its all been frozen.[/quote] from your understanding tells me you dont' understand a "shoe" :oops: you should read before you said something like " ummm isn't sushi SUPPOSED to be frozen in order to be considered 'sushi quality" i guess you wit them supermarket sushi chef uhh?! :lol: "TUNA, YELLOWTAIL, RED SNAPPER are FROZEN from SAKE ON SIXTH, when they should serve FRESH. (with the price why serve frozen?) " tuna, yellowtail, and reds napper comes fresh, from fish suppyler :x "RED SNAPPER" at sake on sixth are NOT red snapper, they are TALAPIA. Different between them are huge, cost no more then 1/6. but still charge me 6/6 of red snapper, when i had talapia. :x "all other fish like SALMON, OCTOPUS, SHRIMP, SMOKE SALMON, comes frozen from supplyer DON'T MEAN THEY CAN LEAVE THERE FOR MONTHS!! " :twisted: :twisted: now actully salmon is the only one need to be frozez 48hrs, but not 1 whole month. :shock: :shock: :shock: I've seen restaurants in austin using fresh fish,why can't sake on sixth. I really like the decor of sake on sixth, but the food and service are the worse of all I've seen. :( and i just remember last time I went there, they had a MAXICAN sushi chef that had no clue what i'm talking about when I trying to order for my friend. :lol:

[quote="Anonymous"]ummm isn't sushi SUPPOSED to be frozen in order to be considered 'sushi quality'. that is my understanding. it is not recommended to use fresh fish for sushi - it is frozen to kill certain organisms that are on fresh fish. isn't it a misconception that all sushi is "fresh", because really its all been frozen.[/quote] from your understanding tells me you dont' understand a "shoe" :oops: you should read before you said something like " ummm isn't sushi SUPPOSED to be frozen in order to be considered 'sushi quality" i guess you wit them supermarket sushi chef uhh?! :lol: "TUNA, YELLOWTAIL, RED SNAPPER are FROZEN from SAKE ON SIXTH, when they should serve FRESH. (with the price why serve frozen?) " tuna, yellowtail, and reds napper comes fresh, from fish suppyler :x "RED SNAPPER" at sake on sixth are NOT red snapper, they are TALAPIA. Different between them are huge, cost no more then 1/6. but still charge me 6/6 of red snapper, when i had talapia. :x "all other fish like SALMON, OCTOPUS, SHRIMP, SMOKE SALMON, comes frozen from supplyer DON'T MEAN THEY CAN LEAVE THERE FOR MONTHS!! " :twisted: :twisted: now actully salmon is the only one need to be frozez 48hrs, but not 1 whole month. :shock: :shock: :shock: I've seen restaurants in austin using fresh fish,why can't sake on sixth. I really like the decor of sake on sixth, but the food and service are the worse of all I've seen. :( and i just remember last time I went there, they had a MAXICAN sushi chef that had no clue what i'm talking about when I trying to order for my friend. :lol: aka chef

[quote="Anonymous"]ummm isn't sushi SUPPOSED to be frozen in order to be considered 'sushi quality'. that is my understanding. it is not recommended to use fresh fish for sushi - it is frozen to kill certain organisms that are on fresh fish. isn't it a misconception that all sushi is "fresh", because really its all been frozen.[/quote] from your understanding tells me you dont' understand a "shoe" :oops: you should read before you said something like " ummm isn't sushi SUPPOSED to be frozen in order to be considered 'sushi quality" i guess you wit them supermarket sushi chef uhh?! :lol: "TUNA, YELLOWTAIL, RED SNAPPER are FROZEN from SAKE ON SIXTH, when they should serve FRESH. (with the price why serve frozen?) " tuna, yellowtail, and reds napper comes fresh, from fish suppyler :x "RED SNAPPER" at sake on sixth are NOT red snapper, they are TALAPIA. Different between them are huge, cost no more then 1/6. but still charge me 6/6 of red snapper, when i had talapia. :x "all other fish like SALMON, OCTOPUS, SHRIMP, SMOKE SALMON, comes frozen from supplyer DON'T MEAN THEY CAN LEAVE THERE FOR MONTHS!! " :twisted: :twisted: now actully salmon is the only one need to be frozez 48hrs, but not 1 whole month. :shock: :shock: :shock: I've seen restaurants in austin using fresh fish,why can't sake on sixth. I really like the decor of sake on sixth, but the food and service are the worse of all I've seen. :( and i just remember last time I went there, they had a MAXICAN sushi chef that had no clue what i'm talking about when I trying to order for my friend. :lol: aka chef

[quote="Anonymous"]ummm isn't sushi SUPPOSED to be frozen in order to be considered 'sushi quality'. that is my understanding. it is not recommended to use fresh fish for sushi - it is frozen to kill certain organisms that are on fresh fish. isn't it a misconception that all sushi is "fresh", because really its all been frozen.[/quote] from your understanding tells me you dont' understand a "shoe" :oops: you should read before you said something like " ummm isn't sushi SUPPOSED to be frozen in order to be considered 'sushi quality" i guess you wit them supermarket sushi chef uhh?! :lol: "TUNA, YELLOWTAIL, RED SNAPPER are FROZEN from SAKE ON SIXTH, when they should serve FRESH. (with the price why serve frozen?) " tuna, yellowtail, and reds napper comes fresh, from fish suppyler :x "RED SNAPPER" at sake on sixth are NOT red snapper, they are TALAPIA. Different between them are huge, cost no more then 1/6. but still charge me 6/6 of red snapper, when i had talapia. :x "all other fish like SALMON, OCTOPUS, SHRIMP, SMOKE SALMON, comes frozen from supplyer DON'T MEAN THEY CAN LEAVE THERE FOR MONTHS!! " :twisted: :twisted: now actully salmon is the only one need to be frozez 48hrs, but not 1 whole month. :shock: :shock: :shock: I've seen restaurants in austin using fresh fish,why can't sake on sixth. I really like the decor of sake on sixth, but the food and service are the worse of all I've seen. :( and i just remember last time I went there, they had a MAXICAN sushi chef that had no clue what i'm talking about when I trying to order for my friend. :lol: aka chef

[quote="Anonymous"]ummm isn't sushi SUPPOSED to be frozen in order to be considered 'sushi quality'. that is my understanding. it is not recommended to use fresh fish for sushi - it is frozen to kill certain organisms that are on fresh fish. isn't it a misconception that all sushi is "fresh", because really its all been frozen.[/quote] from your understanding tells me you dont' understand a "shoe" :oops: you should read before you said something like " ummm isn't sushi SUPPOSED to be frozen in order to be considered 'sushi quality" i guess you wit them supermarket sushi chef uhh?! :lol: "TUNA, YELLOWTAIL, RED SNAPPER are FROZEN from SAKE ON SIXTH, when they should serve FRESH. (with the price why serve frozen?) " tuna, yellowtail, and reds napper comes fresh, from fish suppyler :x "RED SNAPPER" at sake on sixth are NOT red snapper, they are TALAPIA. Different between them are huge, cost no more then 1/6. but still charge me 6/6 of red snapper, when i had talapia. :x "all other fish like SALMON, OCTOPUS, SHRIMP, SMOKE SALMON, comes frozen from supplyer DON'T MEAN THEY CAN LEAVE THERE FOR MONTHS!! " :twisted: :twisted: now actully salmon is the only one need to be frozez 48hrs, but not 1 whole month. :shock: :shock: :shock: I've seen restaurants in austin using fresh fish,why can't sake on sixth. I really like the decor of sake on sixth, but the food and service are the worse of all I've seen. :( and i just remember last time I went there, they had a MAXICAN sushi chef that had no clue what i'm talking about when I trying to order for my friend. :lol: aka chef

That place sucks, Will NEVER go back.

the service sucks 100% a) time between order and actual food coming out: 38 minutes. b) waitress forgot an order. still tried to charge us. c) waitress disappeared for like 6 minutes. ordered our check and took her another 6 minutes. jesus. price is good for happy hour. would not go there for any other reason.

Sake on 6th USED to be my favorite place for sushi in Austin. I'm sad to say... no more. There were two Japanese there named James. One the owner and the other the sushi chef. James the sushi chef was awesome! I always sat at the sushi bar and was treated like royalty. As a regular, I was always treated to the highest quality of what he had. Generally a complimentary appetizer and generous refills on sake jars were a part of the dinner. I never even ordered when I went in. I'd sit down and the food and sake would just start arriving. He made this amazing spicy scallop hand roll that was my favorite item not on the menu. Unfortunatly, James the sushi chef has moved on and new management has taken over. Yes, there is a hispanic sushi chef now. Table service was never great... So, I'm looking for a new favorite spot that treats me well and won't break the bank!

i'm wonderin if that place still open[color=red][/color]