Tag Archives: Miyabi

Miyabi Revisited – What is Wrong with these Servers

Don’t misunderstand – the Casual Restaurant Critic loves Miyabi’s food. And hanging a whack of plywood sheets from the ceiling is apparently is a design concept that is award-winning so there is that. The food is always amazing too; the ramen is the best in town and the fish is always fresh.

What is really puzzling is the staff. With attitudes that range from the completely and defiantly indifferent to the almost Valium-like spaced-out-ness of a lobotomized Walking Dead character, the Critic can’t understand why the service end of this potentially first class restaurant is so bad.

The Critic would also like to add that he has been coming to Miyabi for years now – alone and with several iterations of familial critics – so it’s not like staff doesn’t know who he is which is not implying that a red carpet needs to be laid out, but a simple ‘Hi, glad to have you back’ every once in a blue moon would signal to this particular client anyway, that there is some life, some enthusiasm, some passion for service, behind those rather dead eyes.

Walking in, one is greeted with the sight of several chefs behind the sushi bar, some of whom will look up and then get back to their important work. No greeting is proffered, not even a raised eyebrow acknowledging one’s existence. “Sit anywhere” is not only recommended, it is the policy and that’s what you are told when you ask someone who finally looks your way.

A waiter then eventually slinks to your table, and it is highly recommended that you make the most of this interaction, as any additional visit (to take an order, to replenish a drink, to clear away a dish) will require enthusiastic hand-waving and yoga-like contortions (if the server is behind you) in order to get anyones attention.

Amongst themselves, they are a happy bunch, smiling and laughing but when it comes time to deal with guests, the smile disappears and it’s all slinkiness and tail-between-the-legs standing there, awaiting instructions. Sales pitches for drinks or specials or anything really, are unheard of.

And thank goodness for cell phones, since this is what entertains both waiters who have nothing to do as well as yawning cashiers and anyone else not involved in the cutting of fish or the preparing of rice.

It’s a mystery. Perhaps it’s that they are content in letting the food be their strong card – which it is – and so, if you can put up with the sub-par service, you will be fine.

Casual Restaurant Critic at AOKI – Yet Another Entry in the Sushi Category

Just when the Critic thought that is was not possible to find yet another sushi restaurant in Merida, another one popped up on the radar thanks to Better Half’s socializing and lunching ways.

This one is AOKI and if you have been to the great Beer Box store you will know exactly where it is; if not, you won’t. It’s right next door. Maybe it helps that there is a glorieta with five avenues emanating from it, and in the area is the the Chevrolet Monte Cristo dealership, the Super Deli store which is more super than deli and the Jarochita fruteria where you can get the best, freshest fruit in the area.

But who cares about all that.

The fact that the hostess (who turned out to be our waitress as well) told us to just go ahead and sit wherever we wanted seemed like a rough start. The Critic has become accustomed to having someone show him to his table and maybe that’s just ridiculous, but if you are coming to someone’s house, wouldn’t you want to make them feel welcome? If you’re already at the door and have nothing else to do, take your guest to a table, make her or him feel like you’re glad they’re there.

A look from the back towards the front. Soy soaked serranos on the table.

A look from the back towards the front. Soy soaked serranos on the table.

CRC and BH chose a table along the wall, you know, the kind that have one long bench along the entire wall that serves various tables. The Critic only brings it up because when you sit down on this vinyl stuffed bench, you feel the wood and uneven filling under your butt. This is common in Merida restaurants and one day the Critic will dedicate a whole article to it. Is is possible that the owner or designer has never parked his butt on these uncomfortable homemade booth seats? If you’ve been to Brians and plopped yourself on one of those comfortable looking booth seats and felt your tailbone crush on the hardness of it all, you know what this gripe is about.

Bitch, bitch, bitch.

Well, guess what, dear Reader! Things got better after that, and the food was ordered from the initially shy waitress (note to self: another article on shy and intimidated acting wait staff in Merida restaurants) who opened up, cracked a smile or three and brought all the goodies to the table.

If you are ordering rolls, make sure to notice that all of them contain cream cheese, as seems to be the custom in Merida. If this is the custom in other parts of Mexico, please can a reader enlighten the Critic on the origins of this practice and the reasons behind it? Thank you.

Niguiri pieces are rice-heavy but the fish is cold, delicious and the portion is a welcome fat chunk, not a thin excuse carefully applied on top of the rice. The stuffed squid is delectable and beautiful and for the amount of work involved in preparing this dish and the presentation, the price was ridiculous on the cheaper end of the spectrum. The tempura entree with the funny black noodles sprinkled with nori was just alright. The rolls were excellent.

Would the Critic return? Yes! Better than Miyabi? Food-wise, AOKI is a noodle below but at least they don’t have the Valium Crew waiting on tables, so big plus there.

Felices comidas!

See how fat those slices are on top of the rice. Excellent.

See how fat those slices are on top of the rice. Excellent.

Tempura Noodle Combo

Tempura Noodle Combo. Those noodles are cold.

Stuffed little Squid

Stuffed little Squid

Roll with Spicy de Atun

Aguacate and Cuke Roll with Spicy de Atun and some masago for fun

Tempura Noodle Combo IMG_3806

Tuna on the outside. It comes w cream cheese but you can ask to have it left out

Tuna on the outside. It comes w cream cheese but you can ask to have it left out

 

 

Miyabi Sushi

The Casual Restaurant Critic thinks he may have found a new favourite sushi restaurant in Merida. Opened (and operated) by a 14 year veteran of Cancuns Yamamoto restaurant, tiny sushi-lovers delight Miyabi is tucked unceremoniously in the little strip mall on Montejo where you can also find Carls Junior (formerly Checkers), Segafredo and the underwhelming Ca’ d’Oro Italian restaurant.

Unceremoniously doesn’t mean that this is an unattractive restaurant; far from it! It is all white inside, with a granite sushi bar and many real Japanese decorations brought over from Japan by the chefs Better Half, who is charming and hails from the land of the rising sun.

The Critic and HIS Better Half sat at the slightly uncomfortable sushi bar – uncomfortable because the stools don’t have that cross brace on the bottom which leaves your feet dangling and strains the back. Does this sound like an old fart or what – and ordered directly from the chef/owner. The highlight was a special roll called Nozumi, which featured chopped scallops and heated smoked eel, but all the dishes ordered (sushi – rolls and nigiri only) were excellent. The Critic enjoyed immensely the fact that the raw fish was ice cold and fresh tasting; the chef commented that he only orders what he plans on selling so as to keep things fresh and if it runs out, well better luck next time. This was the case with the salmon (sake, or shake as they call it here) which was no more, much to the Critics chagrin, who ordered a fat slab of fresh cold tuna on a nigiri piece. Fantastic.

After the late lunch, the chef and his lovely wife comped a dessert – red bean ice cream. This is not made on the premises, but brought from Mexico City where a Japanese family makes this and other (Lychee, Green Tea) ice creams.

Miyabi has been open for about two months and apparently, business is booming. Go for lunch soon, but late, as it tends to fill up and you will have to wait in the 40 degree heat outside. And that’s not a pretty picture.