I don’t think I’ve been this disappointed with a meal since the ramen burger.
It’s over hyped, over priced –> Anndd so NOT worth it.
I mean, if I’m paying $36 for 1 order of toro (4 pieces), it better be good. Like the best toro of my life good–> melt.in.my.mouth good.
The only good thing about this place is it’s kinda good looking. Which is a serious ball teaser.
The omakase (chef’s choice) was $85 and I pretty much stopped eating half way through it.
First of all, quality sashimi should NEVER be stringy OR chewy OR look anything like this:
Second of all, Maruya was way too stuffy and too pretentious for my liking. Don’t get me wrong, our waiter was great…BUT why did he seem like he was walking on eggshells the entire night? We were also told that we weren’t allowed to order any more sashimi once we’ve placed the first order. ( side note: I eat sushi twice a week & I’ve never been told I HAD to order everything at once.)
So Uhm… what if we’re still hungry after?
“what’s the reason behind this?”
“Because the sushi chefs don’t like it”– Maruya waiter
I understand that in Japanese culture, you’re suppose to eat sashimi–> followed by nigiri. And not the other way around.
But COME ON. Have you SEEN your audience?
And third of all, I really had high hopes for the place. Especially since Maruya has so many raving reviews on Yelp (which I really don’t understand). The mediocracy of this place doesn’t cut it for me. Just because a place looks authentic and has the vibe of authenticity, doesn’t mean its quality.
But maybe they had an off day? Even then, i’d rather go to a restaurant where I know i’ll be served great food on a consistent basis- not just here & there. If it’s not great, it shouldn’t be served in the first place.
So my search for another bomb sushi restaurant in San Francisco still continues (my current FAV still stands at Daigo Sushi). For more pics and info on what quality sushi should look and taste like…check out Sushi Ota (San Diego), Sushi Gen (Los Angeles), and Daigo Sushi (San Francisco).