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What happened to the quality at Kabuto (Sushi-at Geary & 16th)??

Ruth Laughlin | Jun 7, 200509:27 AM

Hands down this has been my favorite sushi place until this Friday.

The customary hour line remains but the quality is gone!

I'm a big fan of Wasabi, but at least four items (bluefin, toro, spicy tuna hand roll and sake (salmon roll), came with so much Wasabi on them they were inedible... we're talking eyes watering, decongestion-clearing, smearing-it-on like Mayo Wasabi levels.

I mentioned it to the waitress and she didn't respond. I mentioned it again and she stated "Wasabi is an ingredient in sushi." Yes, but its not typically the primary ingredient.

On three pieces of assorted nigiri, the fish was composed of two small pieces of fish overlapped rather than a single piece.... a fellow diner called it patchwork sushi- something that would never have made it to the table at the old Kabuto.

Finally, many pieces of fish were just plain dry.

The overnight decline of this benchmark is truly baffling-did it change hands or somebody moved back to Japan or ???

Anyone else been there lately?

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