This concerns dinner last night at Tsubo, in Syosset, for 6 people. The food was atrocious!
A boiled clam appetizer was inedible - rubbery. Four orders of Yosenabe were barely edible with most of the fish having a very unpleasant, chemical-like taste, the clams being even worse and scallops as chewy as balls of dried rubber cement. Two orders of sushi were alright, but all of the fish in the refrigerated displays had the kind of patina you would only want to see on a fine antique. It was dried out, dark on the edges and totally lacked the glisten of freshness. Perhaps they were having a bad night, but that is no excuse for a Japanese restaurant wherein freshness is the most important ingredient.