As the festival concept, our group decided to join apart of the festival at Kitstaya Sushi which is located at 3105 W Broadway, Vancouver.
1.Atmosphere and décor
It was cold evening, I was little bit hungry and very much excited to have sushi for the first time in my life. The sushi restaurant was not busy, there were only two more tables were occupied apart from us. Tables and chairs of the restaurant were of the same color and restaurant has different types of tables such as square, rectangle and round. There was one big table as well specially for families and all of the tables had one little bottle of sauce on it and a small standing board for promotion of the restaurant on social networking sites such as Facebook, Instagram and twitter. The tables and chairs were not organized in such a manner that will allow people to have private time, the tables were so near to each other, like the place was not broad enough. Restaurant looked amazing because of its beautiful lights above each table. Restaurant was decorated with lots of beautiful ornaments made of wood which matched perfectly with the wooden tables and chairs which looks so classy. Even color of the floor was quite similar and the whole restaurant looked as one at first glance.
Lots of ancient pictures were there on the walls of the restaurant and some sketches of sushi as well. There were some beautiful lamps also. The restaurant had full glass walls that allowed you to have a look outside while having your meal but there is not any spectacular view outside, on one side there is construction going on however on another side there is just a road. The atmosphere was quite likable, it was evening time, with amazing food at our table under beautiful lights along with pleasing soft music and not too many people around… perfect! But we were served slowly by just one server and one of my friends helped her in setting all the food items properly on our table.
At the very first glance, the restaurant didn’t look clean enough, it looked little bit messy. At the entrance, all the things on front desk looked as if not in order. There were some tables that needed to be cleaned and because of this, restaurant didn’t look welcoming and attractive. The tables were not cleaned immediately after the customers left. Even the cleaned tables didn’t have appealing appearance, as at our table there were four plates and four of them were different from each other. However, the floor looked good. The washrooms were also very clean.
During our dine in, there was just one server taking care of us. She was the one who took orders, prepared side dishes as well as drinks and main dishes. She was also the one who asked for our feelings after we finish. In general, she was a kind, friendly and nice person doing her tasks well. However, because of the lack of number of servers so sometimes we felt unsatisfied. We had to wait for a long time to be served or to receive staffs’ attentions as well as the bill. However, in general, I rate the server at 3.5 out of 5.
It took a lot of time for the bill and the cashiering, too. We wanted to have a separate bill with different payment methods and the cashier was a little bit confused about what and how to do it. The restaurant is small and we have to line up and wait for paying so we feel uncomfortable and awkward
The washroom was clean, comfortable with full facilities and Japanese-styled decoration. However, it’s a little bit scary how people place pros in the washroom with low brightness.
The Feast Asian Dining Festival is a dining festival so that it is different from original one. We don’t have to go to a public place with a large number of booths of restaurants or food companies. We just have to go to the restaurants and have dinner as usual with a special menu designed for the festival. However, not many people know about the festival and the restaurant’s employees don’t even promote about the festival. Around the restaurant, there are some festival leaflets and menus, but are placed in hidden areas. If we are walk-in guests, we absolutely don’t know even a small piece of information about the festival at all.
4. Integration of modern food and beverage trends
It’s a traditional Japanese sushi restaurant so that most of the decoration, food style and service are based on Japanese standard which create a warm and friendly atmosphere. The restaurant decoration is based on a fast-spaced life, with the main target segments are individuals and families. They have long tables for family size from 4 to 10 as well as separate corner tables for individual ones. Set menus or categorized menus are designed to satisfy guests’ needs the most.
Based on the scientific criteria of Japanese cuisine – harmonious combination of ingredients and emphasis on vegetables, sushi in general and sushi at Kitstaya not only follow the trend of new cuisine: plant-based food, but also brings new experiences by combining rice, vegetables with seafood or meats in their own way.
In the generation of Conveni-Tech trend, customers expect instant gratification. To catch up with this demand, the restaurant offers online order and pick up as well as cooperate with shipping agents such as foodora.ca and doordash.com to satisfy busy guests in the fastest and most effective way.
5. Sustainability concerns.
Overly, this “feast Asian Dining Festival” does not seem to be a festival. I guess the main purpose of having this festival is getting more customers in their individual restaurants. We couldn’t find any special marketing things for this festival in the restaurant which we visited. They just have small A4 size of menu for the festival. Surprisingly, the time I asked servers, they look like they do not even know about the festival, so I had to explain them about it. This was just normal Sushi restaurant which is we can see everywhere commonly. Again, there are no special things for festival at all. At least, they should put some decorated menus or logos of festival in front of the door so that these tells customer that they have the festival. It was just literally normal restaurant with nothing special.
I can understand the purpose because all restaurants’ goal is making maximum profit. That is why they tried to use the festival as a tool to maximize their profit. However, I think the way they are using could only bring the bad effects. They should care more about the festival which they participated. They should make more commercial advertising or at least trying to explain what this festival is.
there are more restaurants which participated in this festival. I don’t think I need to visit others because probably the others would have the same situation which what we saw in the sushi restaurant already. I think they have two choices. the first thing is stop having this festival. This festival could give some customers a bad evaluation. There might be some customers who really have high expectation for this festival. The customers will be disappointed that most restaurants have a lousy system for the festival. The other choice will be taking this festival more serious with having more responsibility. They should make more special price or menu for the festival, not just making a set menu with using regular meals. They also can make a stamp book for the festival, so it can make customers could visit some other restaurants which are associated with the festival and then give them some reward if they get more than three or four stamps from different restaurants. If they are willing to make this festival better, I think this festival could bring more positive effect for the restaurants.
6. Food and Beverage
For the beverage, we were all good to warm up with the green tea at the restaurant. The tea had light flavor and very good smell. At Because of the cold weather outside that day, it was good to start with the hot miso soup. The soup was placed in a small brown bowl which is exactly the way to serve this kind soup. The taste was good but not very special. Next, we green salad which was included lettuce, cucumber, avocado with sour sauce. We think the plate was lack of colored presenting but we liked the sour taste of it and the portion was good for four. Green salad helped us to fresh up and easy to continue with next dish.
Then, we had been served Agedashi Tofu and Assorted Tempura. Basically, Agedashi Tofu was fried tofu served with soy sauce. Our group all agreed that the tofu was great because it was crispy outside, really soft inside as well as went well with the soy sauce. Assorted tempura included zucchini, yam and prawn. We were not impressed with the tempura. They displayed the food not very well on the knit plastic bowl and the taste was too oily. We had the same feeling that so much oil of the tempura in our mouth when we had a bite.
Moving to the main dish, we had tried Beef Yakisoba. The dish was placed on a hot pan to keep the heat. The beef was very dry and hard to chew, and the noodle was a bit bland. We could not finish that dish even though we did not want to waste some food. At this point, our group expected for the sushi rolls because we were not very enjoyed the appetizers and the yakisoba.
Aburi Duck Roll was the first roll we had here. We could not taste the duck flavor in the roll until we asked for the name of it from the server but we quite satisfied with the taste of it. Next we had Smoked Coho Salmon Sashimi. By looking, we noticed that the chef use to much rice inside and mayonnaise on top of the roll. It made customer hardly taste the salmon flavor. We ended up with Captain Crunch Roll and Aburi Salmon Roll. The Crunch Roll was not crunchy at all. The roll was already soggy when they served it. We were happy with the last roll – Aburi Salmon Roll. This was not the best salmon roll we ever had but the taste was good compare to other dishes. The chef use only one type if plate to present each kind of sushi rolls and with the same decoration. Because of the presenting, we lost appetizing before tasting food. For grading, we will make the food 2 out of 5.
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