MSP Anemoni for lunch? AnemoNO.
Cheeseguy and I went to Anemoni for lunch, as we were craving sushi and BaGu (two blocks from our house) is only open for dinner. Prices are higher than any other sushi place in town-- their miso soup is 4.95 a bowl (not sure of the size, as I could not bring myself to order it).
We had hamachikama (grilled yellowtail collar), which was excellent, and ordered amaebi(sweet shrimp), and both the binchomaguro (albacore tuna) and shiromaguro (superwhite tuna). The bincho was delectable, melting in my mouth as expected, but the shiro actually came seared. When we asked, stunned, "Why seared sashimi?" we were told that "There is a new sushi chef and this is the way he does it." Ooooookay... It didn't taste good- sort of chemical-ly, and I really wonder if it was done to hide not-so-fresh product.
We also ordered a salmon skin roll and a rice paper roll (eel, egg, avocado, asparagus, with a soybean wrap). I know there is a difference between rice paper and soy paper, but that was verbatim off the menu. In Chicago we went to a place called Republic, and were served two of the most amazing sushi rolls ever- wrapped in soy paper. Loved them! Had high hopes for Anemoni, but was served six pieces of the SMALLEST roll I'd ever seen. The roll itself was about 1 inch in diameter, and there was no rice in it. Not that I love rice so much, but the absence of it made the roll so small that I was stunned they had the chutzpah to charge 11.95 for it! The server asked what we thought, and we honestly told her that we were really disappointed they charged 11.95 for the roll. Again, her response was, "There is a new sushi chef, and this is how he made it...."
Really, when that is their excuse, they shouldn't charge customers for their learning curve.
Speaking of charges, the sashimi on the menu was 7.95, and we were charged 8.00. The amaebi was 6.95 and we were charged 7.00. I know it's a difference of pennies, but if they do this with every dish, they can make a definite pocket full of change.
I expected more from Thom Pham.