Wicky's Innovative Japanese Cuisine

"PREMISE: I don 't think I 've ever been so disappointed by a fine dining experience. LOCAL: The restaurant is reminiscent of a classic Japanese restaurant, with careful but still dark lighting, with two rooms that differ in that only the second has an open kitchen to admire the chefs. The tables, without tablecloths, do not remind me that I am having a fine dining experience rather than an all-you-can-eat dinner and, very seriously, the large wall of the first room (the one opposite the bar) was a veil unique of dust. SERVICE: The service is another of the sore points of the whole experience: literally a rush to make us finish dinner as soon as possible, they took away the dish and the next one magically appeared. We are welcomed and we notice that not only do they not ask us if we want to put our coats in the wardrobe, but we are the only ones who have them with us behind the chairs: we therefore ask for the kindness of being able to put them there. The wine list has proposals with significant economic value, but it seems there is no one present who can accompany the customer in the choice. Do you want some wine? Which one do you want? All as if ordering a €50 or €300 wine makes no difference to them or that it is relative depending on what you will eat. To end on a high note, at dessert time, literally while they are serving it to you, they ask you if they can already bring you the coffee, as if to say hey if you hurry up we can close early tonight (it was 10pm, not midnight) . FOOD: We took the Omakase Momiji menu based on fish: €120 Here comes the final disappointment: I think the concept of Innovative Japanese Cuisine could have been valid 10 years earlier at the opening. Carpaccio 5 Continents: I don 't doubt the quality of the fish (salmon, tuna, amberjack), which however was impossible to perceive thanks to the predominant sauce which made every bite identical. Amberjack Sheep: probably the best dish, unusual, amberjack carpaccio with the addition of pecorino, a nice combination. Egg: an egg cooked at a low temperature (on the site they call it soft-boiled, but it isn 't), with a fairly bland taste. Tuna carpaccio: good. Sushi Kan: a selection of nigiri, which had nothing innovative in taste, but you could feel the quality of the raw material... except obviously in those on which the trio of carpaccio sauce had already been put which also in this case covered All. The one with the prawn is the best. Sea bass: very delicate, but invigorated by the sauce placed on the bottom of the dish. Adding 2 courgette wafers on top which certainly didn 't add flavor to the dish. Salmon Teriyaki: here I think it was the most unfortunate moment for the palate...a salmon totally covered by the flavor of the teriyaki. Served with 3 steamed counted vegetables. Miquit: I would define it as a classic, chocolate mousse with raspberry. Good. DRINK: A bottle of Pouilly Fumè: €65. I didn 't like not having a glacette from which to draw, but always having to wait for the waiter to realize that the glass was empty and go to the counter to take our bottle from the glacette which also contained the bottles of other customers. I COUNT: Total €305 CONCLUSION: Did I eat badly? No. The overall vote confirms it. But objectively, if we talk about fine dining and fine dining costs, there must be consistency between what is offered in terms of overall experience and what you are asked to pay. Dinner was also offered to me, so I don 't make it a problem of how much I spent , but really of what I got in relation to the value of what the bill was. It is precisely one of those cases in which understanding the restaurateur for the cost of raw materials, rent, management is not possible, because it is all terribly disproportionate between the overall experience and the dinner bill."