Over the past few months, I have been stewing on my - noda New York - Kaufe eine Reservierung
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🤢 2/5 - Over the past few months, I have been stewing on my
By 👻 @Tyler S., 09/12/2022 3:00 am
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Over the past few months, I have been stewing on my experience at Noda regarding food and service. The restaurant is run disingenuously and many customers I have spoken to have had the same experience. The staff lie, obfuscate, and overcharge - do not eat here.From the moment you walk into the restaurant, the staff are after your money. When you show up on time, they seat you in the bar area encouraging you to order a drink while you wait 15-20 minutes for the chef to prepare the food. Then when you are seated, you are offered bottled water, which you are then charged for with no indication of price or free alternative (this is not uncommon at high-end restaurants).As I mentioned in my last review, Tsunoda-san spoke to us about his supply chain challenges and explained that he started trying to serve farmed Hudson Valley smoked trout to introduce a local, sustainable fish. However, he told us that some of his customers were upset with this choice and said he was experimenting on us. While at the time I gave Chef the benefit of the doubt, my dining companion shared with me how disappointed he was - farmed fish is cheaper, tastes different, and is not the quality of ingredient you would expect to find in a high end sushi-ya. In fact, a 4lb whole steelhead trout from Hudson Valley Fisheries is $14/lb. This is not what I came to Noda for.After talking to multiple former patrons, I've learned that Chef Tsunoda never has hikarimono (silver skinned fish). It's not delayed due to Golden Week and not stuck in the port or whatever excuse he comes up with at the time. He knows that experienced diners like hikarimono but the clientele that the restaurant targets does not, so he lies about its availability. This was extremely disappointing to learn.Finally, Philip obfuscates and overcharges at the end of the meal when he takes payment and applies tip. In a friendly manner, Philip offers to add on a tip based on a percentage with no final amount confirmation and no signature. This leads to discrepancies between what the patron expects to pay and the final amount. Even worse, on my visit, was the restaurant's miscalculation of the deposit that we paid via Tock. We were double charged on $45 worth of the deposit that we pre-paid and numerous, detailed inquiries to the restaurant via email and telephone were ignored. While Philip did answer one of my emails where he tried to clear up a misunderstanding with the tip, he dodged questions regarding the overcharging and decided not to respond to my following 4 emails. After failing to hear back from the restaurant, I charged back the $45 through American Express and won the dispute. Noda never contested the chargeback.There are too many reasons for me to not return to Noda. From cash-grabbing tendencies to improper billing practices (criminal at worst), Noda is not a restaurant I can recommend. Go to Shion 69 Leonard or Nakaji instead.
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