HMGT2305-D455-60462

New York City College of Technology, CUNY
Department of Hospitality Management

Janet Lefler Dining Room

MEMORANDUM

To: Professor Abreu, Director of Service
Fr: Brittany Marriott, Student
Date: September 27, 2018
Re: Restaurant Review Reaction

In Pete Wells review of Shoji at 69 Leonard St he finds the restaurant empty aside from the staff. This was early evening near the end of August, I would think a restaurant would be full of customers during this time of year. According to Mr. Wilcox the man behind the 12-seat sushi and kaiseki counter and in charge of the restaurant, “People always say summer is not a good time for sushi”. I assume this is why the restaurant is empty.
But this seems to not be the case due to the wonderful and exotic dishes Wells describes in his review. From bafan sea urchin and eggplant to daggertooth pike conger ( which is a species of eel) to sashimi followed by a salted grilled stripped bass to a personal take on a traditional kaiseki dish called takiawase, next was an extraordinary corn soup usually followed by a cool refreshing dish, then topped off by a tart made with a seasonal fruit.
For this traditional style of service, the price ranges from $190-$252 or $295 depending on the length of the menu. The service was minimal due to the counter style of the restaurant.
I would consider going to Shoji if I hand the funds because it seems to be a different experience with each visit with the chefs’ use of seasonal ingredients and traditional Kaiseki style.

Leave a Reply

Your email address will not be published.