Restaurant to avoid! Pretty good when it opened and the first 2-3 years (I went there every 2-3 weeks , the quality is now close to zero, both in terms of service, freshness and cuisine (yes it's a lot . list (non-exhaustive of defects: Fried noodles Buitoni spaghetti; Beef-cheese skewers reheated in the microwave; Shrimp stored outside the fridge with 10cm of gray juice at the bottom of the tank; Japanese ravioli (gyoza cooked in frying oil with spring rolls; many dead insects in the room; Terrible, incompetent and rude waitress; No chef in the kitchen (that explains a lot... etc. During my last visit, it was so bad that I asked to see the kitchen...which the owner initially accepted before...
