The cold seafood was very fresh, and the sashimi was also fresh. The dessert chef was enthusiastic and polite. However, the other chefs were quite cold and unfriendly. The waitstaff were quick to clear plates and polite. The hot food menu in June had too few options, only steak, pork chop, steamed fish, stewed soup, stir-fried shrimp balls, and vegetables. The foie gras was already pre-cooked and placed near the Indian food section. The chef there was also cold; when asked if there was any sauce, they didn't respond.