I really have to give Peter Kinjo the credit he’s due. This is a guy who came to Canada from Japan with little money and only minor skills. Now he’s owned a number of restaurants in Calgary and is truly the poster boy for what you can do if you try hard enough and believe in what you are doing.
The first time I met Peter is actually not a moment I even remember but since I’ve eaten at the first Edo Japan in South Centre from when I was quite young I’m sure I’ve met him. Peter’s the guy who started this popular and successful chain of shops and it’s a great thing to have on his life’s resume’. He’s owned several restaurants since coming to Calgary and he should be proud of what he’s accomplished.
Peter’s latest venture is a sushi place he’s named Kinjo Sushi & Grill and it’s as far as I am aware the only restaurant he currently owns. Located on Macleod trail in one of Calgary’s busiest dining areas Kinjo occupies a building which was once a fast food place that went away. This space is now renovated and houses a large oval moat filled with small plastic boats packed bow to stern and carrying plates of food. These boats constantly circle the food prep area where they are replenished and a bar style dining counter surrounds the moat from where customers seated there can pick any of the plates they want. At the end of the meal you pay based on the colour and number of the chosen plates.
This style of dining is one I’ve seen in many places around the world. From Tokyo to Hong Kong or Miami to London this is a fairly common way to eat sushi. It is however on the bottom end of the dining scale and is actually more akin to a McDonalds then to an actual sushi-ya. The food is therefore in most cases equivalent in quality to a fast food place as well, designed more for high turn-over than for producing good sushi.
We’ve visited on a few occasions and at each of these times we’ve left very disappointed in the quality of the food we’d eaten there. Some of what we tried was even to the point of smelling bad and much of the rest showing obvious signs that it was past the point where it should be served to customers. I’ve always wondered how fast turn-over places cannot have fresh looking food when it’s constantly being replenished. The only thing I can come up with is that the ingredients are lower quality to begin with and that little care taken in the preparation adds to the problem.
Whether it was a roll, maki or nigiri from the boats or something ordered from the kitchen the quality of the food has always been lacking on our visits to Kinjo. Small poorly made rolls that contain old tasting fish should never end up in front of a customer and no amount of sake or free pocky sticks can change that fact. The food prep staff need to try harder to put out quality and if something is no longer fresh it should not be served. I’m not a fan of throwing out food but old and stale fish is a health hazard.
I do like the effort that Peter puts into trying to provide a fun and happy environment for his customers, and while it doesn’t always thrill some people to have a knife-wielding guy dressed in a kimono interrupt their meal, I think that most understand what’s behind it. Again, I for one appreciate these hijinks for what they are and see no reason for anyone to complain about them.
I like Peter and admire his successes but would give him the advice that he needs to improve both the quality of the ingredients as well as the end product if he is going to have another winning enterprise on his hands. Those who don’t know what good quality sushi should taste like are bound to find out at some point. And when these people do discover better food they won’t be back. I’ve already seen reviews from former customers who have decided that the food is not up to par and no longer want to dine at Kinjo. If this trend is to be avoided things have to change. The only way to do this is to provide quality food to the customer. Other places in town have sourced and seem to be able to serve fresher looking/tasting fish so there’s no reason Kinjo cannot do the same. As for the staff they can just put somewhat more effort into what they do.
As for me, I’ve given Kinjo as many chances as I can and with such poor quality and apparent lack of concern on the part of the staff I’m not likely to visit again. Sorry Peter.