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Contribute Feedback What Cláudio Teles likes about Hioto Sushi - Rio Claro:
I always go to the restaurant, all the staff know me and I always take with me a considerable number of guests. The food is good, pleasant environment, condizente price and attentive attendants. Just a few tips: improve wine list and cost of these; To send adequate number of portions by the amount of people on the table (it is no use to send two units if we are in 4); Respect the table time (if you send everything at... View all feedback.
What Bruno Ferreira doesn't like about Hioto Sushi - Rio Claro:
care was very bad; not served to content what was on the menu and much less what one of the waiters noted. the castizio for example, was served almost half, without having the roughness of one of the waiters. View all feedback.
Fast service, requests always arrive fresh to the table and has plenty of option. in my view, lack option with squid and octopus, but in general they have most of the things found in good Japanese restaurants
The environment and legal, the place and easy access, but when I went with my friends what bothered me was the fact that the table is grudenta and the care is not of the best, however the benefit cost is good and the quality of the food is normal, it is worth knowing.
Care was very bad; not served to content what was on the menu and much less what one of the waiters noted. the castizio for example, was served almost half, without having the roughness of one of the waiters.
But the service has to be more gentle because it wanted a little more tranquillity I could put on the other side and they wanted to make movement on one side only
Although the parking lot available when I went were only 4 spaces in front of the restaurant, the local eh cool. good service, good seasonings, and well-served variation on the caster at a fair price! Points to be improved1 - the table was a poko grudenta2- the waiter did not know how to explain to me an item of the dish3- had no light shoyu on the tablesbuts generally worth the visit.
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