The staff's not trained to work a sushi restaurant, evident in their lack of knowledge of nuances/aspects of the sushi bar experience, as NY, LA or better sushispots in Chicago. This is most conspicuous in the discouragement of direct dialogue with the sushi-chef. Knowledgeable patrons care to know what the chef's specialty is or what the most succulent fish that day is, a rare opportunity to sit right in front of the person preparing your food. Triad instead redirects orders through an uninformed menugirl, even if you're 1 foot away from chef.Note:1 chef spoke Spanish the other Japanese and English, all languages my party spoke. The sushi sat on the counter 4"" away from us for 15min, before the menugirl apologetically handed it to me, not being allowed to recieve it from the chef as it's not ""Triad-protocol"". The sushi was warm-limp, dry on the edges. After 3 tries,Fish quality,unacceptable.
Pros: nice interior, VIP rooms
Cons: poor quality fish, poor service, uninformed staff
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