Baikohken 🍜 @ STIX Asia

👎🏻 

For mama and papa, just 👌🏻 for Ma'e Ma'e, who liked its 🍜 for the chewiness (which to me just meh).  However, the biggest issue was that its soup base was too salty.  Mama & I had the Shio, which was a tad on the salty side - I'm ok with it knowing that its Shio, which I actually don't like to order when I've 🍜, so I was not too sure why mama said that it's salty.  To me, Shio's always salty.  OTOH, Ma'e Ma'e had Shoyu and BOY, THAT WAS SALTY, because I always ordered Shoyu flavor prior.  Now the reason we went was due to its famous Hokkaido location which had earned an Michelin Star for its Shio 🍜, 

Kama'aina had a 15% discount, but there's also a 4% kitchen fee that was added to the bill automatically.  A lot of restaurants in Waikiki have been doing that, which I hate, and I sworn to never go back.  Seriously, why would the restaurants believed that they were obligated to get that when, say, the food was cooked bad, and in today's case, way too salty?  The same with TsuruToTan!  Food poisoning and the kitchen deserved the 4% fee?  (Basically, our last visit would also be the "last visit" to TsuruToTan.)

Maybe we should try 🍜 Akatsuki next time that's across the walkway from Baikohken, which's offering 30% discount for Kama'aina, but we'll sure ask if there's any kitchen fee before we go.