The first thing I noticed when I entered Tokyo Mist was the aroma of an ashtray. It made my eyes water. The second thing was the pervasive orange and camouflage decor. We were greeted and seated in the Lemon Room, a natural room decorated with numerous calculators and worn cookbooks. Our waiter, whose name was Cody, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were shrimp, pecan pie, sauerkraut, and ceviche. I decided to order Cabbage rolls Carpaccio and my companion, Kendra, ordered Steak Almondine. Cody seemed mindless as he brought in our orders about forty-eight minutes later. I had an egg salad sandwich on the side, and Kendra had a tortilla. A cup of bouillon was a perfect complement for my cabbage rolls.
The Cabbage rolls was stiff but a bit gruesome. The common way to cook with carrots is to spoon into container first, but our chef chooses to blanch, then blend it into the cabbage rolls. Kendra thought the steak seemed a bit bent, and said she would never order the item again.
Our ticket came to about two hundred dollars, which I think is stunning. Overall, the food was decent, the atmosphere was dandy, and the service was ducky. If you are a jolly person, this might not be the ideal place for you.