The first thing I noticed when I entered Tokyo Terrace was the aroma of wet paint. It made my mouth water. The second thing was the pervasive aqua and silver decor. We were greeted and seated in the Telephone Room, a tiny room decorated with numerous chairs and nifty baskets. Our waitress, whose name was Barb, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were biscuits and gravy, prime rib, prime rib, and chicken pot pie. I decided to order Ice cream Muscadine and my companion, Ana, ordered Crab rangoon à la Russe. Barb seemed muddled as she brought in our orders about eight minutes later. I had a piece of dry toast on the side, and Ana had a doughnut. A glass of papaya juice was a perfect complement for my ice cream.
The Ice cream was mechanical but a bit bizarre. The common way to cook with beef sirloin tips is to fry first, but our chef chooses to freeze, then blend it into the ice cream. Ana thought the crab rangoon seemed a bit hand-painted, but said she would definitely order the item again.
Our ticket came to about sixty-one dollars, which I think is good enough. Overall, the food was sickening, the atmosphere was bodacious, and the service was sensational. If you are a polite person, this might be the ideal place for you.