inconsistent food quality and the sushi chefs lack skill
i like certain things at yabu on pico such as their sobo noodles and shrimp tempura, vegetable tempura as those dishes and a few others (lotus, black cod, etc..) are most always near spot on perfect, but overall their quality is inconsistent. it's not uncommon to order sobo and the server knowingly takes your order without mentioning they're out of quail eggs to properly make their dipping sauce or on occasion the eggplant or lotus is served with so much more oil than normal it's almost swimming in it. too often they're out of many of their staple dishes on the same night (midweek as well) such as black cod, yellowtail collar and quail egg--this has happened more times than i care to count.
but that isn't the worst of it--it's the sushi and the sushi chefs. my last few visits i've stopped ordering their raw fish. more and more i seriously question their ability to select quality sushi grade fish, toss it when it's in the customers best interest, how to pick the best cuts, and properly cut it. it's a risk whether the fish will be sushi grade fresh, a good quality piece, and even cut right. over the course of the past two years i've possibly returned three or four fish dishes because the fish was bordering on bad, instead of getting the apologetic professional response it's a standard shocked then prideful turned gravely offended response. it's the ""you order fish, you pay!"" in all my years of dining out and over 35 plus years eating sushi, i've never experience such rude conceitedness. knowing what i know about fish--working professionally as a fish chef for the past twenty years, i can't in good conscience recommend yabu.