"If I could rate this as a negative star review, I would. We had a reservation for 6 pm, and came early in order to make sure we came in on time. Thank goodness we had a reservation at all, because we waited an additional half an hour in order to get our table, hinting that this place overbooks their reservations, knowing you will have nowhere else to go at that point. We made it abundantly clear one of our parties was allergic to soy, and to also bring out our appetizers and entrees at the same time, as the allergic member of our party had not eaten yet. We got our appetizers separately instead of together, which at this point was an hour and fifteen minutes into our stay. Our appetizers were fine, which was the only saving grace of our meal, however it was expeditiously devoured, and left us still hungrily awaiting another forty five minutes for the main course. Our server, Michelle, ignored us several times, and only came to our table once in the interim to fill our water. Finally, when we received our meals, two hours into our meal, our server asked our soy allergic member of our party if they would like GLUTEN FREE SOY SAUCE. Read that back again if you need to, I was as shocked. I had ordered their Kraken Roll, with a whopping price tag of sixteen dollars, to be promptly disappointed by the small, sad roll that was displayed before me. Not only was this the case, but many of our parties rolls were served with blue-tinted rice A moniker that indicates that the rice is beginning to turn. As we ate, our server had the gall to ask us if we were enjoying our meal. At this point, after they had mistakenly gave my partner a cucumber roll, we decided to walk out of our party and head outside. All in all, if I was stranded on a deserted island and this food was airdropped to me via rescue team, I’d promptly drink the sea water. The only saving grace was the appetizer, and the other patrons which mocked the situation the staff had placed themselves in. Do not eat at Iya unless you want to laugh at the all white sushi chefs and the owner which tries (and fails) to accommodate."
