The food was very nicely presented and delicious. Would have been helpful to know ahead of time what we would be served. It was a quite alot of food actually, but we managed to eat everything. We started with seared tuna, followed by a lovely cooked oyster appetizer served in the shell (coconut batter style), then a tray of assorted sushi & shashimi, and finally a miso butterfish and chicken w/mushrooms (futo maki style) with rice. A really nice menu with a little of everything to try. The service was excellent and very efficient. The atmosphere was the only thing we were not crazy about - a little like cafeteria style dining in their front room where we sat. But, it wasn't that bad and we really enjoyed the dinner. Will definitely go back!

Erg goed en lekker gegeten bij Oni. We hebben het menu van de restaurantweek gehad, ook de vegetarische variant. Voorgerecht, tussen- en hoofdgerecht zagen er mooi uit en smaakten zeer goed. Met stokjes eten is wel een uitdaging...... Het enige minpuntje is het zitbankje. Na een tijdje hadden we beiden behoefte aan een stoel met rugleuning. We zijn vaker bij Oni geweest en zullen dat blijven doen.
Ik kan het cijfer niet veranderen met de knop! Ik zou een 8 geven voor keuken, sfeer en service.

The experience was mixed. The food is delicious, the location is great, and the interior is good.
However all of that fades away when you are waiting for the service or at least for the food to be served if real service isn’t an option. It took us 3 hours and 20 minutes to get through 3 courses of Japanese food. And it wasn’t on account on our slow eating. The first course arrived over an hour after we have sat at the table. The second course was sushi and sashimi and came at the end of our second hour in the restaurant. By the time we were through with the third course it was almost 11pm and though we were offered a dessert, we really didn’t want to drag the evening any longer.
The waiting staff avoids eye contact and seems to not to care about selling you more drinks or working to your satisfaction. Maybe they truly don’t believe in a concept of tip for the good service and returning customers. Which is a pity for the chefs and cooks who do their job very well.
If not for the company of my good friends who shared the annoyance of being ignored by incompetent waiters with a good humour and the fact that we had a restaurant week deal (which was very inexpensive) I would have left for a good quick burger or Sumo sushi next door.