You are absolutely right, what an amazing bargain!At my establishment, we don't mind when people bring bottles from their own collection. However, if we carry that lable, we would prefer that you buy from our menu. We do waiver the corkage fee (which should be about 10-15 and no more) if you order a cocktail to start.Yes, the mark up for wine in some restaurants are just out of control, but it is a business. There is a person that opens the wine for you, serves it, cleans and polishes the glass and hopefully make sure your experience is a pleasurable one. Labor/service cost money... if you don't agree with an establishment's corkage fee.....order by the glass or have a cocktail.If you don't agree with the mark up on a bottle....then next time order sushi from the grocer that you bought your wine and eat it at home or in the "Asian Foods" aisle next to the soy....."Would you like a plastic or paper cup sir?"
BEST CORKAGE FEE Miami 2002 - Su-Shin
We dare you to call up a restaurant at random and ask how much they'd charge you for bringing in your own bottle of wine. We guarantee you'll be quoted a price of no less than ten dollars and probably at least twenty, all for the hard work the waiter has to do to uncork and pour your chosen label. After all, why should the management let you enjoy a vintage from your private cellar when they can charge you triple the wholesale cost for one you don't really care about? Not Su-Shin. This sushi place simply doesn't care about what you bring in -- Petrus or plonk. They'll still charge two dollars per customer. Let's say for argument's sake you've brought with you a nice Riesling that goes really well with Asian flavors and you spent, oh, $12 on it. For a romantic dinner for two you'll be paying an additional four dollars for the privilege of drinking it with your meal. That's a grand total of $16. (The same bottle, if the restaurant offered it, would probably be listed at $25 or more.) So what does Su-Shin know that its colleagues don't? Only that customers are likely to spend twice that on, say, uncooked tuna.