It's too bad, because this restaurant has potential. The site is beautiful. Parking is easy and plentiful. There's a new chef of talent in Sammy Hirota, but food alone won't save a restaurant with an air of complacency. Only Japanese tour groups keep this place alive.
Service improves in the evening.
Things could only get better. As for dessert, stick with the cheesecake, avoid the frozen souffles, and all will be well. With Hirota in place, Pier 7 finally has a decent chef. What's needed now is better service and an attitude adjustment, starting at the top. See a listing of past restaurants reviewed in the section online.