Japanese Food and Sake at Fuji of Japan (Up to 57% Off). Four Options Available.

Darien

Value Discount You Save
$45 56% $25
Give as a Gift
Over 610 bought
Limited quantity available

In a Nutshell

Servings of hot sake pair with sushi platters or cooked entrées of hibachi shrimp or aged-beef teriyaki

The Fine Print

Expires Jun 5th, 2013. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Reservation required. Dine-in only. Not valid for happy hour specials. Must purchase a food item. No substitutions for hot Sake. Not valid on 2/14/2013 and 5/12/2013. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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Choose from Four Options

  • $20 for $40 worth of Japanese food and one small hot sake (a $5.50 value), valid Sunday–Thursday (a $45.50 total value)
  • $20 for $40 worth of Japanese food and one small hot sake (a $5.50 value), valid Friday and Saturday (a $45.50 total value)
  • $39 for $80 worth of Japanese food for four or more, and one large hot sake (a $10.50 value), valid Sunday–Thursday (a $90.50 total value)
  • $39 for $80 worth of Japanese food for four or more, and one large hot sake (a $10.50 value), valid Friday and Saturday (a $90.50 total value)

The menu features starters such as cold sesame noodles ($5.95) or calamari ($7.95), and entrées including hibachi shrimp ($22.95), aged-beef teriyaki ($19.95), and a signature tricolor sushi roll with salmon, avocado, and ginger topped with tuna, yellowtail, and the chef's special sauce ($12.95).

Fuji of Japan

Chefs at Fuji of Japan fill sashimi platters, maki rolls, and hibachi seafood entrees with fish sourced from local Japanese importers or the Harbor Fish Market. The sushi bar turns these fresh ingredients—many delivered just hours before opening—into signature maki such as the cris roll, which is stuffed and topped with tuna. Hibachi chefs also flash-cook fish alongside duck, filet mignon, and other meaty entrees atop an expansive flat grill. Prepared in front of patrons’ eyes, these dinners include a cornucopia of courses—from onion soup to a shrimp appetizer—that distract stomachs while the knife-wielding chef trims onlookers' beards without them noticing.