Japanese Teppanyaki Dinner for Two or Four at Sumo San Antonio

Northwest Side

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$84 58% $49
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In a Nutshell

Chefs cook tender steak, richly colored noodles & succulent chicken & shrimp at tableside grills with theatrical flourish

The Fine Print

Expires Jan 2nd, 2012. Limit 1 per person. Limit 1 per table. Valid only for option purchased. Not valid toward the purchase of alcohol. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The first European explorers set sail with hopes of finding new, exotic spices to placate the palates of epicurious monarchs, but all they found were heaps of inedible gold. Pick up where they left off by broadening your mouth's horizons with today's Groupon to Sumo San Antonio. Choose between the following options:

  • For $35, you get a teppanyaki dinner for two people (up to an $84 total value). The dinner includes two specialty, seafood, or hibachi grill entrees.
  • For $69, you get a teppanyaki dinner for four people (up to a $168 total value). The dinner includes four specialty, seafood, or hibachi grill entrees.

The chefs at Sumo San Antonio display their dexterity through lightning-fast vegetable chopping and bold meat-flipping maneuvers over a hot grill before diners’ eyes. As they divert patrons with nimble knifework and on-the-fly sociopolitical analysis of samurai films, chefs will craft Japanese classics such as the hibachi steak dinner, which pads palates with cushions of tender beef, or the chicken and shrimp dinner, which dances a tasteful poultry-and-seafood tango atop tongues. Alternately, in the garden soba meal, richly pigmented buckwheat noodles warmly embrace braised vegetables in an herbivore-friendly reunion. Japanese onion soup, salad, a two-shrimp appetizer, and seasoned oriental vegetables accompany each main course to round out the meal and offer emotional support if it encounters any estranged former side dishes.

Sumo Japanese Steakhouse

Twelve chefs clad in black uniforms and red hats stand at attention over tableside hibachis. All eyes on them, they start to play with their food: the culinary wizards wave lobster tails at guests, set onions aflame, and flip shrimp high in the air to land in their tall hats. “It is not just about the food, it’s about the show,” says Sumo Japanese Steakhouse owner Brad Meltzer. “The show brings you in and the food brings you back.”

Prior to landing on the hibachi grill, beef is butchered in-house and dressed in its Sunday best. Filet mignon shares grilling space with salmon, chicken, tuna, and scallops dipped in house-made ginger sauce. Meltzer and a small army of trained sushi chefs designed their menu of more than two dozen nigiri and sashimi rolls to please even the prickliest taste buds. Meltzer himself favors the 210 roll, a cyclone of scallops, shrimp, and crab slathered in sweet-and-spicy sauce and topped with crabstick, eel sauce, spicy mayo, and a snowfall of tempura flakes.