Japanese and Asian Cuisine for Two or Four at Sushi Jo or Thai Jo (Up to 52% Off)

Multiple Locations

Value Discount You Save
$50 50% $25
Give as a Gift
Over 1,000 bought
Limited quantity available

In a Nutshell

Classically trained chef fashions hamachi, lobster, crab, and salmon into 40 specialty rolls and crafts Thai-style curries and noodle dishes

The Fine Print

Expires 120 days after purchase. Limit 2 per person, may buy 1 additional as gift. Limit 1 per table. Valid only for option purchased. Party of 2+ required for $50 Groupon; party of 4+ required for $100 Groupon. Dine-in only. Must purchase a food item. Valid only at listed locations. Not Valid for use on holidays, including Easter. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Chopstick masters are capable of amazing acts of dexterity, such as juggling rice and building a sand castle one grain at a time. Achieve nimble nourishment with this Groupon.

Choose Between Two Options

  • $25 for $50 worth of Japanese and Thai cuisine for two people or more
  • $48 for $100 worth of Japanese and Thai cuisine for four people or more

The Sushi Jo menu includes a range of specialty rolls such as the Anaconda roll ($16) with shrimp tempura or the spider roll with soft-shell crab, and chefs manipulate the conventions of traditional sushi with dishes such as sashimi pizza ($16)—an array of mixed fish, spicy mayo, and avocado on a flour tortilla. The Thai Jo menu includes dishes such as pineapple or panang curry ($12+), or pad thai noodles topped with vegetables, chicken, pork, or beef ($12+).

Sushi Jo and Thai Jo

"It took them five years before they would let me handle the fish," says sushi chef Jo Clark about his extensive training. He began his culinary journey at 13 years old and spent a decade in an apprenticeship at the Japanese restaurant Yama. There, he honed an ability to prep rice and sauces, wield a knife, and select sushi-grade fish while shadowing chefs from different regions of Japan. In his spare time, Jo enjoys paddle-surfing and once skillfully maneuvered alongside a lively school of sharks.

At the restaurant, however, he deftly manages cuts of salmon, flounder, hamachi yellowtail, and shellfish to craft more than 40 inventive sushi rolls. He toys with the traditions of sushi, wrapping some rolls with thin slices of European cucumber and creating a sashimi pizza on a tortilla crust. The aromas of ginger, eggplant, and garlic wander from pots of Thai-style dishes in the kitchen and out into dining rooms. Though each location has distinct decor, diners mingle among elements such as exposed-brick bars, hardwood floors, and hanging Japanese paper lanterns in the exciting bright colors of a furious traffic cop viewed through a kaleidoscope.

After-work activities, from bites and brews to bowling and bottle service
For those looking to get out of the house with the ladies