For $5, receive a coupon for 20% off an order of $50
$5 Buys You a Coupon for 20% Off An Order Of $50
Up to 42% Off Japanese Cuisine and Sushi at Mika's Sushi
Contra Costa Centre
Pairs or groups of four or more split a variety of fish-filled maki or vegetarian or vegan rolls; traditional Japanese dishes also available
Up to 43% Off Japanese Food at Hamachi Restaurant and Lounge
Hamachi Restaurant and Lounge
Downtown Walnut Creek
Brunch dishes such as coconut tuna ceviche alongside sushi rolls and Japanese dinners such as teriyaki beef and chicken katsu
Up to 45% Off Sushi Dinner at Sushi Secrets
Bubble tea, sushi rolls, and inventive sushirittos fill tummies with both classic and novel takes on Japan's unique style of cuisine
Up to 50% Off at Sumo Sushi House
Sumo Sushi Steak House
Hibachi grilled meats and seafood served alongside innovative sushi rolls made from fresh, seasonal ingredients
35% Off Teriyaki at Happi House
Chicken, pork, and beef in a signature teriyaki sauce, served alongside tempura plates, noodle bowls, and the popular Asian chicken salad
Nihon Whisky Lounge – Up to 40% Off
Nihon Whisky Lounge
Izakaya-style small plates, sashimi, and sushi with a contemporary twist; choose from 500 single-malt whiskeys to store in a private locker
Live Sushi Bar—36% Off Sushi and Japanese Cuisine
Live Sushi Bar
Salmon-wrapped scallops with garlic-butter dipping sauce are only the starting point as the chefs experiment with traditional sushi flavors
Tsunami Sushi Mission Bay – 43% Off
Tsunami Sushi Mission Bay
Warm and raw seafood bites, creative veggie rolls, and bento plates at a cozy, oak-lined sushi and sake bar
30% Off at Sakesan Sushi & Bistro
Sakesan Sushi & Bistro
At this sushi-focused spot, munch on a variety of fresh rolls, including vegetarian options, or try a hot pot or donburi
Up to 42% Off Japanese Small Plates at Izakaya Roku
Sharable snacks inspired by Japanese gastropubs, such as ramen salad, baked oysters, and avocado tempura, served with sake and imported beer
2G Japanese Brasserie – Up to 42% Off
2G Japanese Brasserie
Izakaya-style restaurant serves fresh sushi, entrees such as chicken teriyaki and sake-marinated sea bass, and whole live crabs
Sushi Rock – 40% Off Meal for Two
Nigiri, sashimi, and maki rolls, as well as teriyaki entrees and special tempura house rolls
46% Off Chef's Tasting Menu at Barracuda Japanese Restaurant
Barracuda Japanese Restaurant
Chef's tasting menu rotates based on fresh catches, but includes miso soup, edamame, tempura, cucumber salad, sushi roll, & sashimi sampling
40% Off Japanese Food at Oolong Noodles
Udon noodles made from scratch and flavored with miso, curry, and soy sauce; raw and cooked sushi rolls
Live Sushi Bistro—36% Off Sushi and Japanese Cuisine
Live Sushi Bistro
Live Sushi Mission—36% Off Sushi and Japanese Cuisine
Live Sushi Mission
Up to 44% Off Japanese Food at Mikado
North Los Altos
Hibachi-grilled shrimp and filet mignon, stir-fried yakisoba noodles, and more than 85 types of sushi
Up to 49% Off Sushi Meal at Taki Sushi
Sushi chefs with more than 30 years combined experience compose a menu that includes sashimi and nearly 20 special rolls
Up to 42% Off at Sushi Blvd
Guests clink glasses of sake over dinners of tuna, salmon, and shrimp sushi rolls, salted edamame, yakitori chicken, and pot stickers
Up to 42% Off Japanese Fusion Food and Sushi at Cherry Sushi
The chefs here go beyond your average sushi rolls, putting together original fish combinations and presenting them with artistic flair
Up to 40% Off at Sushi Boat Town
Sushi Boat Town
Rolls of tuna, salmon, and squid emerge from the sushi bar on a wooden boat, served alongside entrees such as chicken and beef teriyaki
Up to 35% Off Traditional Japanese Cuisine at Hachi Ju Hachi
Hachi Ju Hachi
Innovative eatery that earned Michelin nods for Best Value and Charming Restaurant serves up dishes such as pork-belly stew and sushi
48% Off Dinner at Yamamori Sushi & Grill
Yamamori Sushi & Grill
Along with sashimi, nigiri sushi, and a variety of rolls, Yamamori also has choices for vegetarians and those without a palate for raw fish
Up to 56% Off at Sushi Omakase
A guided tasting of four cold sakes is followed by a shot of shochu, standard sushi rolls, and 750 ml. bottle of sake for the table
The chefs at Genghix Asian Fusion craft a menu of attractive dishes that explore the intersection of Japanese, Thai, Chinese, and Korean cuisines. Start a meal by toppling a savory tower of sashimi-grade tuna tartare ($8) hewn from bricks of spicy tuna and mortared with wakame seaweed and avocado. A vast range of entrees sate a panoply of possible hankerings, with dishes such as the spicy, deep-fried Warrior chicken ($10) and the onion-bedecked Bouncing filet mignon ($16). The garlic-black-pepper tilapia ($15) chromatically complements a side of sautéed greens and rice, just like a cyan wall enhances the hue of a hamster's violent red eyes. A legion of nimble-fingered fish-rollers handcrafts nigiri ($4+) and maki ($4+) rolls, as well as more elaborate Chef Special rolls with majestic aliases such as the Lion Queen ($12), Godzilla ($14), and Loco Ninja ($8).
Japanese cuisine is as much a form of art as it is a delicacy, and the chefs at Little Madfish put their creative talents on display while crafting more than 50 unique sushi rolls. Bento-box lunch specials combine teriyaki meats with delectable sushi, and sushi party platters feed 3–8 people or one shark too lazy to gather its own seafood. Diners can complement their meals of teriyaki-slathered chicken or braised short ribs with sake and imported Japanese beers.
To make Groupon customers feel like they're big in Japan, Meiko Sushi is offering a special menu (a $50 value) just for them. After opening with two bowls of house salad and a plate of gyozas, friendly waiters will sing "The Circle of Life" while parading out a lion-king roll (a California roll baked with a fillet of salmon). Once your guard is down and your mouth is open, they'll light the fuse on a firecracker roll (a maki roll of spicy crab meat and cucumber buttered with avocado and Siracha hot sauce) and toss it in. Closing with a golden California roll (a crispy, deep-fried California roll garnished with flying fish roe, scallions, and the sweet house sauce) gives the crackling palate a smooth come-down, particularly when washed down with two shots of cold fruit sake (or if you're under 21, green-tea ice cream). Vegetarians can swap the selected rolls out with more herbivorous vegan rolls, broccoli rolls, and kappa rolls. Finicky fish eaters, meanwhile, can do the same with Philly rolls, spicy tuna rolls, and tempura rolls.
InsiderPagers give Tachibana Sushi Bar & Grill an average of four stars. Yelpers and Citysearchers give it an average of 3.5 stars.
In the Tao Restaurant kitchen, chefs labor over stoves during the three-day process of crafting housemade noodles and broth for their authentic Japanese ramen dishes. Iron grills sizzle with the meats and seafood of Japanese teppanyaki and teriyaki entrees, and sushi chefs slice up colorful maki rolls, adorning them with flourishes of cucumber flowers, slivers of radish, and intricately sculpted dollops of wasabi. Servers bear plates out into the dining room, where sunlight pours in through towering windows onto sleek tabletops. Nearby, pots of bamboo shake gently as though they were caught in a ge
The cooks at Tenka Japanese Restaurant grill squid, deep-fry oysters, and assemble raw orders of sushi with the steady hands of a brain surgeon building a house of cards. Sushi rolls can grow around simple cores of tuna and cucumber or more piquant fillings like spicy mayonnaise, asparagus, or shrimp tempura. For even more robust flavor, the cooks skewer beef after first marinating it in soy sauce and sake, or deep-fry pork cutlets and add them to curry rice.
With quick, sure gestures, sushi chefs at Koto Teppanyaki & Sushi drizzle colorful sauces in intricate, linear designs, emblazoning plates of handmade sushi rolls with silhouettes of butterflies, dragons, and spiders. And this is only on the left side of the restaurant. Diners who choose the hibachi section on the right watch chefs theatrically flip morsels of steak, swordfish, and lobster teppanyaki on tabletop griddles.
New York native Kevin Lin and his two restaurant co-owners work to bring East Coast–style sauces and cooking techniques to Koto's traditional Japanese menu, according to Redwood City Patch. Amid walls the color of melted butter, servers pile tables with kitchen-prepared entrees, such as teriyaki chicken and sea bass or delicately breaded veggie tempura. And, in a private room, parties of up to 25 people can utilize a personal hibachi grill to prepare their own meals or send smoke signals to the waiter for more sushi.
Most of Wakuriya is not restaurant, but kitchen. Due to the cooking implements and the counter that stretches across the space, the dining room fits only 18 seats, as the San Francisco Chronicle reports. "Kitchen" might not be the appropriate term for Chef Katsuhiro Yamasaki's workstation, however—"stage" seems more apt. For each evening's dinner, in full view of his guests, Katsuhiro prepares a nine-course meal of contemporary Japanese cuisine. His wife Mayumi acts as hostess and floor manager throughout, delivering the dishes and coordinating with her husband in a sort of elaborate, graceful dance.
Like a pilot who’s too shy to remind anyone he’s waiting to land, each meal holds to a pattern: a starter, appetizers, a steamed dish, sashimi, a deep-fried dish, a granite, a broiled dish, a rice dish, and a dessert. The menu changes monthly to incorporate seasonal ingredients, but consistently draws from and recasts Japanese culinary traditions. When the Chronicle's restaurant reviewer visited, he praised the appetizers of lotus root, rare duck breast, and ocean trout salad, noting "a tension of opposing flavors" that remained a motif of the entire experience. Those fortunate enough to reserve a table might feast on barbecued freshwater eel served over rice in a cypress box, or they may cut into farm-raised wagyu steak served with shredded brown mushrooms. The crisp, citrusy flavors of the granite ready the palate for the next course, and the sweet, light dessert brings the meal to a satisfying close.
Though Iron Sushi authentically executes standard maki recipes such as the california, spider, and alaska roll, the specialty here is the unexpected. Like pets and favorite washing machines, many of the restaurant's specialty rolls have human names?such rolls as the Eddie's Special, made with shrimp tempura and cream cheese, and the Hannah Roll, which combines soft-shell crab with sweet unagi. The more adventurous might choose the Avocado Special, a roe-topped tower shrouded in avocado slices that's accompanied by the simple description, "chef's secret." More than a dozen appetizers let diners prelude maki meals with classic Japanese dishes such as agedashi tofu and wakame salad.
Time is of the essence at Angel Fish Restaurant. Every season, its chefs change up their selection of small plates. Fresh fish arrive daily. And for one hour during the week, Angel Fish treats its visitors to a combination of early-bird specials and happy hour sake.
On any given day, though, there are some things you can count on. The kitchen produces sushi, sashimi, and complex but comforting entrees such as nabeyaki-udon noodles
with clams, chicken, vegetables, and a poached egg beneath a shrimp tempura topping. For each bite, diners can thank Chef Takao Minatoya, who has been experimenting with traditional and contemporary flavors since man started eating fish way back in 1998.
Kane Sushi's alphabetized specialty sushi menu stretches from A to T. Or, 420 to T, to be more precise. The 420 Roll contains avocado, tempura shrimp, masago, tuna, and unagi. At the other end of the alphabet, the Too Hot for Sheila roll holds extra spicy tuna and avocado inside, and hamachi outside. In between the two, a huge spread of creative sushi rolls offers something for every palate: crab meat and tempura shrimp with garlic (the Nuclear roll); tobiko, kaiwarei, and salmon (the Marcei roll); and a baked california roll with spicy scallops up top (the Mac and Cheese roll).
But chefs don't just work with raw food?they also prepare kitchen entrees. That means deep-fried chicken, whole-grilled squid and beef ribs, and teriyaki.
The chefs at Zakuro Japanese Bistro & Sushi Bar travel back and forth through culinary epochs as they forge a menu that blends traditional Japanese dishes, such as sukiyaki and sashimi, with the modern flourishes of more than 40 specialty maki rolls accented by 20 homespun sauces. With an eye for both aesthetic beauty and flavorful depth, these maki rolls like to surprise the taste buds with distinctive additions such as thinly sliced lemon, fried lobster, or garlic sauce. Along with past and present, Zakuro's chefs explore the cuisine's future with spicy Zakuro spaghetti and other fusion dishes.
As diners expand their palates, they can refresh them between bites with paired selections of crisp and robust sakes.
Dim light ties together the rich-burgundy walls and the chocolaty leather of the chairs and booths, enhancing the romance of the dark-wood sushi bar and preventing anyone from trying to stage a shadow-puppet opera.
At Tokai Japanese Restaurant & Sushi Bar, guests can slide right up to the sushi bar and watch Chef David at work, folding yellow tail and avocado or soft-shell crab and eel into decadent sushi rolls. Sushi is just half of the eatery’s specialty; the menu also tempts diners with thinly sliced ginger beef, shrimp tempura, and chirashi—an assortment of fresh seafood served over seasoned rice. Japanese beer, wines, and sake complement both cooked and raw meals.
2G Japanese Brasserie calls itself as an izakaya: a
traditional Japanese drinking establishment that also serves food, and an ideal place for lingering after work or during lunch breaks. But at 2G, the food hardly takes a backseat to sake and beer?take executive sushi chef Sasaki Masaki's menu, for example. Each spicy salmon roll and slice of yellowtail sashimi is crafted with extreme attention to detail, incorporating real crab, fresh vegetables, and other ingredients sourced from carefully selected local growers and vendors.
That same care goes into plates from the kitchen, where executive chef Hidetoshi Nambu crafts Japanese entrees such as sake-marinated seabass, whole roasted crabs, and chicken teriyaki. Other dishes, such as Kobe-style beef burgers and house-made beef curry, showcase a global influence. Those two entrees also appear on the casual lunch menu, along with options to assemble your own bento plate, a less confining version of the traditional bento box.
The specialty rolls at Hop On Sushi take their titles seriously. The Kimono roll, for example, dresses its tuna, hamachi, salmon, and avocado with a pink soy sheet, evoking the traditional Japanese robe. The Fire Dragon roll's mix of crab, jalapeños, and tuna is not only spicy, it's also torch-seared, then topped in a tangy thai sauce.
These rolls occupy the Maki Maniac portion of an exhaustive menu. Beginning with small plates of grilled king mackerel and ending with bento boxes of teriyaki meats, the selection spans Asian classics as well as creative inventions. California rolls share the table with kimchee-flavored diced salmon and power shooters—a shot of chilled sake, quail egg, and oyster that counterbalances the warmth of udon soups. If they'd rather not navigate the catalog of nigiri and rice bowls, guests can leave their orders up to the kitchen. Omakase-style dining covers three or five courses, all of which depend on the chef's whims and whether his tuna plants are in full bloom.
Behind a sleek sushi bar, the chefs at Maru Maru wrap seaweed around fresh fish before slicing rolls into creative make sushi. Pieces of sashimi and nigiri bolster dishes such as Japanese teriyaki and vegetable tempura. Bright wall sconces illuminate rows of seating in the tile-floored restaurant, where groups of diners share their deepest regrets over platters of sushi.