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About this business

  • Cuisine
    Japanese, Steak, Asian, Seafood, Sushi
  • Meals
    Dinner
  • Website
    dinearigato.com
  • Price
    $$$$$
  • Hours
    Sun 4:00 PM - 9:00 PM
    Mon-Sat 5:00 PM - 10:00 PM
  • Cuisine
    Japanese, Steak, Asian, Seafood, Sushi
  • Meals
    Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Lot
  • Delivery
    No
  • Takeout
    Yes
  • Reservations
    Yes
  • Vegetarian Options
    Yes
  • Gluten Free Options
    Yes
  • Good For Kids
    Yes
  • Good For Groups
    Yes
  • Show Less

Tips

250

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Brittany W.
Verified
Report | 6 months ago
Make sure to get a foil animal before leaving
Ben G.
Verified
Report | 7 months ago
Amazing place!!! Great atmosphere and great food!
debbie h.
Verified
Report | a year ago
Fantastic food and entertainment
Aaron &.
Verified
Report | a year ago
Ask for extra veggies!
Margie S.
Verified
Report | a year ago
I have been going to Arigato since little as my BD Celebration place - havent been in YEARS and this just reminded me what I had been missing... Will be back again SOON! M
mike w.
Verified
Report | 2 years ago
I've been going there since I was little and it is still my favorite Japanese steak house and I have been for many many bdays and special events and I have also brought many people there

From Our Editors

Dale Del Bello remembers everything about his first hibachi experience. While stationed in Korea as a part of the Air Force National Guard, Dale and a group of friends visited Tokyo on leave. They followed a traditional route among his fellow service people, which took him to a hibachi restaurant. Immediately he sensed that he’d stumbled upon more than just dinner. The chefs’ showmanship fascinated him as they seared meats and vegetables on their tabletop grills, allowing guests to sample forkfuls directly off the 600-degree surface. After returning to Buffalo, New York, in 1971, Dale opened his first Arigato location, attempting to recreate what made that dining experience so remarkable. Since then, he has distilled the authentic experience into something that families can enjoy without traveling abroad, establishing Arigato restaurants throughout New York and Florida and staffing them with more than 60 chefs from Japan.

Surrounded by 8–10 diners, these chefs act not only as the restaurant’s culinary creators, but also as showmen and magicians of sorts, dexterously slicing ingredients, flipping shrimp tails into their hats, and conjuring soy sauce out of thin air. Away from the flaming tabletops, meanwhile, bartenders make use of their own skill sets as they mix specialty cocktails, which occasionally use splashes of plum wine or sake to imbue familiar-sounding drinks with new dimension.

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