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About this business

  • Cuisine
    Sushi, Seafood, Thai
  • Meals
    Breakfast, Lunch, Dinner
  • Website
    thaijo.com
  • Price
    $$$$$
  • Cuisine
    Sushi, Seafood, Thai
  • Meals
    Breakfast, Lunch, Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Valet
  • Delivery
    No
  • Takeout
    Yes
  • Reservations
    Yes
  • Vegetarian Options
    Yes
  • Gluten Free Options
    Yes
  • Show Less

Tips

250

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kevin s.
Verified
Report | 11 months ago
Great pad Thai
dan p.
Verified
Report | a year ago
great food alway's.
Robert S.
Verified
Report | a year ago
Restaurant in Boynton Beach is very small. Other locations may be larger.
Scott K.
Verified
Report | a year ago
Food was amazing...but I think our server was having a bad day. But don't let that deter you.
Brian C.
Verified
Report | a year ago
Try a little bit of everything and share, that is what we did and we loved it all.
'JT' J.
Verified
Report | a year ago
Try the sweet green tea, lobster soy wrap for starters with a sashimi pizza. The Rock and Roll and Hawaiian are 2 of our preferred choices.
Patricia K.
Verified
Report | a year ago
The food was very good but the CityPlace location was poorly managed. Took forever to get our food and servers were complaining about other tables. Not how to work in a resturaunt.
Lee G.
Verified
Report | a year ago
We ate at the restaurant in City Place. Food was great! Very fresh and tasty. Well presented.
Melanie B.
Verified
Report | a year ago
Food is good but the service was ABOMINABLE!!! We waited more than 20 min to have a drink order taken and over an hour after that for food. They made mistakes with the order and completely forgot to serve part of it.
Hangying D.
Verified
Report | a year ago
Good location
Showing 1-10 of 43 tips
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From Our Editors

"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.

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