All reviews are from people who have redeemed deals with this merchant.
December 9, 2011
December 7, 2011
December 5, 2011
What You'll Get
Steak is the breakfast of champions, the lunch of kings, the dinner of industrial barons, and the dessert of T. rexes. Enjoy high-quality cuts regardless of social or philosophical status with today's Groupon to Ariake Japanese Steakhouse in St. Peters. Choose between the following options:
• For $20, you get $40 worth of Japanese Hibachi entrees during dinner.
• For $12, you get $25 worth of sushi or Thai cuisine and drinks during lunch or dinner.
The highly trained chefs of Ariake Japanese Steakhouse flip and fry meat, veggies, and seafood with theatrical flourishes, pleasing the eyes as well as the palate. Slide into a seat at the hibachi grill and watch as expertly carved slices of steak and calamari ($20.99) or lobster ($27.99) pirouette through spurts of flame. Tenderly seared filet mignon, shrimp, and boneless chicken gild palatial palates in the Emperor's Delight ($27.99), and Seafood Treasure ($34.99) cooks fish and shellfish in whispered tales of hidden riches. Those who opt to order from the sushi or Thai menus for lunch or dinner seek adventure in spicy garlic frog legs ($16.99) and rice-mounted delicacies such as the Spider roll ($11.95), with its soft-shell crab and asparagus, or the Akuma roll ($6.95), a battered and fried joy of spicy tuna, cream cheese, and eel sauce.
The Fine Print
Promotional value expires Dec 1, 2011. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per check. Valid only for option purchased. Reservation required. Must purchase 1 food item. Dine-in only. Not valid on holidays. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Ariake Japanese Steakhouse
Drawing on his Thai heritage and more than 20 years of experience behind the grill, Executive Chef Manop Vasant showcases the flavors and traditions of Southeast Asia while sizzling up morsels of meat and veggies behind tableside hibachi grills. Chefs showboat as they slice, dice, and sizzle up patrons' meals and incriminating photographs across the hot iron griddles. Kitchen cooks whip up rice noodles and curry, and sushi chefs coil thin, sashimi-style slices of tuna, avocado, and cucumber in edible rice and seaweed cylinders.