All reviews are from people who have redeemed deals with this merchant.
What You'll Get
If humans are mostly made of water, and fish traditionally inhabit water, fish should naturally occur in the human body. Fix this gap in nature’s logic with today’s Groupon: for $15, you get $30 worth of hibachi fare and drinks at Ginza Sushi & Japanese Steakhouse. Choose between the following options:
- A meal Sunday-Thursday
- A meal Friday and Saturday<p>
Reservations are required on Fridays and Saturdays.
The chefs at Ginza Sushi & Japanese Steakhouse artfully arrange their edible creations, serving a traditional menu of hibachi dishes seven days a week. Teppanyaki dishes sizzle on tabletop grills, where skilled hibachi chefs introduce hot flames, cold steel, and 72-degree showmanship to a savory cavalcade that includes a medley of veggies ($12) or six ounces of filet mignon ($26). The restaurant only integrates high-quality seafood into its dishes, such as six ounces of scallops ($19) caught in Canadian seas or lobster tail (market price) harvested in cold water to ensure its red color doesn’t turn the ocean’s white towels pink. Chopstick-wielding diners can shovel Ginza’s traditional fare into their gaping maws while admiring the relaxed environment, sleek wooden booths, and modern décor.
Though Ginza’s online menu item prices conflict with those in this copy, this Groupon presents the most up-to-date prices.
The Fine Print
Promotional value expires Jan 10, 2012. Amount paid never expires. Limit 1 per two people. Valid only for option purchased. Must purchase 1 food item. Dine-in only. Not valid for sushi menu. Reservation required on Fridays and Saturdays. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Ginza Sushi & Japanese Steakhouse
Flames soar from the surface of griddles built into the middle of Ginza Sushi & Japanese Steakhouse's tables, as chefs drum out a steady rhythm against the heated metal surfaces with their knives. Beneath the flashy blade-work, delicious proteins – such as filet mignon, scallops, grouper, and chicken – soaked in Japanese style sauces divide into bite-sized cubes of flavor. Meanwhile, sushi chefs perform equally deft, if less often observed, tricks with their knives, dicing rolled conglomerations of rice, seaweed, and raw fish into even morsels. They prepare such treats at the super dragon roll, featuring snow crab and avocado topped with barbecued eel, or the cherry blossom roll, with tempura shellfish beneath a blanket of lobster salad. Mixologists wash the seameats down with concoctions of their own, brewed to order at the full bar.