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 $12, you get $25 worth of sushi and more at Joto Japanese Restaurant.
Joto's menu offers classic Japanese cuisine in a refined and decadent atmosphere. Diners can wrap their claws around more than 70 sushi choices, from the classic spicy salmon roll ($4.95) to more diverse creations such as the Fly to Hawaii roll ($6.50), made with fried shrimp, avocado, pineapple, coconut, and wasabitobiko. Smaller orders of white tuna sushi ($3.95) and crab sushi ($3) come with two pieces apiece and can supplement a larger dish like the lobster tempura roll ($12.95) or a teriyaki dinner (starting at $12.95), which comes with soup, salad, and rice. There are also a variety of meatless sushi options, as well as entrees like the vegetable tempura ($12.95).
Joto's interior is decked out with chic black and red tables and booths for a familiar feel, and low tables and tatami mats for a traditional Japanese dining experience. The classic bar at Joto allows patrons to watch professional sushi chefs in action, while a trickling fountain produces relaxing sound waves that melt away all the stress of daily traffic jams and Monopoly games that had to be abandoned after the board was lit on fire.
This Groupon is valid for dine-in only and may not be used for specials.
- They have a full menu, not just sushi. Their tempura is very good and in fact everything I have ever tried there was delicious. – gator345, TripAdvisor
- [A]s soon as I took my first mouth watering bite of magoro sashimi, the explosion of pure joy running through my taste buds assured me that JoTo is THE best place in Tampa for quality cuts of sashimi and excellent nigiri with amazing sushi rice. – Loren B., Yahoo! Travel
Joto Japanese Restaurant
A samurai uniform stands proudly behind glass, welcoming patrons into Joto Japanese Restaurant. The suit's gleaming black mask reflects a sushi bar with a cerulean awning and seats the deep red of raw bluefin tuna. There, the hands of chefs flutter over such eclectic ingredients as pineapple, baked crab, and smelt, twisting them into rolls with names such as Fly to Hawaii, What Saapp, and Screaming Tuna. The wind tousles the leaves of potted plants on a small outdoor patio, where toasting glasses unleash the soft clinks of a xylophonist’s ghost.