What You'll Get
Making food from scratch typically requires advance preparation, adherence to a recipe, and your third and final genie wish. Save the third wish for more wishes with today’s Groupon for Japanese cuisine and drinks to Kobe Cho Sushi. Choose between the following options:
- For $10, you get $20 worth of sushi, sashimi, and drinks during lunch.
- For $20, you get $40 worth of sushi, sashimi, and drinks during dinner.<p>
Featured on Man v. Food, Kobe Cho Sushi’s menu of both traditional and nontraditional sushi, entrees, and bento boxes satisfies even the fiercest of feasters. After popping a morsel of the famous Hell Fire roll onto the tongue, the maki’s spicy tuna, jalapeño, and kaiware simmer on taste buds to inflict maximum flavor torture ($7.50). Discerning diners crunch through a shrimp and vegetable tempura plate ($6.95), whose lightly breaded occupants wash away with waterfalls of soup, salad, and rice ($2.95). Coming home from a year of failed acting attempts, the california roll’s crab and veggies return to their day job inside an office of sticky rice ($5.95), while traditional thin rolls such as the Negikobe wrap succulent Kobe beef and scallions in a rice-paper blanket. Guests can eagerly open a bento treasure chest brimming with beef barbecue short ribs ($10.95), chicken teriyaki ($9.95), or IOUs written in Japanese, all accompanied by soup, salad, and a four piece california roll. Patrons cleanse palates with a modest selection of fine wines, beers, and sakes by the glass ($4.95+).
The Fine Print
Promotional value expires Oct 28, 2012. Amount paid never expires. Limit 2 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Not valid for the purchased of alcohol. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Kobe Cho Sushi
Although Kobe Cho Sushi earned a feature on Man v. Food with its incendiary Hell Fire roll filled with tuna and jalapeño, the chefs can also dial down the heat and showcase the delicate flavors of fresh fish and produce. The menu stems from the mind of owner and head chef Mike Fukumitsu, whose 13 years of sushi-making wisdom has been honed during numerous training stints in Japan. As an example of his dedication to high-quality ingredients, he seeks out Wagyu kobe beef for some of his premium sashimi and sushi creations.
A few tables line the pastel-orange walls, but a large number of seats also surround the sushi bar, allowing guests to watch as the chefs slice, layer, and roll orders with the confidence of an encyclopedia salesman at a trivia competition.