All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Unlike watching cinematic love scenes, food can be enjoyed in the company of parents without embarrassment. Dodge future moments of uneasiness with today's Groupon to Kuma Japanese Steakhouse & Sushi Bar in McDonough. Choose from the following options:
For $14, you get the Kuma House Special for two (a $28.95 value), which includes the following:
- Steamed rice
For $18, you get the Kuma Deluxe for two (a $36.95 value). The Kuma Deluxe includes the following:
- Steamed rice
For $32, you get the Kuma Deluxe for four (a $73.90 value).
The seasoned chefs at Kuma Japanese Steakhouse serve up a tongue-pleasing menu of hibachi-cooked steak, chicken, and shrimp along with an arsenal of artfully prepared sushi. Prepared tableside by a blade-wielding chef, the steam of expertly grilled meats tantalizes hungry mouths, much as the scent of fresh-brewed tea attracts every mountain lion within a two-mile radius. Soup, salad, and steamed rice accompany all entrees, ensuring that dishes don't get frightened spelunking into the mouth alone. After sliding into one of Kuma's comfortably padded chairs, guests can gaze at traditional art or watch the entertaining cooksmanship of Kuma's lively chefs, who provide an engaging atmosphere ideal for parties that range from birthday bashes to raucous salutes to laundry day.
Though Kuma Japanese Steakhouse sometimes features a discounted price online, this Groupon still offers the best deal available.
The Fine Print
Promotional value expires Feb 29, 2012. Amount paid never expires. Limit 2 per person. Limit 1 per table. Not valid until 8/30/11. Valid only for option purchased. Must purchase 1 food item. Dine-in only. Not valid on 11/23-24, 12/24-25, 12/30-12/31, 1/1/12, or 2/14/12. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Kuma Japanese Steak House & Sushi Bar
Flashing knives and spurting flames dazzle diners as the chefs at Kuma Japanese Steak House & Sushi Bar theatrically sear entrees on the tabletop hibachi grills. Equally comfortable with cooking vegetables and meats, the chefs can shuffle a number of them across the grill's iron surface, including scallops, chicken, or filet mignon. Meanwhile, the sushi chefs gingerly slice pieces of fresh salmon and tuna behind their bar—unlike traditional bartenders, who rarely slice bottles into neat sections. Their work does not stop there, however, because they also carefully layer orders of salmon nigiri that can emerge alongside a familiar or inventive sushi roll, which arrives in either six or eight bite-sized pieces.