All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Recipes are written in a language all their own, leading amateur cooks to confuse a pinch for a dash or forget that the chef’s word for “water” is “salt.” Trust a native speaker with today’s Groupon to Oki Japanese Steak House. Choose between the following options:
- For $20, you get $40 worth of Japanese fare and drinks.
- For $35, you get $80 worth of Japanese fare and drinks for a group of four or more people.<p>
Since 1976, plates soaring through the modern, sleek interior of Oki Japanese Steakhouse have been festooned with sushi, hibachi-seared steak, and seafood. Ginger-black bean seasoning speckles sautéed squid, which culinary artisans pair with asparagus and jalapenos to transform it into a taste bud-goosing hot appetizer ($8.50). Mealtime maestros grill hibachi filet mignon until it reveals juicy answers ($29) and 10 ounces of sirloin until it relinquishes its marbleized succulence ($32). The maki menu includes the spicy lobster roll accessorized with shitake mushrooms and gobu stuffing ($16), as well as the vegetarian nasu maki, a meatless mélange of eggplant, daikon radish, cucumber, and miso cheese ($5.50). Panko-cloaked chicken traverses tides of creamy curry sauce ($19.50) as skillfully as Christopher Columbus when he accidentally discovered his local mall’s food court.
The Fine Print
Promotional value expires Aug 31, 2012. Amount paid never expires. Limit 3 per person. Limit 1 per table. Valid only for option purchased. Reservation recommended. Must purchase 1 food item. Dine-in only. Not valid for $5 menu or with other specials. Not valid on 5/13/12 or 7/4/12. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Oki Japanese Steak House
Since 1976, the sleek interior of Oki Japanese Steak House has hosted customers digging into plates freighted with sushi, hibachi-seared steak, and seafood. At teppanyaki tables, chefs build walls of fire around succulent meats while using gleaming knives to divide and recombine piles of fried rice and fresh vegetables. Nearby, sushi chefs focus on assembling immaculate rolls stuffed with tender slices of eel, salmon, and tuna.