All reviews are from people who have redeemed deals with this merchant.
Reviewed May 9, 2013
Reviewed July 31, 2012
Reviewed January 16, 2012
What You'll Get
The carefully rolled nature of sushi makes it ideal for starting snowballs, which is why it’s commonly known as snowman heart. Eat to the center of snow with today’s Groupon to Okinawa Hibachi Steakhouse, located in Ossining. Choose between the following options:
- For $20, you get $40 worth of Japanese fare on Friday–Sunday.
- For $20, you get $45 worth of Japanese fare on Monday–Thursday.<p>
Celebrating its second anniversary, Okinawa Hibachi Steakhouse employs skilled chefs to dazzle diners with grilling and sushi-rolling expertise as they concoct traditional hibachi cuisine tableside and more than 50 rolls at the sushi bar. The hibachi menu packs in meaty entrees ranging from Chilean seabass ($25.95) to chicken and shrimp combos ($21.95), which meet fire’s hot kiss and steel’s cold shoulder at one of eight hibachi tables. Sushi fiends can peruse the restaurant’s other menu and discover delicate King Crab sashimi ($4.95 for à la carte) or a specialty mango roll, a savory cylinder topped with mango that encapsulates shrimp, king crab, cheese, mayo, and avocado ($13.95). Diners can sit at a hibachi table to gawk at the chef’s knife skills, or slide into a high-backed bar seat to get lost in the pixilated eyes of a flat-screen television.
The Fine Print
Promotional value expires Jan 2, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Dine-in only. Not valid on 12/31/11. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Formerly known as Okinawa Hibachi Steak House, Ichibanya has made an impression with the flavor and precision of its cuisine and chefs, respectively, on the readers of Westchester Magazine, who cast their votes to name the restaurant the home of the area's best hibachi in 2011. Surrounded by the glowing reds and golden hues of the dining room, chefs sear and manipulate meats and vegetables at traditional teppanyaki tables, cooking steaks to order and cutting heads of broccoli to resemble arms of broccoli. At the sushi bar, a line of chefs assemble maki rolls and platters of sushi and sashimi. The trickle from the fountain in the dining room provides a soothing soundtrack for fully equipped eating contests.