Because 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 $15, you get $30 worth of fresh sushi, Japanese-style barbecue, and more from Otani Japanese Steak & Seafood in Chantilly. This deal is valid for the lunch buffet but not for dollar-sushi night. Reservations are required.
Otani harnesses the power of fire at hibachi-style tables. Watch as the expert chefs theatrically display knife and spatula work while slicing, dicing, and tossing fresh ingredients with a comedic flair. Otani's menu is filled with hibachiness. The hibachi steak entree is a perfectly grilled New York strip alongside flame-wilted soft veggies ($17.45). You can mix it up with a larger round of well-flame-licked treats such as the Tokyo shrimp, filet mignon, and scallops combo ($35) while taking in the warmth emanating from the restaurant's yellowish-brown walls.
For less-flamey fare, enjoy fresh, expertly rolled sushi. Chop your sticks in the direction of the roll of rolls, a standard California combo complicated by the presence of fried eel and freshly squeezed eel sauce ($11), or close your wooden claws around the Firecracker Roll with spicy crab and tuna, salmon, and tempura bits ($14). You can always opt to consume a flatty with a 20-piece assortment of fish-by-foot sashimi ($25), or nosh it burrito style with a spicy yellow-tail hand roll ($5.50).
- A dining adventure that is sure to be enjoyed. – johnc_19, TripAdvisor
- Like most teppan places, there is some theater involved in that the chef dazzles with his moves. ---tossing the knife and spatula in the air, also tossing the uncracked eggs in the air and catching them with the spatula. – Susan H., Yelp
- Been here for both dinner and lunch. I especially like their lunch buffet. – Cindy K., Yelp
Otani Japanese Steak & Seafood
Otani Japanese Steak & Seafood falls into a familiar rhythm around mealtimes. Chefs man tabletop hibachi grills and sear platefuls of filet mignon, scallops, or chicken right in front of patrons while entertaining them with witty banter, dexterous displays of culinary skill, and their ability to peel shrimp telepathically. Meanwhile, the sushi chefs avoid open flames entirely as they carefully tuck lobster, spring mix, or wasabi aioli into their signature rolls. The entire staff matches the friendly, energetic service of the chefs, striving to greet every guest by name by their second or even first visit.