All reviews are from people who have redeemed deals with this merchant.
Reviewed November 27, 2014
Reviewed June 11, 2012
Reviewed June 10, 2012
What You'll Get
Sushi affords eaters the delicacy of raw seafood without the hassles of lassoing salmon or training the Loch Ness Monster to jump into their mouths. Sample fresh fish with today’s Groupon: for $15, you get $30 worth of sushi, hibachi, and steak-house fare at Otani Japanese Steak & Seafood, valid at locations in Chantilly and Sterling.
The culinary wizards at Otani Japanese Steak & Seafood delight nibblers with the tableside pyrotechnics of hibachi cooking and a multifarious menu that features an array of authentic Japanese fare crafted from fresh produce and fish. Entertain restless stomachs with an acrobatic full-course hibachi dinner, cheering as a personal chef slices, dices, and triple-axles an assortment of entrees such as chicken ($15.95) or filet mignon ($20.95) across a sizzling teppan grill while chopping fresh vegetables. The deep-fried Volcano roll ($9.95) packages unagi, avocado, cream cheese, and crab into an artfully coiled delicacy, and the White House roll ($13.95) showcases a bicameral flavor system comprised of spicy and white tuna. Marine munches also join forces with earth-bound eats in entrees such as the tokyo shrimp and steak ($27.95), which squashes hunger factions with oceanic roundhouse kicks and terrestrial headlocks.
Our customers loved this deal last year, earning Otani Japanese Steak & Seafood a spot on Groupon's Best of 2011 list.
The Fine Print
Promotional value expires Jun 6, 2012. Amount paid never expires. Limit 1 per person. Limit 1 per table. Not valid for the purchase of alcohol. Dine-in only. Not valid for $1 sushi night or $9.95 buffet. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About 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.