All reviews are from people who have redeemed deals with this merchant.
Reviewed November 15, 2014
Reviewed August 12, 2014
Reviewed July 17, 2014
What You'll Get
Watching chefs prepare your dinner ensures that they are using fresh ingredients instead of arranging pictures cut from the menu atop a bed of rice. See food with this Groupon.
Choose from Three Options
- $16.50 for $30 toward sushi and teriyaki dinner for two or more
- $20 for $40 toward hibachi dinner for two or more, valid Monday–Friday
- $20 for $40 toward hibachi dinner for two or more, valid Saturday–Sunday
- $40 for $80 toward hibachi dinner for four or more, valid Monday–Friday
- $40 for $80 toward hibachi dinner for four or more, valid Saturday–Sunday
- See the full menu.
The Fine Print
Promotional value expires 90 days after purchase. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per party. Valid only for option purchased. Reservation required. Dine-in only. Not valid 11/28/13, 12/24-12/25/13, 12/31/13-1/1/14, 1/20/14, or 2/14/14. Cannot be combined with any other promotions. No split checks. Hibachi options valid only at hibachi table, may upgrade entrees for extra fee. Tax is on full check, not Groupon value. Standard 18% service fee added to the pre-discounted bill. Not valid within 2 hours of purchase. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Sakura Japanese Restaurant
When seated at a secluded dinner table, it’s easy to forget the skill it takes to turn disparate ingredients into a delicious meal. Sakura Japanese Restaurant’s chefs aim to remind their guests of just how incredible that feat is, abandoning the seclusion of the kitchen to prepare dishes tableside. They twirl knives, drumming them against the smooth metal surface of their grill as they use cooking oil to summon gouts of flame. From the dexterous show, they create sizzling hibachi meals of chicken, steak, lobster, and other meats for a rapt audience.
Sakura's sushi chefs specialize in a less flashy craft, drizzling eel sauce on combinations of crab, shrimp, and avocado or topping white- and yellowtail-tuna rolls with tobiko and wasabi. They also make up obento boxes, traditional packaged lunches featuring specific slots for sushi, tempura, a main course, and extra masking tape.