The traditional method for preparing sushi requires slices of raw fish to be held over unlit fires in order to secure that signature uncooked flavor. Explore such innovative foodsmithing with today’s Groupon to Samurai Japanese Steakhouse and Sushi Bar in Bradenton. Choose between the following options:
- For $15, you get $30 worth of Japanese fare and drinks.
- For $28, you get $60 worth of Japanese fare and drinks for a group of four or more.
The gastronomes at Samurai Steakhouse titillate tummies with sushi, sashimi, and other munchable morsels. Seize bite-sized bait from the fully stocked sushi bar, featuring myriad seafaring flavors including eel ($4.50 for 2 pieces), yellowtail ($4.75 for 2 pieces), octopus ($4.50 for 2 pieces), and sweet shrimp ($5.95 for 2 pieces). The Golden Dragon signature roll is a mix of lobster tempura with avocado, mango, and sweet fruit sauce ($13.95) and the Hawaii roll wraps salmon and cream cheese in a seaweed shawl ($8.95). Samurai Steakhouse's selection of meats and seafood includes steak ($17.95), filet mignon ($20.95), calamari ($17.95), and lobster tails ($30.95 for two tails) that can be flamed to perfection on a hibachi grill, much like a s'more is bronzed to perfection by a giant magnifying glass.
Any of the eatery's ambrosial entrées can mingle with a luscious libation, such as the Singapore-sling cocktail—Tanqueray gin swimming with cherry liqueur, sweet-and-sour sauce, and a splash of soda ($7.95)—a glass of wine ($4.45–$5.95) or an imported beer ($4.25). Then diners can put an end to feeding frenzies by noshing on banana tempura ($3.50), chowing on coconut ice cream ($2.50), or politely placing a beanie over finished meals.
Samurai Japanese Steakhouse and Sushi Bar
At Samurai Japanese Steakhouse and Sushi Bar, the chefs set out to create a fully engaging dining experience for guests, relying on showmanship and knife skills in addition to interesting flavor combinations. Surrounded by rich earth tones and in front of patrons' very eyes, they man gas-heated hibachi grills and juggle platefuls of steak, seafood, and vegetables into flashes of fire. Across the room, the sushi chefs avoid open flames and high-wattage light bulbs entirely as they roll a number of traditional and contemporary maki, filling each one with delicate cuts of fish and piquant dabs of sauce. Amid the bustle of flashing knives, sputtering grill tops, and standing ovations, flat-screen TVs also keep guests entertained at the restaurant's fully stocked bar.
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