All reviews are from people who have redeemed deals with this merchant.
Reviewed January 9, 2015
Reviewed April 29, 2013
Reviewed April 1, 2012
What You'll Get
Once mastered, chopsticks are the most manageable eating utensils, unlike forks, which get mangled in the dishwasher, or fingers, which get lost in the mouths of teething sock puppets. Eat easily with today’s Groupon for hibachi and Japanese-fusion fare at Sekisui Sushi Bar & Steakhouse. Choose between the following options:
- For $20, you get $40 worth of fare for dinner.
- For $10, you get $20 worth of fare for lunch.
Sekisui’s diverse menu juxtaposes traditional hibachi-grilled Japanese fare with American classics and Southeast Asian coconut curries. A bowl of miso soup attends dinner entrees such as the Tokyo blazing noodles and stir-fry chicken and shrimp with crackling tomato-basil sauce ($14). The foiled salmon luxuriates in a hot spring of sweet-sesame-soy purée, sake, and shitake mushrooms ($16), and the fusion fish taco packs a layer of house-made mango salsa into a tortilla folded by an origami master and served with sweet-potato fries ($10). Two can split the Imperial dinner, a parade of filet mignon, lobster tail, scallop, shrimp, and specialty kabuki chicken ($45). For lunch, diners tuck into two skewers of kushiyaki chicken, new york strip loin, and shrimp attended by a bento’s worth of sides ($13–$15) or decide on one of several teriyaki dishes by rolling a four-sided chunk of teriyaki chicken ($9–$16).
The Fine Print
Promotional value expires Mar 28, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Sekisui Sushi Bar & Steakhouse
The chefs at Sekisui Sushi Bar & Steakhouse pick and choose influences from Japanese culinary culture. Teriyaki sauces, sweet plum, and emerald curlicues of seafood bedeck the dishes, which include sushi and hibachi-grilled meats. The earthiness of miso, traditionally made by fermenting soy, rice, or barley, drifts from bowls of soup along the sushi bar. At the hibachi grill tables, chattering blades flip scallops, lobster, filet mignon, and veggies inside a veil of steam. American influences are still present in wontons with buffalo sauce, burgers, and chopsticks modeled after Bruce Springsteen’s dainty fingers.