All reviews are from people who have redeemed deals with this merchant.
November 19, 2011
November 17, 2011
November 17, 2011
What You'll Get
The carefully rolled nature of sushi makes it ideal for starting snowballs, which is why it's commonly known as "snowman heart." Eat to the center of snow with today's Groupon: for $10, you get $20 worth of Japanese lunchtime fare at Sumo by Nambara. Lunch is available Monday–Friday, 11 a.m.–2 p.m.
Chefs at Sumo by Nambara smokelessly sizzle meats and seafood on tableside hibachi grills and roll fresh maki and nigiri sushi. On the hibachi menu, diners can eat their way upstream over plates of teriyaki salmon ($11) or savor the piquant company of the spicy volcano chicken ($9) before its bad temper earns it a reality-TV contract. Each hibachi-grilled morsel absorbs savory flavor and the cook's peppery enthusiasm before dancing its way to lunch tables alongside a house salad drizzled with ginger vinaigrette, vegetables, and steamed rice. Alternatively, diners graze raw fare from the expansive sushi menu. The Baked Alaska maki roll wraps baked scallops, poached salmon, crab stick, and cream cheese into bite-sized bundles ($12), and the Firecracker nigiri's larger load of spicy yellowtail ($5.25 for two pieces) combusts internally over taste buds, avoiding telltale residual morsels on the neighbor's lawn.
Sumo's shimmery drapes, curving booths, and backlit blue rotunda imbue its dining room with contemporary style and a Grover-like color palette. Patrons can also take the air for enhanced digestion in an outdoor seating area.
The Fine Print
Promotional value expires Nov 15, 2011. Amount paid never expires. Limit 3 per person. Limit 1 per table. Dine-in only. Not valid for the purchase of alcohol. Valid only on Mon.–Fri. from 11:00 a.m.–2 p.m. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Sumo by Nambara
A chef stands over a flaming tableside teppanyaki grill, twirling his cooking instruments in the air and catching them in each hand. As his audience whistles and cheers, he sears juicy morsels of filet mignon, chicken, and seafood alongside colorful slices of mixed vegetables. Chefs are equally busy behind the sushi counter, artfully arranging more than 100 different types of rolls with fresh tuna, spicy salmon, and crispy shrimp tempura. At the bar, expert mixologists shake premium liquors and juices into cocktails, garnishing them with duos of plump olives and curls of lemon rind. At nightfall as the moon filters in through the skylight windows, the contemporary dining room comes alive with glimmering televisions, lively music, and friends debating the existence of wood nymphs over drinks.