$20 for $40 Worth of Sushi and Japanese Cuisine at Sushi Badaya
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Shaundra
Head chef and owner crafts sushi combos, gourmet maki, and fresh sashimi as guests feast on steak teriyaki and shrimp tempura
Maneuvering sushi with chopsticks indicates an advanced level of dexterity built up from a childhood spent using colored pencils to eat Legos. Flaunt nimble fingers with this Groupon.
$20 for $40 Worth of Sushi and Japanese Cuisine
The dinner menu includes spicy scallop maki ($7.10), tempura udon ($13.95), chicken teriyaki ($16.95), and the spicy house Badaya roll, which is spicy tuna, ebi tempura, and cucumber topped with seared tuna, wasabi mayo, and eel sauce ($15.15).
Sushi Badaya
Upon a marbled wall, a Japanese triptych mural tells the story of a gargantuan fish licked by cerulean waves and a tiny boat tossed about in its wake. Even though this vibrant piece reflects a chaotic scene, the sushi bar where the owner and head chef crafts creative rolls and maki is anything but—he’s a seasoned artist with more than 15 years' experience slicing, dicing, and coiling. He carefully furls Alaskan king crab, shrimp tempura, and sweet chili sauce and creates tantalizing nigiri and sashimi with freshly carved squid and freshwater eel. Bartenders, meanwhile, pour wines and sakes to complement the chef's mouthwatering Japanese cuisine.
Sunlight pours through ground-to-ceiling windows, streaming across hardwood floors and dark wooden tables that friendly servers speckle with dishes of aromatic steak teriyaki and tempura udon soup. Diners can enjoy these exotic feasts amid the contemporary yet casual dining room’s traditional folding screens and bamboo accents or, when the extraterrestrial overlords who control the weather permit it, outside on the patio.
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About Sushi Badaya
Upon a marbled wall, a Japanese triptych mural tells the story of a gargantuan fish licked by cerulean waves and a tiny boat tossed about in its wake. Even though this vibrant piece reflects a chaotic scene, the sushi bar where the owner and head chef crafts creative rolls and maki is anything but—he’s a seasoned artist with more than 15 years' experience slicing, dicing, and coiling. He carefully furls Alaskan king crab, shrimp tempura, and sweet chili sauce and creates tantalizing nigiri and sashimi with freshly carved squid and freshwater eel. Bartenders, meanwhile, pour wines and sakes to complement the chef's mouthwatering Japanese cuisine.
Sunlight pours through ground-to-ceiling windows, streaming across hardwood floors and dark wooden tables that friendly servers speckle with dishes of aromatic steak teriyaki and tempura udon soup. Diners can enjoy these exotic feasts amid the contemporary yet casual dining room’s traditional folding screens and bamboo accents or, when the extraterrestrial overlords who control the weather permit it, outside on the patio.