Sushi Eye


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In a Nutshell

Chef Richard Cho creates stylish maki rolls & traditional Japanese entrees that swathe palates in rainbow of colors & flavors

The Fine Print

Promotional value expires Mar 8, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Must purchase 1 food item. Dine-in only. Not valid for Happy Hour or holidays. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Without sushi chefs, time machines would be necessary to uncook broiled, boiled, or braised fish fillets. Find an easier way with today's Groupon: for $15, you get $30 worth of Japanese fare and sushi at Sushi Eye.

Sushi Eye, which the Phoenix New Times crowned with the title of Best Sushi in 2006, tempts guests with traditional Japanese cuisine and freshly made sushi. Head chef Richard Cho’s maki crafts an inventive menu that teams classic rolls with creative fusion fare for a distinctive dining experience. The Booty Booty roll ($12.50) unlocks treasure chests of crunchy shrimp tempura and macadamia nuts, and the Lion King roll ($12.95) bats tongues with fresh salmon and a mildly spiced sauce. Instead of chugging a chalice of salt water, garner a taste of the sea by letting the chef choose 10 fish-and-rice treats for a nigiri-sushi combo ($17.95). Traditional Korean sauce marinates the barbeque short-ribs dinner ($10.95–16.95), and the Elliot roll’s yellowtail tuna, avocado, and freshwater eel drizzled with traditional unagi sauce ($8.95) keeps stomachs full and hands busy stacking edible snowmen.

Sushi Eye

Sushi Eye’s head chef Richard Cho playfully invents tangles of traditional and unorthodox sushi ingredients that earned the restaurant the Best Sushi title in 2006 and Best Maki award in 2007 from the Phoenix New Times. “Cho's a real maestro of maki and is always adding new ones to his menu, so repeat visits are obligatory,” the writer reported, going on to laud items such as the ASU roll, a bundle of shrimp tempura, spicy tuna, and macadamia nuts. Many of the rolls can be seen topped with Sushi Eye's signature garnish of macadamia nuts and tobiko or drizzled with unagi sauce. Away from the sushi bar, flames lap hungrily at short ribs marinated in a mild sweet sauce, and broiled unagi donburi combines eel with veggies, eggs, and rice.

Sage-green walls and expanses of sleek, dark wood surround diners as they busy their hands with chopsticks, thick morsels of sashimi, or reenactments of famous pickle-jar openings. Playful zephyrs slip through the bar, which bridges the dining room and the covered outdoor patio. Ice jingles in an array of cocktails beneath flat-screen televisions, and heat lamps and fairy lights radiate warmth and luminescence over clusters of cushioned benches. Their wine list features more than 60 bottles along with dozens of craft beers to choose from.

Customer Reviews

good fod and good atmosphere
Mark A. · January 26, 2015
Great food, fresh and wonderful service.
Maria T. · May 18, 2014
Love their rolls!!!
Maritza H. · March 1, 2014

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