If humans are mostly made of water, and fish traditionally inhabit water, fish should naturally occur in the human body. Fix this gap in nature’s logic with today’s Groupon: for $20, you get $40 worth of sushi or Thai fare. Choose from the following locations:
- Sushi Jo in Palm Beach Gardens
- Sushi Jo in Boynton Beach
- Sushi Jo in West Palm Beach
- Thai Jo in West Palm Beach
A 10-year sushi apprenticeship prepared West Palm Beach chef and Sushi Jo and Thai Jo founder Jo Clark to swiftly slice the pristine salmon, hamachi, and Japanese snapper filling a plethora of specialty rolls. Knife-wielding wizards fillet fish for a menu brimming with traditional rolls ($3–$10), hand rolls ($3–$10), and specialty rolls, such as the Havana, with eel, mango, avocado, and cream cheese serving as a roost for perching shiso ($12). Raw connoisseurs can hand pick from a hand-carved à la carte menu boasting salmon ($2.50), flounder ($3), or squid ($2.50) sushi.
Thai Jo's menu serves up steaming fried rice ($13–$25), curry ($12–$25), and noodle dishes ($12–$25) awash with vegetables, pork, beef, chicken, or lobster. Specialty Thai dishes similarly sate, such as a whole fried snapper, caught and released on a platter with a choice of ginger, basil, or sweet-and-sour sauce ($25).
Sushi Jo menu items and prices may vary by location; those shown are valid at Boynton Beach location.
Zagat rates the food at the West Palm Beach location of Sushi Jo as very good to excellent, and Yelpers give the same location a 3.5-star average. Four TripAdvisors give the Palm Beach Gardens location an average of 3.5 owl eyes. Eight Yelpers give Thai Jo an average of 3.5 stars.
- The best sushi in town for true afficianado's [sic] who tempt the exotic from uber professional chefs and an owner who puts quality above all else. This location is the best for sushi. – crissyp571608, West Palm Beach location, Zagat
- Good Thai food. Love the decor. Indoor/outdoor seating. Great for a group, date, or dinner with friends. – victoria r., Thai Jo, Yelp, 06/21/2009
Sushi Jo and Thai Jo
"It took them five years before they would let me handle the fish," says sushi chef Jo Clark about his extensive training. He began his culinary journey at 13 years old and spent a decade in an apprenticeship at the Japanese restaurant Yama. There, he honed an ability to prep rice and sauces, wield a knife, and select sushi-grade fish while shadowing chefs from different regions of Japan. In his spare time, Jo enjoys paddle-surfing and once skillfully maneuvered alongside a lively school of sharks.
At the restaurant, however, he deftly manages cuts of salmon, flounder, hamachi yellowtail, and shellfish to craft more than 40 inventive sushi rolls. He toys with the traditions of sushi, wrapping some rolls with thin slices of European cucumber and creating a sashimi pizza on a tortilla crust. The aromas of ginger, eggplant, and garlic wander from pots of Thai-style dishes in the kitchen and out into dining rooms. Though each location has distinct decor, diners mingle among elements such as exposed-brick bars, hardwood floors, and hanging Japanese paper lanterns in the exciting bright colors of a furious traffic cop viewed through a kaleidoscope.