All reviews are from people who have redeemed deals with this merchant.
Reviewed February 15, 2012
Reviewed February 13, 2012
Reviewed January 30, 2012
What You'll Get
Like magazine editors, sushi chefs trim digestible portions from larger entities, nourish patrons with colorful tidbits, and avoid fishy-smelling pieces at all cost. Get the freshest news from the sea with today's Groupon: for $20, you get $40 worth of sushi, Japanese entrees, and drinks at Sushi Yama in Escondido.
Sushi Yama's chefs roll out an essential sushi and sashimi menu alongside a lunch and dinner menu brimming with more elaborate rolls and authentic entrees. Sit at the sleek stone counter to watch dexterous hands drape pairs of sushi ($4–$18 for two of one kind) in one of 23 sea treats, including yellowtail tuna, freshwater eel, and the aviator hats of flying fish egg. Saltwater bass, spicy tuna, and fried avocado give the kiss-off to tradition in the Kiss My Bass roll ($11), and rosy soy wraps hug breaded shrimp and snow crab in the Pink Flamingo roll ($10.50). Lips looking for something steamy can happily slurp noodles and broth from the tempura udon dinner ($12), which employs flavor to force the mouth's kennel gates open so that wild canines can crunch into fried vegetables and shrimp.
To toast an impending bowling triumph or bubble away the sticky sauce left behind from a mouthful of teriyaki beef ($15), track down a large glass of Kirin Ichiban beer ($6). Or, opt for a carafe of Kikusui sake ($15) if you seek an excuse to linger in the glow reflected from a wall of murals painted on copper.
The Fine Print
Promotional value expires Feb 1, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table, 2 per table of 6 or more. Must purchase 1 food item. Dine-in only. Not valid for happy hour or half-price sushi. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Sushi Yama
At Sushi Yama, versatile chefs impart a modern flair to traditional Japanese cooking, serving satisfying noodle and katsu dishes alongside succulent sashimi plates and meticulously crafted rolls of sushi. Like a replica of a Rodin sculpture made from mochi, each meal is a blend of delicious cuisine and fine art, entrancing diners with crispy strips of tempura or crimson slivers of tuna and beef accented by colorful sliced vegetables and creamy, paper-thin crescents of avocado. A mouthwatering litany of more than 20 specialty rolls unite morsels of yellowtail, salmon, and blackened grilled shrimp with crispy panko, sweet plum essence, and zesty lime, and meals of udon and grilled salmon deliver rich notes of umami flavor. Diners garnish feasts with inventive appetizers of chili-kissed oysters and wasabi-laced fish tacos while clinking glasses of frosty beer and potent sake.