Most restaurants hide their chefs in the back of the house, where, like secret gardens, they are unable to display the artistry of their radish flowers, onion volcanoes, and knife juggling. Watch these secret creations blossom with today's Groupon: for $20, you get $40 worth of dynamic hibachi-grill fare, sushi, and drinks at Susumu Japanese Steakhouse in Roseville.
Drawing from more than 30 years of experience in the restaurant business, Iron Chef Susumu oversees hibachi grills, at which skillful chefs safely play with knives and spin an entertaining dinner show in front of hungry eyes. At the sushi bar, taster plates ($12) of tuna, salmon, shrimp, and half of a california roll are uncooked over smaller unheated hibachis and in normal-size tempura dunkers. Guests get a front-row view of the dinner performance from tables that wrap around each hibachi grill, allowing them to watch as the chef prepares hibachi-style chicken ($13.95), teriyaki salmon ($16.50), or a 5-ounce filet-mignon steak with four pieces of shrimp ($21.95). All dinners come with salad, vegetables, fried rice, and a white-hatted knife flipper and egg flinger. Conclude your meal with green-tea ice cream ($2) or a deep-fried, wonton-hugged banana spring roll ($5).
All of Susumu’s mixed drinks are made with shochu, a Japanese distillate containing 24% alcohol by volume. Shochu socializes with plum wine in the Shochu Plum ($5) and turns beer drinkers into fire breathers as it tangos with the frothy stuff to make Dragon Beer ($4.50). Birthdays at Susumu are celebrated with free ice cream and the Japanese happy song sung over the beat of a Taiko drum and harmonizing antique jazz-flutes.
Susumu Japanese Steakhouse
The brainchild of an iron chef with more than 30 years of restaurant experience, Susumu Japanese Steakhouse dazzles diners with hibachi-style fare prepared tableside with fresh ingredients and show-stopping cooking methods. Nighttime noshers take a front-row seat to the spectacle of Susumu’s trained chefs twirling knives, flipping eggs, and constructing active onion volcanoes on the sizzling grill. Lemon chicken, teriyaki beef, hibachi prawn, and veggie specialties sputter and pop tableside like Thomas Edison’s short-lived invention, the electrified tablecloth, setting the stage for inventive desserts, such as tempura ice cream or banana spring rolls. The sushi bar’s chilled appetizers and rolled samplers provide a delicious alternative to grilled entrees, and a yakiniku menu features Japanese barbeque.