In America, Japan is thought of as the birthplace of sushi and the country that kind of looks like a shrimp. Learn more about the world with this Groupon.
Choose from Six Options
- $59 for a sushi dinner for two, valid Sunday–Thursday (up to a $128 total value)
- $109 for a sushi dinner for four, valid Sunday–Thursday (up to a $256 total value)<p>
Each of the above dinners includes the following per pair of diners:
- Two appetizer platters, choice two sushi rolls, any one dessert, and two beers, wine, martinis, or specialty cocktails.<p>
Executive Chef Stan Ota and accompanying sushi chefs employ fresh seafood, ingredients, and contemporary techniques to stuff the signature Takami roll with spicy albacore tuna or fill the 21st roll with the savory meat of snow crabs. They then pair them with cocktails such as the lychee martini or the Serrano kiss, a gin-and-lime beverage with muddled chili and basil, while their dedicated clientele dine while taking in sweeping, 360-degree views from the 21st floor and patio of a downtown building.
- $89 for the five-course Omakase (chef’s tasting menu) for two, valid Sunday through Thursday ($186 value)
- $169 for the five-course Omakase (chef’s tasting menu) for four, valid Sunday through Thursday ($372 value)
- $89 for the five-course Omakase (chef’s tasting menu) for two, valid Friday and Saturday ($186 value)
- $169 for the five-course Omakase (chef’s tasting menu) for four, valid Friday and Saturday ($372 value)<p>
Alternately, guests can opt to sample the five-course Omakase (chef’s tasting menu) meal, the menu of which is improvised daily by the chef based upon fresh-market ingredients. It typically begins with an appetizer platter, such as arare calamari, baked scallop in a half shell, spicy tuna on crispy rice, negima robata, and Japanese taco. The meal then moves on to assorted fresh fish and choice of sushi rolls, and ends with something sweet, such as chocolate-yuzu cake.<p>
Takami Sushi & Robata Restaurant
A breathtaking 21 stories above downtown Los Angeles, Takami Sushi & Robata Restaurant gives guests views of the glittering city lights below. But Executive Chef Stan Ota’s gaze, however, never leaves the chopping boards and plates in front of him. Each maki roll and fresh-seafood dish he creates is born out of a lifetime of experience spent cooking Japanese- and French-style food. His cooking has garnered recognition from many trained palates, including British food critic Jay Rayner who put Ota’s restaurant on his list of where to find the world’s best foods.
In addition to seafood such as lobster rolls and lemon-albacore rolls, the extensive menu boasts a wide selection of fine robata, from filet mignon to baby lamp chops. Beyond these printed offerings, Ota also performs a feat of Japanese cookery called Omakase–which translates literally to “I’ll leave it to you”– improvising a five-course menu based upon the fresh-market ingredients gathered that day. To compliment meals, Ota puts an equal amount of thought into his cocktail list, which features exciting blends of liquors and spices. These drinks include lychee-infused mojitos, white-tea-rose martinis, and the Serrano kiss, spiced gin and lime with muddled Serrano chili.