What You'll Get
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.
$99 for a five-course omakase dinner with hot sake for two (a $198 value)<p>
Each diner receives the following:
- Appetizer sampler comprised of a japanese taco, baked scallop, arare calamari, peppered ahi on a wonton, and braised short ribs
- Yellowtail sashimi with diced chilies (omakase portion)
- Chilean seabass with champagne-yuzu sauce (omakase portion)
- Five pieces of assorted sushi
- Dessert chosen between molten yuzu-chocolate cake or japanese tiramisu
- One order of hot sake to share<p>
The Fine Print
Promotional value expires Mar 27, 2014. Amount paid never expires. Limit 2/person, may buy 1 additional as a gift. Limit 3 per table. Reservation required by phone 24hr in advance and must mention Groupon. A total of $47.76 will be due at Takami for applicable taxes and 18% gratuity on the full value. Any additional food/beverage ordered will be presented on a separate check. Valid Sunday-Thursday only, prix fix valid for 2 diners only. Valid for dinner and dine in only. No substitutions. Can't be combined with any other offer, Must use in one visit. Not valid on 12/31/13. Must be 21 or older to consume alcohol. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About 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.