All reviews are from people who have redeemed deals with this merchant.
Reviewed November 1, 2011
Reviewed October 31, 2011
Reviewed October 27, 2011
What You'll Get
Before sushi proved how delightful rolled-up food could be, fish had been served folded over rice and woven into a basket. Enjoy advancements in preparation with today's Groupon: for $10, you get $20 worth of sushi, hibachi, and drinks at Takara Japanese Restaurant in Elm Grove.
The chefs at Takara craft a wide-ranging menu of traditional and creative Japanese fare, including fresh sushi creations as well as savory grilled meats and vegetables. Guests' chopsticks or outsize mechanical claws can snag delicacies such as deep-fried spider rolls ($8.50) and spicy dynamite rolls ($12.95), which blast taste buds with a lobster-topped California roll. Culinary artisans sear vegetables and meat to construct hibachi dinners ($11.95–$31.95), in which juicy roasted proteins lie on a bed of fried rice or noodles as sides of soup, salad, and a shrimp appetizer look on. Diners can also select an array of sushi and sashimi offerings a la carte ($1.75–$5), and bento specials ($18.95) serve up teriyaki, yaki soba, or rolls in convenient, neatly apportioned box form, just like the work of modernist master Piet Mondrian.
The Fine Print
Promotional value expires Oct 19, 2011. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Limit 1 per visit. Must purchase 1 food item. Dine-in only. Not valid for half-off lunch or dinner specials. Valid only at Elm Grove location. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Tokyo Sushi & Grill Japanese Steakhouse
Each night at Tokyo Sushi & Grill Japanese Steakhouse, chefs fire up six hibachi grills and flip shrimp, scallops, and swordfish atop the sizzling iron griddles and directly in front of guests. In addition to the hibachi chefs' flashy knife work, the casual eatery showcases more subtle Japanese culinary traditions. At the sushi bar, experts gingerly roll up fresh seafood, and in the kitchen, chefs swathe shrimp in crispy tempura batter with the same level of care a NASA scientist takes when coating the Space Shuttle’s flameproof resin on the base of his cigar.