All reviews are from people who have redeemed deals with this merchant.
Reviewed December 21, 2014
Reviewed May 27, 2014
Reviewed April 9, 2014
What You'll Get
A chef’s best dishes are culled from childhood memories, which is why many spend years refining macaroni recipes and measuring flour with a sippy cup. Taste one chef’s culinary heritage with this Groupon.
Choose from Four Options
- $55 for a 9-course omakase dinner for one, valid Tuesday–Thursday (a $100 value)
- $109 for a 9-course omakase dinner for two, valid Tuesday–Thursday (a $200 value)
- $55 for an 11-course kaiseki dinner for one, valid on Sundays (a $100 value)
- $109 for an 11-course kaiseki dinner for two, valid on Sundays (a $200 value)<p>
Japanese-centric tasting menus start with lighter dishes, such as egg custard with chilled sea urchin, before escalating to larger plates with seafood and meats, such as shabu-shabu ribeye beef. The expansive dinners close with desserts such as coconut-ginger panna cotta with watermelon-lime gelee and sesame brittle. Beverage pairings—which can include sake, wine, and beer with each course—are available for an additional $55.
The Fine Print
Promotional value expires Mar 12, 2014. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 2 per table for 1-person options, limit 1 per table for 2-person options. Valid only for option purchased. Reservation required by phone only; not valid with online reservations. Dine-in only. Not valid with any other specials or offers. Sunday options vaild for kaiseki tasting menu only. For Tuesdsay - Thursday options, any additional guests must order a 7-course or 9-course tasting menu also. Not valid on 12/31/2013, 1/1/2014, or 2/14/2014. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
With a star-studded résumé that includes stints in such media-acclaimed restaurants as Yoshi's, Ambria, and Tribute—a Detroit-based eatery of his own that earned him a James Beard Award—it shouldn't be surprising that Takashi Yagihashi's latest culinary venture was a success. At his eponymous establishment, the chef crafts gourmet dishes inspired by his French culinary training and accented with the traditional flavors of his native Japan, creating a menu that has earned the restaurant a Michelin star and that Chicago magazine called "the finest Asian fusion cuisine in the city." Beyond acclaimed culinary skills, Yagihashi's vivacious personality earned him the title of Top Chef Masters Fan Favorite.
In a spartan dining room adorned with subtle art and slate-colored brick, diners savor entrees such as chicken in a clay pot simmering with shimeji mushrooms, eggplant, and yuzu juice, or soy-ginger caramel pork belly served with steamed buns. Yagihashi also highlights his versatility in a number of prix-fixe menus, such as the weekly 7- or 11-course Kaiseki dinner and a tasting menu that pairs each morsel with a complementary wine. While mulling over the menu, savvy wait staff offer their recommendations for the best wine, beer, or sake from the restaurant's lengthy drink lists, along with sweet post-meal choices such as Yagihashi's signature brown-egg dessert, which Chicago magazine says "elevates crème brûlée to Zen-like perfection."