Sushi and Southern Food Fusion for Two or Four at The Fresh Cut (52% Off)

Madison

Give as a Gift
Unable to add now. Please try again later
Unable to remove now. Please try again later
Up to 52% Off

Customer Reviews

80 Ratings

The food was delicious and the waitress was great!
Christy O. · August 23, 2016
Food was fresh and original. Waitstaff was fantastic - friendly and helpful.
Shari M. · August 4, 2016
Great food and guy playing guitar made for a better than expected experience. Portions were large and flavors were well blended.
L. Richard M. · July 7, 2016

What You'll Get


Choose Between Two Options

$29 for dinner for two ($60.35 value)

  • One appetizer ($9.95 value)
  • Two entrees ($45.90 value)
  • Two nonalcoholic drinks ($4.50 value)

$59 for dinner for four ($120.70 value)

  • Two appetizers ($19.90 value)
  • Four entrees ($91.80 value)
  • Four nonalcoholic drinks ($9 value)

Umami: Science of a Hidden Flavor

Sour, sweet, bitter, and salty don’t cover the entirety of human taste. Let Groupon teach you about a fifth flavor only recently recognized by science.

In a single bite of sushi, you’re likely to taste a kaleidoscope of flavors: the sweetness of pickled ginger, the sourness of rice vinegar, the saltiness of soy sauce. You may notice, however, that that salty quality isn’t quite the same as if you’d sprinkled on table salt or stored the fish in an empty potato-chip bag. There’s an extra dimension to the flavor, something richer and more satisfying. This is called umami, and it’s the fifth of the basic tastes perceived by the human tongue. (An obvious sixth, spicy, is generally discounted by flavor theorists as merely a skin reaction—splashing a drop of intense hot sauce on your arm, for instance, will cause a similar feeling to “tasting” it on the tongue.)

Umami’s discovery began not in a lab but at the dinner table. In 1907, Kikunae Ikeda was sitting down to a bowl of dashi, a broth made from dried kelp. The Tokyo Imperial University chemistry professor began to wonder what made the soup so irresistible. It didn’t taste like any of the four classic flavors or a combination of several; it was simply what he termed umami, based on the Japanese word for delicious. This curiosity led to years of chemistry experiments and unusual expense reports as Ikeda looked for the flavor of dashi in other world cuisines—cheese, meat, asparagus, and tomatoes all possessed this mysterious taste—and attempted to zero in on the one molecule these foods had in common. Finally, he discovered that what they all shared was glutamic acid, a protein that breaks down when cooking, fermenting, or ripening to form the essential amino acid L-glutamate.

L-glutamate explains much of the appeal of a properly cooked steak, an aged morsel of cheese, and, yes, a splash of soy sauce on a sushi roll. Because the glutamate molecules in the raw fish have not yet been broken down through cooking or aging, the L-glutamate lurking in the fermented soybeans fills in the missing heartiness and creates a blissful harmony of all five flavors.

The Fine Print


Promotional value expires 180 days after purchase. Amount paid never expires. May be repurchased every 90 days. Not valid for the purchase of alcohol. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About The Fresh Cut


By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.