What You'll Get
When deprived of flavorful sustenance, the mouth will often retaliate by shouting your bank-account number at sporting events or turning every sentence into a high-pitched jingle. Tame an unruly tongue with today’s Groupon: for $30, you get $60 worth of sushi and Japanese cuisine at Yuki Arashi in Park City.
Yuki Arashi, named one of the 10 Best Ski-Town Sushi restaurants by Ski magazine, showcases sophisticated Japanese cuisine crafted with culinary skill and fresh ingredients, including seafood regularly flown in from the West Coast and Japan. The menu tempts nibblers with a smoked squid salad ($8.95) as well as Asian tapas such as grilled lamb lollipops made from New Zealand lamb chops ($18.95). Sushi offerings include the Seoul roll, which pays homage to Yuki Arashi’s Korean influences with an epic poem and a tempura-fried blend of ahi and albacore tuna, avocado, and sriracha ($14.95). The Snow-Shed roll combines spicy tuna with a flattering posse of cucumber, gobo, and kaiware sprouts, all doused in escolar ($16.95).
Accented by clean, contemporary lines and a 40'x12' slate wall beckoning quietly to passing geologists and visiting chalk pieces, Yuki Arashi intertwines Asian flair with urban chic for a sophisticated dining experience. Though not included with this Groupon, the eatery also pours an array of wines and sakes.
The Fine Print
Promotional value expires Dec 1, 2011. Amount paid never expires. Limit 3 per person. Limit 1 per table. Not valid towards the purchase of alcohol. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About [[m:####Yuki Arashi
Japanese, Korean, and French culinary traditions collide in Yuki Arashi's kitchen, forming Asian-inspired tapas strewn with local and organic ingredients. The hot and cold small plates are perfect for sharing or alternately pressing to a sprained ankle, and they range from classic gyoza to modern arrangements of truffled albacore with microgreens and garlic crisps. At the sushi bar, chefs slice catches flown in fresh from Japan and the West Coast for sashimi and nigiri, as well as for rolling into specialty maki rolls such as the inside-out Millipede with tempura shrimp, spicy tuna tartare, avocado, and tobiko.
In the sleek dining room, bulbous vases of flowers sit above high-backed banquettes, their colorful blooms echoing the honey- and plum-hued flecks in the large variegated stone wall. Seats at the sushi bar invite patrons to gaze at the chefs' artful hard work, and an intimate tatami room enables guests to forgo chairs and dine in the traditional Japanese style.:m]]