Sushi Meals for Two or Four with Edamame, Appetizers, and Sushi Rolls at Oishii Too Sushi Bar (Up to 52% Off)
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Takes ReservationsIngredients from local farmer's markets and fish from Boston Harbor comprise artfully-designed rolls and appetizers
The traditional method for preparing sushi requires slices of raw fish to be held over unlit fires in order to secure that signature uncooked flavor. Taste the real meal with this Groupon.
Choose Between Two Options
$32 for a sushi meal for two (up to a $65 total value)
- One order of edamame (a $5 value)
- One appetizer (up to a $20 value)
- Two sushi rolls (up to a $20 value each)<p>
$75 for a sushi meal for four (up to a $157 total value)
- One order of edamame (a $5 value)
- Two appetizers (up to a $20 value each)
- Four miso shiru soups (a $3 value each)
- Five sushi rolls (up to a $20 value each)<p>
After truffle oil–infused edamame and some homemade miso shiru soup, select starters such as the japanese crab cake with shitake mushrooms, cilantro, and a daikon radish sauce. Then explore rolls such as the deep-fried soft-shell crab rolled with cucumber or the Rainbow maki—a california roll with tuna, salmon, and fluke, topped with avocado and bookended by tiny pots of gold.<p>
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About Oishii Too Sushi Bar
At Oishii Too Sushi Bar, chef Kung San fuses his knowledge of Japanese, Chinese, Korean, south Asian, and French techniques with fresh, local ingredients to create dishes that are as tasty as they are beautiful. The well-traveled chef handpicks produce from local farmer's markets and fish that's fresh out of Boston Harbor, crafting sushi with yellowtail, salmon, and soft-shell crab. But he also garners inspiration from his own customers, using their ideas to design an innovative menu page devoted to patron-generated rolls such as scallop sushi topped with tobiko, Japanese mayo, and lemon.
The upscale, artistic maki is complemented by an array of sake and wine and an elegant ambience. Soft lighting at the green, lit-from-beneath sushi bar illuminates a few potted flowers, who crane their necks to jealously admire the natural beauty of the chef's creations.