Japanese Food starting at P125 at Sensei Sushi Bar (Up to 60% off)
- Known for their Tuna Tartare on Kang Kong Crisps
- Fresh and finest Japanese ingredients
- Headed by a World Class Chef, Bruce Ricketts, who was trained by Michelin star chefs, Tomas Keller at the French Laundry, Wolfgang Puck, and Bobby Flay
- Located in Aguirre BF Homes Parañaque
- Groupon is valid for 6 months
- Limit 1 Groupon per person per visit for 1st option (P125 price point); 1 Groupon for a table of 2 for 2nd option (P225 price point); 1 Groupon for a table of 4 for 3rd option (P400 price point)
- May purchase multiple Groupons
- Groupons may be given as gifts
- Reservation is required at least 1 day in advance, please call +63.919.377.2966
- Operating hours: Monday – Sunday from 12:00nn – 2:00pm, 6:00pm – 10:00pm
- See the rules that apply to all deals
Before sushi proved how delightful rolled up food could be, fish had been served folded over rice and woven into a basket. Bite into a rolled wonder with today's Groupon to Sensei Sushi Bar. Choose from the following options:
- P125 for P250 worth of food good for 1 person
- P225 for P500 worth of food good for 2 people
- P400 for P1000 worth of food good for 4 people
Sensei Sushi Bar lashes out against the pangs of starvation with a flurry of dishes that satiate the nudges of the small intestine to be loaded with rice and fish combinations that only Japanese fusion food can bring to the table. Start a feast off with Spicy Tuna Roll (P175) with crispy tanuki and spicy mayo, Fresh Spring Rolls (P120) with pork confit and red pepper mayo, or Paella Balls with Calamari (P130) topped with garlic aioli. Try their spin on a sushi favorite, the Cali Roll with Prawn Popcorn (P205), a kani cream cheese delight with green goddess aioli. The Steamed Clams (P215) with Potato, Bacon and Uni Emulsion is another scene stealer, along with their best seller, the Tuna Tartare on Kang Kong Crisps (P145), raw animal, lying on a bed of cooked vegetation.
Behind the satiating goodness of Sensei is Bruce Ricketts who particularly “dares to rouse all five senses, particularly that of a woman who doesn’t like to be promiscuous with her food.” Bruce actively micromanages his kitchen, having started as a dishwasher at the age of 17, and later training under Michelin star chefs, Tomas Keller at the French Laundry, Wolfgang Puck, and Bobby Flay. To master his gastronomic art, he moved on to mastering Japanese cuisine at his very own kitchen at Robot, his first Manila gig as an executive chef, and now at the sense-tickling pleasure that is Sensei Sushi Bar.

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Sensei Sushi Bar
268 Aguirre Street, BF HomesParañaque 1720





