LAST CHANCE: Wabora Fusion Japanese Restaurant: $40 for Two-Hour Sushi-Making Class (60% Off)

Last Chance Reminder: I originally posted about this deal last week. Here’s a reminder that today is your last chance to buy the deal as it expires tonight. This deal is a hot seller! At the time of this post, they have sold over 400+ vouchers so don’t miss out!

Today’s Groupon Toronto Daily Deal of the Day: Wabora Fusion Japanese Restaurant: $40 for Two-Hour Sushi-Making Class (60% Off)

Buy now for only $
40
Value $100
Discount 60% Off
Save $60

This is a limited 6-day only sale that will expire at midnight on Monday, April 8, 2013. Click here to buy now or for more information about the deal. Quantities are limited so don’t miss out!

In a Nutshell
Sushi chefs teach students to make two types of maki rolls, which they can then savour

The Fine Print
Expires Aug 7, 2013
Limit 1 per person, may buy 10 additional as gifts. Registration required. 48hr cancellation or rescheduling notice required.

Wabora Fusion Japanese Restaurant
http://waborasushi.com/
550 Wellington St. W
Toronto, Ontario M5V 1H5

$40 for a Two-Hour Sushi-Making Class ($100 Value)

Inside Wabora Fusion Japanese Restaurant, an upscale sushi restaurant located in the Thompson Hotel, classes of about 40 students learn to make two rolls. At the end of the class, students dine on their creations. Classes take place Saturdays at 3 p.m. and Mondays at 6:30 p.m.

It seems Min Soo Kim is always on the move. The Wabora Fusion Japanese Restaurant owner came to Canada from his native South Korea at age 15 to play minor-league baseball, a gig that took him across North America and, incidentally, exposed him to all kinds of regional cuisine. Now that he’s traded bats and balls for knives and rolls at Wabora, he’s still on the go. Each day he travels to Toronto to pick up fresh ingredients and bring them back to Wabora’s Bracebridge location, not even stopping to answer a hideous troll’s riddles in exchange for hardware-store gift cards.

Min Soo takes his customers places, too. He designed his menu to mimic the flavours of South Korea and Japan, with some subtle influences from other cultures thrown in for good measure. The 6-ounce centre-cut tenderloin steak is served with both wasabi and house barbecue sauce, and the dozens of sushi rolls are made from crabmeat, baked eel, and marinated rib steak. The approach seems to be working. The restaurant has expanded as rapidly as a balloon blown up by Pavarotti, having recently taken up residence at the Thompson Hotel. There and at the other locations, chefs not only prepare meals but also teach diners how to make their own rolls during two-hour sushi workshops.

Click here to buy now or for more information about the deal. Don’t miss out!