Lunch $10

FIRST COURSE

MISO SOUP
tofu, seaweed & green onions in a miso broth

SECOND COURSE

CALIFORNIA ROLL COMBO
California Roll & an uchi no salad

THIRD COURSE
(choice of one)

BARA CHIRASHI BOWL*
tuna, salmon, yellowtail, shrimp, avocado
& cucumber with Asian green vegetables, mixed
with poki sauce; served over rice

SUSHI ASSORTMENT (NIGIRI)*
one piece each of:
albacore, salmon, yellowtail & shrimp

CHICKEN TERIYAKI BOWL
chicken breast sautéed with snow peas, onions,
carrots & broccoli; served over rice & topped
with teriyaki sauce

VIVA LAS VEGAS ROLL*
kani kama crab & cream cheese rolled in
rice & seaweed, lightly tempura battered & topped
 with spicy tuna, kani kama crab mix & sliced lotus root;
finished with a sweet eel sauce & spinach tempura bits

FOURTH COURSE
(choice of one)

TRADITIONAL JAPANESE GREEN TEA ICE CREAM

CHOCOLATE GELATO

*We are required by the Health Department to inform you that consuming raw or
undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of
food borne illness, especially if you have certain medical conditions.

Dinner $20

FIRST COURSE
(choice of one)

MISO SOUP
tofu, seaweed & green onions in a miso broth

UCHI NO SALAD
mixed greens tossed in a soy ginger vinaigrette

EDAMAME DIP
creamy edamame & spinach dip; served warm with wonton chips

SECOND COURSE
(choice of one)

PORK GYOZA
sautéed Asian potstickers served with a ponzu sauce

SALMON CARPACCIO*
thinly sliced salmon sashimi with wasabi aioli, wasabi
tobiko & a wasabi infused oil

CHILI PONZU YELLOWTAIL
thinly sliced yellowtail, jalapeño, cilantro & sautéed cashews;
served with a Kochjan chili ponzu sauce

THIRD COURSE
(choice of one)

VIVA LAS VEGAS ROLL*
kani kama crab & cream cheese rolled in rice &
seaweed, lightly tempura battered & topped with spicy
tuna, kani kama crab mix & sliced lotus root; finished with
a sweet eel sauce & spinach tempura bits

DRUNKEN BLACK MUSSELS
sake steamed black mussels sautéed in garlic
& seasoned soy sauce

SASHIMI ASSORTMENT*
four slices each of: albacore, salmon & yellowtail;
served with a bowl of rice

CRISPY WHITE FISH ASIAN TACOS
lightly fried white fish, coleslaw & guacamole in a rice
paper shell

FOURTH COURSE
(choice of one)

SWEET MOCHI TRIO

COCONUT CRÈME BRULEE

*We are required by the Health Department to inform you that consuming raw or
undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of
food borne illness, especially if you have certain medical conditions.

Chef Sean Hwang

Question: How long have you been a chef?
Answer: 13 years

Question: How long have you been at this restaurant?
Answer: I’ve been with RA Sushi for 9 years and at the Tustin location for 1 year.

Question: Who or what inspired you to become a chef?
Answer: I met a sushi chef while I was a student in college.  He was very skilled at cutting fish and made his sushi look incredibly beautiful.  I wanted to be a great chef like he was and worked hard for many years.

Question: What do you enjoy most about your profession?
Answer: I like taking different ingredients and putting them together to make a great dish.

Question: When you’re not in the kitchen what are you doing?
Answer: I like to golf and spend time with my children and family.

Question: What is your most popular dish?
Answer: Chili Ponzu Yellowtail, which is yellowtail sashimi with sautéed cashews, jalapeno and cilantro; served with a chili ponzu sauce.

Question: Your last meal on Earth would be??
Answer: An order of fresh Bluefin Toro sashimi

Question: What's your favorite item on the Restaurant Week Menu?
Answer: Sashimi Assortment