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 witha sweet eel sauce & spinach tempura bits

FOURTH COURSE
(choice of one)

TRADITIONAL JAPANESE GREEN TEA ICE CREAM
-
CHOCOLATE GELATO







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

SHISHITO PEPPERS
sautéed in an Asian seasoning

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

BEEF TATAKI ROLL*
artichoke, asparagus, roasted red pepper & avocado rolled & topped with seared beef; served with a creamy
wasabi sauce & drizzled with black pepper soy

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

CHICKEN OTOKO SALAD
grilled chicken breast tossed in a spicy yuzu dressing with grilled red & green bell peppers, onions & asparagus;
served over a bed of mixed greens in a rice wine vinaigrette & topped with watercress & fried ramen noodles

FOURTH COURSE
(choice of one)

SWEET MOCHI TRIO
-
COCONUT CRÈME BRULEE

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