sushi | bar | restaurant

SUSHI | BAR | RESTAURANT
We serve creative sushi and modern Japanese cuisine in a hip,
fun, and social environment. The best way to experience our menu
is to order a variety of items and share them with your guests. To
assure you always get the best from our two kitchens, we deliver
your menu items as they are made and place them in the middle
of your table to be shared. If you have a special request for how
you would like your food delivered, please let your server know.
We hope you enjoy exploring RA.
INK SPECIALS
SAKE (22 oz)
KIRIN (22 oz)
T AND SAKE (22 oz)
KIRIN LIGHT (22 oz)
S MARGARITA
TIONAL
MBER
ARTINI
RRY SAKETINI
Half dozen
large
chicken
VIVA
LAS
VEGASwings
ROLL lightly fried and tossed
SPICY TUNA 9.50
ROLL
in our spicy Asian sauce
SPICY SHRIMP ROLL
TUNA TATAKI
“RA”CKIN’ SHRIMP
6
LOBSTER
NIGIRI
SHRIMP TEMPURA
ROLL
SVEDKA VODKA
Lobster claw meat on rice topped
with dill
and a SPICY
delicious
CRISPY
TUNA
lobster cream sauce
CALAMARI TEMPURA
BACARDI RUM
SASHIMI
SAPPORO (12 oz)
SAPPORO LIGHT (12 oz)
A Japanese dish consisting of thinly sliced fresh raw fish,
traditionally served with
soy sauceDRAFT
and wasabi.
SEASONAL
NG GEISHA
FOOD SPECIALS
A GUIDE TOHAKUTSURU
SUSHI“DRAFT” SAKE
8
8.99
9.25
6.99
HOT SAKE
NIGIRI
BUDWEISER
A small oval of rice topped
with a thin slice of fish
or seafood, sometimes held together by a thin band
BUD LIGHT
of seaweed.
E PEACH
LACKBERRY
RINKS
7
Y MOMO BELLINI
PINOT GRIGIO
OAD CHARDONNAY
YELLOWTAIL NIGIRI
TOOTSY MAKI
SALMON NIGIRI
SHRIMP NIGIRI
5.99
5.
4.
SEAWEED SALAD
EDAMAME
3.
GARLIC CITRUS YELLOWTAIL
3.75
SIGNATURE ITEMS
MILLER LITE
We are required by the Health Department to inform you that the items indicated contain raw fish and consuming or under cooked meats, p
seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
Wines contain sulfites.
HAND ROLLS
ES N’ CREAM
TUNA NIGIRI
SPICY SALMON ROLL
CHICKEN YAKITORI
5.
PINEAPPLE CHEESE WONTONS
SEARED TUNA
GRIA
CALIFORNIA ROLL
SHRIMP TEMPURA
CRUNCHY CALAMARI ROLL
MANI
†
PORK GYOZA
SPICY YELLOWTAIL ROLL
4.75
STELLA ARTOIS
N BITE
12.75
SPICY ASIAN CHICKEN WINGS
Maki is the traditional introduction to sushi. Raw or cooked
fish, seafood, vegetables or
a combination
of these are
JIM
BEAM BOURBON
rolled with rice and seaweed and cut into 5-8 bite-size
SAUZA BLUE TEQUILA
pieces.
NAUGHTY
Lobster and ceviche salsa served on a bed of guacamole and fresh
sliced avocado; topped with chili garlic salt
RAINBOW ROLL
MAKI
WBERRY
LOBSTER CEVICHE
KINSEN PLUM WINE
SUSHI 101
PREMIUM WELL DRINKS
O
MON–FRI 4PM–7PM
FA L L SPECIA L S
SEASONAL
HAPPY HOUR
WHEN YOU’RE IN THE RA!
Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fish, lamb, milk, poultry, or shellstock reduces the risk of food
illness. Young children, the elderly, and individuals with certain health conditions may be at risk if these foods are consumed raw or undercook
A fun and simple approach to sushi. The ingredients are
laid out flat then rolled into a cone shape resembling an ice
cream cone.
MERLOT
PROSECCO
EET CABERNET
SPECIALTY ROLLS
Unique rolls only found at RA!
RAINBOW
SIGNATURE ITEMS
BLUSHING GEISHA
We are required by the Health Department to inform you that the items indicated contain raw fish and consuming or
under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have
certain medical conditions.
SALMON KINOKO
Grilled salmon and asparagus
topped with mushroom cream sauce
Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fish, lamb, milk, poultry, or shellstock
reduces the risk of food borne illness. Young children, the elderly, and individuals with certain health conditions may be
at risk if these foods are consumed raw or undercooked.
FL-21-2-E
FL-21-2-E
13.25
SAMURAI COWBOY
UMAMI PUNCH
Red Stag Black Cherry bourbon,
Dive into a 60 oz blend of Svedka
8.50
Aperol and fresh lemon sour create
vodka, Southern Comfort, Amaretto
18
a
powerfully
exotic
cocktail
with
a
Disaronno, cold sake and tropical
mellow bourbon kick
juices; served in a fish bowl (meant
for two)
CHICKEN KATSU
GINGERTERIYAKI
BLOSSOM
14.70
Panko breaded chicken with coleslaw;
Your choice
chicken or
A refreshing
blendof
ofgrilled
Tito’s vodka,
BABY UMAMI
PUNCH
served
with Asian
BBQ dipping sauce
beef;
served
with
steamed
rice and8.50
St-Germain Elderflower liqueur, fresh
8.50
Same flavor as its big brother, but you
Asian
vegetables
muddled strawberry, pink grapefruit
don’t
need aYAKISOBA
buddy to drink this one
CHICKEN
and ginger beer
CHICKEN
13.45
Stir-fried Asian vegetables tossed with
chicken
and
yakisoba
noodles
BLUSHING GEISHA
DRAGON BITE
BEEFmixed with Skyy
Cold lemonade
Bacardi Dragonberry, Absolut Citron,
8.50
8.50
Raspberry
vodka,
Chambord and
strawberry
purée,
lemon
juice,
BLACK PEPPER SIRLOIN STEAK
fresh
lemon
sour;
looks
innocent
Japanese
yuzu
and
a
splash
of
soda
Sirloin steak sautéed with black pepper
DINNER SUSHI ASSORTMENT
18 but look again, she might not be
make
exoticserved
blend with asparagus
and for
soyan
sauce,
California Roll and one piece each of:
and kinoko sauce
tuna, salmon, yellowtail, whitefish,
CUCUMBER
COLLINS
SAKE SANGRIA (RED OR WHITE)
shrimp
and tamago
A cool mix of Effen Cucumber vodka,
Choose from White Peach or Red
8.50
8.50
fresh cucumber, lime juice, Monin
Blackberry.
Crafted with
select
BARA CHIRASHI
BOWL
Sugar Free Sweetener and soda
cordials,
cold sake
and fruitshrimp,
juices
Tuna, salmon,
yellowtail,
DINNER SASHIMI ASSORTMENT
12.45
avocado and cucumber with Asian green
Four slices each of: tuna, salmon,
vegetables, mixed with poki sauce;
yellowtail, and whitefish served
served over rice
with a bowl of rice
LADS
ENTRÉES
CHICKEN SALAD
n tossed with mixed greens,
ber, onion and tomato in a
ned soy vinaigrette; topped with
cayenne cashews, fried ramen
es and sesame seeds
TUNA2 SALAD
Seared ahi and albacore tuna drizzled
11.25
with garlic ponzu sauce, placed over
a bed of mixed greens with sliced
avocado, jalapeño, cilantro, fried
SPICED MULE
8
wontons
Russian Standard Vodka, Gosling’s Ginger
Beer and
and cashews; served with
PPLE GRILLED SHRIMP SALAD
onion
vinaigrette
apple cider give this mule a new twist on
the soy
classic.
d shrimp, pineapple and green
12.25
with mixed greens in a Suehiro
Enjoy our Spiced Mule in a traditional copper mug,
rette; topped with sweet
yours to keep
15
ne cashews
NUTTY GRILLED CHICKEN SALAD
Grilled chicken breast tossed with
cashews, edamame peas, carrots
MBER SUNOMONO
and mixed greens in rice wine
4
mber, krab,
sesame
seeds and
RED
BELLINI
vinaigrette,
lemon Bacardi Peach Red shaken with strawberry
puree, topped with avocado
and mandarin
orange juice and topped with Fizz 56 Sparkling
Red oranges
EED SALAD
onal seaweed salad; seaweed
UCHI NO SALAD
5
negar, soy
sauce, sesame oil,CRUSH
BLACKBERRY
Mixed greens tossed in soy
and garlic
topped
with
sesame
Hendrick’s Gin carefully mixed with crushed blackberries
ginger vinaigrette
and fresh sour
10
10.95
8
SPICY CHICKEN TERIYAKI UDON
Stir-fried Asian vegetables tossed
MARTINIS
with chicken and udon noodles in
5.85
aSHISO
spicy teriyaki
sauce
NAUGHTY
We’ll turn you on with this one; an
exotic blend of Skyy Pineapple vodka
and X-rated liqueur with fresh flavors
of yuzu and Japanese shiso
CLAM UDON
MARGARITAS
Sake steamed clams served over
14.95
9
SASHIMI SALAD
Tuna, yellowtail, salmon and shrimp tossed with
mixed greens, seaweed, cucumber, avocado and
lobok in poke dressing; topped with sesame seeds,
wonton chips and shredded red pepper
MANGO MARTINI
A fruity concoction of Absolut Mango
vodka, mango purée and tropical juices
make forSTEAMED
a big mango
RICEparty in your
3.10
mouth
13.25
PAMATINI
Absolut Citron, Pama pomegranate
liqueur, lemon and grapefruit juice
SEA MONKEY
Looks as cool as it tastes; made with
Skyy Raspberry vodka, Chambord,
pineapple and cranberry juices
NIGORI LYCHEETINI
Kai Lychee vodka, lychee purée and
sweet nigori sake shaken ice cold
and served up with lychee fruit
UPS
SOUP
eaweed and green
in a miso broth
4.05
MANGO
9
GNATURE ITEMS
e required by the Health Department to inform you that the items indicated contain raw fish and consuming or under cooked meats, poultry,
shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
LIME
BLACKBERRY CRUSH
MANGO
ly cooking food of animal origin, including but not limited to beef, eggs, fish, lamb, milk, poultry, or shellstock reduces the risk of food borne
oung children, the elderly, and individuals with certain health conditions may be at risk if these foods are consumed raw or undercooked.
STRAWBERRY
FL-21-2-E
FL-21-2-E
19.70
13.25
CUCUMBER
9
SENSEI OLÉ
Don Julio 70th Anniversary, the world’s
first “Añejo Claro,” super premium
9
STEAMED
SEASONED GRILLED
13
tequila mixed with
3.85Canton Ginger
VEGETABLES
liqueur, Cointreau, lime juice VEGETABLES
and agave
nectar; an Asian twist to the top shelf
favorite
9
9
9
MOJITOS
CHOCOLATE GELATO
MOSHI MOJITO
Bacardi Light rum muddled with
CINNAMON TEMPURA GELATO
fresh lime, sugar, soda and fresh
Lightly battered cinnamon-swirl
mint; makes for a cool and
gelato, flash fried and finished with
refreshing cocktail
a chocolate-raspberry glaze
17.70
STRAWBERRY
GREEN TEA ICE CREAM
6.85
17.45
TRADITIONAL
DESSERT
MISO HOT! SOUP
Tofu, green onions, shiitake
mushrooms, bok choy and shrimp
simmered in a spicy miso broth
16.45
udon MARGARITA
noodles in a sake cream broth
EMPEROR’S
RA’s premium margarita made with top shelf
Patrón Silver, Cointreau, lime juice, Japanese
yuzu and agave nectar – select from:
SIDES
STRAWBERRY
SAKETINI
Russian Standard vodka, nigori sake,
strawberry purée and lemon juice;
a tasty sipper any time
DRINKS
FALL
DRINKS
SPECIALTY COCKTAILS
FROZEN
DRINKS
BANANA SPLIT MAKI
RA’sMOMO
version
of sushi for dessert;
FUZZY
BELLINI
a fried
banana
maki
topped
with whipped
Our take
on this
famous
Italian
cocktail
cream
and
fresh
fruit;
drizzled
is a frozen blend of Bacardi Peach Redwith8.25
raspberry
and
chocolate
rum, sparkling
and
white
wines,sauces
yuzu,
peach and strawberry purées
6.99
SWEET MOCHI TRIO
BERRIES N’ CREAM
A traditional Japanese dessert;
3.59Skyy Raspberry and Pinnacle Whipped
mango, strawberry and vanilla ice cream
8.25
vodkas mixed with Chambord and all
wrapped in sweet rice cake with sliced
natural berry flavors for a cool berry
3.75blast kiwi and strawberries
7.69
COCONUT CRÈME BRULEE
A decadent homemade coconut
and vanilla crème brulee
5.75
6.99
8.50
3.85
SAKE
The SMV measures the density of sake compared to water.
The higher the positive number is, the drier the sake becomes,
and the lower the negative number is, the sweeter the sake gets.
SASHIMI
SAKE RATING (*SMV)
NIGIRI
(2 pc.)
+10 = DRIEST -20 = SWEETEST
A Japanese dish consisting of very thin
BOTTLE
GLASS
bite-size slices of fresh raw fish. Sashimi is
RATING served
raditionally
with–soy
sauce and wasabi.
300 ML
MEDIUM
A small oval of rice topped with a thin slice of fish
GLASS
or seafood, sometimes held together by a thin band
RATING
of seaweed.
180 ML – HOT SAKE
SHRIMP “EBI” HOT SAKE 180 ML
+4
CARAFE
STRIPED BASS “SUZUKI”
RATING
180 ML – SMALL
TUNA “MAGURO”
HAKUTSURU “DRAFT”
+2
SMOKED SALMON
“SMOKED SAKE”
Kobe
QUAIL EGG “UZURA”
HANANOMAI KATANA
+7
Shizuoka
SWEET EGG “TAMAGO”
RATING
300 ML – MEDIUM
MACKEREL “SABA”
KIZAKURA “STARS”
SMELT-35
ROE “MASAGO”
Kyoto
5
4
5
5.75
5.75 7.50
2
10
4
4
7.50
4.25 15
FLYING FISH YAEGAKI
“TOBIKO” NIGORI
-12
Hyogo
SALMON ROE “IKURA”
4.50
SCALLOP “HOTATEGAI”
5
OCTOPUS “TAKO”
KIZAKURA “PURE”
STRIPED
+1 BASS “SUZUKI”
Kyoto
SCALLOP “HOTATE”
KUROSAWA KIMOTO
+2
Nagano
SALMON “SAKE”
8.50
6.50 13
8.75
6
9.50
12
10.25
17
10.50
RATING
720 ML – LARGE
HALIBUT
“HIRAME”
10.50
HAKUTSURU SAYURI
TUNA “MAGURO”
“LITTLE LILY” JUNMAI
-11
YELLOWTAIL
“HAMACHI”
NIGORI
Hyogo
SEA URCHIN “UNI”
MU DAI GINJO
+1
TORO (TUNA
BELLY)
Hyogo
11.25
38
11.25
13.25
58
MKT
5.25
5.50
ALBACORE “BINCHO MAGURO”
HALIBUT “HIRAME”
16
5
CHIKU BAI NIGORI
MACKERELSHO
“SABA”
-15
“CRÈME DE SAKE”
California
OCTOPUS “TAKO”
BOTTLE
SAKE FLIGHT
5.50
MAKI SUSHI
6.25
FRESH WATER EEL “UNAGI”
6.50
7.75
SEA URCHIN “UNI”
BOMBERS
CALIFORNIA ROLL
6.80
VEGETARIAN ROLL
6.85
PHILADELPHIA ROLL
TRADITIONAL
7.25BOMBERS (BEER + SAKE)
AVOCADO ROLL
9.50
KING
CRAB
“TARABA
KANI”
SAPPORO OR SAPPORO LIGHT SAKE
KIRIN OR KIRIN LIGHT SAKE BOMB
TUNA ROLL
8.25
BOMB 12 oz
22 oz
MKT
TORO (TUNA BELLY)
CUCUMBER ROLL
SWEET SHRIMP W/HEAD
ASAHI SAKE BOMB 21.4 oz
BOMBERS
HAND ROLLS
10.50
BOMB SHOTS
A fun and simple approach to sushi. The ingredients
FIRE BOMB
are laid out flat then rolled into a cone shape
A shot of Fireball Cinnamon
resembling an ice cream cone.
Whisky served with a bottle of
Angry Orchard Crisp Apple Cider
SPICY TUNA HAND ROLL
CHILI
PONZUBANGO
YELLOWTAIL
MANGO
BOMBOHAND ROLL
Absolut Mango vodka, mango
SHRIMP TEMPURA HAND ROLL
schnapps and Red Bull, might
not be beer but it still kicks
SPICY SALMON HAND ROLL
8
5.60
5.60
8
5.60
5.60
6.60
5.30
5.85
10.50
4.85
EEL CUCUMBER ROLL
7.10
SPICY TUNA ROLL
7.70
SPICY YELLOWTAIL ROLL
7.60
SPICY SALMON ROLL
7.60
SPICY SHRIMP ROLL
7.60
DIRTY BOMB
SHRIMP
TEMPURA
ROLL Light and a
Sapporo
or Sapporo
carafe of nigori, unfiltered sake
RAINBOW ROLL
11.95
CATERPILLAR ROLL
12.25
PURRFECT
BOMB
SOFT
SHELL CRAB
ROLL WITH
or Kirin Light and a carafe
SOYKirin
PAPER
of Kizakura Pure
DRAGON ROLL
Unique rolls only found at RA!
JAPANESE
VIVA LAS VEGAS ROLL
Crab and cream cheese rolled in rice
and
seaweed,
SAPPORO
12lightly
oz tempura battered 5.5013.60
and topped with spicy tuna, †crab mix and
sliced lotus root; finished with a sweet
ASAHI
oz spinach tempura bits
7
eel
sauce16and
†
LOBSTER
ROLL
KIRIN 22 SHRIMP
oz
Lobster, cucumber and avocado
rolled and topped with shrimp;
KIRIN LIGHT 22 oz
served with an asian pesto sauce
CRAFT
KING
CRAB ROLL
King crab, cucumber and avocado
rolled
and
topped with
king
crab;
ANGRY
ORCHARD
CRISP
APPLE
served
CIDER with an asian pesto sauce
BELLS
OBERON
GOJIRA
ROLL
Shrimp tempura, krab mix, cream
cheese and cucumber rolled and
DOGFISH HEAD 60 MINUTE IPA
topped with spicy tuna and spinach
tempura bits; drizzled with sriracha
INLET
BREWING
and
spicy
mayo MONK IN THE
TRUNK
7.50
13.95
7.50
17
5.50
5.50
5.5013.25
5.50
VEGETABLE TEMPURA ROLL
MAGICbattered
HAT #9 asparagus, sweet
5.50
Lightly
8.10
potato and Japanese eggplant rolled
and
topped
with
colorful
crunchy
UNIBROUE LA FIN DU MONDE
7
tempura bits and sweet eel sauce
Three 2 oz. pours
Maki is the traditional introduction to sushi. Raw
8 or
Kizakura “Pure”
(dry)
5.75
YELLOWTAIL “HAMACHI”
cooked
fish, seafood,
vegetables
or a combination of
Sho Chiku Bai Nigori
“Crème
de Sake”
(sweet)
the three are combined with rice, rolled with seaweed
5.75
SALMON “SAKE”
Kizakura “Stars”
(sparkling)
paper, and then cut into 5-8 bite-size pieces.
SNOW CRAB “ZUWAI KANI”
SPECIALTY
ROLLS
BOTTLED BEERS
9.10
9
12.25
11
12.75
BOMBPOP
SIGNATURE
Three OlivesITEMS
Cherry vodka,
FUJI BOMB
8
9
Blue Curacao and grenadine
Kirin or Kirin Light and a carafe
We are required by the Health Department to inform you that the items indicated contain raw fish and consuming or under cooked meats, poultry,
dropped
into
Smirnoff
Ice;
of
apple-fl
avored
sake
seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
red, white, blue and delicious
Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fish, lamb, milk, poultry, or shellstock reduces the risk of food borne
illness. Young children, the elderly, and individuals with certain health conditions may be at risk if these foods are consumed raw or undercooked.
FL-21-2-E
SUSHI
TOOTSY MAKI
Krab mix, shrimp and
cucumber rolled and topped with
crunchy tempura bits; drizzled
with sweet eel sauce
CRUNCHY CALAMARI ROLL
Tempura calamari, †crab mix
and cream cheese rolled and topped
with spinach tempura bits; drizzled
+ Bottomless Drinks
with a sweet eel sauce
BEVERAGES
+ PEPSI CALAMARI TEMPURA ROLL
SHRIMP
Calamari and shrimp tempura with
cucumber, avodado and cream cheese
PEPSI
+ DIETand
rolled
topped with crunchy
tempura bits; drizzled with sweet
eel sauce
+ SIERRA MIST
8.60
8.95
9.75
2.75
ZONIE ROLL
Spicy
salmon, cucumber,
cilantro
DEW
+ MOUNTAIN
9.95
and jalapeño rolled and topped
with avocado and sriracha
+ DR. PEPPER
CHILI SHRIMP ROLL
Krab and cream cheese rolled and
+ LEMONADE
12.25
lightly
tempura battered, topped with
spicy krab mix, crispy shrimp, cilantro
and jalapeño
+ STRAWBERRY LEMONADE
House made strawberry purée
3.75
LOBSTER
shaken
withSALMON
cool and ROLL
refreshing
Lobster,
mango, avocado and
lemonade
13.45
cucumber rolled and topped
with lobster, salmon and
lobster cream sauce
IMPORT “RA”LLIPOP
Tuna, salmon, yellowtail and spicy
tuna mix with lettuce, asparagus, and
CORONA EXTRA
5.50
cucumber wrapped in lobok; served
skewered with garlic ponzu sauce
GUINNESS
5.50
15.25
“RA”CKIN’ ROLL
†
HEINEKEN
5.50
Crab and cream cheese rolled, lightly
tempura battered and topped with
guacamole
and “RA”ckin’ shrimp; 5.50
STELLA
ARTOIS
finished with creamy ginger
teriyaki sauce, red beet tempura
DOMESTIC
bits and togarashi
13.25
BUD LIGHT
4.50
ULTIMATE SHRIMP TEMPURA ROLL
Spicy krab mix, cucumber and shrimp
tempura rolled and topped with seared
BUDWEISER
4.50
tuna and avocado
12.75
MICHELOB ULTRA
4.50
CRAZY MONKEY ROLL
Smoked salmon, mango and cream
MILLER
LITE
4.50
cheese
topped with avocado, red beet
tempura bits and cashews; drizzled
with mango and sweet eel sauces
DRAFT
10.25
DILL SALMON ROLL
KIRINSEARED
ICHIBAN
5
Cucumber, avocado and arugula rolled
and topped with seared salmon, lemon
SEASONAL
DRAFT
6
zest and truffl
e salt
11.25
SPICY LOBSTER ROLL WITH
SOY PAPER
Lobster, cilantro, jalapeño, lettuce,
avocado and cucumber wrapped
in soy paper
11.25
CRUNCHY SHRIMP TEMPURA ROLL
Shrimp tempura, spicy krab mix and
10.60
cucumber rolled and topped with red
+ ICED
beetTEA
tempura bits; drizzled with sweet
eel sauce
+ GREEN TEA
2.75
MANGO LOBSTER ROLL
GREEN
+ ICED
Lobster
mix,TEA
avocado and cucumber
rolled and topped with thinly sliced
mango; OF
served
REPUBLIC
TEA with mango tobiko
and kiwi wasabi sauces
11.25
GINGER PEACH DECAF
PINEAPPLE SHRIMP ROLL
4.50
Shrimp tempura, cucumber, avocado
POMEGRANATE GREEN TEA
11.25
rolled and topped with grilled
pineapple, sweet eel sauce and
PASSION
FRUIT GREEN TEA
sautéed
nuts
CHILI PONZU YELLOWTAIL ROLL
3.50
FIJI BOTTLED WATER (500 ML)
Spicy yellowtail mix rolled with
12.25
cucumber, avocado, jalapeño and
3.50
VOSS
SPARKLING
cilantro;
served (375
withML)
chili ponzu sauce
RED BULL
4.00
SCALLOP DYNAMITE ROLL
Krab and cream cheese rolled, lightly
RED
BULL SUGAR
FREE
tempura
battered
and topped with 4.00
13
scallop dynamite; finished with a sweet
eel sauce and red beet and spinach
tempura bits
SPARKLING
GLASS
BOTTLE
LUNETTA PROSECCO
Trentino, Italy
7
28
FIZZ 56 BRACHETTO
SPUMANTE
Piedmonte, Italy
8
MUMM CUVÉE
Napa Valley, California
36
VEUVE CLICQUOT
CHAMPAGNE
Reims, France
LIGHT-BODIED, SWEET+ CRISP
GLASS
KINSEN PLUM WINE
California
7
BERINGER WHITE ZINFANDEL
California
7
TERRE DA VINO MOSCATO
Piedmonte, Italy
CHATEAU STE. MICHELLE
RIESLING
Columbia Valley, Washington
32
8
8
S.A. PRÜM ESSENCE RIESLING
Mosel-Saar-Ruwer, Germany
GLASS
BOTTLE
COPPOLA BIANCO
PINOT GRIGIO
California
8
32
SANTA MARGHERITA
PINOT GRIGIO
Friuli-Venezia-Giulia, Italy
12
48
VERAMONTE
SAUVIGNON BLANC
Casablanca, Chile
89
KIM CRAWFORD
SAUVIGNON BLANC
Marlborough, New Zealand
BOTTLE
PASCAL JOLIVET SANCERRE
Loire, France
8
10
CRIPSY ONION ALBACORE
Seared albacore with garlic ponzu
sauce, crispy onions and wontons;
served with organic micro greens
PINEAPPLE CHEESE WONTONS
Pineapple and cream cheese get a
scallion punch in a lusciously sweet,
creamy, crispy wonton; served with
roasted pineapple dipping sauce
48
28
CANYON ROAD
CHARDONNAY
California
8
32
32
LA CREMA CHARDONNAY
Monterey, California
10
40
32
SONOMA CUTRER
CHARDONNAY
Sonoma Valley, California
11
44
STAG’S LEAP KARIA
CHARDONNAY
Napa Valley, California
12
48
40
SEARED TUNA
Seared tuna with a creamy soy
dressing, sesame seeds and
Japanese rice cracker bits;
served with organic micro greens
40
GLASS
28
APPETIZERS
32
FULL-BODIED + FLAVORFUL
GLASS
BOTTLE
MARK WEST PINOT NOIR
California
8
32
IRONY PINOT NOIR
Monterey, California
9
36
BELLE GLOS “MEIOMI”
PINOT NOIR
Sonoma Coast, California
11
44
MEDIUM-BODIED,
SOFT + SAVORY
GLASS
BOTTLE
14 HANDS MERLOT
Columbia Valley, Washington
8
32
TANGLEY OAKS MERLOT
Napa Valley, California
10
40
SPELLBOUND PETITE SIRAH
Lodi, California
SIN ZIN ZINFANDEL
Alexander Valley, California
“SALDO” ZINFANDEL BLEND
California
9
10
36
40
48
FULL-BODIED + ROBUST
PORTILLO MALBEC
Mendoza, Argentina
GLASS
8
7.80
32
9
36
TRINCHERO
MAIN STREET WINERY
CABERNET SAUVIGNON
Lake County, California
8
32
SIMI CABERNET SAUVIGNON
Alexander Valley, California
11
44
CHICKEN YAKITORI
Three skewers of chicken, bell
pepper and onion sautéed with
teriyaki sauce and sake
8.05
GARLIC CITRUS YELLOWTAIL
Yellowtail with citrus garlic ponzu
sauce and scallions; served with
organic micro greens
7.80
EDAMAME WONTON
Lightly fried wontons filled with a
creamy edamame cheese mix
7.20
CHILI PONZU YELLOWTAIL
Thinly sliced yellowtail, jalapeño,
cilantro, and sautéed cashews;
served with Kochjan chili ponzu sauce
13.25
8
TUNACADO
Seared ahi tuna dusted with Japanese
rice cracker bits and black sesame
seeds; served with fresh avocado and
creamy ponzu dipping sauce
11.75
LOBSTER SPRING ROLLS
Lobster mixed with mango, cream
cheese and mild peppers, wrapped
in wonton paper and lightly fried;
served with a mango sauce
11.80
SALMON CARPACCIO
Salmon with wasabi aioli, wasabi
tobiko and wasabi infused oil
8.05
SCALLOP DYNAMITE
Scallops and Asian mushrooms baked
in dynamite sauce
9
GARLIC EDAMAME
Steamed soybeans sautéed in a
garlic butter and Asian seasoning
5.30
EDAMAME DIP
Creamy edamame and spinach dip;
served warm with wonton chips
5.60
EDAMAME
Steamed soybeans dusted with salt
4.05
7.60
PORK GYOZA
Sautéed Asian potstickers
served with ponzu sauce
6.75
“RA”CKIN’ SHRIMP
Crispy shrimp served on a bed of
mixed greens with creamy ginger
teriyaki dipping sauce
11.25
HOT MESS
Crispy rice balls topped with
a spicy king crab mix; baked and
finished with jalapeño and cilantro
14.25
AGEDASHI TOFU
Lightly fried tofu topped with sautéed
garlic, mushrooms and snow peas with
kinoko sauce
BOTTLE
J. LOHR CABERNET
SAUVIGNON
Paso Robles, California
ROBERT MONDAVI NAPA
CABERNET SAUVIGNON
Napa Valley, California
7.80
BOTTLE
RED WINE
LIGHT-BODIED + FRUITY
FOOD
WHITE WINE
MEDIUM-BODIED,
SOFT + SMOOTH
CRISPY SPICY TUNA
Spicy tuna mix served on top of crispy
sesame rice balls; drizzled with
soy chili sauce
TUNA TATAKI
Thinly sliced, seared ahi tuna;
served with onion soy vinaigrette
TEMPURA
Your choice of thinly sliced calamari,
shrimp or vegetables; lightly battered and
served with tempura dipping sauce
SHRIMP
10.25
CALAMARI
8.05
SWEET POTATO (2 pc.)
ASPARAGUS (2 pc.)
GREEN BEAN (2 pc.)
5.80
JAPANESE EGGPLANT (2 pc.)
10.35
11.75
COMBINATION (2 pc.)
SIGNATURE ITEMS
We are required by the Health Department to inform you that the items indicated contain raw fish and consuming or under cooked meats, poultry,
seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
48
Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fish, lamb, milk, poultry, or shellstock reduces the risk of food borne
illness. Young children, the elderly, and individuals with certain health conditions may be at risk if these foods are consumed raw or undercooked.
Wines contain sulfites.
FL-21-2-E
SAKE
The SMV measures the density of sake compared to water.
The higher the positive number is, the drier the sake becomes,
and the lower the negative number is, the sweeter the sake gets.
SASHIMI
SAKE RATING (*SMV)
NIGIRI
(2 pc.)
+10 = DRIEST -20 = SWEETEST
A small oval of rice topped with a thin slice of fish
GLASS
or seafood, sometimes held together by a thin band
RATING
of seaweed.
180 ML – HOT SAKE
SHRIMP “EBI” HOT SAKE 180 ML
+4
CARAFE
STRIPED BASS “SUZUKI”
RATING
180 ML – SMALL
TUNA “MAGURO”
HAKUTSURU “DRAFT”
+2
SMOKED SALMON
“SMOKED SAKE”
Kobe
QUAIL EGG “UZURA”
HANANOMAI KATANA
+7
Shizuoka
SWEET EGG “TAMAGO”
RATING
300 ML – MEDIUM
MACKEREL “SABA”
KIZAKURA “STARS”
SMELT-35
ROE “MASAGO”
Kyoto
BOTTLE
5
4
5
5.75
5.75 7.50
2
10
4
4
7.50
4.25 15
FLYING FISH YAEGAKI
“TOBIKO”NIGORI
-12
Hyogo
SALMON ROE “IKURA”
4.50
SCALLOP “HOTATEGAI”
5
OCTOPUS “TAKO”
CHIKU BAI NIGORI
MACKERELSHO
“SABA”
-15 “CRÈME DE SAKE”
California
OCTOPUS “TAKO”
KIZAKURA “PURE”
STRIPED
+1 BASS “SUZUKI”
Kyoto
SCALLOP “HOTATE”
KUROSAWA KIMOTO
+2
Nagano
SALMON “SAKE”
BOTTLE
8.50
6.50 13
8.75
6
9.50
12
10.25
17
10.50
RATING
720 ML – LARGE
HALIBUT
“HIRAME”
10.50
HAKUTSURU SAYURI
TUNA “MAGURO”
“LITTLE LILY” JUNMAI
-11
YELLOWTAIL
“HAMACHI”
NIGORI
Hyogo
SEA URCHIN “UNI”
MU DAI GINJO
+1
TORO (TUNA
BELLY)
Hyogo
11.25
38
11.25
13.25
58
MKT
5.25
5.50
ALBACORE “BINCHO MAGURO”
HALIBUT “HIRAME”
16
5
A Japanese dish consisting of very thin
GLASS
bite-size slices of fresh raw fish. Sashimi is
RATING served
raditionally
with–soy
sauce and wasabi.
300 ML
MEDIUM
SAKE FLIGHT
5.50
MAKI SUSHI
paper, and then cut into 5-8 bite-size pieces.
6.25
FRESH WATER EEL “UNAGI”
6.50
7.75
SEA URCHIN “UNI”
BOMBERS
CALIFORNIA ROLL
6.80
VEGETARIAN ROLL
6.85
PHILADELPHIA ROLL
TRADITIONAL
BOMBERS (BEER + SAKE)
7.25
AVOCADO ROLL
9.50
KING
CRAB
“TARABA
KANI”
SAPPORO OR SAPPORO LIGHT SAKE
KIRIN OR KIRIN LIGHT SAKE BOMB
TUNA ROLL
8.25
BOMB 12 oz
22 oz
MKT
TORO (TUNA BELLY)
CUCUMBER ROLL
SWEET SHRIMP W/HEAD
ASAHI SAKE BOMB 21.4 oz
BOMBERS
HAND ROLLS
10.50
BOMB SHOTS
A fun and simple approach to sushi. The ingredients
FIRE BOMB
are laid out flat then rolled into a cone shape
A shot of Fireball Cinnamon
resembling an ice cream cone.
Whisky served with a bottle of
Angry Orchard Crisp Apple Cider
SPICY TUNA HAND ROLL
CHILI
PONZUBANGO
YELLOWTAIL
MANGO
BOMBOHAND ROLL
Absolut Mango vodka, mango
SHRIMP TEMPURA HAND ROLL
schnapps and Red Bull, might
not be beer but it still kicks
SPICY SALMON HAND ROLL
8
5.60
5.60
8
5.60
5.60
6.60
5.30
5.85
10.50
4.85
EEL CUCUMBER ROLL
7.10
SPICY TUNA ROLL
7.70
SPICY YELLOWTAIL ROLL
7.60
SPICY SALMON ROLL
7.60
SPICY SHRIMP ROLL
DIRTY BOMB
SHRIMP
TEMPURA
ROLL Light and a
Sapporo
or Sapporo
carafe of nigori, unfiltered sake
RAINBOW ROLL
11.95
CATERPILLAR ROLL
12.25
PURRFECT
BOMB
SOFT
SHELL CRAB
ROLL WITH
or Kirin Light and a carafe
SOYKirin
PAPER
of Kizakura Pure
DRAGON ROLL
Unique rolls only found at RA!
JAPANESE
VIVA LAS VEGAS ROLL
Crab and cream cheese rolled in rice
and seaweed, lightly tempura battered
13.60
SAPPORO 12 oz
5.50
and topped with spicy tuna, †crab mix and
sliced lotus root; finished with a sweet
ASAHI
oz spinach tempura bits
7
eel
sauce16
and
†
LOBSTER
ROLL
KIRIN 22SHRIMP
oz
Lobster, cucumber and avocado
rolled and topped with shrimp;
KIRIN LIGHT 22 oz
served with an asian pesto sauce
CRAFT
KING
CRAB ROLL
King crab, cucumber and avocado
rolled
andORCHARD
topped with
king
crab;
ANGRY
CRISP
APPLE
served
with
an
asian
pesto
sauce
CIDER
GOJIRA
ROLL
BELLS
OBERON
Shrimp tempura, krab mix, cream
cheese and cucumber rolled and
DOGFISH HEAD 60 MINUTE IPA
topped with spicy tuna and spinach
tempura bits; drizzled with sriracha
INLET
BREWING
and
spicy
mayo MONK IN THE
TRUNK
7.50
13.95
7.50
17
5.50
5.50
13.25
5.50
5.50
VEGETABLE TEMPURA ROLL
MAGICbattered
HAT #9 asparagus, sweet
5.50
Lightly
8.10
potato and Japanese eggplant rolled
and
topped
with
colorful
crunchy
UNIBROUE LA FIN DU MONDE
7
tempura bits and sweet eel sauce
Three 2 oz. pours
Maki is the traditional introduction to sushi. Raw
8 or
Kizakura “Pure”
(dry)
5.75
YELLOWTAIL “HAMACHI”
cooked
fish, seafood,
vegetables
or a combination of
Sho Chiku Bai Nigori
“Crème
de Sake”
(sweet)
the three are combined with rice, rolled with seaweed
5.75
SALMON “SAKE”
Kizakura “Stars”
(sparkling)
SNOW CRAB “ZUWAI KANI”
SPECIALTY
ROLLS
BOTTLED BEERS
7.60
9.10
9
12.25
11
12.75
BOMBPOP
SIGNATURE
Three OlivesITEMS
Cherry vodka,
FUJI BOMB
8
9
Blue Curacao and grenadine
Kirin or Kirin Light and a carafe
We are required by the Health Department to inform you that the items indicated contain raw fish and consuming or under cooked meats, poultry,
dropped
into
Smirnoff
Ice;
of
apple-fl
avored
sake
seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
red, white, blue and delicious
Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fish, lamb, milk, poultry, or shellstock reduces the risk of food borne
illness. Young children, the elderly, and individuals with certain health conditions may be at risk if these foods are consumed raw or undercooked.
FL-21-2-E
FL-21-2-E
SUSHI
TOOTSY MAKI
Krab mix, shrimp and
cucumber rolled and topped with
crunchy tempura bits; drizzled
with sweet eel sauce
CRUNCHY CALAMARI ROLL
Tempura calamari, †crab mix
and cream cheese rolled and topped
with spinach tempura bits; drizzled
+ Bottomless Drinks
with a sweet eel sauce
BEVERAGES
+ PEPSICALAMARI TEMPURA ROLL
SHRIMP
Calamari and shrimp tempura with
cucumber, avodado and cream cheese
PEPSI
+ DIETand
rolled
topped with crunchy
tempura bits; drizzled with sweet
eel sauce
+ SIERRA MIST
8.60
8.95
9.75
2.75
ZONIE ROLL
Spicy
salmon, cucumber,
cilantro
+ MOUNTAIN
DEW
9.95
and jalapeño rolled and topped
with avocado and sriracha
+ DR. PEPPER
CHILI SHRIMP ROLL
Krab and cream cheese rolled and
+ LEMONADE
12.25
lightly
tempura battered, topped with
spicy krab mix, crispy shrimp, cilantro
and jalapeño
+ STRAWBERRY LEMONADE
House made strawberry purée
3.75
LOBSTER
shaken
withSALMON
cool andROLL
refreshing
Lobster,
mango, avocado and
lemonade
13.45
cucumber rolled and topped
with lobster, salmon and
lobster cream sauce
IMPORT“RA”LLIPOP
Tuna, salmon, yellowtail and spicy
15.25
tuna mix with lettuce, asparagus, and
CORONA EXTRA
5.50
cucumber wrapped in lobok; served
skewered with garlic ponzu sauce
GUINNESS
5.50
“RA”CKIN’ ROLL
†
HEINEKEN
5.50
Crab and cream cheese rolled, lightly
tempura battered and topped with
guacamole
and “RA”ckin’ shrimp; 5.50 13.25
STELLA
ARTOIS
finished with creamy ginger
teriyaki sauce, red beet tempura
DOMESTIC
bits and togarashi
BUD LIGHT
4.50
ULTIMATE SHRIMP TEMPURA ROLL
Spicy krab mix, cucumber and shrimp
12.75
tempura rolled and topped with seared
BUDWEISER
4.50
tuna and avocado
MICHELOB ULTRA
4.50
CRAZY MONKEY ROLL
Smoked salmon, mango and cream
MILLER
LITE
4.50 10.25
cheese
topped with avocado, red beet
tempura bits and cashews; drizzled
with mango and sweet eel sauces
DRAFT
DILL SALMON ROLL
KIRINSEARED
ICHIBAN
5
Cucumber, avocado and arugula rolled
and topped with seared salmon, lemon
SEASONAL
DRAFT
6
zest and truffl
e salt
SPICY LOBSTER ROLL WITH
SOY PAPER
Lobster, cilantro, jalapeño, lettuce,
avocado and cucumber wrapped
in soy paper
11.25
11.25
CRUNCHY SHRIMP TEMPURA ROLL
Shrimp tempura, spicy krab mix and
10.60
cucumber rolled and topped with red
+ ICED
beet TEA
tempura bits; drizzled with sweet
eel sauce
+ GREEN TEA
2.75
MANGO LOBSTER ROLL
+ ICED
GREEN
Lobster
mix,TEA
avocado and cucumber
rolled and topped with thinly sliced
mango; served
REPUBLIC
OF TEA with mango tobiko
and kiwi wasabi sauces
11.25
GINGER PEACH DECAF
PINEAPPLE SHRIMP ROLL
4.50
Shrimp tempura, cucumber, avocado
POMEGRANATE GREEN TEA
11.25
rolled and topped with grilled
pineapple, sweet eel sauce and
PASSION
FRUIT GREEN TEA
sautéed
nuts
CHILI PONZU YELLOWTAIL ROLL
3.50
FIJI BOTTLED WATER (500 ML)
Spicy yellowtail mix rolled with
12.25
cucumber, avocado, jalapeño and
(375 ML)
3.50
VOSS
SPARKLING
cilantro;
served with
chili ponzu sauce
RED BULL
4.00
SCALLOP DYNAMITE ROLL
Krab and cream cheese rolled, lightly
RED
BULL SUGAR
FREE
tempura
battered
and topped with 4.00
13
scallop dynamite; finished with a sweet
eel sauce and red beet and spinach
tempura bits
SAMURAI COWBOY
UMAMI PUNCH
Red Stag Black Cherry bourbon,
Dive into a 60 oz blend of Svedka
8.50
Aperol and fresh lemon sour create
vodka, Southern Comfort, Amaretto
18
a powerfully exotic cocktail with a
Disaronno, cold sake and tropical
mellow bourbon kick
juices; served in a fish bowl (meant
for two)
CHICKEN KATSU
TERIYAKI
GINGER
BLOSSOM
14.70
Panko breaded chicken with coleslaw;
Your
choice
chicken or
A refreshing
blendofofgrilled
Tito’s vodka,
BABY UMAMI
PUNCH
served
with Asian
BBQ dipping sauce
beef;
served
with
steamed
rice and 8.50
St-Germain Elderflower liqueur, fresh
8.50
Same flavor as its big brother, but you
Asian
vegetables
muddled strawberry, pink grapefruit
don’t
need aYAKISOBA
buddy to drink this one
CHICKEN
and ginger beer
CHICKEN
13.45
Stir-fried Asian vegetables tossed with
chicken and yakisoba noodles
BLUSHING GEISHA
DRAGON BITE
BEEFmixed with Skyy
Cold lemonade
Bacardi Dragonberry, Absolut Citron,
8.50
8.50
Raspberry
vodka, Chambord and
strawberry
purée,
lemon
juice,
BLACK PEPPER SIRLOIN STEAK
fresh
lemon
sour;
looks
innocent
Japanese
yuzu
and
a
splash
of
soda
Sirloin steak sautéed with black pepper
DINNER SUSHI ASSORTMENT
18 but look again, she might not be
make
exoticserved
blend with asparagus
and for
soyan
sauce,
California Roll and one piece each of:
and kinoko sauce
tuna, salmon, yellowtail, whitefish,
CUCUMBER
COLLINS
SAKE SANGRIA (RED OR WHITE)
shrimp
and tamago
A cool mix of Effen Cucumber vodka,
Choose from White Peach or Red
8.50
8.50
fresh cucumber, lime juice, Monin
Blackberry.
Crafted with
select
BARA CHIRASHI
BOWL
Sugar Free
Sweetener
and ASSORTMENT
soda
cordials,
cold sake
and fruitshrimp,
juices
Tuna, salmon,
yellowtail,
DINNER
SASHIMI
12.45
avocado and cucumber with Asian green
Four slices each of: tuna, salmon,
vegetables, mixed with poki sauce;
yellowtail, and whitefish served
served over rice
with a bowl of rice
SALADS
ENTRÉES
ASIAN CHICKEN SALAD
Chicken tossed with mixed greens,
cucumber, onion and tomato in a
seasoned soy vinaigrette; topped with
sweet cayenne cashews, fried ramen
noodles and sesame seeds
TUNA2 SALAD
Seared ahi and albacore tuna drizzled
11.25
with garlic ponzu sauce, placed over
a bed of mixed greens with sliced
avocado, jalapeño, cilantro, fried
SPICED MULE
8
wontons
Russian Standard Vodka, Gosling’s Ginger
Beer and
and cashews; served with
PINEAPPLE GRILLED
SHRIMP
SALAD
onion
vinaigrette
apple cider give this mule a new twist on
the soy
classic.
Grilled shrimp, pineapple and green
12.25
onion with mixed
greens
in a Suehiro
Enjoy
our Spiced
Mule in a traditional
copper mug,
vinaigrette; topped
sweet
yours with
to keep
15
cayenne cashews
NUTTY GRILLED CHICKEN SALAD
Grilled chicken breast tossed with
cashews, edamame peas, carrots
CUCUMBER SUNOMONO
and mixed greens in rice wine
4
Cucumber, krab,
sesame
seeds and
RED
BELLINI
vinaigrette,
sliced lemon Bacardi Peach Red shaken with strawberry
puree, topped with avocado
and mandarin
orange juice and topped with Fizz 56 Sparkling
Red oranges
SEAWEED SALAD
Traditional seaweed salad; seaweed
UCHI NO SALAD
5
with vinegar, soy
sauce, sesame oil,CRUSH
BLACKBERRY
Mixed
greens tossed in soy
ginger and garlic
topped Gin
withcarefully
sesame mixed with crushed blackberries
Hendrick’s
ginger
vinaigrette
seeds
and fresh sour
10
10.95
8
SPICY CHICKEN TERIYAKI UDON
Stir-fried Asian vegetables tossed
with chicken and udon noodles in
a spicy teriyaki sauce
SHISO NAUGHTY
We’ll turn you on with this one; an
exotic blend of Skyy Pineapple vodka
and X-rated liqueur with fresh flavors
of yuzu and Japanese shiso
MARTINIS
5.85
CLAM UDON
MARGARITAS
Sake steamed clams served over
14.95
9
SASHIMI SALAD
Tuna, yellowtail, salmon and shrimp tossed with
mixed greens, seaweed, cucumber, avocado and
lobok in poke dressing; topped with sesame seeds,
wonton chips and shredded red pepper
MANGO MARTINI
A fruity concoction of Absolut Mango
vodka, mango purée and tropical juices
RICEparty in your
3.10
make forSTEAMED
a big mango
mouth
13.25
PAMATINI
Absolut Citron, Pama pomegranate
liqueur, lemon and grapefruit juice
SEA MONKEY
Looks as cool as it tastes; made with
Skyy Raspberry vodka, Chambord,
pineapple and cranberry juices
NIGORI LYCHEETINI
Kai Lychee vodka, lychee purée and
sweet nigori sake shaken ice cold
and served up with lychee fruit
SOUPS
MISO SOUP
Tofu, seaweed and green
onions in a miso broth
4.05
MANGO
9
SIGNATURE ITEMS
We are required by the Health Department to inform you that the items indicated contain raw fish and consuming or under cooked meats, poultry,
seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
LIME
BLACKBERRY CRUSH
Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fish, lamb, milk, poultry, or shellstock reduces the risk of food borne
MANGO
illness. Young children, the elderly, and individuals with certain health conditions may be at risk if these foods are consumed raw or undercooked.
STRAWBERRY
FL-21-2-E
19.70
13.25
CUCUMBER
9
SENSEI OLÉ
Don Julio 70th Anniversary, the world’s
first “Añejo Claro,” super premium
9
STEAMED
SEASONED GRILLED
13
tequila mixed with
3.85Canton Ginger
VEGETABLES
liqueur, Cointreau, lime juice VEGETABLES
and agave
nectar; an Asian twist to the top shelf
favorite
9
9
9
MOJITOS
CHOCOLATE GELATO
MOSHI MOJITO
Bacardi
Light rum
muddledGELATO
with
CINNAMON
TEMPURA
fresh
lime,
sugar,
soda
and
fresh
Lightly battered cinnamon-swirl
mint;
makes
forfried
a cool
and
gelato,
flash
and
finished with
refreshing
cocktail
a chocolate-raspberry
glaze
17.70
STRAWBERRY
GREEN TEA ICE CREAM
6.85
17.45
TRADITIONAL
DESSERT
MISO HOT! SOUP
Tofu, green onions, shiitake
mushrooms, bok choy and shrimp
simmered in a spicy miso broth
16.45
udon noodles
in a sake cream broth
EMPEROR’S
MARGARITA
RA’s premium margarita made with top shelf
Patrón Silver, Cointreau, lime juice, Japanese
yuzu and agave nectar – select from:
SIDES
STRAWBERRY SAKETINI
Russian Standard vodka, nigori sake,
strawberry purée and lemon juice;
a tasty sipper any time
DRINKS
FALL
DRINKS
SPECIALTY COCKTAILS
FROZEN
DRINKS
BANANA SPLIT MAKI
RA’s version of sushi for dessert;
FUZZY MOMO BELLINI
a fried banana maki topped with whipped
Our take on this famous Italian cocktail
cream and fresh fruit; drizzled with 8.25
is a frozen blend of Bacardi Peach Red
raspberry and chocolate sauces
rum, sparkling and white wines, yuzu,
peach and strawberry purées
6.99
SWEET MOCHI TRIO
BERRIES
N’ CREAM Japanese dessert;
A traditional
3.59Skyy Raspberry and Pinnacle Whipped
mango, strawberry and vanilla ice cream
8.25
vodkaswrapped
mixed with
Chambord
and with
all sliced
in sweet
rice cake
naturalkiwi
berry
flavors
for a cool berry
and
strawberries
3.75
blast
7.69
COCONUT CRÈME BRULEE
A decadent homemade coconut
and vanilla crème brulee
5.75
6.99
8.50
3.85
DRINK SPECIALS
KIRIN AND SAKE (22 oz)
KIRIN (22 oz)
KIRIN LIGHT AND SAKE (22 oz)
KIRIN LIGHT (22 oz)
EMPEROR’S MARGARITA
TRADITIONAL
CUCUMBER
MANGO MARTINI
FOOD SPECIALS
Half dozen
large
9.50
VIVA
LASchicken
VEGASwings
ROLL lightly fried and tossed
SPICY TUNA ROLL
in our spicy Asian sauce
SPICY SHRIMP ROLL
TUNA TATAKI
A GUIDE TOHAKUTSURU
SUSHI “DRAFT” SAKE
“RA”CKIN’ SHRIMP
8
12.75
SPICY ASIAN CHICKEN WINGS
6
LOBSTER
NIGIRI
SHRIMP TEMPURA
ROLL
SVEDKA VODKA
Lobster claw meat on rice topped
with dill
and aSPICY
delicious
CRISPY
TUNA
lobster cream sauce
CALAMARI TEMPURA
BACARDI RUM
Maki is the traditional introduction to sushi. Raw or cooked
fish, seafood, vegetables orJIM
a combination
of these are
BEAM BOURBON
rolled with rice and seaweed and cut into 5-8 bite-size
SAUZA BLUE TEQUILA
pieces.
SHISO NAUGHTY
Lobster and ceviche salsa served on a bed of guacamole and fresh
sliced avocado; topped with chili garlic salt
RAINBOW ROLL
MAKI
STRAWBERRY
LOBSTER CEVICHE
SUSHI 101KINSEN PLUM WINE
PREMIUM WELL DRINKS
MANGO
MON–FRI 4PM–7PM
8.99
†
CALIFORNIA ROLL
5.69
PORK GYOZA
PINEAPPLE CHEESE WONTONS
9.25
6.99
TUNA NIGIRI
YELLOWTAIL NIGIRI
SHRIMP TEMPURA
SPICY SALMON ROLL
TOOTSY MAKI
SALMON NIGIRI
5.29
PAMATINI
STRAWBERRY SAKETINI
SASHIMI
SAPPORO (12 oz)
SAPPORO LIGHT (12 oz)
A Japanese dish consisting of thinly sliced fresh raw fish,
traditionally served with
soy sauceDRAFT
and wasabi.
SEASONAL
BLUSHING GEISHA
CRUNCHY CALAMARI ROLL
STELLA ARTOIS
DRAGON BITE
SHRIMP NIGIRI
SPICY YELLOWTAIL ROLL
4.75
CHICKEN YAKITORI
BABY UMANI
5.99
SAKE SANGRIA
NIGIRI
HOT SAKE
BUDWEISER
A small oval of rice topped
with a thin slice of fish
or seafood, sometimes held together by a thin band
BUD LIGHT
of seaweed.
WHITE PEACH
RED BLACKBERRY
3.75
SIGNATURE ITEMS
7
Wines contain sulfites.
HAND ROLLS
FUZZY MOMO BELLINI
BERRIES N’ CREAM
COPPOLA PINOT GRIGIO
CANYON ROAD CHARDONNAY
3.49
GARLIC CITRUS YELLOWTAIL
MILLER LITE
FROZEN DRINKS
SEAWEED SALAD
EDAMAME
SEARED TUNA
4.49
We are required by the Health Department to inform you that the items indicated contain raw fish and consuming or under cooked meats, poultry,
seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fish, lamb, milk, poultry, or shellstock reduces the risk of food borne
illness. Young children, the elderly, and individuals with certain health conditions may be at risk if these foods are consumed raw or undercooked.
A fun and simple approach to sushi. The ingredients are
laid out flat then rolled into a cone shape resembling an ice
cream cone.
14 HANDS MERLOT
LUNETTA PROSECCO
MAIN STREET CABERNET
SPECIALTY ROLLS
Unique rolls only found at RA!
RAINBOW ROLL
SIGNATURE ITEMS
BLUSHING GEISHA
We are required by the Health Department to inform you that the items indicated contain raw fish and consuming or
under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have
certain medical conditions.
SALMON KINOKO
Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fish, lamb, milk, poultry, or shellstock
reduces the risk of food borne illness. Young children, the elderly, and individuals with certain health conditions may be
at risk if these foods are consumed raw or undercooked.
Grilled salmon and asparagus
topped with mushroom cream sauce
FL-21-2-E
13.25
H A PPY HOUR
We serve creative sushi and modern Japanese cuisine in a hip,
fun, and social environment. The best way to experience our menu
is to order a variety of items and share them with your guests. To
assure you always get the best from our two kitchens, we deliver
your menu items as they are made and place them in the middle
of your table to be shared. If you have a special request for how
you would like your food delivered, please let your server know.
We hope you enjoy exploring RA.
FA L L SPECIA L S
SEASONAL
HAPPY HOUR
WHEN YOU’RE IN THE RA!
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