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RA Sushi Bar Restaurant, located at the Fashion Show Mall, has debuted a new menu by adding 14 new selections to its existing fare. The 14 new arrivals include a combination of appetizers, entrées, soups, salads and sushi dishes. As well, three signature recipes were revised, and six new cocktails joined the mix.
The changes were intended to diversify an already successful menu, while retaining the most popular selections. RA's Executive Chef Tai Obata, who helped get RA Sushi off the ground in 1997, enhanced the menu selectively.
"I like to keep our most loyal customers on their toes, and introduce lively new flavors to offer them opportunities to experiment," said Chef Obata. "Our new menu focuses on unique flavor combinations that still retain a classical technique – this way it will satisfy sushi novices and connoisseurs alike."
Chef Obata earned his culinary arts degree in Japan at age 18 and has perfected his skills during the 26 years in the finest restaurants in Tokyo, New York, Chicago, Phoenix and San Francisco.
Six more appetizers now grace the menu, including "RA"ckin' Shrimp: crispy rock shrimp served on a bed of mixed greens with a creamy ginger teriyaki dipping sauce ($10.50); and Pineapple Chicken: sautéed chicken with shiitake mushrooms, green and red peppers, onions and garlic, drizzled with a sweet pineapple teriyaki sauce ($8.50).
New sashimi selections include Kiwi Scallop Sashimi: sliced scallops and kiwi atop a mango wasabi sauce with sautéed pine and cashew nuts, drizzled with mango-tobiko sauce ($9.50); and Tunacado: seared Ahi tuna dusted with Japanese rice crackers and black sesame seeds, served with fresh avocado and a creamy ponzu dipping sauce ($10.50).
Joining a list of longtime favorite rolls – such as RA's famous Tootsy Maki – are the New Zealand Roll: smoked salmon, cream cheese, and mango rolled in rice and seaweed, topped with scallops, kiwi, and sautéed pine and cashew nuts, drizzled with a sweet eel and mango sauce ($10.50); and Yellow Monkey Roll: roasted red peppers, marinated artichoke, and cream cheese rolled in rice and seaweed, topped with mango and cashew nuts, drizzled with eel and mango sauce ($9.50).
Chef Obata also revised the recipes for the Black Pepper Filet Medallions: served atop wasabi mashed potatoes and shiitake mushrooms ($22.50); Seared Ahi Tuna: miso marinated and served rare ($20); and Yuzu Halibut: braised in a creamy broth and served with spicy crispy rice ($18).
New cocktail recipes include Cucumber Martini, Red Lotus and The Grape Escape. And for those up for a healthy dose of innuendo, the Bangin' Blueberry, Moanin' Mango, and Effen Around in the RA are sure to satisfy.
RA Sushi's kitchen and bar are open 11 a.m. to 2 a.m. and the sushi bar is open until midnight. Happy hour food and beverage specials are offered Monday through Friday from 4 p.m. to 7 p.m.
RA Sushi Bar Restaurant, an upbeat, unconventional sushi bar, opened its first location in Old Town Scottsdale in October 1997. RA is best known for successfully combining distinctive sushi with a trendy, hip atmosphere. Fresh sushi is sliced to order along with outstanding Japanese-fusion cuisine in a fun, energetic atmosphere. The result is a place that is both unpretentious and
fashionable. RA has 14 stores across the country. Enjoy RA Sushi in Arizona (Ahwatukee, North Scottsdale, Old Town Scottsdale, Tempe and Tucson); California (Corona, San Diego and Torrance); Florida (Palm Beach Gardens); Illinois (Chicago, Glenview and Lombard); Nevada (Las Vegas); and Texas (Houston). For more information visit RA online at www.rasushi.com.
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