Rising Sun Sushi & Fusion Restaurant in Fall Creek focuses on freshness, variety

Co-owner Sam Luu (left), manager Stephanie Le and head chef Van Truong work at the restaurant.[/caption]

Rising Sun Sushi & Fusion Restaurant spares no expense for freshness, co-owner and General Manager Sam Luu said.


It receives shipments of fresh seafood from Indonesia and Hawaii, including blue marlin, up to three times per week to make its more than 60 sushi-roll choices that include options for vegetarians as well as a wide variety of homemade fusion cuisine and sauces popular in Japan and China.


“It’s a pretty neat concept, and this area is growing,” Luu said. “Our biggest support is Fall Creek and Summerwood, and they need a place like that so that they don’t have to drive 30 minutes away to have a drink when we can offer it here.”


Everything on the menu is made from scratch, including the sauces, Luu said. Besides a wide variety of cooked and raw sushi, the menu selections range from chicken, beef and salmon to fried rice and noodles.




Crispy Grouper Filet ($16.99) The popular dish is made by frying a hand-picked panko-breaded grouper filet and serving it with a sweet chili sauce.[/caption]

Luu believes Rising Sun’s recipe for success has been its combination of original Asian fusion recipes, its staff, a quaint atmosphere and live music.


“The biggest thing is consistency and quality,” Luu said. “You have to be able to give your client quality food and environment, and you have to have the right staff in place. [Co-owner] Sam Cammack and I are the heart and soul of the restaurant, and we’ve worked very hard to build this place from the ground up.”


The restaurant, which opened in Fall Creek in 2012, is growing like the area around it, he said.




Crispy Grouper Filet ($16.99) The popular dish is made by frying a hand-picked panko-breaded grouper filet and serving it with a sweet chili sauce.[/caption]

Luu plans to open a sit-down lounge next door called “Rising Sun After Dark” this fall. The lounge will include a spread of comfortable couches, a whiskey bar, wine lockers, a patio area and a full bar that will operate from about 4 p.m. to midnight on weekdays and until 1 a.m. on weekends.


“When we first opened, there was nothing out here but Mi Rancho, Chili’s and us, and the restaurant has exceeded our expectations,” Luu said.

By