About Sushi Kawa

SushiKawa was conceptualized and created by expert sushi chef Rick Luo in 2001. The creativity of menu offerings and unsurpassed freshness has resulted in high praise throughout the years. In the June 2010 issue of Asian Restaurant News, author Jun Wang raved, “Go Gaga for SushiKawa,” writing, “Sushi is an edible art here at SushiKawa. Deeply steeped in the philosophy of offering ‘real’ sushi far from the shores of Japan, the restaurant wows the customers with their fresh quality sushi, sashimi and other innovative creations.” In July 2011, Inland Empire Magazine declared, “This may be Corona’s best sushi restaurant.” And in May 2012, Bill Gerdes, in Inland Empire Weekly proclaimed SushiKawa, “Anything but Meh.” He went on to describe one of our signature rolls, the Ryan Wrap as “the star of the show,” and “innovative and delicious.” And the tradition of preparing outstanding sushi, sashimi, and many signature dishes continues today.


Head Chef Gilberto Plascensia, who trained under founder Luo has been an integral part of SushiKawa’s success throughout the years. While we are certainly grateful for these outstanding reviews, nothing is as important to us as the continued loyalty and satisfaction of our guests. We invite you to visit us; enjoy a meal, or choose from a variety of beer, wine, and sake drinks while catching the game at our sports bar! On behalf of the talented staff and current owners of SushiKawa, Irrashaimashita! (Welcome!).

We look forward to serving you!

Our Chef 's Recommendations