The most wonderful time of the semester — Restaurant Week — is back, and Saké-Tūmi is the place to go for an excellent array of Asian fusion options.

I went to the Court Street lounge on Wednesday night with my photographer, Emzie, and we both were thrilled at the variety of choices. Their dinner menu offers three courses: an appetizer, an entree, and a dessert or drink. For an extra special dining experience, the entree section provided a choice between sushi dishes and kitchen dishes, so any palette can be left satisfied. To get the most bang for our buck, Emzie and I decided to share all the bites.

When we walked in, we were met with a relaxing yet lively space, with the tables filled with students and locals alike. Our server quickly took our order and brought a carafe of water for the table.

We started with the gyoza and crab rangoons, the latter of which is $2 extra on the fixed $25 menu. However, the edamame, miso soup and seaweed salad also caught our eyes. Once the appetizers came, we immediately dug in.

The gyoza was soft and warm, pairing very nicely with the soy sauce dip on the side. The meat was tender and fell apart on every bite.

However, the crab rangoons stole the show, and we were so thankful to our wonderful server, Madison, who recommended them to us. The creamy crab filling was bursting with flavor without being too fishy, and the crunchy coating added necessary texture. The star of the dish was the sweet chili sauce that the restaurant made extra sour. We were so addicted to it that we used the lettuce on our plates as extra dippers for the sauce.

Satisfied and wanting more, we eagerly awaited our entrees. Wanting to take advantage of the two menu options, we opted for one sushi dish, the Crab Lovers roll, and one kitchen item, the ramen of the day.

After the rangoons, we had high expectations for the roll and were not disappointed. The crab paired well with the avocado, and the spicy mayo and eel sauce combination on top added a bitter depth of flavor. The tempura crunch balanced out the soft middle, creating the perfect bite.

The ramen was composed of a chicken broth topped with egg, zucchini, squash, bok choy and mushrooms. The vegetables were fully cooked and melted in our mouths. They soaked up the chicken flavor from the broth, which was not overpowering at all. The noodles were soft and plentiful, while the egg added a nice soy addition to the soup. We downed the bowl quickly.

Before we knew it, it was time for dessert, and the various mochi flavors were calling our name. We got both the strawberry and green tea ice cream and took one each.

The mochi-to-ice cream ratio was exactly what we were looking for: balanced. The chewy outside created a nice texture while letting each bite contain the creamy, cold sweetness. The green tea flavor provided a more bitter experience and ended up being my personal favorite. The strawberry, Emzie’s favorite, was much sweeter and the best ending to the savory meal. If you plan to go, we recommend following our footsteps and splitting both versions yourself.

This meal was a perfect Restaurant Week experience. With tons of options featuring different cuisines, everyone can find something they will like. From sushi to teriyaki to ramen, every dish is poised to impress. Make sure to visit 71 Court St. before the week ends!