Tag: sushi

Genki 20th Anniversary

Genki Kousoku

Genki the name synonymous locally, and globally, with conveyor belt sushi celebrates it’s 20th anniversary in Hong Kong this month. Their first local store opened on 3 August 1995 in the Far East Finance Centre, Admiralty. As part of the celebrations Genki have opened their first Kousoku (Speed Train) store in Tsuen Wan. Instead of trays of sushi and sashimi on a conveyor belt snaking around the restaurant each table is served by a three level Kousoku.

Genki Kousoku - freshly cooked and grilled every timeThe benefits of this to us as customers are that each dish is prepared fresh when you order it and served directly to the table. Ordering is by touch screen pad, with each part of your order limited to four plates (each train only has space for four plates). Individually and for couples this works fine, but with most dishes on the menu only having one item, it might not work so well for groups of four. Each plate is sent when ready and the target is to serve you within 90 seconds of a dish being ordered. The system is fun, portion size, quality and price / value are the same as the conveyor belt stores.
Genki Kousoku Shop B105-108, B1, Tsuen Wan Plaza, Tai Pa Street, Tsuen Wan, Tel: 2499 3172. Opening Hours: 11:30am – 10:30pm

Genki Kousoku Tsuen Wan

Megabites: Sushi Sei

Sushi

Sushi Sei
There are a surprising number of restaurants in IFC, one of the more recent arrivals is Sushi Sei. Offering two quite different menus at lunch and dinner the food we sampled at lunch was fresh, full of interesting flavours and well presented. Head Chef Kaoru Mitsuhashi said his style was based around the traditional Edomae Nigirisushi.

In truth we’re not well enough versed in Japanese cuisine to comment on it’s authenticity, but beyond having a very enjoyable lunch we did learn two interesting things. We’ve been eating our sushi incorrectly for years, instead of picking a piece up and placing it in our mouths we should actually turn each piece so that the fish rather than the rice touches the tongue first so as to appreciate the subtle flavours of the fish before the rice dominates the tastebuds. Very obvious, when you think about it….

In many modern Japanese restaurants the rice is squashed tightly together making more of a block to bite into. Chef Mitsuhashi claims the traditional method is to have the rice loser and served warm so that it ‘crumbles’ in the mouth. Unsurprisingly this creates a completely different flavour experience, again allowing the flavour of the fish to remain on the palate longer.
Sushi Sei: Shop 2016, IFC Mall, 8 Finance Street, Central, Tel: 2387 3377

Sushi Sei