Sushi Bar Genki - 163 Gouger Street, AdelaideAll meals and drinks were provided free of charge by Sushi Bar Genki.
Sushi Chef Shozo Ikeda needs no introduction in Adelaide. The majority of chefs/owners of current Japanese Restaurants (Kenji, Manpuku, Wasai, Genki Roll, Takumi, etc) in Adelaide have all been trained and worked under one of Ikeda-San's many restaurants. So how could I (Hayes) not say yes to a VIP invite to the grand opening of his newest venture - Sushi Bar Genki.
The popularity of sushi and Japanese food doesn't seem to by dying any time soon, with many restaurants and sushi bars still opening up around Adelaide, so how does this one differ itself from the rest?
The interior is bright, spacious and seating is plentiful (60+) and the sushi tracks are situated in the middle of the entire premises. Head sushi Chef Shozo Ikeda stands proudly in the centre, instructing his Sous Chef and assistants while tapping his fingers on a Nigiri sushi for one of the guests. These guests tonight, are many of his former apprentices who have now opened their own Japanese restaurants but have all come to pay respect to their former teacher, the one I like to call - Adelaide's Sushi King.
This is how Sushi Bar Genki differs from the rest. One man, Ikeda-San.
The pictures below will tell you a lot more than I can write.
|Sushi Bar Genki plate|
|The Sushi track|
|Interior is spacious and bright|
|Ikeda-San, smiling for the camera.|
|Ikeda-San creating one of the special plates for VIP night (Toro, Uni and Oyster shots)|
|Fatty Tuna (Toro) - This melts in your mouth|
|Oyster shot - fancy|
|Signature dish - Fatty Tuna and Spanner crab - absolutely AWESOME.. washed it down with Asahi beer.|
|Mango and Salmon Roll|
|Crab stick and Salmon Roll|
|Sea Eel - Anago|
|Deep Fried Prawn|
|Chicken Karaage (Japanese Fried Chicken - JFC) - great with my Asahi beer!|
|Rainbow Roll - This one was a bit average.|
|Aburi Salmon - a bit smaller that other places, but tastes great|
|Paradise Prawn (raw prawn) - Japan definitely has better, but for Adelaide, it will do|
|Scampi - Raw. Interesting, for those who are game enough to eat raw crayfish|
|Egg - Tamago|
|Fatty Tuna - Toro. Totally melt in your mouth experience. A MUST try.|
|Sea Urchin - Uni. One of my favourites and the best I've had in Adelaide|
|Eel - Unagi|
|Aburi Scallop - this had a bit too much onion on top|
|Kingfish - fresh & chewy, just the way it should be|
If you believe that, I apologise for wasting your time, please feel free to close off this browser and continue eating your canned baked beans and spaghetti.
You'll notice many of his apprentices will be making the Maki-sushi rolls (Seaweed rolls, inside out rolls, etc), but only Ikeda-San along with his Sous Chef will be making the Nigiri-Sushi (rice ball with piece of fish or seafood on top). So if you visit, I'd recommend you ordering the Nigiri-Sushi, just to taste the difference.
If you enjoy eating sushi, drinking Japanese beers or sake, watching an experienced sushi Chef doing what he loves best, then I'd urge you to visit Sushi Bar Genki.
Blogged by Hayes