Superior ingredients free of artificial preservatives or hydrogenated fats set Genji apart from other supermarket-grade sushi competitors. What’s more, Genji serves only yellowfin and Pacific Northwest wild albacore tuna, which are low in mercury and feature an ideal flavor profile.
Vegetarian-friendly rolls abound, including inside-out rolls like avocado & cucumber and mango miso garden. When it comes to regular rolls, you’ll find the requisite spicy tuna, salmon and California. Special rolls worth consideration are the Seoul (seared albacore, shrimp tempura, red pepper, cucumber, scallion and a Korean gochujang sauce) and Sunset with spicy tuna, avocado, cucumber and scallion. Be advised: Special rolls will set you back $10 or more.
White, brown and multigrain rice are available in the rolls. No extra charge for this secret tip: Ask for a side of eel sauce for dipping purposes. It’s way better than soy sauce with its thick texture and sweet flavor.
Even Genji’s compostable sushi trays are pretty nifty, although I’m confident this type of product drives up the overall price for patrons. Still, you get what you pay for, and it does cost more to eat healthy.