Genki Sushi launches the brand new "Seasonal Fair" series on the first day of November:
• Prime Sudachi Buri ($16): Cultured with a special feed containing Sudachi lime peels from Tokushima Prefecture. This effectively suppresses fishiness while leaving a subtle, refreshing fruity aroma, making the fish taste cleaner, crisper, and more delicious.
• Sudachi Buri with Sea Salt & Lime ($22 / 2pcs): Premium Sudachi Buri from Tokushima, freshly enhanced with sea salt and lime. While preserving the natural sweetness of the fish, it further highlights the unique fruity layers of the Sudachi Buri.
• Teriyaki Scallop Gunkan ($12 / 2pcs): Thick, plump, and tender cooked scallops paired with Japanese teriyaki sauce, delivering a perfect sweet and savory balance.
• Hokkaido White Corn Gunkan ($12 / 2pcs): Strictly selected plump white corn kernels from Hokkaido, featuring high sweetness and rich juiciness.
• Squid with Mentaiko & Shiso Leaf ($14): Springy squid paired with rich mentaiko sauce and aromatic shiso leaf. The savory and slightly spicy mentaiko elevates the freshness of the squid, balanced beautifully by the refreshing fragrance of the shiso leaf.
• Marinated Seared Jumbo Southern Bluefin Chuu Toro ($22): Thickly sliced to fully showcase the tender texture and rich fat of Chuu Toro. It is marinated in savory, sweet soy sauce, lightly seared, and topped with yuzu pepper for an extra kick of freshness.
• Splendid Marinated Jumbo Southern Bluefin Chuu Toro ($28): Generously thick-cut Southern Bluefin Chuu Toro lightly marinated in a special soy sauce, served with smooth minced tuna, Japanese shiso leaf, and fragrant roasted sesame seeds.
• Jumbo Mangrove Tiger Prawn ($17): Selected from the Mangrove Restoration Project; the tiger prawn shells gleam with distinctive black stripes. Locked in freshness using ultra-low temperature freezing technology, the prawn meat is thick, plump, snappy, and crunchy.
• Grilled Chuck Tail Flap with Garlic ($25): Sourced from the beef shoulder blade section with evenly distributed marbling. The meat is tender yet pleasantly chewy with a rich beef flavor, seasoned with an authentic rich garlic soy sauce imported from Japan.
• Seared Olive Flounder Muscle ($14): The muscle is taken from between the dorsal and anal fins of the olive flounder, making the portion extremely rare. Once seared, the fish fat melts slowly, releasing a rich and aromatic oiliness.

Starting from November 16, the following additional "SeasonalFair" menu items will be available:
• Seared Spanish Mackerel with Yuzu Pepper ($16): Specially selected in-season autumn/winter Spanish Mackerel. The meat is fatty, tender, and intensely flavorful. Light searing releases a burst of rich fish fat aroma, perfectly complemented by the citrusy fragrance and mild spiciness of Japanese yuzu pepper.
• Hyogo Oyster ($19): Premium fresh oyster strictly sourced from Hyogo Prefecture, Japan—a world-renowned oyster region. The meat is plump, smooth, and naturally sweet. Served with a refreshing yuzu ponzu jelly to ensure a clean, non-greasy finish!
• Hyogo Oyster (3pcs) ($54, Original Price $57): A perfect option for oyster lovers! You can opt for a set of 3 pieces of Hyogo Oysters and pair them with sake—absolutely the best choice for a weekend tipple!

Plus, enjoy these two limited-time menu items:
• Oden ($29): A comforting assortment of classic ingredients including daikon radish, chikuwa roll, white fish cake, and deep-fried tofu, slowly simmered in a kombu-based dashi broth. Warm, delicate, and perfect for the autumn and winter seasons.
• Jumbo Cheese Stick (Truffle Flavoured) ($19): Fried until golden and crispy on the outside, with rich truffle-infused cheese inside. The creamy cheese flavor and elegant truffle aroma combine for an irresistible indulgence.