Genki Sushi unveils a brand new menu on the first day of every month, and this December introduces the Winter Indulgence Menu. Leading the line up is Olive Flounder with Salted Kelp Sushi ($13). The kelp absorbs the rich aroma of Japanese sesame oil and is placed over tender, smooth olive flounder sashimi, creating a beautiful harmony of natural sweetness and aromatic depth. Grilled Olive Flounder with Monk Fish Liver Sushi ($15) features olive flounder lightly grilled to lock in the flavour of the special sauce and its soft, delicate texture. Paired with monk fish liver, it releases an exceptionally rich aroma. Toro Kama with Sea Urchin Sushi ($29) highlights rare bluefin toro kama, prized for its minimal sinew and generous marbling. Combined with sea urchin and sweet soy sauce from Kyushu, this pairing elevates the luxurious layers of umami. Jumbo Mangrove Tiger Prawn Sushi ($16) uses tiger prawns farmed through the mangrove project. The prawn meat is thick, succulent, and crisp, while also offering high protein and a variety of vitamins. Seared Olive Flounder Muscle Sushi ($14) is grilled until the rich fish fat gently melts, releasing a mellow, aromatic flavour. A long awaited favourite returns: Slow Cooked Foie Gras With Cranberry Sauce Hand Roll ($28) is grilled until the exterior becomes golden and crisp, while the inside remains soft and delicate. Paired with fresh cranberry sauce and shredded green apple, it achieves a perfect balance between richness and bright, refreshing notes. From 16 December, Jumbo Ark Shell Sushi ($14) joins the menu, offering double the usual portion with a firm, crisp bite and natural sweetness. Snow Crab Claw and Crab Miso Gunkan ($28 for 2 pieces) combines snow crab and rich, creamy crab miso with flying fish roe, creating a layered and satisfying texture. Four seasonal limited items also debut this month: Jumbo Cheese Stick (Truffle Flavoured) ($17) is coated with Japanese breadcrumbs and fried until golden and crisp, with an irresistibly rich truffle cheese filling. Beef Sukiyaki ($58) returns for winter, featuring a sweet and flavourful sukiyaki broth simmered with beef, kuzukiri, tofu, cabbage, enoki, and leek, making it the most comforting winter treat. Udon with Deep Fried Shrimp and Creamy Tomato Shrimp Sauce ($35) blends deep fried shrimp, shredded crabstick, and udon in a rich shrimp broth, delivering both seafood sweetness and winter warmth. Crepe Cake Pistachio Flavour ($23) is crafted with premium pistachio paste mixed with smooth cream, layered between delicate crepes for a dense texture and an aromatic, nutty finish.