Genki Sushi launches a brand new menu on the 1st of every month. For October, it is the Taste of Autumn menu. This season’s highlight begins with the Prime Amberjack Sushi ($17). Using the premium belly cut of amberjack, the flesh melts instantly with a silky smooth texture. Limited quantities are available daily, making it a flavor worth savoring again and again. The Amberjack Sushi with Black Vinegar ($20/2 pcs) combines sweet and tangy black vinegar that draws out the fish’s natural sweetness, paired with crisp purple onion and popping salmon roe for layers of taste and texture. The Seared Black Pepper Saury Sushi ($14/2 pcs) uses plump, seasonal saury lightly flame-seared to release smoky aroma and rich fish oil, finished with a touch of black pepper for an irresistibly bold flavor. The Jumbo Kabayaki Eel Sushi ($16) doubles the usual portion, with thick cuts of eel rich in oils, lightly seared to create an indulgent charred fragrance. For a smoky twist, the Sakura Chips Bonito Tataki with Garlic Sushi ($10) features line-caught bonito smoked over sakura wood, infusing the fish with delicate floral notes that enhance both umami and tenderness, uplifted by the punch of garlic. The Olive Flounder Muscle with Grilled Green Onion Sauce Gunkan ($12/2 pcs) combines the sweetness of flounder skirt with a specially blended salted onion sauce, accented by a hint of spice. The Mangrove Tiger Prawn Sushi ($14) features sustainably farmed prawns from mangrove projects, prized for their firm, crisp texture, protein richness, and natural vitamins. Equally enticing is the Red Seabream Tempura with Yuzu Salt Sushi ($15), golden crisp on the outside yet tender inside, balanced perfectly with Tokushima’s specialty yuzu salt that brings citrus freshness to the seabream’s sweetness. The Grilled Beef Tongue with Grilled Green Onion Sauce Sushi ($17/2 pcs) is seared after being topped with savory green onion sauce, locking in the juices for a smoky, tender bite. The Grilled Wagyu in Teppanyaki Style Sushi ($20) showcases Kyushu wagyu chuck, brushed with sauce and flame-seared, where the marbled fat melts on the tongue to recreate the classic Japanese teppanyaki experience. Finally, the Akagai ($33/2 pcs) offers a double delight with whole live ark shell and ark shell skirt gunkan, delivering two contrasting textures of ocean freshness, available from 15 October. Alongside the sushi lineup are four seasonal limited dishes. The Minced Wagyu Croquette ($18) is a Nagoya specialty from Sekai no Yamachan, blending premium minced wagyu with creamy mashed potato for a fluffy texture, seasoned with their signature spice mix and fried until crisp. The comforting Oden ($28) warms the season with daikon, chikuwa roll, fish cake, grilled tofu, and konjac knots simmered in rich kombu broth. The Udon with Carbonara Sauce ($32) pairs chewy Japanese udon noodles with a creamy carbonara sauce, topped with shredded crabstick and smoked ham, making it a hearty main dish for all ages. To complete the feast, the Rich Matcha and Red Bean Cheese Cake ($22) layers the gentle bitterness of matcha, the sweetness of red beans, and the rich creaminess of cheesecake into one indulgent dessert.