Genji

Genji Choose from Rainbow Rolls, Crab Club Extreme, Dragon Rolls, Sushi Comets or PrawnHenge, a prawn & avocado platter. Standout are Whole Eel Market, a selection of wild unagi eel complete with an ultra-long nigiri glistening with teriyaki sauce, and Salmon Combo, salmon served as rolls, nigiri and with big dollops of roe. Everything on the menu, developed by Head Chef Tamio Ichinohe, is made with the kind of naturally grown, freshly sourced ingredients befitting a sushi bar located in Whole Foods; brown rice can be substituted for standard white for most dishes. No MSG, no nasties at all – this is really good, generously portioned, very reasonably priced sushi, served in an easy-going and welcoming atmosphere. There’s a great selection of dim sum, too. Next door is the Genji Shabu Shabu Bar. Shabu Shabu will smash any raw-fish-only preconceptions held about Japanese cuisine; it’s a bubbling hotpot of broth (choose kelp or soy milk) and vegetables into which you swish-swish your protein of choice; meat, fish or tofu. This dish is normally shared, making it impossible for veggies and meat-eaters to enjoy this sociable dish together. But Genji have solved the problem with the twelve individual hotpots at this beautifully chic bar. Book the lot for a dinner party with a difference – making the most of the extensive choice of sake – or pop in on your own for a nourishing meal on the way home.