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Genki Japanese Restaurant and Sushi BarFeatured  
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GENKI SUSHI –  Keeping Japanese Tradition alive

After 10 years in business, Genki Sushi has built a reputation and following based on their dedication to their customers and their Japanese tradition.  Three years ago owners Sugi-San and Reiko changed locations from the established University Landing on South College Road to the newly constructed New Centre Drive restaurant. They took a risk in re-establishing themselves and maintaining what had been a 7 year loyal following.  This risk it appears, is not the only one that these proprietors have had to face. In a city that has approximately 20 choices for Sushi, Sugi-San and Reiko have had to face an even less obvious challenge of whether to accept modern sushi practices or to continue with the traditional art of Japanese Sushi, which has become less mainstream.
Unknown to many a modern day Sushi enthusiast, the traditional sushi preparation is based on four fundamental components. First and foremost, is the quality of the fish. Surprisingly, Tuna was not historically considered an acceptable fish for Sushi and has infiltrated the Sushi bar largely because of the American demand.  According to Reiko, and clearly stated on their menu, “Sugi-San labors daily over their selection of fresh available fish. The quality is clearly more important than the price and if the fish is not up to Sugi-Sans strict standards, it is not featured for the daily service.” It is a practice that both owners feel is true to their commitment in serving the best cut for every customer.   The second element is the rice. What surprises many customers explains Reiko is the process by which their rice is prepared, “we use Pi Water in all our cooking and in preparing our rice.” The oxygenated water, reported to have anti-oxidant –like benefits, is said to better support living tissue and has a bio-energy more similar to a body of water. Therefore, in using the Pi water for cooking and drinking, they support their dedication in providing the most healthful preparations for their customers.
Third, is the use of the best vinegar, which is a vital component in supporting the rice and enhancing the natural flavors of the fish. 
Lastly, is the selection and accompaniment of traditional soy sauce, which is Genki’s own low sodium blend.
What will you not find at Genki? The answer is simple, commercialized production sushi.  While Genki maintains a dedication to traditional preparations, they do so for their customers, who they feel deserve, benefit from and relish the authenticity.  What you will also find here is a close resemblance to the traditional Sushi Bar with a focus on an affordable list of top quality sushi and an invitation that you will sit at the bar, converse with the chef and entertain the idea of being delighted by his recommendations and preparations. It is rare to find a Sushi chef who is as knowledgeable as Sugi-San and a terrible waste should you not engage him in what he is most passionate about.

The literal translation of “Genki” is “good Health”.  Reiko and Sugi-San have spent the last ten years dedicating themselves to the truth of their name. It is of their love for their culture and their desire to remain true to their traditions that Wilmington has been given a chance to explore quality over quantity and tradition over conformity.  


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