5 SuggestionsExpand Map
Continuing from the first part, here are the rest of the pics and review!
Our miso soup with the head of the Amaebi simmered in. If you dined at plenty of sushi restaurants, you must know by now that if you order Amaebi, you have the option of having the head fried or simmered in with miso soup. It definitely was a delicious way to wash down all the sushi consumed. The head was loaded with meat which made it great to nibble on while slurping down the soup. However, one more sushi remained before the meal was concluded.
Finally, the last pieces of sushi that was serve was Conger/Seawater Eel (Anago). My cousin who dined with me was curious about it in the beginning as he wanted to know the differece between it and its freshwater counterpart, Unagi. Anago is definitely more meaty, savory and fish-like in flavor versus the much sweeter Unagi which is why I prefer Anago over Unagi. My cousin too felt the same way the moment he started to savor it. The Anago served at Sushi Gen has the right amount of sweetness from the sauce and its meat was very savory and firm. The combination of the two opposite characters create a harmonious flavor. If you're ever in a bind to decide which of the two eels you should order, I would definitely recommend choosing Anago over Unagi.
This is from my most recent visit. One of their secret items not listed on their menu. Because it's sliced like a thin noodle like somen, this preparation of squid is why it's called Ika Somen. Topped with uni and garnished with Ponzu and green onion, this dish is a must have, especially if you're craving for more uni.
On the right of the Uni Gunkanmaki is the Uni with Mirugai from my recent visit. Not listed on their sushi list, it too is another item you must have as the contrasting textures of the soft uni vs the harder but still tender mirugai makes it quite an interesting combination which was quite delicious. I found it out from a pair of diners next to me who suggested I try it; another perk of dining at the sushi bar unlike at the tables.
A different kind of holy trinity compared to Cajun cuisine, this was extremely decadent from my recent visit going from left to right: Otoro, Chutoro and Akami.
If you haven't already, I hope that this review of Sushi Gen will convince you and your friends to try the sushi bar at Sushi Gen. You will be then suggesting all of your coworkers and friends from out of town to follow suit!
by Hana Asbrink | My latest haul. Welcome to Chow...
by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...
by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.