Named after the Japanese word for happy, Genki Noodles & Sushi captures the feel-good delicacies enjoyed by owner Reid Zeising during his childhood in Tokyo. Reid now oversees three locations that dish out a signature menu of traditional and experimental sushi rolls, tuna specialties, and Japanese barbecue bowls packed with grilled meats or tofu mixed with noodles or rice. In many dishes, classic flavors of spicy tuna and fresh water eel mingle with unusual additions such as parmesan cheese or mango.
Though each location sports its own distinct décor, all three locations glow under flat screen TVs and the blue light of fish tanks populated by ocean critters and a merman trapped in the body of a hermit crab. The Virginia Highlands location mingles exposed brick with a covered outdoor patio replete with breezy fans.
At the third-generation family-owned Nakato Japanese Restaurant, you can experience Japanese food in an array of Japanese dining experiences. In the hibachi area, guests gather around flat iron grills to watch chefs prepare their steaks, scallops, shrimp, and tofu right in front of them. This style of dining has become popular at Japanese restaurants around the country, due in no small part to the chefs tossing knives and spatulas into the air and doing the Hustle to entertain diners seated around them. Nakato puts its own twist on this experience by serving only housemade sauces with the hibachi entrees.
Guests can also belly up to the sushi bar to enjoy seasonally changing maki and nigiri made with morsels of smoked salmon, tuna, albacore, and quail egg while overlooking the Japanese garden. For ultra traditionalists, guests can opt for omakase, during which Executive Chef Yoshifusa Kinjo will set up and choose a seasonal menu for you and your guests (starting a $80 per person).
The two most traditional ways to dine at Nakato are washoku- and tatami-style. During washoku meals, patrons sit at normal dining tables and enjoy tapas-style Japanese bites, including miso-marinated black cod, or sukiyaki and shabu-shabu hot pots. The shareable hot pot dishes require diners to use a hot pot on the table or a cup of hot lava they've brought to cook thinly sliced meats. During tatami-style feasts, guests relax on floor-level seating for authentic multi-course feasts prepared personally by head chef Yoshifusa Kinjo.