GENBU Sushi Bar & Izakaya | Ratchayothin Hills

A rice bowl topped with premium Wagyu beef and truffle. The rich beef flavor pairs perfectly with the earthy aroma of truffle. Eat by mixing the toppings with the rice.

The restaurant's signature rice bowl featuring a variety of premium toppings. A luxurious mix of flavors and textures. Enjoy the assortment of fresh seafood and ingredients.

A rice bowl topped with slices of bluefin tuna (Hon Maguro). Offers a rich, umami-packed taste with a melt-in-the-mouth texture. Best eaten with a touch of soy sauce and wasabi.

A decadent rice bowl covered with fresh sea urchin (uni). Creamy, sweet, and briny like the ocean. Enjoy the rich texture simply over the seasoned rice.

Monkfish liver (ankimo) served on toasted Japanese milk bread (shokupan). The liver is rich and creamy, often compared to foie gras. A savory snack with a mix of soft and crispy textures.

Corn ribs grilled with soy sauce and butter. Sweet corn kernels with a savory, buttery glaze. Eat these ribs with your hands as a fun appetizer.

A classic salad with crisp lettuce, croutons, and creamy dressing. Savory and refreshing. Served as a light starter.

A Japanese seafood salad featuring fresh sashimi cuts over greens. Fresh, light, and tangy with a Japanese-style dressing. A healthy way to start the meal.

Thinly sliced yellowtail (hamachi) dressed with truffle oil. The buttery fish is enhanced by the earthy truffle aroma. A delicate and aromatic appetizer.

Thinly sliced fresh salmon sashimi. Soft and fatty with a clean taste. Usually served with ponzu sauce for dipping.

Yellowtail (hamachi) marinated in a Korean-style soy sauce. Savory, slightly sweet, and infused with soy flavor. A fusion dish combining Japanese fish with Korean marination.

Chopped fresh salmon seasoned and formed into a small mound. Rich and fatty texture. Often enjoyed with crackers or seaweed.

Japanese-style raw beef tartare made with premium Kagoshima Wagyu. Tender, sweet, and seasoned with a savory sauce. Topped with an egg yolk to mix in for creaminess.

A combination of yellowtail (hamachi) and lean tuna (akami) with sesame sauce (goma). Nutty, savory, and fresh. A rich appetizer highlighting two types of fish.

Lightly seared medium-fatty tuna topped with truffle. The searing brings out the oils, while truffle adds luxury. Melt-in-the-mouth texture.

Seared salmon sushi topped with truffle. Smoky, fatty, and aromatic. A modern twist on classic salmon sushi.

Seared red shrimp sushi with truffle. The shrimp is sweet and slightly charred. Truffle adds an earthy depth.

Pressed rod-shaped sushi made with cured mackerel (saba). Savory, vinegary, and firm. A traditional Kyoto-style sushi.

Grilled scallop with yuzu citrus seasoning. Sweet and plump scallop with a refreshing citrus kick. Served warm.

Scallop prepared with Saikyo miso and dried mullet roe (karasumi). Sweet, savory, and salty with a rich umami profile. A sophisticated bite.

A sushi handroll filled with rich foie gras. Buttery and decadent. Wrapped in crisp seaweed and rice.

A sushi handroll filled with salmon roe (ikura). Salty bursts of ocean flavor. Wrapped in crisp nori seaweed.

A luxurious handroll filled with fresh sea urchin. Creamy, sweet, and oceanic. A premium sushi experience.

A handroll filled with grilled freshwater eel (unagi). Sweet and savory with bbq-like sauce. Warm and comforting.

A handroll filled with flounder fin (engawa). Rich in collagen and fatty texture. Often lightly seared for flavor.

A Japanese-style sandwich featuring a breaded and deep-fried Wagyu beef cutlet. Crispy on the outside, juicy inside. Served between slices of soft bread.

Lean bluefin tuna sashimi. Deep red color with a clean, metallic iron flavor and firm texture. The classic tuna cut.

Medium-fatty bluefin tuna sashimi. A perfect balance of lean meat and fat. Richer than akami but not as oily as otoro.

The fattiest portion of bluefin tuna belly. Pink and heavily marbled. Melts in the mouth like butter with an intense savory flavor.

Red seabream sashimi prepared with the 'yushimo' method (scalding the skin with hot water). The skin adds texture and flavor. Delicate and white flesh.

Striped jack sashimi. A premium white fish known for its firm texture and clean, sweet taste. Often considered one of the best sushidane.

Yellowtail sashimi. Rich, buttery, and slightly oily. A very popular fish for sashimi due to its soft texture and bold flavor.

Fresh scallop sashimi. Soft, sweet, and creamy. Served raw to highlight its delicate natural sweetness.

Lightly seared scallop sashimi. The searing enhances sweetness and adds a smoky aroma. Soft inside with a slightly firm exterior.

Fresh salmon sashimi. Bright orange, fatty, and tender. A universally loved sashimi choice.

Mackerel sashimi. Usually cured with vinegar to balance its strong, oily flavor. Savory and distinct.

Argentine red shrimp sashimi. Large, sweet, and tender. Has a softer texture compared to other prawns.

A curated assortment of fresh sashimi chosen by the chef. Includes a variety of fish textures and flavors. Great for sampling different types of seafood.

The house special handroll featuring premium ingredients. A luxurious bite wrapped in crisp seaweed. A signature flavor combination.

A handroll combining rich foie gras and grilled eel (unagi). A decadent mix of buttery and sweet savory flavors.

A premium handroll filled with fatty tuna belly (otoro) and sea urchin (uni). Extremely rich and creamy. The ultimate luxury sushi bite.

A handroll featuring two types of eel: saltwater (anago) and freshwater (unagi). Soft, fluffy texture with a sweet glaze.

Scallop handroll accented with truffle. The sweet scallop is elevated by the aromatic truffle flavor.

A handroll filled with bluefin tuna. Rich in flavor and tender. A classic choice for tuna lovers.

Shrimp handroll with a refreshing yuzu citrus zest. Sweet and tangy. Light and aromatic.

A flavorful handroll packed with salmon, possibly topped with roe or spicy sauce. An explosion of salmon flavor in one bite.

A fusion handroll with A5 Wagyu beef and Thai 'Jaew' spicy dipping sauce. Rich, fatty beef meets spicy, sour, and savory Thai flavors.

A premium handroll containing prawn (Kurama Ebi) and snow crab (Zuwai). Sweet and tender shellfish flavors wrapped in nori.