Sushi Gen is proof great sushi doesn't have to cost a fortune - Review - Los Angeles - The Infatuation
"Great sushi can be expensive—but it doesn’t have to be. For every pricey omakase temple in LA serving top-notch toro with gold flakes, there are just as many neighborhood sushi spots with affordable nigiri plates and rolls. Not all of them are created equal, though. Head to the top of the quality-meets-value pyramid, and you’ll find Sushi Gen, a beloved Little Tokyo institution that’s been serving great, reasonably priced sushi for decades. Most people go here for the lunch and dinner specials—the combo plates of nigiri and sashimi that you’ll see on nearly every table, and that crowds line up early for at lunch. They’re our favorite way to sample a variety of their glossy, best-selling cuts in one dish, but if you know exactly what you want (or don’t want), you'll just be as happy sitting at the bar and ordering sushi à la carte. The prices are just as far, and you'll be sitting front row with veteran sushi chefs who crank out fresh nigiri like clockwork. No matter which route you choose—specials or à la carte—you'll find a solid sushi experience where over-ordering doesn’t mean spending recklessly. Food Rundown photo credit: Cathy Park Sashimi Deluxe At $46 ($52 for dinner), this plate comes with a spread of sashimi, including toro, hamachi, ika, and salmon tartare. Order rice on the side to make it enough for two, but if you’re coming solo, get the sashimi lunch (or dinner) instead—it’s an individual portion of fish that already comes with rice and tempura. photo credit: Cathy Park Premium Sushi This set costs $38 ($47 for dinner) and comes with all the nigiri you’d want to try, plus a cut roll. It’s pretty straightforward with fresh fish and rice, but we especially like the premium cuts such as unagi, uni, ikura, and toro. À La Carte Sushi / Omakase Head to the bar if you’d rather just order an à la carte parade of your favorite sushi. But if you’re open to surprises, let them know how much you’re willing to spend on omakase, and the sushi chefs behind the counter will take it from there." - Cathy Park
