Two culinary words not often heard together in these parts are “Japanese” and “breakfast.” Genki Kitchen is changing that.
The breakfast, lunch and brunch spot in East Sacramento takes Japanese comfort foods, blends them with American staples, sprinkles in a dash of Hawaii and delivers a remarkable experience.
Owner Dan Chan and his wife Nancy see their restaurant as a fully immersive family experience. Their 13-year-old son helps out on weekends. Nieces and nephews bus tables. All members of the family drop in to assist when needed.
The term “family restaurant” got a bad rap when appropriated by chains more known for reheating frozen food than for scratch cooking. Genki is a new spin on the classic family restaurant.
Family recipes and homestyle cooking dominate the menu. A cabinet of toys, from Legos to Fisher-Price to crayons and construction paper, are available for children. Anything to keep the kiddos happy.
It’s a joyful, boisterous place that marries the best of Japan and America.
Rather than slip into familiar lanes of sushi and ramen, Genki’s approach is unique. Thick udon noodles and donburi pair up with American and Hawaiian breakfast favorites.
The “lumberjack” omelet is big enough for three meals. It’s loaded with American basics of bacon and peppers, onions and cheese. Then comes Spam and Japanese pumpkin, topped with Japanese Kewpie mayonnaise. This is fusion cooking and a wink to diner food.
Chicken and waffles borrow a recipe from Kau Kau, the former restaurant at Genki’s location, with coconut whipped cream and beautiful katsu chicken cutlets. Dan says the waffle recipe is a “respectful homage” to the previous tenant whose cooking he admired.
The loco moco, a Hawaiian classic featuring a hamburger patty over rice topped with an egg and smothered with gravy, earns a glow-up. Two kinds of gravy complete the meal, brown and white. The patty mixes beef, pork and onions. I can’t say I’m a loco connoisseur, but I’ve had my share and this is one of the best.
Dan Chan is proud of his product. “This is not a Sysco joint,” he says, citing the industrial-scale restaurant supplier. “We buy as much local as we can and make everything we can from scratch.”
Whether the food is Japanese milk bread baked by Mahoroba bakery on Freeport Boulevard or homemade gravy and whipped cream, the care in cooking and sourcing is clear. Dan plans to post a sign that reads, “Not known for speed. Known for quality.”
Nancy doesn’t refer to herself as a co-owner but as head cheerleader. She wants everyone to know this is a family restaurant and proud community partner.
“Any charitable donation, we respond,” she says. “Our neighbors here need anything, we’re here for them. We love being part of this community.”
The word is out about Genki Kitchen. Table waits can reach 45 minutes on weekends.
Genki Kitchen is at 855 57th St., Suite C; genkibrunch.com; (916) 661-5150.
Greg Sabin can be reached at saceats@gmail.com. Follow us on Facebook and Instagram: @insidesacramento.
