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Jensai Sushi

Jensai Sushi debuted Jan. 26 in the Midtown Sacramento space that had been the longtime home of Kamon Sushi.

Jensai Sushi replaces Kamon in Midtown

Published: Wednesday, Jan. 29, 2014 - 2:47 pm

One door closes, another opens. Or in the world of Sacramento sushi, one restaurant shuts, another debuts.

Jensai Sushi opened Sunday to a packed house in the Midtown Sacramento space that was the longtime home of Kamon Sushi. After 15 years, the owners of Kamon decided to sell their popular Japanese restaurant and hosted a farewell party Dec. 29. They turned over the keys to the new proprietors by New Year’s Day.

Located at 2210 16th St., Jensai kept some of the familiar Kamon favorites on the menu but also added its own specialties. Among them: Jensai Blue Fire (a torched sushi roll featuring spicy scallop, spicy tuna, jalapeno and cucumber topped with tuna, unagi and tobiko — served on a flame) and Tropical Paradise (a sushi roll with a taste of Hawaii including salmon, avocado and cucumber topped by tuna, mango, pineapple, almonds and tobiko).

“We have a lot of appetizers you don’t normally find at a sushi restaurant,” said manager Jenny Nguyen. “We have hot (chicken) wings, pork buns, chicken lettuce cups. We serve our calamari with a basil dipping sauce. Our ahi tuna salad is quite good.”

Besides sushi and appetizers, Jensai serves a full menu of Japanese classics such as teriyaki, tempura and sukiyaki. Jensai also offers desserts with a non-traditional twist (at least for a sushi bar) such as fried Gunther’s ice cream and rich chocolate cake.

Chef Sai Dang has more than 15 years experience in Northern California restaurants. He comes to Jensai from Shangri La Asian Bistro and Sushi Bar in Lodi. He promises some exciting food at Jensai.

“We want our customers to experience liveliness in every aspect of the restaurant,” Dang said.

Call The Bee’s Debbie Arrington, (916) 321-1075. Follow her on Twitter @debarrington.

Read more articles by Debbie Arrington

About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
(916) 321-1099
Twitter: @Blarob

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