118 Central Ave SW
Albuquerque, NM 87102
I have driven by Sushi King many, many times on the way to work and back but I never had the chance to go inside. I decided to take the opportunity at lunch today given that I had no food in my fridge. At about 1:30, after having slept in past daylight savings time from an exhaustive, but fun, trip to the Democratic pre-primary convention yesterday, I drove down Central to satisfy my curiosity.
It was surprisingly busy, given the time of day on a Sunday, but there were enough tables empty that my server told me to sit wherever I liked. I sat down and took a look at the sushi menu as well as their regular menu, which were both surprisingly short compared to Asian restaurants in the area who love to inundate you with options. The menu was quite simple and limited to only sushi, noodles, and Japanese curry. Seeing that the type of Japanese noodles I really wanted to taste was not on the menu (ramen), I decided to forsake both the sushi and noodles by ordering Japanese curry with chicken.
Now, Chinese and Japanese curry are a little bit different than the curries you would find at an Indian or Thai restaurant. One, Chinese and Japanese curry are less spicy to the point of being what most of us would call mild. Two, Chinese and Japanese curry is fairly simple in that it consistently has three main ingredients aside from the curry: a choice of meat, potato chunks, and cooked medium slices of carrots. Occasionally some places and homes will add onions.
The curry came out in a medium sized bowl with curry that was more like a soup than a thick gravy/paste that I have seen at other Japanese place. Upon tasting the curry, I realized that the problem was the overuse of water, which basically made the dish bland. The chicken, potatoes, and carrots were definitely cooked well, but the curry flavor was not as rich as I was used to. The rice, however, was well cooked and had a sprinkling of sesame seeds on top, which I liked.
I should mention that I also ordered 2 pieces of inari (the bean curd skin roll), which they did pretty well. It was tightly wrapped with a very good chunk of well packed sushi rice and a piece of dried seaweed rolled around it in the middle. It’s probably the best inari I have had in years, much better than the laziness of some restaurants which just dollop rice in the fold of the bean curd skin, plop it down on a plate, and call it a day.
In terms of service, the server could have done better. The server was very pleasant and efficient, but not as aware and understanding as I would have hoped. While I was waiting for food, I was asked to move to a smaller table because they were notified that a table of 5 was coming in. This is despite the fact that the restaurant wasn’t very full and I was asked to sit wherever I liked in the beginning. Albeit, this incident could be more about recognizing and checking my privilege given that this isn’t really a big deal in the grand scheme of things. The server could have refilled waters though. I did notice the water glasses of other tables equally parched, yet lacking attention.
All in all, my experience was mediocre, but it seems like I should have headed the restaurant’s advice when the sign explicitly says “sushi and noodles”. Perhaps next time I will have a better experience when I order some nigiri along with a plate of yakisoba or bowl of udon.