{"id":6960,"date":"2013-07-13T13:39:45","date_gmt":"2013-07-13T19:39:45","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=6960"},"modified":"2026-04-06T14:16:37","modified_gmt":"2026-04-06T20:16:37","slug":"sushiya-asian-fusion-cuisine-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=6960","title":{"rendered":"Sushiya Asian Fusion Cuisine – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"Sushiya
Sushiya Asian Fusion Cuisine on Juan Tabo in Albuquerque’s Northeast Heights<\/span><\/figcaption><\/figure>\n

“I don’t eat anything that a dog won’t eat. Like sushi.
\nEver see a dog eat sushi? He just sniffs it and says, “I don’t think so.”
\nAnd this is an animal that licks between its legs and sniffs fire hydrants.”.<\/span><\/em>“
\n– Billiam Coronel<\/strong><\/span><\/span><\/span><\/p>\n

Sushi has come a long way in America. \u00a0There was a time–and not very long ago–that many Americans would have agreed with comedian Billiam Coronel’s assessment of sushi. \u00a0Fellow funny-man George Carlin certainly did: “I never eat sushi. I have trouble eating things that are merely unconscious<\/em>.”<\/span><\/p>\n

The attitudinal shift that has made sushi an explosive American phenomenon was at its peak in the ten-year period beginning in 1998. \u00a0Ten years later, there were five times as many sushi bars in the fruited plain and there appears to be no surcease to the popularity of what so many people poo-pooed as just “raw fish” just a few years ago. \u00a0Sushi has become so popular, so trendy that\u00a0Food and Wine<\/em> wrote in 1995 that “America is becoming a nation of sushi connoisseurs.” <\/span><\/p>\n

\"The
The stylish interior of Sushiya<\/span><\/figcaption><\/figure>\n

There are over 330 sushi restaurants in greater Los Angeles, about 335 in New York City and nearly 300 in Dallas. \u00a0There are at least thirty restaurants in Albuquerque which serve sushi. \u00a0It’s served in Thai, Vietnamese and Asian fusion restaurants and it’s served in just about every part of the city. \u00a0The burgeoning popularity of sushi in the Duke City almost seems correlative to the explosive growth the city has experienced in the last decade or so.<\/span><\/p>\n

In Albuquerque as in other cities throughout America, avant-garde chefs are bending tradition daily, taking liberties with time-honored techniques and especially in the use of creative ingredients. \u00a0Traditionalists might call it heretical, but Americans call it pretty darned good. \u00a0You probably won’t find a sushi restaurant in New Mexico that doesn’t offer its own succulent variation on a green chile sushi roll. <\/span><\/p>\n

\"Hot
Hot and sour soup on the left and egg drop soup on the right<\/span><\/figcaption><\/figure>\n

As in every city, the distinction of being the best sushi restaurant in the Duke City is in dispute with ardent supporters for several local purveyors weighing in. \u00a0Ryan “Break the Chain<\/a>” Scott, a faithful reader of this blog long before we became friends and who has pointed me in the direction of several great restaurants, has eaten sushi “everywhere in town” and contends that Sushiya is not only “the best” sushi restaurant, but the “best new restaurant in Albuquerque in 2009.” \u00a0That’s the kind of endorsement and passion that motivated me to bump other restaurants on my list.<\/span><\/p>\n

Sushiya is located in a Far Northeast Heights strip mall with Albertson’s as its anchor tenant. \u00a0It’s ensconced in the strip mall’s southeast corner and has prominent red signage on two walls so you won’t miss it. \u00a0Previous tenants at this location include Porky’s Pride BBQ<\/a>.\u00a0 Within months after its opening, both the Alibi<\/a> and Local IQ<\/a> had reviewed Sushiya, raving about the sushi.\u00a0 More than 90 percent of respondents to Urbanspoon indicate they like it, placing it among the most popular restaurants in the Duke City area.
\n<\/span><\/p>\n

\"Monkey
Monkey balls on a bed of lettuce<\/span><\/figcaption><\/figure>\n

The restaurant’s signage is subtitled “Asian Fusion Cuisine” which denotes the inventive combination of diverse, sometimes disparate culinary traditions, elements and ingredients to form an entirely new genre. \u00a0True fusion cuisine transcends both historical and geographical boundaries to create unique hybrids. \u00a0Restaurants featuring the melding of French and Chinese cuisine are especially popular.<\/span><\/p>\n

Sushiya’s menu is replete with items that don’t appear to fit the traditional definition of fusion cuisine. \u00a0The menu features Japanese items and Chinese items, but not in combination with one another (or at least no hybrids I could discern). \u00a0In this sense, you could consider The Range Cafe<\/a> a fusion restaurant because it serves American food and New Mexican food—not necessarily in hybrid combinations, but both occupying space on the menu.<\/span><\/p>\n

\"Japanese<\/a>
Japanese deep-fried dumplings stuffed with chicken<\/span><\/figcaption><\/figure>\n

Semantics not withstanding, Sushiya does have an intriguing menu, one that will draw aficionados of both Japanese and Chinese cuisine. \u00a0The proprietors are from Taiwan, an island nation occupied by Japanese during World War II. \u00a0A notable Japanese influence exists in Taiwan’s cuisine because Taiwan was under Japanese rule for several years, so good sushi is definitely not out of the question.<\/span><\/p>\n

The lunch menu features several bento box meals, a traditional Japanese packed meal served in sometimes elaborate boxes with internal dividers in which different foods are esthetically presented. \u00a0Japanese and Chinese appetizers include edamame (steamed and lightly salted soybeans) which are commonplace in sushi restaurants and other items which are not. \u00a0In addition to the seemingly de rigueur miso soup also commonplace in sushi restaurants, Sushiya also offers hot and sour soup and egg drop soup. <\/span><\/p>\n

\"Sushiya09\"<\/a>
Top to bottom: Energy Roll, Crunchy Roll, Geisha Roll, Green Chile Roll, Eel Avocado Roll<\/span><\/figcaption><\/figure>\n

The rice and noodles section of the menu features fried rice as well as yaki soba and yaki udon, both stir-fried Japanese soba noodle dishes that provide a nice alternative to rice (especially if you prefer all your rice on sushi rolls). \u00a0Main entrees are categorized as “from the land” and “from the sea.” \u00a0A nice selection of veggies and sides features three different tofu items as well as other interesting options, some of which you probably won’t see in other Japanese or Chinese restaurants.<\/span><\/p>\n

The sushi menu lists several salads, most incorporating seafood elements. \u00a0Sushi and sashimi are definitely showcased, both in signature items (all priced higher than ten dollars) and in even more expensive chef’s entrees. \u00a0Sushi is available in conventional maki and tempura rolls as well as nigiri (a piece of raw fish (or other topping) on top of a small oblong brick of sticky white rice).<\/span><\/p>\n

\"Energy
Energy Roll (Spicy Tuna), Crunchy Roll, Green Chili Tempura Roll<\/span><\/figcaption><\/figure>\n

Having an option other than miso soup is a surprisingly welcome departure from the more traditional sushi experience that seems inextricable tied to the smooth, but unexciting miso soup. \u00a0Sushiya’s hot and sour soup<\/em> is as exciting as miso soup leans toward being humdrum. \u00a0It’s spicy (pepper hot, but not piquant) and sour (like a diluted vinegar), but not excessively so and it’s absolutely delicious, among the very best of its ilk in the Duke City. \u00a0The “hot” could also apply to the soup’s temperature which, thankfully, is not served lukewarm as too many Chinese restaurants tend to serve it. \u00a0The egg drop soup<\/em>, as with most of its kind, needs a generous spraying of pepper to prevent it from being too bland.<\/span><\/p>\n

An appetizer special called monkey balls<\/em> (which has nothing to do with simian’s reproductive organs) is always intriguing and though we’ve never been besotted by this appetizer, we continue to order it (perhaps in hope that it will be as delicious as its name is interesting). \u00a0Sushiya’s rendition is about as good as we’ve had it at other restaurants which is to say good, but not great. \u00a0Interestingly, the monkey balls have been different at every restaurant in which we’ve ordered them.<\/span><\/p>\n

\"Sakura<\/a>
Sakura Roll: Soy Paper, Shrimp, Tempura, Crab, Salmon, Hamachi and Tobiko<\/span><\/figcaption><\/figure>\n

At Sushiya, Monkey balls are mushroom caps stuffed with spicy tuna and drizzled with a spicy Japanese mayonnaise. \u00a0Bite into them and you’ll luxuriate in the moist, woodsy flavor of mushrooms complemented by a rich, spicy tuna. \u00a0Six monkey balls per order means you can share these treats with someone you love. \u00a0What could have made these better, despite the spicy tuna, is more piquancy.\u00a0 The spicy tuna had the bite of a toothless dog.\u00a0 <\/span><\/p>\n

The appetizer menu also includes a de rigueur Japanese dumplings (Gyoza) which you can request be prepared pan-fried, steamed or deep-fried.\u00a0 The dumplings are stuffed with chicken and served with a sauce whose flavor profile was entirely dominated by soy sauce, rendering it entirely too salty.\u00a0 Because of the saltiness, the dumplings are better by themselves.\u00a0 Oh, and you’ll want to request the low-salt soy sauce for your sushi rolls because the house soy sauce could use serious desalinization.<\/span><\/p>\n

\"Unagi
Unagi (Eel)<\/span><\/figcaption><\/figure>\n

The sushi menu is replete with cleverly named, inviting delicacies with a nice selection of both raw and cooked sushi. \u00a0On the signature items section of the menu, you’ll find such intriguing sushi sobriquets as Buddha Belly, Yankee, Fantasy and Crunchy<\/em>. \u00a0The Crunchy lives up to its name. \u00a0It’s shrimp, crab and avocado coated in a tempura batter and deep-fried. \u00a0The exterior is crispy thanks to a tempura that is lacy and delicate. \u00a0The interior is moist and delicious. \u00a0It’s a balanced maki roll any aficionado of tempura and sushi should enjoy.<\/span><\/p>\n

Because we didn’t see a spicy tuna hand roll on the menu, the next best thing we found was an\u00a0energy roll<\/em>, a tempura based roll featuring spicy tuna. \u00a0Unfortunately the spicy tuna was hardly incendiary and would barely have registered on the Scoville Scale. \u00a0That served to showcase the native flavors of tuna, my favorite fish after having lived off it for two years in Massachusetts. \u00a0The wasabi was fairly anemic, too, so it did little to spice up the spicy tuna.<\/span><\/p>\n

\"Goo
Goo Loo, made from a thousand year recipe<\/span><\/figcaption><\/figure>\n

Our inaugural visit was a true tempura triumvirate experience. \u00a0The green chili tempura roll<\/em> showcases the roasted flavor of New Mexico green chile, but lacks the piquancy this native enjoys. \u00a0As with green chile rolls at many sushi restaurants, I did marvel at how the roasted flavor shines. \u00a0Perhaps those secrets can be shared with some New Mexican restaurants who haven’t mastered that skill.<\/span><\/p>\n

For me, it wouldn’t be a visit to a sushi restaurant without sampling unagi, a nigiri roll. \u00a0Unagi is said to have stamina-giving properties.\u00a0 Containing 100 times more vitamin A than other fish, unagi is believed to heighten men\u2019s sexual drive.\u00a0 Japanese wives would prepare unagi for dinner to suggest to their husbands that they want an intimate night. \u00a0It’s all about the flavor for me. \u00a0Unagi is delicate and slightly sweet, not like barbecue but with the same properties.\u00a0 <\/span><\/p>\n

One of the more frou-frou sushi rolls we’ve found in Albuquerque is Sushiya’s Sakura<\/em> roll.\u00a0 Solely from an ingredient perspective, the Sakura is a serious roll with soy paper, shrimp tempura, crab, salmon, hamachi and tobiko.\u00a0 It’s also seriously tasty.\u00a0 The ornamentation and presentation is what makes it so frou-frou.\u00a0 The roll is sliced into seven pieces which surround a plastic ice cube atop of which julienne carrots and daikon are strewn.\u00a0 The plastic ice cube lights up and changes color.\u00a0 It’s mildly entertaining.<\/span><\/p>\n

If there’s anything that can pry me away from sushi, it’s something I’ve never had and the menu purported to offer that. \u00a0Described as “an authentic thousand-year old recipe sauteed in a sweet-savory sauce plated with tempura vegetables” is an entree called Goo Loo<\/em> on the “From the Land” section of the menu. \u00a0Goo loo can be prepared with chicken, pork and beef. \u00a0Alas, it’s very much like the candied, sweet meats about which I rail often on this blog. \u00a0Put a few sesame seeds on it and you could have called it sesame chicken or sesame beef, depending on how you ordered it. \u00a0It was so cloying we had to temper it with a little soy sauce, not what a “thousand year old recipe should need.”<\/span><\/p>\n

Sushiya is a welcome addition to the Duke City’s Japanese restaurant scene and one of the best indications in the city that sushi is here to stay.<\/span><\/p>\n

Sushiya Asian Fusion Cuisine<\/strong>
\n2906 Juan Tabo, N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 275-4477
\nWeb Site<\/strong><\/a>
\nLATEST VISIT<\/strong>: 13 July 2013
\n1st VISIT<\/strong>: 16 January 2010
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$
\nBEST BET<\/strong>: Monkey Balls, Unami, Crunchy Roll, Green Chili Roll, Sakura Roll, Geisha Roll, Energy Roll, Eel Avocado Roll<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

“I don’t eat anything that a dog won’t eat. Like sushi. Ever see a dog eat sushi? He just sniffs it and says, “I don’t think so.” And this is an animal that licks between its legs and sniffs fire hydrants.”.“ – Billiam Coronel Sushi has come a long way in America. \u00a0There was a time–and not very long ago–that many Americans would have agreed with comedian Billiam Coronel’s assessment of sushi. \u00a0Fellow funny-man George Carlin certainly did: “I never eat sushi. I have trouble eating things that are merely unconscious.” The attitudinal shift that has made sushi an explosive American phenomenon was at its peak in the ten-year period beginning in 1998. \u00a0Ten years later, there were five times…<\/p>\n","protected":false},"author":1,"featured_media":26111,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,36,380,5647,119],"tags":[],"class_list":["post-6960","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-fusion","category-japanese","category-rating-n-r","category-sushi"],"yoast_head":"\nSushiya Asian Fusion Cuisine - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=6960\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sushiya Asian Fusion Cuisine - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"“I don’t eat anything that a dog won’t eat. Like sushi. Ever see a dog eat sushi? He just sniffs it and says, “I don’t think so.” And this is an animal that licks between its legs and sniffs fire hydrants.”.“ – Billiam Coronel Sushi has come a long way in America. \u00a0There was a time–and not very long ago–that many Americans would have agreed with comedian Billiam Coronel’s assessment of sushi. \u00a0Fellow funny-man George Carlin certainly did: “I never eat sushi. I have trouble eating things that are merely unconscious.” The attitudinal shift that has made sushi an explosive American phenomenon was at its peak in the ten-year period beginning in 1998. \u00a0Ten years later, there were five times…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=6960\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2013-07-13T19:39:45+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-06T20:16:37+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2010\/01\/Sushiya09.gif\" \/>\n\t<meta property=\"og:image:width\" content=\"494\" \/>\n\t<meta property=\"og:image:height\" content=\"374\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/gif\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"12 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=6960#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=6960\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Sushiya Asian Fusion Cuisine – Albuquerque, New Mexico\",\"datePublished\":\"2013-07-13T19:39:45+00:00\",\"dateModified\":\"2026-04-06T20:16:37+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=6960\"},\"wordCount\":2085,\"commentCount\":19,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=6960#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2010\\\/01\\\/Sushiya09.gif\",\"articleSection\":[\"Albuquerque\",\"Fusion\",\"Japanese\",\"Rating: N\\\/R (Not Rated)\",\"Sushi\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=6960#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=6960\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=6960\",\"name\":\"Sushiya Asian Fusion Cuisine - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=6960#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=6960#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2010\\\/01\\\/Sushiya09.gif\",\"datePublished\":\"2013-07-13T19:39:45+00:00\",\"dateModified\":\"2026-04-06T20:16:37+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=6960#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=6960\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=6960#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2010\\\/01\\\/Sushiya09.gif\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2010\\\/01\\\/Sushiya09.gif\",\"width\":494,\"height\":374},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=6960#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Sushiya Asian Fusion Cuisine – Albuquerque, New Mexico\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"description\":\"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.nmgastronome.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"\",\"contentUrl\":\"\",\"caption\":\"Gil's Thrilling (And Filling) Blog\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\",\"name\":\"Gil Garduno\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"caption\":\"Gil Garduno\"},\"description\":\"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.\",\"sameAs\":[\"https:\\\/\\\/www.nmgastronome.com\\\/%20\",\"https:\\\/\\\/www.facebook.com\\\/nmgastronome\\\/\",\"https:\\\/\\\/www.instagram.com\\\/nmgastronome\\\/\"],\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Sushiya Asian Fusion Cuisine - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nmgastronome.com\/?p=6960","og_locale":"en_US","og_type":"article","og_title":"Sushiya Asian Fusion Cuisine - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","og_description":"“I don’t eat anything that a dog won’t eat. Like sushi. Ever see a dog eat sushi? He just sniffs it and says, “I don’t think so.” And this is an animal that licks between its legs and sniffs fire hydrants.”.“ – Billiam Coronel Sushi has come a long way in America. \u00a0There was a time–and not very long ago–that many Americans would have agreed with comedian Billiam Coronel’s assessment of sushi. \u00a0Fellow funny-man George Carlin certainly did: “I never eat sushi. I have trouble eating things that are merely unconscious.” The attitudinal shift that has made sushi an explosive American phenomenon was at its peak in the ten-year period beginning in 1998. \u00a0Ten years later, there were five times…","og_url":"https:\/\/www.nmgastronome.com\/?p=6960","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2013-07-13T19:39:45+00:00","article_modified_time":"2026-04-06T20:16:37+00:00","og_image":[{"width":494,"height":374,"url":"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2010\/01\/Sushiya09.gif","type":"image\/gif"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"12 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=6960#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=6960"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Sushiya Asian Fusion Cuisine – Albuquerque, New Mexico","datePublished":"2013-07-13T19:39:45+00:00","dateModified":"2026-04-06T20:16:37+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=6960"},"wordCount":2085,"commentCount":19,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=6960#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2010\/01\/Sushiya09.gif","articleSection":["Albuquerque","Fusion","Japanese","Rating: N\/R (Not Rated)","Sushi"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=6960#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=6960","url":"https:\/\/www.nmgastronome.com\/?p=6960","name":"Sushiya Asian Fusion Cuisine - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=6960#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=6960#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2010\/01\/Sushiya09.gif","datePublished":"2013-07-13T19:39:45+00:00","dateModified":"2026-04-06T20:16:37+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=6960#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=6960"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=6960#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2010\/01\/Sushiya09.gif","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2010\/01\/Sushiya09.gif","width":494,"height":374},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=6960#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Sushiya Asian Fusion Cuisine – Albuquerque, New Mexico"}]},{"@type":"WebSite","@id":"https:\/\/www.nmgastronome.com\/#website","url":"https:\/\/www.nmgastronome.com\/","name":"Gil's Thrilling (And Filling) Blog","description":"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!","publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nmgastronome.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.nmgastronome.com\/#organization","name":"Gil's Thrilling (And Filling) Blog","url":"https:\/\/www.nmgastronome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/","url":"","contentUrl":"","caption":"Gil's Thrilling (And Filling) Blog"},"image":{"@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf","name":"Gil Garduno","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","url":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","caption":"Gil Garduno"},"description":"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.","sameAs":["https:\/\/www.nmgastronome.com\/%20","https:\/\/www.facebook.com\/nmgastronome\/","https:\/\/www.instagram.com\/nmgastronome\/"],"url":"https:\/\/www.nmgastronome.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/6960","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6960"}],"version-history":[{"count":4,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/6960\/revisions"}],"predecessor-version":[{"id":78887,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/6960\/revisions\/78887"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/26111"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6960"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6960"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6960"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}