{"id":92153,"date":"2026-09-26T00:01:54","date_gmt":"2026-09-26T06:01:54","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=92153"},"modified":"2026-09-25T12:11:31","modified_gmt":"2026-09-25T18:11:31","slug":"shoku-house-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=92153","title":{"rendered":"Shoku House – Albuquerque, New Mexico"},"content":{"rendered":"
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Shoku House on Unser Blvd. in Northwest Albuquerque<\/figcaption><\/figure>\n

My friend and frequent dining companion Bill Resnik has plied his project management skills throughout the world. His travels afforded him the opportunity to enjoy a wide variety of cuisine and wine. You might think his culinary memories would be reserved for foods of the fine dining category.\u00a0 You would be wrong.\u00a0 One of the foods he frequently waxes poetic about is a simple egg salad sandwich that came from a vending machine at a convenience store in Japan.\u00a0 It made such an impression on him that he obsessed about figuring out how to duplicate that sandwich.\u00a0 With his engineering bent, that meant lots of iterative testing of ingredient combinations until he had created a more than passable simile of the egg salad sandwich that captured his affections.\u00a0 He’s not the only bon vivant to fall in love with a Japanese egg salad sandwich.<\/p>\n

During a 2015 episode of CNN’s Parts Unknown, Anthony Bourdain and his crew visited Okinawa, the southernmost prefecture of Japan. Bourdain raved about a Japanese convenience store egg salad sandwich\u2014known as a tamago sando\u2014calling them “pillows of love<\/em>” and describing them as “delicious, unnatural, and inexplicably addictive<\/em>.”\u00a0 What’s so special about an egg salad sandwich?\u00a0 First, it’s made with shokupan (Japanese milk bread), a crust-free canvas. Japanese milk bread is is fluffy, pillow-soft and slightly sweet. Second, the egg salad itself is a rich, creamy mixture of mashed egg yolks and finely chopped egg whites bound with Kewpie mayonnaise (which uses egg yolks and rice vinegar for a distinct, tangy umami flavor).<\/p>\n

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Comfy Confines of Shoku<\/figcaption><\/figure>\n

You can find fresh or refrigerated egg salad sandwiches at convenience store (konbini in Japanese) throughout Japan.\u00a0 Unlike American convenience stores which primarily serve as quick stop shops focused on bulk snacks, fountain drinks, tobacco products and maybe desiccated hot dogs, Japanese convenience stores are multi-function neighborhood hubs that offer high-quality, fresh meals such as the egg salad sandwich.\u00a0 These delicious sandwiches typically cost between \u00a5245 and \u00a5350, which equates to roughly $1.75 to $2.25 USD depending on the exchange rate. Egg salad sandwiches (tamago sando) are eaten for breakfast in Japan, though they are popular as a grab-and-go meal at any time of day.<\/p>\n

The reason Bourdain loved the egg salad sandwich in Japan was because it epitomized his appreciation for Japan’s obsession with perfection and elevating simple, everyday foods into an art form.\u00a0 If that sounds like your idea of what dining should be, you don’t have to visit the Land of the Rising Sun.\u00a0 You can now experience a Japan-inspired egg salad sandwich (albeit for $15) as well as other fabulous Japanese breakfast and brunch dishes at Shoku House on Albuquerque’s burgeoning west side. As you’ve probably surmised “Shoku” is a diminutive of Shokupan (Japanese milk bread). The kanji character (\u98df) that makes up Shoku House’s logo translates to “food, meal, or to eat.”<\/p>\n

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Pork Belly Bites<\/figcaption><\/figure>\n

Shoku House is the brainchild of entrepreneur and restaurant impresario Dipo Alam, an indefatigable whirling dervish who’s created such beloved Duke City concepts as Paleta Bar<\/strong><\/a>, Spring Rollin<\/strong><\/a>\u2019, Pho Kup, <\/strong><\/a> Sa Thai<\/strong><\/a> and other purveyors of deliciousness across the metropolitan area.\u00a0 Somehow Dipo manages to circulate among his restaurant concepts.\u00a0 We’ve encountered him numerous times at Sa Thai and ran into him during our inaugural visit at Shoku House.\u00a0 Dipo is a percipient and\u00a0 affable guy who’s always looking out for new concepts that work well in the Albuquerque market.\u00a0 I joked with him that he’s got the Midas touch.\u00a0 Virtually every concept he’s introduced has been highly successful.<\/p>\n

Shoku House is located in the McMahon Marketplace on Unser Blvd. in Albuquerque’s west side.\u00a0 Fret not, east-siders.\u00a0 Dipo plans on launching a second Shoku House, this one the Montano and Coors area.\u00a0 Among Shoku House’s neighbors in what is quickly becoming a flourishing gastronomic district are such popular eateries as ChocoGlitz & Cream<\/strong><\/a>,\u00a0 Slice & Dice<\/strong><\/a>, Royal Hyderabad<\/strong><\/a>, Fuego 505 Rotisserie<\/strong><\/a> and recent addition Ohana Hut<\/strong><\/a>.\u00a0 Throughout the Unser Blvd. corridor, new and relocated restaurants have discovered that the west side is replete with hungry\u00a0 and adventurous diners.<\/p>\n

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Josiah Torches Caramelized Banana Cr\u00e8me Br\u00fbl\u00e9e Souffl\u00e9 Pancake<\/figcaption><\/figure>\n

It’s not often the term “adventurous” is used to describe Duke City area diners, many of whom are of the “chain gang” (frequenting chains mostly or exclusively).\u00a0 That’s why it surprised me so much to learn that Shoku House has been packed since day one (August, 2026).\u00a0 On weekends, you can expect to wait in line up to 45-minutes just to get in the door.\u00a0 What gives?\u00a0 Shoku House is wholly unlike any dining concept in the metropolitan area.\u00a0 It gives me hope that many of the diners we espied during our inaugural visit were youthful and adventurous.\u00a0 They weren’t ordering the “usual suspects” either.\u00a0 Many tables showcased Japanese breakfast dishes heretofore unknown to Albuquerque.\u00a0 \u00a0At 39, I was probably the most geriatrically advanced person on the premises.<\/p>\n

The Japanese idea of breakfast is centered around the concepts of balance (a harmony of colors, aromas, textures, and tastes (sweet, salty, sour, bitter, and umami), nutrition, and harmony. Unlike the American gobble-and-go breakfast mentality, in Japan breakfast is viewed as a complete meal to fuel the body and mind for the day ahead. Rice (known as morning rice) is considered the “anchor” of breakfast. Many modern Japanese households and urban workers have embraced Western-style breakfasts such as thick fluffy Shokupan toast with butter or sweet bean paste (anko), eggs, cereal, or coffee.<\/p>\n

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Banana Cr\u00e8me Br\u00fbl\u00e9e Souffl\u00e9 Pancake<\/figcaption><\/figure>\n

Shoku House’s menu is absolutely spectacular, a blend of delicious Japanese offerings served in portions Americans expect.\u00a0 If you’re not familiar with the menu<\/strong><\/a>, ask your servers.\u00a0 Service is a tandem concept.\u00a0 You’ll be visited by a number of servers all eager to ensure you enjoy your dining experience.\u00a0 Nine appetizers<\/em>, a melange of familiar and new, will get you started on a firm footing.\u00a0 Next on the menu is Shokupan sandos<\/em> (soft Japanese milk bread paired with savory favorites).\u00a0 There are seven sandos on the menu, including the aforementioned egg salad sando.\u00a0 More intriguing for me was the menu section describing Japanese Souffl\u00e9 pancakes<\/em> (fluffy Japanese souffl\u00e9 pancakes served with 100% maple syrup).\u00a0 They aren’t Hungry Jack pancakes you make at home.\u00a0 Next on the menu are five Benedicts<\/em> (rich, savory brunch plates finished with poached eggs and hollandaise).\u00a0 The entrees (comforting Japanese-inspired plates for a satisfying meal) section of the menu includes some surprises such as loco moco curry.\u00a0 Throw caution to the wind.\u00a0 Order something new and different.\u00a0 You can’t go wrong with anything on the menu.<\/p>\n

My Kim’s appetizer selection was pork belly bites<\/strong><\/em> (pork belly pieces served on a bed of cabbage).\u00a0 Rather than being cooked fresh as a large slab, the vast majority of pork belly in the West is traditionally cured, smoked, and sliced into bacon. That’s starting to change as fresh roasted pork belly\u2014often smoked on barbecue grills in the U.S.\u2014has grown widely popular on restaurant menus. Pork belly is valued for its rich layering of meat and fat.\u00a0 Shoku’s version of pork belly isn’t quite as meaty (bacony?) and crispy as American pork belly tends to be.\u00a0 It’s served with a Shoku sauce that imbues the pork belly with more personality.<\/p>\n

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Pork Chashu Sando<\/figcaption><\/figure>\n

Social media sites warned that during peak times Shoku House’s souffl\u00e9 pancakes may take a long time to prepared and be delivered to your table.\u00a0 That’s not fear-mongering, it’s good advice.\u00a0 I placed my order for a\u00a0 banana cr\u00e8me br\u00fbl\u00e9e souffl\u00e9 pancake<\/strong><\/em> immediately after placing our beverage order.\u00a0 Because the restaurant wasn’t completely full, the pancakes were quickly delivered.\u00a0 \u00a0As with other souffl\u00e9 pancakes we espied at several tables, this was an edible work of art, so beautifully plated you might not want to disrupt the plate.\u00a0 With the banana cr\u00e8me br\u00fbl\u00e9e souffl\u00e9 pancake, you’ll even have “entertainment” at your table.\u00a0 As the picture above shows, a server will torch the bananas and cr\u00e8me br\u00fbl\u00e9e atop the pancake to create a caramelized and absolutely addictive masterpiece.\u00a0 Josiah, our server advised us to slice the pancake down the middle so that more of the br\u00fbl\u00e9e can seep into the rest of the pancake.\u00a0 This is one of the very best pancakes I’ve had in many years–better than Swedish lingonberry pancakes, better than nutella and banana crepes, better than Aunt Jemima (or whatever she’s called now) pancakes.<\/p>\n

Though her sweet tooth eclipses mine by far, my Kim actually opted for a savory offering.\u00a0 Her choice was a pork chashu sando<\/strong><\/em> (grilled chashu pork and scrambled eggs).\u00a0 \u00a0If you frequent Japanese restaurants, you’ve likely experienced the deliciousness that is pork chashu, essentially tender, Japanese braised pork belly.\u00a0 The pork inherits its flavor and personality from being slowly simmered or braised for hours in a savory-sweet liquid typically made from soy sauce, sake, mirin, sugar, ginger, garlic, and scallions.\u00a0 My Kim quickly became enamored of the chashu, but it was the milk bread she raved about most.\u00a0 She also praised the scrambled eggs.\u00a0 It’s no surprise that Japanese are so adept at preparing scrambled eggs.\u00a0 Japan has one of the highest per-capita egg consumption rates in the world at around 320 eggs per person each year.\u00a0 Also noteable were the sweet potato waffle fries.<\/p>\n

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Mochi Donuts: Matcha (Top) and Cookies and Cream (Bottom)<\/figcaption><\/figure>\n

Donuts trace their direct origins to 17th-century Dutch settlers who brought sweet fried dough balls called olykoeks (oil cakes) to America. American military personnel introduced modern Western donuts to Okinawa and other parts of Japan in the late 1940s. Though donuts were initially viewed as a novelty children’s snack, they have evolved into a favorite dessert. That’s especially true of mochi donuts, a Japanese-American hybrid pastry with roots in Japan and Hawaii in the early 2000s.\u00a0 Shoku House offers six different mochi donuts.\u00a0 Dipo recommended the matcha mochi donut<\/strong><\/em>.\u00a0 Considering his track record of success, I took him up on his recommendation.\u00a0 That was a great choice. It was a sweet, earthy, slightly bitter melange of green tea within a rich, bouncy, and chewy rice-flour pastry. My Kim’s choice was a cookies and cream mochi donut<\/strong><\/em>. It, too, was quite good.<\/p>\n

Shoku House is one of the most innovative and exciting new restaurants to open in Albuquerque in recent years.\u00a0 With an exciting menu of new and different dishes, it promises to become a city-wide favorite.<\/p>\n

Shoku House<\/strong>
\n10660 Unser Blvd., N.W.
\nAlbuquerque, New Mexico<\/strong>
\nWebsite<\/strong><\/a> |
\nLATEST VISIT<\/strong>: 24 September 2026
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$
\nBEST BET<\/strong>: Mochi Donuts, Pork Chashu Sando, Banana Cr\u00e8me Br\u00fbl\u00e9e Souffl\u00e9 Pancake, Pork Belly Bites
\nREVIEW #1550<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

My friend and frequent dining companion Bill Resnik has plied his project management skills throughout the world. His travels afforded him the opportunity to enjoy a wide variety of cuisine and wine. You might think his culinary memories would be reserved for foods of the fine dining category.\u00a0 You would be wrong.\u00a0 One of the foods he frequently waxes poetic about is a simple egg salad sandwich that came from a vending machine at a convenience store in Japan.\u00a0 It made such an impression on him that he obsessed about figuring out how to duplicate that sandwich.\u00a0 With his engineering…<\/p>\n","protected":false},"author":1,"featured_media":92161,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"footnotes":""},"categories":[440,540,165,380,141],"tags":[6076,6080,6078,6081,6073,6083,6079,6074,6077,6075,6082,6084],"class_list":["post-92153","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-breakfast","category-brunch","category-japanese","category-new-mexico","tag-banana-creme-brulee-souffle-pancake","tag-dipo-alam","tag-japanese-breakfast","tag-japanese-brunch","tag-japanese-milk-bread","tag-matcha","tag-mcmahon-marketplace","tag-mochi-donuts","tag-pork-belly-bites","tag-pork-chashu-sando","tag-sandos","tag-souffle-pancakes"],"yoast_head":"\nShoku House - 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=92153\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Shoku House - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"My friend and frequent dining companion Bill Resnik has plied his project management skills throughout the world. His travels afforded him the opportunity to enjoy a wide variety of cuisine and wine. 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