It’s Good to Be the King

For more than 20 years, Sushi King has served its throng of loyal subjects delectable creations. From salad to soup and, of course, sushi, the South King Street establishment rules when it comes to taste, quality and selection.

Those looking for a great meal are in luck as Sushi King is open daily for lunch, and stays open until 2 a.m. six nights per week as a dinner and late-night destination. What better way to cap a perfect evening than to enjoy a few bites (and drinks, if you’re in the mood) with the king?

Shu-Lee Kondo, owner and manager of Sushi King, took some time away from the busy eatery to fill in Dining Out on some of the keys to the restaurant’s success.

DO: What is it about Sushi King that keeps people coming back for more?

Kondo: We’ve been open for 20 years, and we have lots of variety. For the quality of food we offer, at such good prices, the customers are so loyal. You see so many familiar faces. Not only the adults, but you see kids faces when they’re small, and they come back when they’re grown up.

DO: What are some of your most popular dishes?

Kondo: The Chirashi Deluxe ($24.95). When you ask customers about this one, they know exactly what you’re talking about. The platter features all kinds of different fresh, raw fish and it looks so beautiful when it’s brought out. Also, the Hamachi Kama ($16) is the jaw of the hamachi and is almost all meat. It’s broiled and served with lemon; that’s very popular with local people.

DO: How about some of your other seafood offerings?

Kondo: The Ahi Salad ($14.95) incorporates fresh pieces of tuna, and offers a healthy alternative for customers looking for that. Also, the Fresh Oysters ($7.25) are a favorite pupu item.

DO: How would you describe the style of cooking at Sushi King?

Kondo: Our style is very authentic. It’s not trendy where you mix in contemporary American styles. It’s very, very authentic and we incorporate local flavors. The customers appreciate that, and they keep coming back for more!

DO: What have customers said about your hours of operation, especially the ability to come in for a hearty meal in the wee hours of the morning?

Kondo: We’re open seven days a week; we never close! We get pretty busy, and the customers know there’s parking available and we have a midnight special that is extremely popular. So, people love to come in late, especially on weekends.

DO: Are there plans to add items to the menu? Or do you take an “if it ain’t broke, don’t fix it” mentality?

Kondo: We’ve been offering the same menu for many, many years, and we’re trying to come up with some new items to surprise our local guests. We’re working on it right now, and some to the items may include some healthy alternatives. We just keep on trying; we hope to keep the regulars coming back and to incorporate some new guests as well.

Sushi King