Sushi King: The Inside Story

Hi All, this is Part 2 of the story that you've been waiting for. For those not in the know, Part 1 is here.

This was the moment that I had been waiting for. This was the moment all bloggers exist for- to eat. The opening ceremony was long, but we survived. And now it's sushi time.

I went in with my mouth wide open. Come on baby, feed me.


One of the most fascinating thing about sushi restaurants would have to be their conveyor belts. Whoever invented that was a genius.

If you think about it, it's actually a machine that brings food from the kitchen directly to your mouth. It couldn't get any more convenient than that. Any more convenient than that & they would be feeding you sushi through tubes.

After the opening ceremony, the Sushi King himself went straight into the kitchen for inspection.

And of course, being part of the press, we shuffled ourselves in as well. We took pictures of anything that moved.

The most secretestest forbidden place in a restaurant.

The kitchen was shiny spick & span, spotlessly clean as a whistle, plus all the other English phrases that you could think of. It looked like it was waxed. If there was a cockroach crawling by, it would slip & fall to its death.

No Ratatouille rat making sushi here, otherwise I would have blackmailed them for an eat-for-free lifetime Sushi King pass.

After the kitchen visit, we were sat down at *ahem* RESERVED tables.

At that time, I had only one thought in my mind - Feed me now.

And feed us they did. This was our first dish. It looked something like a Japanese yee sang.

I hoped & prayed that this wasn't all that we were getting. I had defragmented & reformatted my stomach days before just for this.

Before I could do anything else, a lady came over & PING PIANG everything for us. Then we had to mix it together with our chopsticks.

I bet you didn't know this but bloggers actually eat with their cameras & thru their cameras.


And now the proud Chief Chef presents, the real food.


Actually Japanese food is well-known for its simplicity. Just slap a piece of fish on a block of rice & it becomes a meal.


This one smells & tastes fishy though.

Kirei-ne...
This is a true work of art, a masterpiece. How can you bring yourself to eat it?
You can't. But I did.

Deep fried speeding torpedo prawns. They were so fast that they were strapped onto the rice with seat belts.

I wasn't sure which of these to use. In the end, I chose Shoyu cos it sounded like Taoyu. And I'm glad to say I chose wisely.

Somewhere in the middle of the meal, I realised that there was no unagi.

So like any true Malaysian who cannot speak in complete sentences, I yelled, 'Unagi! Unagi!'

And the kitchen spit out unagi immediately.

Now this is what I call service. Top marks.


But then again, who would dare defy us? After all, we were world famous bloggers.

Restaurants tremble in fear when they see us. Our words are sharper than a thousand swords. Daring to defy us is as good as closing down voluntarily & never even think of doing business again.

We were professional bloggers. Eating is what we do best, and we do our job well.

We demand respect & to be taken seriously.

Heheheh. Just a bit of Tua Pao lah. Of course we're thankful to Sushi King & the event organiser for inviting us to this auspicious ceremony. The food was great & we were amongst good company.

More Sushi adventure here.