The first time we visited a Karma Asian Fusion Cuisine restaurant was nearly three years ago, when we hit the Burlington, Mass., location to give Swellesley readers a peek at what was anticipated to be coming soon to Wellesley’s Linden Square.

Things didn’t quite turn out that way due to contractor and other issues, but Wellesley’s Karma opened this month at 165 Linden St., and we checked it out this past Friday for lunch.

I attempted to make last-minute reservations online as I was about to walk out our door, and found no openings for another 45 minutes. But we just showed up at the restaurant, and sure enough, there were plenty of free tables. Karma’s just trying not to overextend itself as it ramps up staffing.

Expand your reach by advertising on Swellesley

Our server, Joseph, was excellent, bringing with him knowledge of Karma from having worked at the Burlington site as well as experience from working at other Asian restaurants. He referred to the Wellesley restaurant as the upscale flagship Karma of the six in Massachusetts.

As we shared via photos ahead of Karma’s opening, the interior is both opulent and inviting, with lots of golds and reds across a variety of seating options. But what about actually dining there?

My lunch companion and I were guided to a four-seat table with a view of the sushi bar, where several chefs worked their kitchen magic.

We quizzed our server on several menu items (including exactly what was in the Vegetable Gyoza), and learned that the menu is the same for both lunch and dinner.

We ordered Salmon Maki (6 rolls for $11), Chicken Lo Mein ($18) and Hibachi Black Pepper Wok Tossed Shrimp ($27). We passed on afternoon cocktails.

The sushi had a bold, fresh taste, combining salmon and avocado.

“It’s genuine, I can taste the individual flavors,” said my lunch partner, Chris.

The six pieces did us just fine. It wasn’t one of those $198 Grand Sushi & Sashimi Platter days.

Not the adventurous sort, I went with the Chicken Lo Mein, which came in a plentiful portion that I was able to save part of for leftovers the next day.

The dish was savory and sweet, with soy sauced noodles that stuck together enough to scoop them with chop sticks but that were not so sticky that the whole shebang clung together. The chicken was mild and the vegetables fresh. I’m not a fan of onions, and while they were in the dish, they didn’t exude an oniony flavor.

Oh, and loved the fancy little tongs.

Chris’s Hibachi Black Pepper Wok Tossed Shrimp was the star of the show, bringing heat, spiciness, and sweetness. The shrimp were plump, the veggies crisp.

It was a little hard to judge the atmosphere at the restaurant since it was a quiet lunch crowd, but it was nice to be able to just enjoy the interior design and the newness of it all. One other nice thing was that we could hear each other talk (and believe me, some important things were said). Soft music played in the background, just for ambiance.