SANTA MONICA, California – If that’s not what you’re looking for, you might be missing out on a professional sushi chef perfecting his craft in a small but special space.
Chef Masa Shimakawa cuts fresh tuna sashimi at the five-month-old Soko Restaurant, located in the Fairmont Miramar Hotel in Santa Monica. With only eight seats at the bar, it really is an exclusive experience to touch.
What you need to know
- The Soko is located in the Fairmont Miramar Hotel in Santa Monica
- Chef Masa Shimakawa learned the art of sushi in his twenties after college in northern Japan
- He then spent years in Southern California before opening up at Soko. helped
- An accessible menu option is the bluefin tuna platter, which is one of the chef’s favorites
The name itself, Soko, means “storage room” where they have created a space for this restaurant in the hotel lobby.
Shimakawa learned the art of sushi in his twenties after college in northern Japan. After perfecting his technique, he traveled from Canada to the States around the world and worked in various restaurants. He then spent years in Southern California before helping open Soko.
“I can use my talent and I create new dishes and try to do something that no one has ever done before,” he said.
Shimakawa prides itself on using fresh, quality products. Your fish delivery comes daily without a real menu. You will find some options, but he loves to recommend or offer a chef’s choice.
“We can go deeper with interactions and personal service. We can go into details, ”he said.
You will already see the attention to detail with wasabi alone. In most places, imitation wasabi is served with powder, but not in soko.
“This is a locally grown wasabi root.” said Shimakawa. “Fresh wasabi is more aromatic.”
When you dine here you get first class service. You can tell Shimakawa what you like or dislike. You can even be surprised by it. Another special aspect of eating at the sushi bar is interacting with other guests, but during this recent surge in COVID-19 they are offering separate tables outside for your safety.
An accessible menu option is the bluefin tuna platter, one of the chef’s favorites. Shimakawa serves three different parts of the fish in different shapes including the fat belly, the medium fat tuna, and the lean part of the tuna.
“Even with a full house or just a seat or two, it’s the same,” Shimakawa said. “We try as best we can to give the best and to satisfy the customer.”
The finest food and drink at Soko on 101 Wilshire Blvd. in Santa Monica, California.
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