A Refined Fall Omakase at SOKO. Inside Santa Monica’s Hidden Gem at the Fairmont Miramar

Tucked discreetly inside the Fairmont Miramar Hotel in Santa Monica lies SOKO, a jewel-box eight–seat sushi counter led by the masterful hands of Chef Masa Shimakawa. The name SOKO (倉庫) comes from the Japanese word for “storeroom” or “warehouse,” symbolizing a place where treasured ingredients are kept and handled with reverence. And true to its name, SOKO feels like a sanctuary for pristine seafood, intimate dining, and uncompromising craftsmanship. This is truly some of the best food in Los Angeles!

During our visit, our team experienced the Fall Omakase, a meticulously curated progression prepared personally for us by Chef Masa—an experience that blended elegance, restraint, and the subtle seasonality that defines high-level Japanese cuisine. Absolute artwork!!

Maine Lobster “Dobin-mushi” Soup – A Seasonal Masterpiece

We started with the most captivating dish of the evening, the dobin-mushi arrived in a traditional clay teapot. Infused with matsutake mushrooms, soba noodle, myoga, and a squeeze of lime, the broth embodied fall—earthy, aromatic, and subtly sweet. The Maine lobster added richness and elegance without overshadowing the delicate forest-like aroma of the matsutake. This dish alone justifies a return visit.

Amuse Bouche – Duo of Tartare “Monaka”

The experience than followed with two delicate tartare bites presented in crisp monaka wafers—bluefin toro and hamachi, each layered with truffled caviar, tobiko, nori, and shiso. This opener set the tone immediately: balanced, textural, and thoughtful. The toro was buttery and rich, contrasted beautifully by the aromatic crunch of the monaka shell. The Hamachi, meanwhile, brought a brighter, more citrus-driven profile. A luxurious yet disciplined start.

“Ichou-gani” Tofu – A Deep Dive Into the Sea

A highlight of the night was Chef Masa’s dungeness crab tofu, enriched with uni, ikura, wasabi, and hanaho. This dish showcased the chef’s signature: controlled decadence. The interplay of sweet crab, creamy uni, and the pop of ikura created a layered umami experience without ever overwhelming the palate. It was both comforting and refined.

Selection of Sashimi – Precision on Display

The sashimi course—aji, chu-toro, kanpachi, and king salmon—was classic but executed with absolute precision. The aji stood out with its delicate aroma and perfect acidity, while the chu-toro was lush and marbled without being heavy. Each cut felt intentional, highlighting the chef’s decades-long mastery of traditional technique.

Miyazaki A5 Wagyu Beef – A Surprising Pivot

The transition into a warm course featured beautifully seared Miyazaki A5 Wagyu, paired with Japanese sweet potato, lardon, pickled chili, and yuzu kosho. This dish showcased Chef Masa’s ability to blend Japanese sensibilities with subtle modern touches. The wagyu was predictably melt-in-your-mouth, but the supporting ingredients elevated it—especially the pickled chili, which cut through the fat with bright, playful heat.

Nigiri Sushi & Hand Roll – A Return to Simplicity

The final savory course showcased Chef Masa’s pure sushi craftsmanship: Three pieces of nigiri and one hand roll, each impeccably shaped and seasoned. Instead of relying on theatrics, the nigiri emphasized temperature, knife work, and the perfect rice-to-fish balance. The hand roll, served crisp and warm, brought the omakase to a comforting finish.

Final Thoughts

SOKO is more than an omakase bar—it’s an intimate culinary dialogue between diner and chef. Chef Masa Shimakawa’s Fall Omakase balances purity, seasonality, and technical mastery with a sense of warmth and humility that is increasingly rare in high-end dining.

For those seeking an omakase experience (or even just a great sushi experience) in Los Angeles that feels personal, polished, and deeply rooted in traditional Japanese technique, SOKO at the Fairmont Miramar is a must-visit. A storeroom of treasures indeed.

📍 Location: SOKO Sushi at Fairmont Miramar Hotel 101 Wilshire Blvd. Santa Monica, CA 90401 Located inside the Fairmont Miramar (Lobby Level)

🕒 Hours: Dinner Only Monday–Sunday: 5:00 PM – 10:00 PM (Reservations strongly recommended)

🌐 Website: https://www.sokosantamonica.com/

I hope your hungry!!

Matthew Tropp | Food Journal Magazine