Soko Sushi

A K Edited 5 months ago

Wow!! I was blown away by the 7 course Omakase dinner. Very fresh fish and ingredients, so much flavor in each dish. The food is just as good as you’d get in Japan, and the tiny/intimate setting reminds me of how the restaurants are in Tokyo. I felt like I was briefly transported back to Japan. Very special shoutout to the wagyu beef course- it melted in my mouth! My only “complaint” is I wish the chefs explained how to go about eating some of the courses, but they were ready to help when we did ask. I would recommend coming here, it’s such a cute date night gem.

Michael Lau a year ago

We tried the Omakase which was an amazing experience. Soko Sushi is located within the Fairmont Miramar and Chef Masa is very personable and creates the most creative and authentic dishes. The bluefin platter really hit the spot. Will be back.

Drew M 2 years ago

Some high quality sushi, but highly influenced by the other guests in there since it is so small. Given that it is in the Fairmont, that can be a crapshoot (like the day we went where two of the female guests were a bit tipsy, super ornery, and loud - overshadowing our experience).

Haley Z 3 years ago

I was staying in the fairmont and visited soko sushi on my first night in town. The fish was amazing quality and the menu had a great variety of choices both omakase and a La carte. I got the bluefin tuna platter and the toro was incredible and it was a lot of food. Masa and Donna were a pleasure to chat with and they guided me through the menu. The sushi bar environment was very intimate and enjoyable. I definitely recommend!

Vivian Cheng 3 years ago

Exquisite cuisine. I had the omakase menu, which was 6 courses of perfection. The restaurant is a tiny, 8 seat counter with two tables outside. Chef is welcoming and truly very kind. Service was prompt and friendly. First course was a chilled egg custard. This had a wonderful balance between salinity and sweetness of the lobster buried in the egg. A dollop of uni on top added just the finish. Next was a bowl of ankimo. Sweet, rich, with a nice contrast with acidity and a bit of spiciness. Third course was a soy cured tuna. This was finished with a quail yolk, mountain yam, and daikon sprouts, and black truffle. Truly decadent with perfectly balance flavors and a nice contrast in textures. Very creative, beautiful to look at, and a delight to eat. Next came a rather pretty bowl of sashimi. This may be the best raw shrimp I have ever had. Of course the toro and salmon were superb. This came with freshly grated wasabi and a rich soy sauce. Fifth was a parade of nigiri. Highlights included a fabulous uni, but each selection was top notch. Last but not least was a crab miso soup with mushrooms, bok choy, and a nice accent of spice from gochujang. A perfect way to en