Sushi Secrets Revealed by Chef Masa of Santa Monica’s Soko

There is more than just ”slice and serve” when it comes to creating sushi at the intimate 8-seat bar, Shimakawa tells LA Mag
Danny Palumbo • Los Angeles Magazine • December 13, 2021
Chef Masa Shimakawa rejects the notion that sushi is a minimalist preparation, that he simply serves as a middle-man, a broker with a sharp knife, between the ocean and his counter. You see, your average independently wealthy food zealot has come...
The full article can be read on the Los Angeles Magazine website.

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