SOHO Modern Japanese — Restaurant in Fremont

Soho is an upscale Japanese restaurant that doesn't see many competitors in its class, possibly to its demise.

We had the 7 course meal for $150/person. The appetizer was visually stunning and exciting to eat through. I loved the playfulness of the plating with the little crab, which was also delicious and I want a bag of them as a snack.

The chawanmushi (steamed egg) was amazing as well. The abalone on top of it was on par with the ones I've had it in Hawaii, and the eggs were silky smooth.

The braised beef... I'm confused. Nothing about it was really Japanese and mine was very salty. The texture of the beef was great and the red pepper puree was smooth. I wish they replaced it with a small wagyuu steak or even a pork kakuni.

The nigiri was more visually pleasing than it was delicious for me. I will say my opinion on this one might not be the most helpful because I really dislike wasabi. Although they didn't use a ton, it was a major component of the flavor for me. Even aside from the wasabi, Soho seems to like to use strong flavors like truffle, garlic, and yuzu. It was fine in the appetizer but for nigiri it overwhelmed the more subtle flavor of the fish and also a bit repetitive in the flavor profile from the app. The ikura was marinated in bonito dashi (I think), which sounds interesting but I felt like it took away from the natural freshness, and again they used dashi based flavor on the chawanmushi so the flavor profile was repetitive.

The toro temaki was great. Not the fattiest toro I've had, but it's fresh and pleasant tasting without any other strong flavor interrupting it. The nori was also very crispy, which should be a given but is not always the case.

The soup was... alright. Visually impactful with the big shell and fire but that's really all there is to it. It had homemade fish noodles or something inside but it was lackluster and a kamaboko probably would've done the same thing if not better in texture. But the most annoying part was that it's very hard to eat out of. After the first few bites, you can't get a great angle for your spoon so you have to tilt the shell to scoop it better. At the end we all just decided to drink out of the bowl, which was fun and tasted better now that I can get more than a teaspoon of it in my mouth at once. However my girlfriend's shell was starting to chip away so she got some fragments in her mouth, which was very unpleasant for her. Also, drinking out of a seashell maybe doesn't look great in upscale dining? The idea is cool but it's just so impractical and possibly a liability in the future.

The mango mousse was smooth, not too sweet, and refreshing. There was too much whipped cream for my liking because it diluted the mousse flavor whenever I had it with it. The matcha white chocolate rice crispy (sorry I don't know the fancier name for it) was surprisingly pleasant, I'd want a bag of that too to snack on. I did not like the plate choice much either as it was a little difficult to eat out of. Not nearly as bad as the seashell but still not my favorite because I like to have big mouthfuls of food.

All in all, I had a good time here but there is more refining that I expect and hope for especially at that price point. Oh and one final note, if you have a medium to large appetite, maybe snack a bit before coming here because the portions aren't...

Beautiful restaurant that is beautifully decorated, and the atmosphere is wonderfully executed. The first aperitif is a delicious sake that opens up my appetite. The first dish is a four dishes modern interpretation of the dish sashimi. The triggerfish with the mentaiko cream gives it a slight heat with fermented cucumber to clean the palate. The greenling with the crunchy tempura serrano and delicious garlic ponzu to pair is delightful. Bluefin Tuna with the wasabi mascarpone and the earthy taste of the truffle is a good complement. The oyster with ponzu melee, Kumamoto oyster, and wasabi salsa in a shot format is a perfect harmony of flavor. The second dish, seafood Chawanmushi with mixed seafood, is full of umami, and the freshness is shown through the earthy mushroom. The bonus dish is the bacon brussel sprouts on the house, and it is very well prepared with the crispy texture and the bacon flavor coming through. The third dish is a balsamic miso reduction sauce New York steak on a bed of vegetables with potato confit. They miss the mark with the steak. It is challenging and chewy. Even with the delicious sauce, it is still way too overdone. The vegetable and potato is executed perfectly, however. The fourth dish is a beautiful array of nigiri that is fresh, and definitely, the rice could be a bit tighter, so it doesn't fall apart when you pick it up with your finger. The supplement dish is absolutely delicious, namely the toro and Uni. I would say the A5 beef is a bit overdone but not too bad. The fifth dish is the toro temaki, an odd choice for a dish by itself, but the flavor from the bluefin tuna carries through the temaki. I wish the course were a lot more than just one temaki, but it is wonderfully executed. The sixth dish is a scallop broth with tofu and mochi hidden inside the conch. The flavor of the scallop comes through with the chewy texture of the mochi makes it a charming end to the meal. The final dish is an Amaretto Mascarpone Cake with creme chantilly and raspberry peach; it is a beautifully executed dessert with an exciting sake pairing. Overall, the meal is near perfect, except the beef section, which it fell short of the expectation I was expecting of a meal of this price point. I am looking forward to seeing them improve as they operate...

SOHO Modern Japanese in Fremont presents a contemporary dining experience with an elegant ambiance and attentive service. However, despite its initial promise, the overall execution of the Chef's Tasting Menu resulted in a less than exceptional experience. My friends and I went there for dinner on a Friday night. The restaurant was busy but nothing too crazy- no wait time.

Ambiance:

The restaurant's minimalist aesthetic, warm lighting, and well-spaced tables created a sophisticated and intimate atmosphere. The subtle background music fostered comfortable conversation, setting the stage for a refined dining experience.

Service:

The service staff exhibited professionalism and courtesy, attentively addressing our needs without being obtrusive. Their clear explanations of the menu and knowledge of the ingredients were commendable.

Dinner- Chef's Tasting Menu:

All three of us tried their Winter Chef's tasting menu for $108 per person. They also had the option to add a $60 supplement, which includes 4-piece premium nigiri and bluefin Toro Temaki. Their menu showcased a creative fusion of traditional Japanese flavors and modern culinary techniques. All the dishes were presented beautifully but unfortunately they lacked in flavors and freshness. Some of the nigiri pieces that we got were very fishy. The oyster mignonette was very salty, and carpaccio was bland. Chawanmushi was bland and gritty and not as savory. It felt like the clams weren't cleaned properly. The matcha Panna cotta was good, but the matcha flavor was very mild. The nigiri pieces were small and had thin cuts of fish. The shabu shabu came in small individual boxes with mushrooms, tofu and vegetables, rice, and wagyu. The rice was undercooked. The wagyu wasn't cut into thin slices. It was pretty much one big piece of wagyu. Overall, the shabu shabu was decent. Some nigiri pieces were good and fresh while some other pieces were disappointing. Based on our experience with the initial few dishes, we decided not to add the supplement.

I wish their food tasted as good...