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Food for Health
Welcome to Shohko Café, Santa Fe's original Japanese restaurant. Since our founding in 1975, we have strived to serve delicious and wholesome food. Our menu was developed with your utmost health in mind and abounds in organic or all-natural ingredients. At the most basic level, our salt, miso, and soy sauce are certified organic. Our commitment to natural food began in Japan in the early 1960s when we studied under George Ohsawa, the founder of modern macrobiotics. When we settled in Santa Fe in the early 1970s, we operated a Japanese health food store off of the Plaza on Washington Avenue. We raised our daughters on a macrobiotic diet and lived by macrobiotic principles for decades. Our unique culinary background stimulates our sense of adventure and invites local ingredients like New Mexican green chile to our menu. We remain committed to serving you good food for good health. Thank you for being our guests for more than three decades. We hope you enjoy your meal!
Welcome to Shohko Café, Santa Fe's original Japanese restaurant. Since our founding in 1975, we have strived to serve delicious and wholesome food. Our menu was developed with your utmost health in mind and abounds in organic or all-natural ingredients. At the most basic level, our salt, miso, and soy sauce are certified organic. Our commitment to natural food began in Japan in the early 1960s when we studied under George Ohsawa, the founder of modern macrobiotics. When we settled in Santa Fe in the early 1970s, we operated a Japanese health food store off of the Plaza on Washington Avenue. We raised our daughters on a macrobiotic diet and lived by macrobiotic principles for decades. Our unique culinary background stimulates our sense of adventure and invites local ingredients like New Mexican green chile to our menu. We remain committed to serving you good food for good health. Thank you for being our guests for more than three decades. We hope you enjoy your meal!
Lunch MenuSushi Bar Course(served with miso soup; sashimi served with miso soup & steamed rice)
Sashimi Combination 28.Chirashi Sushi 28.Sushi Combination 28.Noodles(in traditional bonito broth)
Soba or Udon, plain 12.with Chicken 15.with Tempura 14.with Vegetables 13.Sidessteamed rice 1.brown rice 2.miso soup 2.sunomono 2.wasabi 1.pickled ginger 1.sauces 1.single shrimp tempura 2.pickled daikon 3.5Bento Sets(served with miso soup & steamed rice)
Tofu 16.Chicken 18.Beef 18.Salmon 18.Sashimi 20.(Tuna or Salmon)DONBURI(served with miso soup)
Tofu Don 13.Chicken Don 15.Beef Don 16.IZAKAYA(Tapas de Japon)
KATSU CURRY(served with miso soup & steamed rice)
Chicken 16.Pork 16.Beef 16.Shrimp 18.Dinner MenuIZAKAYA(Tapas de Japon)
Main Courses(include miso soup and steamed rice, except where noted)
Sashimi Combination 35.Chirashi Sushi (no steamed rice) 35.Sushi Combination (no steamed rice) 35.Tofu Steak 16.Chicken Teriyaki 18.Beef Teriyaki 19.Salmon Teriyaki 20.Grilled Mackerel 20.Vegetable Tempura 15.Shrimp Tempura 20.Seafood Tempura 22.Washu-gyu “Kobe Beef” Tenderloin (8 oz.) 65.NoodlesSoba or Udon, plain 12.with Vegetables 13.with Tempura 14.with Chicken 15.Sidessteamed rice 1.brown rice 2.miso soup 2.sunomono 2.wasabi 1.pickled ginger 1.sauces 1.single shrimp tempura 2.pickled daikon 3.5Bento Sets(served with miso soup & steamed rice)
| Sake MenuJunmai Dai GinjoThe pinnacle of the sake brewer's art and the most fragrant, delicate, and refined of all sake. Junmai Dai Ginjo sake is brewed in a labor-intensive manner that avoids machinery and adheres to traditional methods and tools. It is the purest, made entirely of very highly polished rice whose outer kernel has been milled away by at least 50%, water, and koji mold, However, without the word "Junmai" in front of it, a Dai Ginjo sake may contain trace amounts of added brewer's alcohol to bring out the aroma and flavor.
Pairs best with clean-tasting, lightly seasoned food so as not to overwhelm the nuances in the sake.
Junmai GinjoLight, fruity, and fragrant like a Junmai Dai Ginjo, and also quite refined. Similarly to a JDG sake, a Junmai Ginjo sake is brewed using precise, labor-intensive methods and is fermented at colder temperatures for longer periods of time, resulting in more delicate, complex sake. To qualify as Junmai Ginjo, a sake must be made from highly polished rice whose outer kernel has been milled away by at least 40%, water, and koji mold. However, without the word "Junmai" in front of it, a Ginjo may contain trace amounts of added brewer's alcohol to bring out the aroma and flavor.
Pair with light to medium -flavored food, and perhaps nothing too robustly seasoned.
JunmaiBoasts a full, solid flavor profile. Junmai sake is less prominently fragrant than Ginjo or Dai Ginjo sake but features a richer body and a well-structured presence. It is typically clean and straightforward, with a slightly higher acidity than other types of sake. Made with only rice, water, and koji mold. The rice used must be polished by at least 30% with 70% or more of the kernel remaining.
A Junmai sake is a good, all-around sake and has the backbone to stand alongside more robust, seasoned, or rich foods (kind of like the red wine of the sake world).
Tokubetsu JunmaiSimilar to a Junmai sake's flavor profile--boasts full, solid flavor and a straightforward presence. Clean and well structured, with a slightly higher acidity than other types of sake. "Tokubetsu" means "special," and sake in this category requires more rice polishing than a basic Junmai (at least 40%, the same as a higher-grade Ginjo), or the use of very exceptional sake rice. Made with only rice, water, and koji mold, with no added brewer's alcohol.
Pair with seasoned, more robust foods.
HonjozoLight, mildly fragrant and easy to drink. Dry character. Made with rice, water, koji and a very small amount of pure, distilled brewer's alcohol to help extract flavor and aroma. The added brewer's alcohol can often make the sake taste lighter and its fragrance become more prominent. Honjozo sake is still a premium-grade sake and must be made from rice whose grain has been polished off by at least 30%, like a Junmai. Pairs well with seasoned or more robust foods
Nigori"Cloudy Sake" or "Milky Sake" is roughly filtered, or may have had a portion of the rice lees (the fermented rice mixture) added back to the clear sake after filtration. The cloudiness adds fullness, body, and a distinct sweetness.
Nigori sake has a substantial flavor profile and may best be enjoyed as an aperitif or a dessert. It also complements richer, creamier, or spicier types of food.
ShochuA clear alcoholic beverage distilled most commonly from barley, sweet potato or rice.
Wine, Champagne, Beer & Other BeveragesSushi Menu
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