Soko Soko (San Carlos) - 1541 Laurel St
4.6(200+)•
DashPass•
Sushi Bar•
Store Info
DashPass
4.6(200+)•
Sushi Bar
Full Menu
11:30 am - 2:10 pm; 4:30 pm - 8:40 pmFeatured Items
$0 delivery fee, first order
pricing & fees
to see delivery time
Featured Items
Kaisen Don
$70.00
Omakase Sashimi
$84.00
Omakase 8Pc
$69.00
Deluxe Chirashi Don
$45.00
Chirashi Don
$35.00
Sushi Combo
$34.00
Reviews200+ ratings • 10+ public reviews
4.6
of 5 stars
K
Konstantin 1
Local Expert • 92 contributionsLoved
• 3/25/26Everything was perfect. The Lobster Taco is one of the greatest dishes of all time! The Real Crab California Roll and the Spider were phenomenal as well. The bag is so cute and the sushi is packed beautifully in pretty containers. Excellent!
K
Konstantinos T
Local Expert • 96 contributionsLoved
• 9/21/25This is a revelation. A moment where the convergence of exceptional craftsmanship, pristine ingredients, and flawless execution creates something approaching the sublime.
The Lobster Taco I must pause here to emphasize the profound sophistication of this dish. This is not your pedestrian beach side taco. This is an architectural marvel of flavor engineering. The lobster, impeccably tender and sweet, nestled atop a foundation of seaweed chip that provides both textural complexity and an oceanic essence that elevates the entire composition. The jalapeño provides the precise calibration of heat not overwhelming, but present with purpose. The avocado and tobiko create layers of richness and brininess that build upon each other in symphonic harmony. The spicy mayo and eel sauce? This is not condiment application this is sauce architecture. Each element serves the greater whole with mathematical precision.
Also the Lion King a testament to the sushi artisans understanding of balance and visual presentation. The baked salmon cascading over crab and avocado, unified by the binding agent of spicy mayo and the aromatic complexity of unagi sauce, creates a flavor profile that is both familiar and revolutionary. The tobiko and green onion provide textural punctuation marks that demonstrate a chef who understands that eating is a multi sensory experience.
In an era of culinary mediocrity and rushed preparation, Soko Soko stands as a beacon of what happens when passion, technique, and quality ingredients converge with proper execution. This is not food this is edible art. This is why we have five star rating systems.
The Lobster Taco is non negotiable. This dish will recalibrate your understanding of what fusion cuisine can achieve when executed with proper respect for both traditions it represents.
L
Lana S
5 contributionsLoved
• 7/5/25Soko soko is delicious dining in or ordering takeout. The order came in less than 30 minutes and the sushi was still cold and very fresh. We're so happy to have found our go to neighborhood sushi spot. The packaging is so aesthetically pleasing and they're mindful of how they separate the rolls. Love this place!
B
Bonnie M
12 contributionsLoved
• 7/8/25My family and I LOVE Soko Soko. It is a welcome addition to our San Carlos neighborhood. My favorites are the chicken teriyaki, real crab roll, and beef sukiyaki. My husband and son love the dragon rolls, beef udon noodles, and spicy tuna rolls. The food is absolutely delicious, and the service is always fantastic. This is our new favorite Japanese restaurant on the Peninsula.
K
Konstantinos T
Local Expert • 96 contributionsLoved
• 9/29/25In the case of the Lobster Taco from Soko Soko Sushi, I am compelled to acknowledge a rare instance of genuine, objective brilliance. This is not a 'dish' it is a precisely engineered edible theorem.
The foundational element is the seaweed chip. One might dismiss it as a mere vessel, a common carrier, but its function is far more critical. Its deep fried, geometric form provides a foundation of structural integrity that is both rigid and texturally complex. The salinity of the seaweed, which is often an uncontrolled and variable element, is here deployed with the precision of a controlled seasoning, setting the stage for the primary ingredient.
The lobster salad itself is a masterclass in judicious composition. It is demonstrably not the crude, over mayonnaised paste so often encountered when establishments attempt to stretch an expensive protein. The lobster is clearly of a superior, verifiable provenance, its natural, subtle sweetness preserved and elevated by a binding agent that is present only to the extent necessary to maintain cohesion. The primary flavor profile is, quite correctly, the lobster itself.
Observe the use of the garnishes. The slices of jalapeño are thin, not haphazardly diced, ensuring that the capsaicin heat is distributed as a sharp, clean accent that activates the palate, rather than a blunt, overwhelming force. The presence of avocado is not decorative it is a thermal and textural necessity. Its cool, lipid rich profile acts as a perfect counter agent, harmonizing the inherent heat of the jalapeño and the faint, calculated warmth of the spicy mayo.
And we must address the delicate confluence of the final elements. The tobiko provides an essential, yet wholly non disruptive, mechanical crunch that prevents the otherwise creamy structure from becoming monotonous. It is the perfect minor textural counterpoint. The application of eel sauce is equally remarkable. Often deployed with the syrupy viscosity of an industrial sealant, here it is a precise, almost molecular layer, imparting a restrained, barely perceptible sweet umami note that seamlessly unites the oceanic, fatty, and spicy components.
This is not a chaotic burst of flavor, but a structured progression. It is an exercise in culinary economy a study in achieving maximum sensory impact through minimum, perfectly placed elements. To consume it is to engage with a dish that honors its ingredients by demanding nothing less than their optimal performance. For those who value precision, who seek demonstrable competence in their comestibles, this Lobster Taco is, quite simply, mandatory.
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The most commonly ordered items and dishes from this store