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Welcome to Shohko Café


A Special Thank You

Today, we give all of our friends and guests our deep gratitude.
Our Executive Chef, Shohko Fukuda, just celebrated her 78th birthday a few days ago. For over forty years, your support, friendship, and good will have nourished Shohko Café's life as one of Santa Fe's premier Japanese restaurants and New Mexico's first sushi bar. We thank the community of Santa Fe for your continual embrace of Shohko's particular brand of Japanese cuisine, always wholesome, macrobiotic-influenced, and sometimes laced with green chile.

We want you to know we're planning to close our doors on May 11th. Shohko feels ready to retire from her post helming her namesake restaurant, and no one in our family but Shohko can do what she does. We close knowing that Shohko is at the top of her game.

We're honored to have been a part of your lives since opening our café in 1977, and we'll forever remember with fondness the many ways you've been a part of our lives.With love and appreciation,

The Fukuda Family
Shohko, Hiro, Iba, Ayame, and Mika

Recent Accolades on Santa Fe's First Japanese Restaurant
The Yums Review of Shohko Cafe
Fodors - Green Chile Sushi Review of Shohko
Shohko Cafe Still Tops the List for Sushi in New Mexico
Santa Fe Touts Magnificent 4-Star Dining, Mind-Blowing Cuisine -
3.5 Chile Review - Pasatiempo
Santa Fe's Ten Best Restaurants - Santa Fe Restaurant Guide
The History of Shohko - Santa Fe Travelers

Now in its 35th year of continuous operation, Shohko Café is one of Santa Fe’s premier restaurants and a local institution. Ask any local and they’ll tell you, for the freshest sushi and organic Japanese food, for the most innovative, modern Japanese specialties and for the best premium sake selection in New Mexico, Shohko Café is the only place to go.

Located downtown just paces from the Georgia O’Keeffe Museum and only a few blocks away from the new Santa Fe Community Convention Center, Shohko and Hiro Fukuda opened Shohko Café in 1975 as a small bistro serving healthy Japanese food with a macrobiotic bent. Five years later, at the forefront of an increasing national health consciousness, Shohko Café moved to its current, larger location and opened New Mexico’s first sushi bar. Housed in a former 19th century bordello with 3-feet thick adobe walls and original vigas, the restaurant’s décor fuses simple Japanese and Northern New Mexican design elements. Organically curved doorways and whitewashed walls mingle with the warmth of hand-hewn tables and chairs, light fixtures, rice paper and willow screens, and sunken nichos with Japanese river rocks and baby aspen branches—all made by Hiro’s hand. As always, Shohko’s personally arranged fresh flowers, locally bought or cut from her flower garden, brighten the tabletops and hallways.

Some of Shohko’s specialties include green chile tempura, invented in the mountains of La Madera and inspired by the popular New Mexican chile relleno. Green chile tempura can be found in several of Shohko’s original creations, including the Santa Fe Roll, a delightful green chile marriage with shrimp tempura and avocado. The freshest sushi in town rivaling any fresh fish found on either coast; modern takes on traditional favorites such as teriyaki and tempura; macrobiotic dishes such as soba and hijiki; organic “Washu-gyu” Kobe Beef tenderloin and organic tofu, miso, soy sauce and sea salt—all can be enjoyed at the acclaimed Shohko Café.