where japanese tradition embraces latin flair

where japanese tradition embraces latin flair

two cultures, one plate, endless discovery.

Social House was not the first to introduce Nikkei cuisine to the island, but from the moment it opened, it redefined how that story was told. Guided by generations of experience, second-generation restaurateurs carried forward the wisdom and craft passed down through their family.

With Nikkei cuisine, (where Japan meets Peru) gaining worldwide recognition, the dream was to elevate its standard for the Bahamian community and discerning travelers alike. Where a carefully crafted restaurant would provide a place where precision met passion, where yellowtail and ají amarillo could coexist beautifully, and where each plate told a story of heritage and innovation.

Every plate at Social House reflects thoughtful craftsmanship: hamachi ceviche elevates with bright citrus, sushi rolls layered in balance and heat, and signature offerings from both culinary traditions, such as Black Cod Miso and Lomo Saltado. The restaurant’s sleek design and warm atmosphere invite both locals and travelers to linger, sip, and share.

From the first evening, word spread quickly, Social House had arrived and, true to the dream, was setting a new standard. This restaurant was something different: a global flavor reborn in Bahamian rhythm, proving that culinary excellence can feel both foreign and deeply familiar.

guest favorites

Indulge in the dishes everyone’s talking about

The mighty Hamachi ceviche, a bowl of chopped avocado, tomato, and onion salad garnished with microgreens, served with rice crackers and soy sauce on a white plate, accompanied by a small potted succulent plant.

HAMACHI CEVICHE

Hamachi ceviche blends Japanese precision with Peruvian brightness. Tender yellowtail is cured in lime juice and combined with ají amarillo, avocado, cilantro, and red onion. The result is fresh and vibrant, creamy, citrusy, and delicately spiced, capturing the refined balance and cultural harmony at the heart of Nikkei cuisine

Spicy rock shrimp served on a white rectangular plate with chopsticks, accompanied by a side of sauce and vegetables.

SPICY ROCK shrimp

Spicy Rock Shrimp features tender, bite-sized shrimp lightly fried in a crisp tempura coating, then tossed in a creamy, chili-infused aioli. Balancing heat, richness, and texture, the dish combines Japanese technique with modern flair—crunchy on the outside, succulent within, and irresistibly coated in a spicy, tangy glaze

Sashimi arranged on a black plate with sliced green chili peppers on top, garnished with cilantro and pink edible petals, with a pair of chopsticks held by a hand and a potted succulent on a wooden table.

HAMACHI SERANITO

Hamachi Seranito reflects the refined balance of Nikkei cuisine. Paper thin yellowtail is paired with serrano pepper, cilantro and yuzu soy. The flavors are fresh, layered, and precise, combining heat, acidity, and delicate texture in a dish that celebrates harmony between Japanese and Peruvian traditions

Sushi rolls topped with slices of jalapeño peppers and cilantro, served on a green leaf-lined tray. A potted succulent plant is nearby on a wooden surface.
Close-up of a plate with assorted sushi rolls topped with spicy pink shredded radish and a fried sushi roll, with a small potted plant in the background.

VOLCANO ROLL

The Dragon Roll is a bold, textural delight that unites rich flavor and artistry. Nori encases kanikama, spicy tuna, avocado, and cucumber, rolled and fully deep-fried to golden perfection. Topped with masago, crisp fried beet threads, spicy mayo, and eel sauce, it delivers a harmonious balance of heat, crunch, and umami indulgence.

Sliced grilled steak served on a bed of mixed greens with cherry tomatoes and a green herb sauce, on a black oval plate.

RIB-EYE STEAK SALAD

The Rib-eye Steak Salad pairs a tender 6 oz beef rib-eye with baby mixed greens, avocado, and tomato for a hearty yet fresh balance. Golden fries add texture, while honey Dijon and chimichurri sauces bring brightness and depth—creating a vibrant fusion of comfort, freshness, and bold, savory flavor.

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SOHO SPECIAL

The Soho Special is a refined fusion roll combining nori, spicy tuna, creamy avocado, and fresh cilantro for layered flavor. Topped with thinly sliced serrano pepper and finished with tangy yuzu soy, it delivers a perfect balance of heat, citrus, and umami, a vibrant expression of contemporary Nikkei artistry.

Hamachi Ceviche, with avocado, onion, and microgreens, with chopsticks resting on the bowl. Next to it are pink and white prawn crackers sprinkled with spices. There is a small bowl of soy sauce and a silver pepper shaker on a wooden table.

HAMACHI CEVICHE

Hamachi ceviche blends Japanese precision with Peruvian brightness. Tender yellowtail is cured in lime juice and combined with ají amarillo, avocado, cilantro, and red onion. The result is fresh and vibrant, creamy, citrusy, and delicately spiced, capturing the refined balance and cultural harmony at the heart of Nikkei cuisine

Spicy rock shrimp served on a white plate with chopsticks, garnished with green onions and sesame seeds, placed on a wooden table.

SPICY ROCK shrimp

Spicy Rock Shrimp features tender, bite-sized shrimp lightly fried in a crisp tempura coating, then tossed in a creamy, chili-infused aioli. Balancing heat, richness, and texture, the dish combines Japanese technique with modern flair—crunchy on the outside, succulent within, and irresistibly coated in a spicy, tangy glaze

Sliced raw fish sashimi with green jalapeño slices, garnished with cilantro on a black plate with purple flower petals, on a wooden table; a hand holds chopsticks

HAMACHI SERANITO

Hamachi Seranito reflects the refined balance of Nikkei cuisine. Paper thin yellowtail is paired with serrano pepper, cilantro and yuzu soy. The flavors are fresh, layered, and precise, combining heat, acidity, and delicate texture in a dish that celebrates harmony between Japanese and Peruvian traditions

Japanese sushi rolls topped with crispy tempura, spicy pink shredded garnish, and a small bowl of sushi rolls with a plant in the background.

VOLCANO ROLL

The Dragon Roll is a bold, textural delight that unites rich flavor and artistry. Nori encases kanikama, spicy tuna, avocado, and cucumber, rolled and fully deep-fried to golden perfection. Topped with masago, crisp fried beet threads, spicy mayo, and eel sauce, it delivers a harmonious balance of heat, crunch, and umami indulgence.

Sliced steak on a bed of mixed greens with cherry tomatoes and dressing, served on a black oval plate with chopsticks and a small potted succulent nearby.

RIB-EYE STEAK SALAD

The Rib-eye Steak Salad pairs a tender 6 oz beef ribeye with baby mixed greens, avocado, and tomato for a hearty yet fresh balance. Golden fries add texture, while honey Dijon and chimichurri sauces bring brightness and depth—creating a vibrant fusion of comfort, freshness, and bold, savory flavor.

Sushi rolls topped with slices of jalapenos and cilantro, placed on a decorative green leaf, with a small potted succulent plant nearby on a wooden table.

SOHO SPECIAL

The Soho Special is a refined fusion roll combining nori, spicy tuna, creamy avocado, and fresh cilantro for layered flavor. Topped with thinly sliced serrano pepper and finished with tangy yuzu soy, it delivers a perfect balance of heat, citrus, and umami, a vibrant expression of contemporary Nikkei artistry.

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