When you learn to trust a bar or restaurant, one of the greatest advantages is being able to try new things with confidence. It’s easy to experiment at Soji, because the staff never lets you down. I’ve yet to be disappointed, never had to send anything back or even wait overly long for something I’ve ordered. The katsudon was not an exception to this rule. The pork was perfectly panko fried and the rice was wonderful, with all sorts of flavorful bits and pieces. I really enjoy hitting Soji early in the lunch hour and sitting at the raw bar to yak with the guys prepping there. Like any other restaurant, there’s a lot of artists and writers and musicians on staff at Soji. When I lived and worked in Santa Monica, one of the running jokes was when someone told you they were an actor, you immediately asked Really? What restaurant? and that really never changes. The service industry has launched millions of people into unrelated careers. It’s a good way to get through school, or help with the transition to an entry level day gig, and something to fall back on in between jobs if an attempt to better yourself doesn’t pan out. Sure, some employees will remain just that, with nowhere better to go than another restaurant, but the talent pool in restaurants and bars is deep with people pursuing their dreams. Makes for a great lunch. A new and exciting food to try, new people to talk to, all sitting right in the middle of a concept new to BR that pushes the boundaries. And don’t we all like to push boundaries.