Savoring Santa Barbara: How Sama Sama’s New Bento Boxes Celebrate Craft, Culture, and Community

Santa Barbara’s vibrant dining scene thrives on the blending of tradition and innovation—a balance that Sama Sama continues to perfect with its latest culinary endeavor: a thoughtfully crafted bento box program inspired by the bustling food stalls of Tokyo. Co-founders Ryan Simorangkir and Tyler Peek have created a menu that honors the art of Japanese bento while incorporating fresh California flavors and ingredients.

During a recent visit to Sama Sama’s location inside The Waterline, I had the chance to explore the new offerings firsthand. The space itself is a hub of creative energy, shared with local favorites like Lama Dog Tap Room and Rori’s Artisanal Creamery. The atmosphere is inviting—ideal for an afternoon of leisurely dining and conversation. I began with one of Lama Dog’s expertly curated local brews, followed by a selection of Sama Sama’s new dishes. For anyone planning a visit: come with an appetite, because there’s plenty to indulge in.

To fully capture the visual and culinary artistry of the menu, I teamed up with my favorite local food photographer, Casey Stouffer. Through her lens, we documented the vibrant colors, textures, and presentation that make Sama Sama’s bento experience so memorable.

Simorangkir describes the bento concept as “a classic approach inspired directly by the food stalls in Tokyo’s subway stations and shopping malls.” Recognizing the diversity of Japanese bento offerings, the team carefully selected items that would resonate with American diners while preserving authenticity.

At the heart of the bento are two standout proteins: sake-marinated salmon and braised chashu pork belly. The pork belly also stars in Sama Sama’s ramen (served Mondays and Tuesdays) and in their inventive PLT sandwich. These proteins are paired with a perfectly marinated, soft-boiled egg, crisp cucumber slices lightly dressed for balance, and braised kombu—an elegant way to repurpose ingredients from their signature ramen broth.

Local partnerships continue to play a vital role in Sama Sama’s identity. Their collaboration with Rori’s Ice Cream dates back to the opening of their first location 12 years ago. “Choosing them was an easy decision—why go anywhere else?” Simorangkir notes. A happy kitchen accident led to the now-iconic pairing of Rori’s banana ice cream with freshly baked cookies—a combination that remains a customer favorite.

Another recent menu evolution is the Sama Smash Burger, which replaced the Wagyu Burger at the Santa Barbara location following its debut during Burger Week. The Wagyu Burger remains available at Little Sama Ojai. Regardless of the version, the culinary philosophy is clear: “Balance fat with acidity,” Simorangkir emphasizes. Their house-made tomato jam provides the perfect counterpoint to the burger’s richness.

As Sama Sama’s catering program continues to grow, the team is preparing for the next chapter: transitioning operations to a new production kitchen in San Roque. This move will enable them to serve their expanding clientele while maintaining the same high standards of quality and creativity.

Sama Sama’s bento program isn’t just a new menu item—it’s a reflection of their ongoing commitment to community, craft, and culinary exploration. Whether you’re drawn by the promise of perfectly cooked salmon, a playful burger, or the simple joy of dining in one of Santa Barbara’s most vibrant spaces, Sama Sama offers a truly satisfying experience.