This eight-seater restaurant on the
38th floor of Mandarin Oriental
Tokyo prides itself on being a traditional Edomae-style sushi house. Edo is the former name of Tokyo and this type of sushi uses fresh fish such as tuna, sea eel, halibut and shellfish sourced daily from Tokyo’s Tsujiki
Market Tokyo Bay. Headed by
Chef Yuji Imaizumi, the restaurant, which is designed as a traditional sushi bar, seats only eight diners at one time – making a reservation is absolutely essential.
Lunch began with Senkin Yuki Daruma (Snowman) nigori, a cloudy, unfiltered and unpasteurized sake. There are five different menus to choose from; we tried the Izumi (“spring”) menu. The first appetizer of blanched vegetables was followed by white radish soaked in miso paste and Japanese mandarin shavings. The chef explained these dishes were snacks preceding the sushi and sashimi. The three types of sashimi were plated beautifully with edible flowers, and included thin slices of blue fin tuna, yellowtail and seaweedflavored barracuda.
Up next was the blue fin tuna sushi, followed by meaty Japanese sea-bass and luscious yellowtail soaked in soy sauce. Other dishes included Japanese Spanish mackerel marinated in rice vinegar and sea eel drenched in water, sugar and sake. An interesting dessert of finely plated mandarin, yogurt, cinnamon, salty jelly and mandarin sauce completed the experience.
The beverage list at Sushi SORA is incredible, featuring an array of Japanese sake, including sparkling sake, plus an extensive wine list, shochu (a type of Japanese spirit made of sweet potato), beer and Japanese craft gin.
VERDICT A premium, traditional Japanese dining experience for lovers of the cuisine.