Sushi SORA

Business Traveller (Asia-Pacific) - - TRIED & TESTED TOKYO RESTAURANTS -

This in­ti­mate restau­rant on the 38th floor of Man­darin Ori­en­tal, Tokyo prides it­self on be­ing a tra­di­tional Edo­maestyle sushi house, with fresh in­gre­di­ents sourced daily from Tokyo’s most fa­mous fish bazaar, Tsu­jiki Mar­ket, and its net­work of fish­er­men in Hokkaido, Ok­i­nawa, Osaka and Tokyo Bay.

De­signed as a tra­di­tional sushi bar, the restau­rant is a cosy space that seats only eight din­ers at a time – so a reser­va­tion is ab­so­lutely es­sen­tial.

Sushi SORA’s menu is in­flu­enced by the sea­sons of Ja­pan, as they af­fect the types of fish that are caught.

Our lunch be­gan with Senkin Yuki Daruma (Snow­man) nig­ori, an un­fil­tered, un­pas­teurised sake that is cloudy in ap­pear­ance and creamier and sweeter than a reg­u­lar sake.

There are five dif­fer­ent menus to choose from – we were try­ing the “Izumi” menu, which means spring in Ja­panese. The sushi and sashimi ex­pe­ri­ence in­cluded beau­ti­fully plated bluefin tuna, yel­low­tail and bar­racuda – the lat­ter was sea­weed flavoured. I par­tic­u­larly en­joyed the meaty tex­ture of the Ja­panese sea-bass sushi, and the lus­cious taste of yel­low­tail soaked in soy sauce. The Ja­panese Span­ish mack­erel mar­i­nated in rice vine­gar, and eel drenched in wa­ter, sugar and sake were also amaz­ing. Miso soup with tofu con­cluded the mains, fol­lowed by a light dessert.

The drinks list is also worth high­light­ing, of­fer­ing everything from sparkling sake and shochu (a Ja­panese spirit made of sweet potato) to beer and Ja­panese craft gin.


A pre­mium, tra­di­tional Ja­panese din­ing ex­pe­ri­ence for afi­ciona­dos of the cui­sine. Akanksha Maker

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