Sushi SORA

Business Traveler (USA) - - DESTINATIONS -

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.

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