Sora Omakase

maguro yamaimo kake

with wasabi dashi soy

pacific oyster

with tomato salsa & sansho pepper

a5 miyazaki wagyu, shimeji mushrooms

with a citrus truffle sauce

tai suimono

maguro

kanpachi

madai

shima aji

katsuo

kohada

otoro

hotate

toro handroll

sweet potato miso creme brûlée | さつまいもの味噌クレーム

白アスパラ 梅ぼし、桜、桜の葉

white asparagus, salted plum, cherry blossom, cherry leaves

和牛 卵黄 からすみ昆布

wagyu, egg yolk, karasumi, konbu

黒ムツ芽ねぎ 紫蘇 わがらし甘醤油 べにたで|ほたるイカ 海藤花 出汁醤油 花穂紫蘇

cardinal fish, octopus roe, fire squid, fresh wasabi, girlic, chive, shiso leaves, water pepper, tosa soy sauce, shiso flower

鰆、こごみ 糸鰹節 出汁 白味噌 お揚げ

spanish mackerel, wild fiddlehead ferns, bonito flake, white miso, deep-fried tofu skin

トロの炭火焼 雲丹御飯 わさび 岩のり

charcoal grilled fatty tuna, sea urchin risotto, wasabi, dry seaweed

春キャベツ真薯すり身、タイガーシュリンプ、卵白、山芋、生クリーム 桜エビ餡 桜エビチップス

spring cabbage, bamboo shoots thick sauce, sakura shrimp

和牛しゃぶしゃぶ しめじ ねぎ 春菊

wagyu beef shabu-shabu, shimeji mushroom, garland chrysanthemum, wild ramps, egg yolk

煎り胡麻 まぜ麺 鰹節牛そぼろ、豚骨スープ、セサミペースト白髪ネギ、

ramen noodle, ground beef, tonkotsu sesame paste, white scallion, radish

抹茶・お菓子

okashi: dessert

omakase lunch set

sora's signature temaki lunch set featuring our carefully curated seasonal fish and vegetables, paired with a handpicked selection of seasonings to compliment your temaki experience.

hitosuji akiagari junmai

well round and structured with subtle notes of maple, warm cashews and a mildly lingering finish.

kubota senjyu ginjo

kubota senjyu boasts a modest bouquet and a timeless flavor that one does not tire of drinking. velvety mouthfeel and excellent chilled, but this ginjo is quite amicable to being enjoyed warmed as well.

nambu bijin, tokubetsu junmai

nanbu bijin's signature brand, which uses locally grown gin otome rice. highly aromatic, with fruit and grain notes. neat, clean, and crafted to pair with a wide range of food, excellent at any temperature.

tsukinokatsura yanagi, junmai ginjo

the nose is a basket filled with strawberries, bananas, citrus fruits, and minerals. "yanagi" is a deeply elegant sake made with outstanding water and perfect brewing rice. it is a very easy to understand ginjo that borders on beautiful complexity. "yanagi" is a very light ginjo filled with incredible flavors like dry pear, cucumber, and hides a deep sweetness that is so subtle, that it is more of an expression than a flavor.

tatenokawa three peaks, junmai daiginjo

using the locally grown dewasansan sake rice and only native yamagata kobu, tatenokawa achieves an elegant sake with surprising complexity and energy. relatively high acidity with a grapefruit peel-like aroma and flavor. just the right amount of sweetness offers balance and leads every sip into a refreshing finish.

dassai 23, junmai daiginjo

one of the most polished sakes in japan. this sake has been milled to 23% and it is in a class by itself. with a nose of grapes, flowers, strawberries, and mineral water, the flavor is as luscious as the aroma.

12 pieces of curated sashimi

seasoning palette

sushi rice

nori sheets

miso soup