Sorekara
Japanese restaurant · Baldwin Park
4979 New Broad St, Orlando, FL 32814
Highlights
Metaphysical Japanese dining with 72 micro-season tasting menus
Metaphysical Japanese dining with 72 micro-season tasting menus
"The city’s most stunning restaurant space serves equally stunning plates of Japanese-inspired creations, drawing inspiration from Japan’s 72 micro-seasons. Chef William Shen’s visionary nouveau-Japanese menu quietly shuttles out 20-plus courses, each an artful study of flavor and presentation. Madai gracefully snugged in a tomato vinaigrette (made from the seeds of the tomato) and topped with caviar, or dry-aged duck and Japanese turnip with a splatter of parsley nage and spiced duck jus. Even the briny exhilaration of sea cucumber intestine showcases Shen’s technical and creative acumen. The four rooms patrons are ushered through inside this two-Michelin-star restaurant are as highly curated as the dishes themselves." - Faiyaz Kara
"A unique Japanese restaurant in Baldwin Park offering a tasting menu that highlights Japan's 72 micro seasons. Chef William Shen creates whimsical and refined dishes." - The MICHELIN Guide
"In a world of uniformity, Sorekara proudly forges its own path. This Baldwin Park restaurant is unlike anywhere else you've been, offering a surprising and delightful culinary journey that revels in turning expectations on their head. Chef/owner William Shen's tasting menu highlights Japan's 72 micro seasons with highly original dishes infused with a sense of whimsy (note the course designed to mimic a 7-Eleven snack run or the "nigiri"). Whether it's madai sporting a distinctive riff on tradition or a deeply savory bowl of kegani sourced from Hokkaido, there is an elegance and refinement threaded throughout the meal, which progresses through multiple rooms across several hours. Another hint that this is far from typical? Sorekara is open for one seating only a few nights a week." - Michelin Inspector
"The city’s most stunning restaurant space serves equally stunning plates of Japanese creations inspired by the country’s 72 micro-seasons. Chef William Shen’s visionary nouveau-Japanese menu quietly shuttles out 20-plus courses, each an artful study of flavor and presentation. Madai gracefully snugged in a tomato vinaigrette (made from the seeds of the tomato) and topped with caviar, or dry-aged duck and Japanese turnip with a splatter of parsley nage and spiced duck jus. Even the briny exhilaration of sea cucumber intestine showcases Shen’s technical and creative acumen. The four rooms guests are ushered through during the almost four-hour affair are as highly curated as the dishes themselves." - Faiyaz Kara
"Unsurprisingly, the city’s most stunning restaurant space serves equally stunning plates of Japanese-leaning creations inspired by the 72 micro-seasons of Japan. Chef William Shen’s visionary nouveau-Japanese menu proffers 20-plus courses for $275, each an artful study of flavor and presentation. Madai gracefully snugged in a tomato vinaigrette (made from the seeds of the tomato) and topped with caviar, or dry-aged duck and Japanese turnip with a splatter of parsley nage and spiced duck jus, or the briny exhilaration of sea cucumber intestine all showcase Shen’s technical and creative acumen. Each of the four rooms guests are ushered through during the three-and-a-half-hour meal are as highly curated as the dishes themselves." - Faiyaz Kara
