Soseki is a sleek Orlando gem offering an inventive omakase experience, where each beautifully crafted dish delights and surprises in a cozy setting.
"Soseki is a fine-dining restaurant in Winter Park, Florida, ranked third for its high percentage of five-star Google reviews. The restaurant is noted for its Japanese culinary offerings." - Stacey Leasca Stacey Leasca Stacey Leasca is an award-winning journalist and co-founder of Be a Travel Writer, an online course for the next generation of travel journalists. Her photos, videos, and words have appeare
"This cozy 10-seater by the ever-busy Mike Collantes is all about serving globally inspired, seasonally driven and Michelin-friendly omakases. Collantes and his focused group of culinarians show a dedication to local sourcing and a predilection to tweezing in presenting their impeccable and artistically plated dishes. Beverage director Benjamin Coutts has a savant’s mind when it comes to sake and wine. Omakases run $245 and don’t include beverage pairings ($110 to $325 extra). Grab a pre-meal bite and a quaff at Bar Kada next door." - Faiyaz Kara
"Soseki is Sushi Christmas, an omakase experience where every course sparks the same amount of happiness as a snow day. All the ingredients are excellent, whether it’s seared fatty salmon, delicate toro pieces, or generous mounds of fish roe. Menus are almost never repeated and courses get built with extreme precision—you might get chawanmushi with Cape Canaveral shrimp one day, and saba with battered kombu another—so it’s likely even the most seasoned sushi pros will eat something new. And each dish is explained by the chefs with the same passion and enthusiasm that Mariah Carey has for December. Settle in and enjoy the laid-back atmosphere, even though you’ll want to reserve one of the 10 seats well in advance." - cheryl rodewig, gabe bergado, ryan pfeffer, macy johnson
"Soseki is Sushi Christmas, an upscale omakase experience where every course sparks the same amount of happiness as a snow day. All the ingredients are excellent, whether it’s seared fatty salmon, delicate toro pieces, or generous mounds of fish roe. Menus are almost never repeated and courses are built with extreme precision—you might get chawanmushi with Cape Canaveral shrimp one day, and saba with battered kombu another—so it’s likely even the most seasoned sushi pros will eat something new. And each dish is explained by the chefs with the same passion and enthusiasm that Mariah Carey has for December. Settle in and enjoy the laid-back atmosphere, even though you’ll want to reserve one of the 10 seats well in advance." - Macy Johnson
"This tiny operation with Chef Mike Collantes at the helm is an ideal illustration of a contemporary meal expressed by way of an omakase. A laser-like focus on local Florida produce results in a menu that changes monthly." - MICHELIN Guide
