Toranomon Sorahana

I paid Toranomon Sorahana $450.00 for one of the worst meals of my life. Toranomon Sorahana has a Michelin star. Are you kidding me? Sure, the chef used to work at a three star Tokyo iconic restaurant, but that shouldn’t factor into awarding this restaurant. Close to the exclusive Azabudai Hills complex, Sorahana is your typical small counter seat, wood focused, Tokyo design restaurant. However, we were shown to an unadorned claustrophobic room, off to the side, to dine by ourselves. This wasn’t our choice, but okay, I’ll go along. The menu had your typical kaiseki menu with multiple dishes arriving as a chef’s choice. Usually, my sighing reflecting the deliciousness of each taste would resonate. At Sorahana the private room was a Godsend, because I felt like spitting out the majority of the dishes, most of which tasted disgusting. We hoped the next one coming would halt this chain of culinary disaster, but each dish was worst than the other. I did enjoy the sake, and my wife enjoyed her wine. The minuscule bite of cheesecake was not bad for dessert, but that was the only bite that tasted okay. The rest, other than my wife’s grilled steak, was revolting. My wagyu beef called sukiyaki style, was submerged in this egg foam of the chef’s creation, killing the taste of the beef. That foam tasted nauseating. The final bill fleeced me for close to $450 with one carafe of sake and one glass of wine. I hated myself for picking this restaurant and shelling out that kind of money. Shame on me!

Entered with wheelchair and they had no problem accepting us. Reservation is recommended as they can get booked up pretty quickly. Fantastic homemade plum juice, awesome plum wine. I personally enjoyed the fish liver and half grilled raw sakana the most. They also offer different options for the same course, so if you are in a group, you’re in for a treat to try everything out by sharing. Definitely grab the jelly for dessert, it’s the best. The atmosphere is really cozy, typical Kaiseki decoration. Top notch service as well!

An omakase restaurant that has incredibly delicious food. I like grilled unagi (eel) the best. The chef and staffs can speak simple English.

No vegetarian or only fish options so we ended up changing the restaurant. There must always be an alternative for meat (that is not ok to eat anymore during the climate catastrophe…).

Interesting restaurant with very special prep and ingredients . Only reason not 5 star because the chef hardly communicate with patron .

This was so extraordinary experience. Perfectionism. Thank You.

IG: pon.withacat 分享這間不太難訂位的米其林一星料理，空花。雖然不該這麼說，但有點特別的是主廚脇元かな子是位女性，整個料理的呈現是柔和的，且最大程度的保留食材原本的鮮味，口味上偏清淡，整餐吃下來覺得滿足好吃又沒負擔🤤。 比方炙燒鯛魚，沒有額外的調味料，僅用炭火稍微炙燒表面，但是炭的香氣大幅增加了鯛魚的甜美。 蟹肉魚糕湯（應該是類似魚板魚丸的料理，但比較沒那麼Q彈，是軟綿的口感），我本來以為我會因為口感而不喜歡這道料理，結果意外的好吃，蟹肉加上些微的菊花香氣超級順口！😊 牛肉壽喜燒的部分我覺得偏甜，蛋液是打成泡沫的口感，覺得是一道很特別的菜，但不太合我胃口；合法配偶點的炭烤和牛就非常好吃，尤其是一旁附上的松茸，超好吃！（當天的主餐是多選一，其中有一個選項是土鱉鍋，據說秋天就是要吃鱉，是一種食補的食材，但我無法克服心理障礙就算了😅） 整餐吃下來我最愛的就是『季節拼盤』了😎，除了栗子、茄子、松茸等秋天的蔬食之外，還有各種料理方式的魚，其中有一道果凍湯汁一起食用的炙燒魚料理，真的是好吃到我又要開始舔盤子了😆。 最後不免俗的當然要來份土鍋炊飯，我們選擇的是櫻花蝦口味，蝦本身裹著些許麵衣先酥炸後才拌入飯裡，香氣十足又不會卡喉嚨（有些時候櫻花蝦料理會刺刺乾乾的卡喉嚨，但這個只有香，還意外的非常好入口）🌟。 甜點的部分是五選一，我選的是酒酒粕起司蛋糕跟最中焙茶冰淇淋，甜度也是恰到好處，是個很棒的結尾。 整體來說我覺得這是一間很『柔和且平衡』的餐廳，主廚後來出來送客的時候發現是位很溫柔的女性，雖然是刻板印象但有種恍然大悟的感覺，料理如人都是溫柔的。 +++ Discover Sorahana, a Michelin-starred spot that’s easy to book! Chef Wakimoto Kanako infuses every dish with a gentle touch, keeping flavors light and natural. Satisfying and delicious 🤤. Highlights: The charred tai fish is smoky without extra seasoning, enhancing its sweetness. The crab fish cake soup, with a hint of chrysanthemum, was surprisingly smooth and comforting 😊. The sukiyaki, served with whipped egg foam, is a bit sweet for my taste, but the charcoal-grilled Wagyu with matsutake was phenomenal. There’s even a turtle hot pot option in fall for the adventurous! 😅 My favorite? The seasonal platter with autumn veggies and seared fish in helly broth – so good I nearly licked the plate 😆. We finished with sakura shrimp rice from the clay pot, aromatic and crisp without being scratchy. 🌟 Dessert: sake lees cheesecake and roasted green tea ice cream, perfectly sweet and a great finish. Overall, Sorahana feels gentle yet balanced, and Chef Wakimoto’s warm hospitality mirrors her cooking. Highly recommend!

요리와 기물에서 계절감과 멋이 드러나서 운치있었음 코스 중 특히 기억에 남는 메뉴는 -> 복어를 얇게 채썰어 서빙한 접시 -> 스테이크 세상에서 제일 부드러워서 입에서 녹음 -> 디저트 중 모나카 아이스크림 다른 음식이나 사케도 좋았습니다.