Soseki made for a very memorable birthday celebration with the entire staff being incredibly warm and inviting the entire evening. First off, the setting is gorgeous sitting around the chef's counter. Sitting at the very end, it felt like a private dining experience with my partner and the chefs/staff who were putting on such a show. Each course was thoughtfully explained and presented with such fine care, really making me appreciate each bite and ponder about the ingredients being used. Hearing about the hyper-local farms and what they provide was really unique, while also appreciating the fish, rice, and vinegar they import from Japan for authenticity. Overall a great blend. The food is expertly prepared, though I wish they leaned more into the sushi and Japanese inspiration for the entire evening. The fresh fish and sushi courses were the highlights of the show and make for a peculiar parallel to the later deeper flavor dishes like the braised short rib. Possibly this is averted if we had splurged on the wagyu supplement but still felt like the menu takes a turn towards the end. I can't speak more highly of the service here. The entire team was incredible throughout the entire evening with an energy and passion that only comes with this caliber of restaurant. With Sushi Saint and Perla's now all here, we did notice when we went to leave how tricky the parking lot becomes. Even with the valet, we struggled to leave with cars stacked up trying to park - would make sure you arrive with plenty of time. Overall, Soseki was a great experience and worth its most recent star and price. We had incredible food served by impressive people that made for an amazing celebration. read more

Dining at Soseki was easily one of the most memorable meals I've had in Orlando. We went for the anniversary omakase and it was amazing. Definitely made the occasion feel special from start to finish. First off, book ahead. Seating is extremely limited and this is the kind of place that fills up for a reason. Chef Tony runs the counter with a level of precision and calm confidence that you immediately feel the moment you sit down. It's not just about the food, it's the pacing, the storytelling, and how intentional every course feels. The omakase flows beautifully. Nothing feels rushed, nothing feels dragged out. Each piece builds on the last. You can tell there's real thought behind the progression. The fish is pristine, but what stood out more was how balanced everything was. Clean flavors, subtle creativity, and zero gimmicks. A few bites genuinely caught me off guard in the best way. That moment where you pause and just look at the person next to you like... yeah, that was special. If you're going, get the drink pairing. It actually elevates the experience instead of just being an add-on. Everything is thoughtfully matched and enhances each course without overpowering it. Service matched the experience. Attentive without being overbearing, knowledgeable without sounding scripted. The whole room feels intimate and dialed in. Chef Tony made the experience feel personal, not transactional, which is rare even at high end omakase spots. If you're in Orlando and serious about sushi, this is a must. Not just for the quality, but for the experience as a whole. read more

See all

Oh my omakase ! What a little gem. Very small seating, 10 people tops. You get what you pay for. It is pricey but then again it is Omakase. It is worth every penny. You get an experience. you get to see everything firsthand multiple chefs just curating the best of the best when it comes to Nigiri. fresh and innovative dishes. The menu is always evolving. it's seasonal so you're guaranteed to have something fresh and new every time you go. You can do a beverage tasting to accompany for an additional $65-$85 depending on your taste. We went for our anniversary and it was everything I wanted and then some. Also- side note. This place is hidden off of Fairbanks Avenue. The main entrance, however, is on the backside of it. read more

A wonderful experience from beginning to end. Complimentary valet parking, warm welcome, private dining, attentive service and staff. Very personable, a lot of attention to detail. Every dish is an art, a story. The lighting & music sets the mood. You can really taste every flavor, see the love and time the chefs put into what they do. I appreciate they use local ingredients. My husband & I celebrated our anniversary here and they did not disappoint! They went out of their way to make fortune cookies with a personal note inside, placed in a Panda Express box (which is where my husband and I met). They've truly went above and beyond. I highly recommend doing a night here! read more

See all

Thank you for your wonderful presentation of Chef's choice We appreciated every bite. It was long expected and long waited for our night with you. The team presented themselves and the plates with precision that was much much regarded as a happy, happy experience read more

I went to Soseki and it was a perfect experience. The food was great - everything takes fabulous. Each dish was a tastebud journey with a story. The staff was beyond amazing and accommodating. The chefs were great to talk to and really loved chatting with us. The ambiance (music) was low and great. It's very intimate group - no more than 10-ish people. You can wear whatever you like from what I saw. Someone showed up in a sweatshirt. read more

See all

I have been to several omakase experiences, but Soseki has by far been the best I have ever been to! The place was small, an intimate sushi bar with room for about 10 people at a time. Everyone was so friendly, the chefs and servers really take the time to talk you to and really made the experience great! For the food, rather than just having the traditional omakase experience with just nigiri/sashimi they expanded on it with several small dishes before and after the sushi and multiple rounds of dessert! Almost don't want to recommend going here because it will set your expectations of other omakase way too high! read more

See all

Everything was PERFECT, as always. We have dined here many times before, and we will be back again and again. Impeccable!! read more

See all

Modern and exceptional omakase experience. Clean and aesthetically pleasing environment. Unique drawer built into the counter (have not seen this at other omakase restaurants). Great conversation with the chef and staff. Ever since we went for a valentines dinner, we've been meaning to go back! Definitely one of the best omakase options in Florida and wish we lived closer! read more

See all

Helmed by Chef Micahel Collantes, Soseki was so good that immediately after the meal we went to a nearby coffee shop to talk about how good it was. My friend has never been to a Michelin Star restaurant and I wanted to take him, there are only four 1 star restaurants in Orlando and I didn't feel like steak in a fancy hotel or more traditional Sushi so we ended up at Soseki w/out knowing anything about it except for the Michelin accolade. It's a small Omakase restaurant that only seats 10 people so you definitely need a reservation. You are greeted at the front counter and then walked through a short dark hallway that opens up into a beautiful and minimal dining area. In addition to earning their star in only 1 year they also have Michelin Sommelier of the year, Benjamin Coutts. He really knew his Sake and his knowledge and descriptions added much to our drinks and our meal. The things I liked most about our dinner: -Our theme was a trip around Florida, the food complemented local ingredients and history. -It didn't feel overly serious or quiet, though many dishes were so good all you could hear was the sound of chewing and people unconsciously had their eyes closed to focus their senses. -You get a print out at the end with what you ate so you don't have to try to remember everything. -The Sushi is excellent but I loved their more creative dishes. read more

See all

This place was stunning, the food was beyond amazing. The service was impeccable, they explained every dish, where it was sourced and they mindfulness behind the preparation. This is a wonderful experience in Orlando, 10/10 recommended. read more

See all

Chef Michael Collantes and his team at Soseki Modern Omakase kill it!! This is such a special place. They use local ingredients to capture what is a Michelin Star moment for all to enjoy. If you're not familiar with Omakase style. Basically you sit back and let the Chef decide. They take all the guesswork out and take you on an art filled culinary journey. The Sommelier Ben pairs some of the best Sake you can pour in a glass. You will always have to make a reservation and pay online first. It's the way this works as they prepare for each person's experience the day of your reservation. It is a kid friendly experience if your child has exotic taste. Don't miss this Winter Park hotspot for Sushi and then some. Next door they have Bar Kada for cocktails and Sake. Enjoy this place. It's a true treasure. read more

See all

There is a reason they've been given a star , it's their attention to detail . It's a nice intimate bar with 8 seats . You can see everything they're doing so it really adds to the experience. All the chefs work together to create the most beautiful perfect dishes . Every single course was heavenly . The fish was the best I've ever had. But even the last item that looked like a boring Bundt cake was an amazing surprise, so delicious. The service was perfect. We brought a special champagne and he was so knowledgeable serving it . We also had some nice sake and they have a great list . It's hard to explain what an astounding dining experience this was . It was pure perfection. read more

See all

With 8-10 seating Soseki is an oasis in Winter Park , where the outside world stop, so you can have one of the most memorable experience in fine dine. A small dinning area that make you feel cozy and at home. nobody speak if is not about the chefs that are doing their magic with all this beautiful, colorful dishes, and you become very attentive to what is going on. The thing that everyone is talking about is how good every dish is! The quality of the materials are top and there is nothing, and I mean nothing, that you won't like ,even things that you have tried before, they make it in a different way, the correct way. Is definitely an experience that everyone should try. Con 8-10 asientos, Soseki es un oasis en Winter Park, donde el mundo exterior se detiene, por lo que puede tener una de las experiencias más memorables en la cena elegante. Un pequeño comedor que te hace sentir acogedor y como en casa. nadie habla si no es sobre los chefs que están haciendo su magia con todos estos hermosos y coloridos platos, y te vuelves muy atento a lo que está pasando. ¡De lo que todo el mundo habla es de lo bueno que es cada plato! La calidad de los materiales es de primera y no hay nada, y digo nada, que no te guste, incluso las cosas que has probado antes, lo hacen de una manera diferente, de la manera correcta. Definitivamente es una experiencia que todo el mundo debería probar. read more

Soseki Modern Omakase - The sky is falling, chicken (lake Meadows)Murasaki, ramps scallion pancake, chanterelle - Sushi Bars Near Me - Winter Park, Florida

See all

We finally made it to Soseki this weekend; a promised holiday gift from me to my husband. The ambiance of their dining room was that of an exclusive sushi bar with about 12 seats and 3-4 chefs at any given time, lined up the traditional way but all working together to orchestrate each phase of the meal. The wine selections for the pairing were absolutely excellent; there was only one dish we thought didn't exactly pair- but both were delicious on their own so we couldn't complain. My favorite dish of the evening was the caviar course. As for the pairings, the 2021 Casagori from Tuscany and the Kikuhime sake were my favorites. Kadence put the legwork into making this model of fine dining work in Central FL. It took years of hard work, so I do think it should be recognized that they are the OG's when it comes to this kind of dining here. And while Soseki and Kadence both hold Michelin stars, thankfully each is not trying to be the other. Some of the courses and dishes may seem similar, they both have very independent concepts. We caught the tail-end of the winter menu and we hear there will be a new one starting in a few weeks, which we hope to be able to experience. This is an excellent place for a special celebratory dinner. read more

See all

We visited Soseki on a Saturday for their first seating, and we were both blown away! My mother was visiting town for the weekend and I wanted to take her somewhere special. She's a very open minded eater with no allergies, so Soseki immediately came to mind since I had read about it in a Michelin article. Upon entry, we met the other people in our seating (turns out we were the only non-couple, but I forgot it was valentines weekend!). Then, we were led one party at a time to the seating area. We all sat side by side at a tasting bar. It was a simple room with some cooking books on the shelves and each chef's knife racks were on display. I loved the decoration. They started the night with a champagne toast and a hot towel for our hands. We also got drink pairings with each course for an additional cost. The staff introduced themselves, and explained Soseki and the idea of omikase beyond just sushi. We got to enjoy watching the chefs prepare all of our dishes one by one which was so cool! The first course was a plate with 5 different finger foods. There was an oyster with a Negroni ice on it (which I loved since I'm a huge Negroni fan), a wagyu steak tart, a satchel with sweetbreads inside, a crab tart, and sashimi in the center. They were all awesome. Next, we had a "chips and dip" course which was a tin of caviar over a tuna and wasabi creme mix with purple rice chips. From now on, I will only be going to restaurants with a wasabi course (just kidding, I'm not made of money ) because this blew me away. It was just perfect, and I finished every last drop. Then, there was a unique and extremely refreshing beet sorbet over broccoli purée. This course was a great palette cleanser, but I also love beats so it was right up my alley. Next came the sushi portion. We had 7 different pieces of sushi, mostly nigiri. They were served one by one which allowed us to really focus on each one. We also had a small wet napkin to clean our fingers between pieces. My favorite was the Akami, but I also loved the Uni which I hadn't tried before and the Hirame. As big sushi fans, we really enjoyed this portion. After sushi, we were served a local green tea which was delicious! I had no idea that green tea grew down here in Florida. I'm not a caffeine drinker, but I still drank the whole thing because it tasted so good. After, we had a really awesome cut of tile fish over an egg with carrot purée and pesto. It was great! Next was a small plate with 2 pieces of wagyu ribeye and a veal cheek (which was so good). It was cooked perfectly and just melted in your mouth. The last savory course was mushrooms with shrimp and a potato fume with shaved truffle on top. The potato fume was so incredible, I've never tried anything like it. Next we had a pre dessert which was a sorbet made of sake sediment with potato threads and caviar. The sorbet was so creative. It was unique, light, sweet, and refreshing. The caviar gave it a great sweet and salty twist and the potatoes had a nice textural change. Our first dessert was a cheesecake with strawberry sorbet, fresh strawberries that were compressed, and some chocolate crisp on top. I'm not a big dessert person, but this was really great. I loved the strawberry sorbet, and the chocolate was divine. The last plate was a set of petit fours. Honestly, by this time I was so full that I didn't get to finish all of them, but the canelé, the pate de fruit, and the polvarón all stood out as excellent. For drinks, we were served 2 different rose Prosecco's, 2 wines, and 2 sakes. As designated driver, I had a few sips of each with my food, but overall everything was paired very well. We loved the abruzzo pecorino so much that we got a picture of the label, which was served with the chips and dip and the beet sorbet. Soseki isn't a restaurant, it's an experience. I enjoyed every moment of it. The chefs gave an attention to detail and meticulousness that just isn't possible at restaurants. I loved how they introduced every course to us, and it was so great to hear about the different ingredients that were locally sourced! We ended the night with another Valentine's Day toast and we were given a small bouquet and a menu of everything we ate that night. I truly cannot wait to go back to Soseki again! I'm eager to see what local ingredients and unique combinations they work with next! This is going to become a go-to for special occasions! read more

See all

Soseki although is somewhat new they are already making a huge splash with their modem take on Japanese food. Tucked away in a small what could be considered strip mall, you are going to have to drive around back and park to enter the restaurant. Once you enter though you are immediately transported to what could easily be described as a modem Japanese restaurant that blends in old with the new. The food is modern, inventive and absolutely delicious. They take classic cuisine and transform it into their own modern take. Highlights from dinner would be the entire dinner. Everything and I mean everything is truly fantastic. If it wasn't for the heavy heavy Japanese influence then you could almost consider this restaurant avant-garde cooking. It's just so creative and I don't think you will find this style of cooking to much outside of Europe and Asia. Food is only as good as the team that serves it and Soseki has quite the amazing team. They are a small team that packs a huge punch. They are extremely knowledgeable, attentive and interactive. I've dined with teams this good and those teams worked at restaurants with 2 or 3 Michelin stars. The restaurant itself is small, only 10 guest a sitting. Even though it's small it feels extremely comfortable. Sitting at the chefs counter you really feel like you are part of the process throughout service. Soseki comes highly recommended and in my opinion this will be the last year they have 1 Michelin Star. I fully expect them to receive their second star this coming year. Please go and enjoy. read more

See all

I would highly recommend this Michelin star dining experience in Orlando! It is very pricey but if you are an adventurous eater, completely worth it! Each plate was prepared with so much thought and effort. Everything was worth a picture, and the bite that followed did not disappoint! The ambiance and service paired with the price point. Once we save a little more for our next dining splurge, my husband and I will be back! read more

See all

Modern omakase? Not purely Japanese, more like a chef's tasting menu. Bit rushed, there's a timer on the wall. Not many courses, incorporating some local ingredients. Two seatings: 5:30 and 8:30, seems like there are plenty of spots for the later one. read more

See all

Ten-seat Michelin one-star omakase bar with top-notch service and a friendly atmosphere. The cold dishes are the highlight, with extremely high-quality nigiri. The menu changes daily, depending on what locally sourced items are available. For example, on our visit dessert included a strawberry that had been foraged that morning and was simply sliced in half. Sounds simple, but it was sensational. The standouts for me were the caviar course and the buri sashimi. Two palate cleansers served during the meal were also noteworthy. The fish from the nigiri is sourced from around the world, mainly from Japan, but most other ingredients were local. We were not particularly excited by any of the hot dishes, but these change often. Chef said they had served over 400 different dishes in the less than two years they have been open! I recommend the "Past, Present, and Future" wine pairing, the more expensive of the two offered, which was extremely well curated. read more

See all

Michelin starred dining experience in Orlando. located in Winter Park, FL is a 10-seat intimate experience. Get up in personal with these star studded chefs that will guide you through this honorary multi- course meal. Perfect for any special occasion. read more

See all

I've definitely been sleeping on this review for a while, but let me tell you, this was indisputably the. best. meal. of. my. life. I dined here back in Nov 2022 while I was visiting Orlando for Universal Studios and I still find myself frequently thinking back to this meal with such high regard and fond memories. With countless awe-inspiring and innovative culinary masterpieces, and such incredible raw quality of all of their ingredients, there wasn't a single dish that I didn't love. Chef Mike and his team really hit the nail on the head with his vision of modernized omakase, curating the perfect lineup of whimsical dishes that were each outstanding in their own right, but also didn't overstep the traditional nigiri course. Their passion for their craft shines through in every dish and it was such a fun dining experience to explore dishes prepared from a variety of culinary techniques. From oyster aperitifs (one resembling gin & tonic, the other resembling a martini) to the liquefied hydro-crunch lettuce in a "drinkable salad", their outside-the-box thinking always kept me enticed and on my toes for the next dish. While their menus are constantly changing in accordance with seasonal ingredients and they said that they never serve the same menu twice, my favourite dishes of the night that I would LOVE to have again were the "chips-n-dip" and the salmon. The former being the most perfect combination of caviar laid atop a bed of negitoro, complemented by homemade purple rice chips, and the latter being the most tender and buttery parboiled salmon I've ever had with an irresistible maple, dashi, miso sauce and topped with a crispy kabocha squash chip. Though those two dishes were my absolute favourites, every course felt like a dream and I didn't want to wake up! After having sampled various Michelin restaurants over the past few years, including a few in Japan, I have to say that hands-down, Soseki takes the crown for me. read more

See all

I finally made it to Soseki for dinner and I was impressed! I loved watching the chefs work their magic and being able to converse about what they were doing. We even exchanged experiences about other Michelin restaurants across the world with the executive sous chef Kevin. The food was of course spectacular, really highlighting the ingredients and their partnerships with Florida farmers/fishermen. The wine tasting by the 2023 Michelin Sommelier award winner Benjamin Coutts was very memorable. Each wine/sake was delightful and unique. Overall an amazing dinner experience and I cannot wait to come back to try their newly launched lunch tasting menu! Food: It was roughly an 8-course dining experience. I won't go through every single bite (you can see the menu picture) but I'll highlight my favorites. Oyster with curry leaf, swiss chard, and pickled onion was very delicious and unique. I normally just like my oyster raw but this preparation blew me away. The egg custard with English pea, mushroom, ham, and dashi was delicate but very flavorful and the texture was just right. The main course was 7-piece sashimi, every piece was fantastic because the fish was top tier quality. While this may not be important to some people, but I have to call out the preparation of the rice was exquisite. Obviously the flavor and rice quality was great, but what I remembered the most is the temperature of the rice was just right and really enhanced each bite (I know, weird thing to focus on). There were so many other things and they were all very good but I only mentioned my favorites otherwise this review is going to be wayyyy too long. The wine was paired very well (and I'm not a wine person) so I'd definitely recommend doing that, totally worth it! Service: We were greeted by a staff upon arrived and he kept us engaged while the chefs are preparing for the service. Once ready, he led each party to their seat. The sommelier was knowledgeable and started the service by welcoming us and introducing the team. The chefs were so personal and very skilled. The staff was attentive and very professional. Overall the team provided excellent service. Value: This is definitely one of the more pricey dinner experiences in Orlando for sure. Tasting menu was $285 per person ($360 inc. tax & 20% service fee). Foundation wine pairing for $110 ($139 inc. tax & 20% service charge). Was it worth it? Totally, for the creativity, taste, quality ingredients, expert beverage pairing, and the service. Would I come back every month? Probably not (since I'm not rich) but I'd definitely come back again. One thing I want to mention is that the amount of food may not be as much as you'd expect from an 8-course tasting menu compare to some other restaurants. I don't eat more than an average person and I honestly was just about full by the end (but then got hungry again a few hours later). Just something to be aware. Ambience: The place was very intimate. It's a 10-seat counter so it's small but not crowded. It was dimly lit but not too dark so you can see and enjoy everything. Definitely a place you coming to celebrate or for a date night. Crowd: Just 10 guests so very intimate. Parking: Enough parking in the back of the building so nothing to worry about. read more

See all

Ambience 10/10! Service 10/10! FOOD: 5/10 The food quality was subpar. Some fish had a strong fishy taste, and the side dishes were average. Compared to other Michelin omakase experiences I've had, it just lacked the wow factor. Dont get me wrong it was GOOD.(considering it was $300, it better be good), BUT it just didn't leave me with the desire to revisit. read more

See all

Ok, so we, hopefully, all know that the Michelin Guide is coming to Orlando this year. And I have found a place that will for-sure be getting at least one star for our inaugural year with the guide. I've heard some pretty credible hype about this place since it opened about a year ago. It was different from the other omakase offerings in the city. So, I made a reservation for a December weekend and checked it out. So it's barely noticeable. You'll pass it without even seeing it from the main street. It's tucked away very cozily into a strip mall outside of downtown Winter Park. And also, each seating for their omakase is for only 10 people. That's it, that's the entire business, two 10-people seatings a day. It's very different from anything in Orlando. So we got in, got escorted to the back room, and got started. I want to say that if you choose to get the drink pairing here, they will guide you through everything you'll want to know about the drink, which specific courses/food items it pairs with, and if you finish your drink before that course is over, they will give you a refill. Yea, it's really sweet. I recommend. The courses started coming, and the sushi chefs were right in front of us preparing everything right before your eyes. I'm not going to go through course-by-course, but I will highlight some of the high points. First of all, the first little taste they gave us involved uni. So that was starting off with a bang. Big fan. Appetizers. Caviar, pork belly, scallops. All combined expertly with other ingredients to really bring out their hidden flavor abilities. Singing in your mouth. As the MC is describing the dish, he lets you know where the ingredients come from, including quite a few which come from the local Winter Park Farmers Market, which I love. Keep on keeping it local, guys. Then, after an, um, effective palate cleanser, came the nigiri. The main idea of omakase, I think. Fresh fish nigiri, expertly crafted, no soy sauce necessary, lol. Just pick it up, close your eyes, and eat it, and you'll be pleasantly happy with these pieces of fish. Then, a soup and a main plate kind of thing. The last savory thing I ate was a dish with duck confit, sea scallops, and mushroom risotto. And these sushi chefs showed off their skills and made all of it delicious, too. Not a single critique. A couple of fun desserts, and then the end. We got a paper menu of everything we ingested that night, and left, desperately wanting second helpings of various things we had eaten. Alas, I guess I'll just have to come back. read more

See all

I feel like a douchebag for leaving this establishment 4 instead of 5 stars. I thoroughly enjoyed my experience here. There is no doubt. Nonetheless, for the price, especially in a newly-Michelin-starred restaurant, there are some things that may be tweaked to make this a flawless experience. Whatever criticism or non-praise that follows, rest assured will remember the omakase experience at Soseki with fondness and a desire to return. Creativity combines with a philosophy to showcase international ingredients, and highlighting seasonal, local flora/fauna, to make this such an exceptional experience. You'll learn where that purple rice or king mackerel came from. It is that artistic flair they apply so well to the dishes that is also my first point of criticism--the end product doesn't always match the hype. Case in point: the price we paid for the "Atlantis" menu they were serving. I compared our menu to previous offerings seen here. It all seemed effectively the same. Maybe $265 is their base price point now, and the Atlantis philosophy is their foundation, but I expected something slightly more unique when a "deep dive into a diverse and seasonal exploration of the glorious bounty of the sea" was promised. *record skip* My bad, actually my first criticism is the entryway. There's a small step up to front door, marked with hazard tape. Nevertheless, I almost (completely) busted my shit when my hunger and excitement overrode my basic observational skills. Beware! Second point of criticism? Small bathroom up front. Small waiting area. Meaning if you come in with recently-ingested Taco Bell, for instance, your concerto may have an audience. Plan accordingly. Once seated, looks lovely. Ten seats at a sushi bar. Simple, modern, crisp, clean décor. Chefs putting finishing touches on the meal. You feel this'll be special; it's dinner and a show in the best way. See the fish prepped. Tweezers for garnishes. Wasabi grated. Every move precise, intentional. Expert fly fishermen dropping dry flies over wary trout. Poetry in motion. Flourishes add to the experience. I'll spare you those for now. Let's get to the food! It was all very good. Won't go course by course, will mention standouts. Two favorites were the tuna/caviar "dip" and puffed purple rice "chip," and chawanmushi with shrimp and corn. Both nuanced but bold, luscious, delectable, perhaps even sexy. One modern. One traditional. Both worthy to serve to any invading alien species demanding something divine lest they destroy Earth. I volunteer either of these as tribute. Also great: Caesar salad turned soup, the essence of the salad shimmering brightly with every spoonful jammed into my gaping maw. This highlighted another gripe: the banter. I appreciated the explanation of every dish, the details provided by the chefs. Less enjoyable were the quips and jokes that accompanied removal of the plates. "Did you enjoy your soup-and-salad?" Giggled the first time. Less charming with each repetition. It's a ten seat restaurant and quiet enough to hear a mosquito fart, bro--change it up! On the flip side, foundational drink pairing was a fantastic deal, a sensational broadening of the flavors of the evening, and a chance for the exceptional Joshua to explain why the wine from a Sicilian vineyard, that has dragonflies imported from the virgin forests of a preserve in Madagascar, whose wings reverberate at just the right frequency at just the right distance from the grapes at just the right time in early Autumn to bring out the best in the terroir of the Sikele, which, when paired with the chawanmushi, will make you long for this dish until you die. Or something. Seriously, he's awesome, as are the pairings. Do yourself a favor: splurge. On the flip flip side, some sushi felt clunky. Most? Great! Hokkaido uni: perfect bite. Toro? Heck yeah. Hirame (flounder) transported me to my childhood when we'd have freshly-caught fluke for dinner almost every night during summer (kind of like that penultimate scene in Ratatouille when Anton Ego relives forgotten childhood memories, though with less angst, more warm, fuzzy feelings). But some fish were...gristly? Laced with connective tissue? I don't know. Gut reaction (more than once) was: is this right? Are these rough spots normal?1 or 2 nigiri had fairly loose rice, tough to keep together when picking up. Matching the density of rice to fish? Who knows. Overall, though, I end with heaping praise. This was a sublime meal, and indeed dining experience. Everyone's giving them five stars, clearly they're doing something right. Michelin agrees. Still, I'd be remiss if I wasn't honest, both for Yelpers and staff (in case anyone reads this). It's a rambling review, yeah, but there's some insights there. With all said and done, I loved it. If I'm ever back in Orlando and have a free night, you best believe I'll be back. Just have to remember to come with an empty lower GI tract, and to exercise caution on the way in. read more

See all

Art in action. Soseki is a masterpiece and you can tell that the chefs are masters of their craft. This was one of the best dining experiences we've had and we're so glad that such an innovative restaurant can be found in our own backyard! Buckle up, because this review is gonna be a doozy. TLDR: Just go and experience it for yourself. It'll be worth it. Soseki is labeled a sushi restaurant, but it's so much more. It's a beautiful blend of flavors and techniques from different cuisines. You can tell that Chefs Mike, CJ, and Kevin have fun with the menu and are passionate about what they do and the dishes they serve. Their creativity, genius, and humor really shine through (I especially love the fun names of the dishes and the short anecdotes that are provided about the dish before it's served). There are two dining experiences to choose from -- the Discovery Menu and the Vegetarian Explorer. We made reservations for the 8:30p seating of the Discovery Menu. After you park, look for a set of dark glass doors with the Soseki logo emblazoned upon it. Upon entering, we were greeted and provided with small bags to keep our masks clean. I thought this was a super thoughtful gesture. The Soseki dining experience is really intimate. There are only 5 staff members, 3 of whom are the chefs, and 10 guests total per meal. I loved being able to interact with the chefs as they prepared the food and enjoyed learning more about their backgrounds and skills. The food is really the star of the show (as it should be). Soseki sources much of its ingredients from local suppliers. Chef CJ was telling us about how he visits various farmers' markets (some of the pumpkins and squashes were literally purchased the morning of our meal!) to find fresh ingredients. I love when local businesses support other local businesses. On the menu, we experienced some of the nigiri you might expect at a standard omakase; but we also experienced amazing homages to French, Chinese, Vietnamese, Thai, Peruvian, Southern, and more cuisines. I loved how each component of the dish was thoughtfully planned and executed; the flavors and textures were perfectly balanced. Every dish was better than the last and we even had two (TWO) desserts at the end. We left completely stuffed and satisfied. Service was fantastic. Benjamin, the beverage director, and Tyson, our waiter, were the other two staff members present and they were super attentive. There's an option to add on beverage pairings for each course; I didn't want to drink that much, but could hear Benjamin explaining the drinks to the other diners and he sounded very knowledgable. All in all, this was such a fun experience! You don't get to say that about many omakase experiences (which sometimes lean more formal). I'm excited to come back again sometime and experience more of Soseki's creativity. read more

See all

Definitely a must go to for the special occasion, as you wouldn't come here on a regular date night. Very intimate with only 10 seats. You can easily walk by this restaurant from the main strip without knowing it is there. The entrance is from the back of the restaurant where you park. We made the mistake of going to the front , so save your steps especially if you're wearing heels. Just go straight to the back of the shop. We got lucky and there was an opening that showed up just in time for an early Valentines dinner. Thanks to whoever cancelled their reservation! Upon entry, we were welcomed and walked through to the seating area. The interior is very sleek and modern, they also have a pretty cool mirror in the bathroom which I need to get for myself. The menu is changed every month, so there'll always be a new experience. Every dish was amazing, and my favourites would have to be the M.Pomme, Intermezzo, and the akami with foie gras. You'll just have to go and try it out for yourself! read more

See all

Guess what? Everything I said before remains accurate and this *may* be the best restaurant in the Central Florida area. I will not be taking further questions at this time. read more

See all

Probably one of my most favorite chefs counter experiences in Orlando. Every single bite was delicious. I do remember I was still hungry by the end. Now that I have had several other chef table experiences where I actually felt too stuffed or things were too rich and fatty, I'll take this feeling of "I want more!" The service was stellar and every bite was a dream. read more

This was one of the best meals I've ever had. Every dish was incredible and blew me away and only got better and better. The Michelin-star is well deserved and it's worth the splurge. Highly recommend. read more

See all

I took my wife for her birthday. We ordered the dining experience with wine pairing and caviar. Really amazing experience, great people, and the food was amazing. They even gave my wife a nice birthday card and gift! One of the top 3 food experiences we have had anywhere in the world. Highly recommend! read more

See all

This was such an amazing experience. We just moved from Boston, where there was a ton of dining options, and I was telling my husband that I missed the food scene there. Well- this blew us away! A Michelin star restaurant, but with such humble, funny, personable staff. The food was absolutely delightful- I could keep eating all night! The drinks were also soo food. I had the French Chardonnay- so refreshing! They even provided me with a shawl when I said that I was cold, and they heard me. I wish it was a little brighter for photos (I'm a photographer on the side, but didn't want to be too obvious taking photos so tried to be quick, but the darkness made it hard for photos not to be blurry...haha) but that is probably my only complaint! ...other than that I wish it could go on all night!!!! read more

See all

Had such an amazing experience during our Omakase dinner here. The choices they made were fresh, local, inventive, creative, and most importantly, delicious. The whole team from the Chef to the wait staff was amazing. They made each guest feel special and taken care of. I love the vibe here too. It's small and private and they only seat a handful of people at each experience. They also change the menu a good amount to reflect seasonal produce and dishes, which means each trip is special and unique. We cannot wait to go back, this was SUCH a special experience. read more

See all

We booked this after their Michelin star win and it didn't disappoint. There were only 10 spots per seating and they do two seatings an evening. Everything went well with moving from course to course and the staff from the head chef to the waiter were nice, light and professional. The entrance is in the back and for the first seating (530 ish) there is nothing really open near by to get a before dinner drink or not be in the florida weather so something to keep in mind if you are getting the drink pairing and taking an Uber to plan accordingly. We got there about 510 and were allowed to wait in the lobby and buy an early drink. The setting is very intimate with watching the chefs prepare all of the meals and the courses come quickly with the menu changing every 45 days or so. The first course was the foie gras with frozen banana on milk bread. The banana in this dish almost overpowered the rest of it but the milk bread was a decent vehicle to move everything and add a nice texture. Oysters for the second dish two ways for Paloma and martini. Both equally decent although I favored the martini. Third up was the hirasama shashimi with a delightfully crunchy shallot topping and a nice lavender taste from the shiso flower. The tuna tartar came next with caviar and the aonori which provided a light flakey cracker for the brine of the caviar. 5th was a light pallet cleanser of shaved ice flavored topped with I believe a yuzu or lemon foam that gave a nice Segway for getting ready for the sushi dishes. For the sushi, I normally don't enjoy it but I guess that's from not having decent sushi before this point. The next 7 courses were differing sushi rolls with varying types of snapper, yellow fin, squid and a sea urchin. My favorite of the bunch was kinmedai with a lime zest topping. Least favorite of the bunch would have to have been the sea urchin, texturally it just wasn't for me. The fresh ground wasabi was amazing and really made the dishes. The following dish was the red snapper pho which had a well developed deep fish flavor that could be found over a pot cooking all day. The next dish was arguable one of the best only for me topped by the dessert. The wagyu was extremely tender and melted in your mouth and of the upmost quality you would expect. I believe this evening the chef advised it was a 9 on the wagyu scale. Top it with a miso butter and it was to kill for before you add on the potato that was prepared for 24 hours prior and the creamed kale. Lastly finishing with port and the life's a peach was top notch. The blueberry ice cream was a perfect sweet compliment to the spice from the gingerbread with honey and Gruyère. Overall couldn't be better for the food. There were dishes I wouldn't normally order if it wasn't preset, there was exclusive fish that are only in season two weeks out of the year, the menu is rotating and a big thing for me is that the ingredients are sourced locally in season if at all possible to support the community. The only thing that I would have preferred would be having the menu along the way to follow along but loved the experience, loved the food and can't wait to go back. 5/5 would recommend to a friend read more

See all

This was the best meal and service I have ever had in my life. There is a 10 stool bar top where an intimate dinner is served by some of the best chefs in the US. Each course was exquisite and truly art on a plate. They change their menu up every 30-45 days, use seasonal ingredients and locally source from nearby farms where they can. The drink pairings were absolutely perfect with each course and I highly recommend adding this to your experience. I can't wait to return soon and experience this all over again! read more

See all

Amazing omakase experience at this newly starred Michelin place. Fun, interactive and unpretentious meets yum factor and it's a WOW! You start with oysters, caviar, light goodies and then there's an ambitious nigiri parade. After the fish you get the main course which tonight was wagu beef in duck fat...oh so good! I'm not a dessert person but the homemade blueberry ice cream was delish. Worth every penny can't wait to return. read more

See all

Truly enjoyed our dinner experience here. Booked and paid online. Didn't know anyone who had been here before but realized it's kinda new. Heard about them on Tock. Email instructions for directions and parking were clear. Showed up a little early for our reservation, but not as early as everyone else. While they only seat 10 guests for each service, everyone was there, packed into a little front room waiting area. We were taken back to our seats by reservation. We had a 15 course meal. It was exquisite. Each item was delicately prepared by one of three chefs. The items were coursed out and paired with various wines and sakes. Everything we ate and drank was printed out on a take home menu for us to keep. My favorite courses were the wagyu tartare handroll, the torched wagyu, uni butter oyster and the nigiri. The owner/sommelier described each beverage pairing in detail. He also offered us recommendations off of the drink menu. We enjoyed the pairing but also indulged in some sake on the side. We loved trying the different varietals. The Rose Oze was my favorite sake. So unique! Dinner service was about 2.5 hours so plan accordingly. There are two service times; We had the late service. Their menu changes every month, reflecting what's available and in season. So far they have not repeated any courses but there may be an all star dinner course in the future. Each chef was responsible for a few courses and they described their inspiration etc. It was a fun dinner, getting to talk to the chefs and ask questions. Other details- There is one unisex bathroom up front. Drinks off the menu are charged separately at the end with gratuity included. Dinner charge per person includes gratuity. The beverage pairing is an option and is an additional charge. read more

See all

I was able to enjoy this for a birthday dinner, as it is the kind of place you want to enjoy a special occasion at. The restaurant itself is located in a humble strip plaza in Winter Park, having an unassuming facade but a modern and sleek interior. The entrance is in the back which is also where you park. You enter into an intimate welcome area with fresh flowers where you are then taken to the dining room. A small eight person sushi bar faces the prep area where a majority of your dinner is prepared in front of you while the chefs discuss inspiration, origin of ingredients and whatever else lead to the creation of what you are about to consume. As well you are told about the selected saki pairing notes and why it is the best accompaniment to the dish. The menu changes every month so you will always have a chance to experience something new which is awesome, but also a bummer when I think of the foie gras dumpling and the fact that I might never get to eat that again in my life. Every bite of food was phenomenal from the cuisines I had been hesitant to try previously to classic ingredients I cook with and love that were completely transformed to an entirely different culinary world. It is truly an all around experience that is well worth planning an entire trip just to try it. I cannot wait to return in the future and discover new favorites. read more

See all

I'm overwhelmed with delicious-ness and positivity when I think about the dinner experience I just had. First, please go see for yourself. Now, dinner was absolutely delicious. Friendly staff , chefs and dinner guests. This is an extremely personalized food experience. It's more then just a Sushi Omakase which is what I expected hehe every dish was fun and creative. When I grow up, I want to be able to make food this amazingly lol! (I wish.) Their modern twist on food is led by their personal experience traveling, exploring of just growing up (I.e referencing a "kids cereal" (video below) but wow. Everything was fantastic. Will visit again 100% The menu is seasonal, traditional mixed with modern takes on different flavors from around the world. Sushi is kept pretty traditional but still creative and thoughtful down to the plating. Thank you for my experience! If no one has told you you're doing a fantastic job. Take this as validation and please don't ever stop! read more

See all