SO Restaurant

You’ll find the sushi bar on the ground floor, and behind it Head Sushi Chef Tomokazu Matsuya. With a quarter century of experience behind him, Chef Matsuya transform the very best of the day’s fish into sushi and sashimi; try the scallop and avocado creamy roll, or the seasonal selection sashimi for a sensational showcase of flavour and texture. The basement dining area is where Executive Chef Kaoru Yamamoto delivers his unique take on modern Japanese cuisine, influenced by his two decades of experience working and running French restaurants in Tokyo. Standout are the authentic-with-a-twist Foie Gras Nigiri Sushi, a sumptuous combination of unctuous French luxury with classic Japanese rice, and Homemade Smoked Duck, Barbary duck smoked on Jack Daniel wood chips. SO Restaurant also offers a selection of desserts, including pumpkin creme caramel and tofu cheesecake, all handmade by Chef Yamamoto, bringing together Japanese flavours onto a European base. It’s all about expressing Japanese ingredients in a new way, through the medium of Europe cooking. And it’s not easy to do well, which is all the more reason to indulge in a perfectly pitched dessert. SO Restaurant avoids processed ingredients and prepares dishes from scratch in the traditional way. The time and effort invested in the menu is clear; not least to Japanese residents in the UK, who voted SO Restaurant their Favourite UK Japanese Restaurant.