Located on our 38th floor, our acclaimed sushi bar combines age-old tradition with a distinctly modern outlook over the city’s stunning skyline. Featuring an eight-seat dining counter fashioned from 350 year-old Japanese cypress and floor-to ceiling windows offering unparalleled views of Tokyo Skytree®, the setting is sublime. With several decades experience, Master Chef Yuji Imaizumi’s skilled hands elegantly transform the most simple nigari or makimono-rolled sushi into a culinary masterpiece. Our bilingual staff and sake sommeliers help complete the exceptional experience, offering expert advice and assistance.
Arguably Japan’s most famous cuisine, sushi as we know it, originated in Tokyo, then called Edo, the seat of power for the Tokugawa shogunate that ruled Japan from 1603 to 1868. Called Edomae zushi, it was made entirely from fish originating in Tokyo Bay and could be prepared quickly and eaten as a snack with one’s hands.
The sushi at Sora is made from only the freshest fish, imported from an extensive network of fishermen in Hokkaido, Okinawa, Osaka and Tokyo Bay, as well as chef Imaizumi's most trusted distributors at Tokyo’s famous Tsukiji Fish Market. “Personal relationships are extremely important at Tsukiji,” chef Imaizumi explains. “It’s not just about the money you are willing to pay.”
The menu at Sushi SORA reflects the quintessentially Japanese culinary embrace of the seasonal. “I choose and prepare fish depending on the time of year,” says Chef Imaizumi, who selects only the freshest fish from trusted sources, usually around thirty fish each day in summer and closer to forty during winter when shellfish are available. For curious visiting gourmands who order the Hokkaido sea urchin or halibut from Oita prefecture in the south of Japan, Imaizumi keeps a map on hand.
Honouring long-held traditions, Chef Yuji Imaizumi favours the Edo-mae style of sushi because it “is the most authentic kind of sushi.” A Tokyo native, Chef Imaizumi imports the freshest fish from both the city and the Japanese archipelago.
Chef Imaizumi heads to the Tsukiji market regularly to taste the fish and feel its texture with his own hands, aspects which he believes are “all important” to his success as a sushi chef. Even after twenty-one years perfecting his slicing skills he remains humble, “I feel like I’m still learning,” he says. When not at his sushi bar high in the Tokyo sky, Imaizumi can be found on the streets of Asakusa, sampling his favourite soba noodles
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+81 (3) 3270 8188