Sushi Sora


The freshest ingredients sourced daily from Tsukiji

The freshest ingredients sourced daily from Tsukiji Arguably Japan’s most famous delicacy, 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 sushi, 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 Mandarin Oriental, Tokyo’s most trusted distributors at Tokyo’s famous Tsukiji Fish Market. “Long-term relationships are extremely important at Tsukiji,” our chef at Sushi SORA 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 seasons. “We choose and prepare fish depending on the time of year,” says our chef , who selects only the freshest fish from trusted sources, usually around 30 fish each day in summer and closer to 40 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, our chefs keep a map on hand.


Menu highlights

Okunomatsu Junmai Daiginjo Shizukusake Kinnojo

Uni- Sea urchin

Chu toro- Medium marbled tuna 1,500

Kohada- Gizzard shad

Ni anago- Simmered conger eel