#so restaurant

[londonfoodie-blog1]

Classical Japanese Cuisine-So Restaurant

So Restaurant is a very traditional Japanese restaurant which is in the izakaya style. This restaurant has normal dining room, Japanese-style dining tables and funky lights.

The selection of sushi which is served at the perfect temperature is fresh with a nice display. Three pic of eel is excellent, the taste of the eel is quite juicy and soft!

I also try the eel bento box, the sauce match with the grilled eel is perfect. It is absolutely delicious!

The salmon sashimi is fresh and excellent! This set one of the lunch special menu which is a tofu&vegetable set, three kinds of vegetable, fried tofu, miso soup and rice.

So Restaurant not only served very fresh and tasty food but also have good service and nice atmosphere. The prices are reasonable (nearly £60 for two people).  If you want to know where you can find the most traditional Japanese food, I would recommend So Restaurant as the first one! It is definitely worth to have a try!

Address :3-4 Warwick Street, Soho, London W1B 5LS

[akemiyokoyama]

SEA GRAPES from Okinawa

I LOVE trying new food and the moment arose last night at SO Restaurant. We were meant to have a serious meeting about the feature of the cooking school but it was interrupted every time the chef brought us a small dish of surprise. It started with 'half dried smoked flying fish'. Bright red flying fish roe is commonly used as an ingredient for sushi roll but I never came across their parents in the British soil. Thinly sliced, it was smokey and full of flavour. Yummy. We were enjoying a bottle of award winning sake called 'Cho-Kai-San 鳥海山’ (means 'bird, sea and mountain') which was a perfect companion for this type of 'tsumami (hors d'oeuvre)'.  The next offering was lightly toasted 'dried smoked salmon strip' from Hokkaido, it was so tender and delicious, when we reached the last piece on the plate I almost cried. But then, this came along. 'Sea Grapes' or 'Green Caviar' from Okinawa. Never had it before. Their official name is 'caulerpa racemosa' consumed both raw and cooked. Japanese,  Malaysian, Indonesian LOVE them. Mr H brought this back from his latest trip to Japan, it was so fresh and heavenly with ponzu sauce, I could not get enough of it... We went on and on tasting interesting food until the bottle became empty. 

[prodry-blog]

We would like to thanks Marie for her wonderful review of the Sake Challenge 2010 she organised at So Restaurant in London. We are delighted to have supplied the DOCand DOCG Proseccos for the evening and theCartizze for the Sake Challenge winner: well done and see you all at the 2011 edition!