礎石 soseki
Michelin-starred Soseki, or cornerstone in Japanese, is an intimate 10-seat multi-course dining experience featuring a modern take on omakase by Chef Michael Collantes. It’s a “chef’s choice” dinner exploring our local Florida Terra through our partnerships with farmers, fishermen, cheese and ceramic artisans. Our beverage director, Michelin Guide Florida Sommelier 2023 winner, Benjamin Coutts and service team have curated a global sake and wine program to accentuate the dishes and also challenge the traditional concept of beverage pairings.
Our sister concept, Bar Kada is now open!
Born from our desire to cultivate a space where cherished guests can unwind in a casual yet refined ambiance, Bar Kada is the culmination of our passion for sake and culinary exploration.
PRIVATE EVENTS
Whether it be a birthday, corporate party, or a large group, we offer the ability to book the complete 10 seat experience.
Email info@sosekifl.com for more information to reserve your private event.
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All sales are final and non-refundable for any reason. With a 5-day notice, reservations can be rescheduled within 30 days of your dining date. Please note that a $100/person rescheduling fee applies. Reservations can also be transferred up to the day of your reservation and is the only option within 5 days prior to your ticketed experience.
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We make every effort to accommodate our guests, however, enforce a strict "all sales are final," non-refundable policy. Upon 5 days prior to ticketed experience, Soseki cannot make any additional accommodations to our guests.
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Yes. The reservation is completely transferable until the day of your reservation.
Please note, however, that selling reservations for greater than face value may be illegal in your area. Anyone who purchases a reservation from another patron should take care to ensure that they have received a formal transfer of the reservation through the restaurant’s official website. Any reservations purchased on the secondary market are at the purchaser’s risk. We cannot accept responsibility for forgeries or misrepresentations.
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At this time we can accommodate pescatarian and shellfish restrictions with course substitutions, but not gluten or dairy intolerance. Please reach out to reservations@sosekifl.com to alert us of any allergies and understand those courses may be forfeited in order to not disrupt the overall experience.
Soseki currently does not offer a full vegetarian experience.
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Japanese-forward, globally-inspired cuisine utilizing seasonal and local ingredients. You can expect a multi-course experience of modern European techniques paired with traditional techniques of piece by piece sushi.
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Please allow 1.5 to 2 hours per experience.
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We ask that all guests arrive 15 minutes prior to their experience as we start promptly at the scheduled time. Soseki can not guarantee late arrivals the whole menu but will resume where the experience is for all the guests.
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Dress code is casual elegant/smart casual. We kindly ask our guests to refrain from wearing strong fragrances or perfumes.
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Yes. We enforce a $75 charge per bottle or $120 per magnum, with a maximum of two bottles per party.
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For more, please email us at reservations@sosekifl.com
2023 Michelin Sommelier Award winner:
Benjamin Coutts
Congratulations to our amazing Beverage Program Director, Benjamin Coutts, for winning the prestigious Michelin Sommelier Award 2023.
We couldn’t be more proud to have him as a part of the Soseki family. Thank you for bringing such an incredible level of expertise and passion to our beverage program.
This award is well deserved.
Chef Michael Collantes
Michael, a distinguished chef with over 20 years in the hospitality industry, earned his first Michelin star in 2022, just a year after opening Soseki Modern Omakase in Orlando, FL. This intimate, 10-seat dining experience offers a multi-course tasting menu featuring the finest global fish and the rich bounty of Central Florida. In 2023, Michael expanded his culinary reach with Sushi Saint, a temaki handroll and lounge concept in Orlando's Creative Village district, which was awarded a Bib Gourmand by Michelin within three months of opening.
Throughout his career, Michael has had the privilege of working alongside culinary icons such as Wolfgang Puck, Joel Robuchon, Eric Ripert, and Masa Takayama, and has contributed to renowned brands like MGM, Aria Casino, Ritz Carlton, SH Hotels, and One Hotel. Looking ahead, Michael is set to launch new ventures, including Chez Les Copain, Taglish, Asin Filipino Tasting, and Perla’s Pizza Cocktails, all scheduled for 2025. Additionally, his consulting work includes projects like Kaymana Beach in Dubai and Finn Food Hall by Chef Michael Collantes in Houston.
Consulting questions visit www.mikecollantes.com