Welcome to Soseki
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 and service team have curated a global sake and wine program to accentuate the dishes and also challenge the traditional concept of beverage pairings.
For this next season of Soseki, we lean into the Japanese term Kizuna (絆), "The enduring bond and mutual support between people and communities".
For us this means celebrating the local artisans, farmers, fishermen, communities, and organizations that inspire us daily. Come visit Soseki and experience the passion our team has for our Central Florida community and taste the difference that Kizuna makes.
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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 info@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 info@sosekifl.com
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