Sorahana

To suggest a closeness to nature, Kanako Wakimoto named her restaurant Sorahana, ‘Sky Flower’. Raised amid the good earth and spreading fields, she reflects the changing of the seasons in her cooking. Appetisers are brightly adorned with flowers and leaves, very much as if the sky were in bloom. Tender flavours lovingly prepared bring a smile to the face. The sheer extravagance of the choices of beef dishes, rice dishes and desserts attests to the chef’s devotion.

A name that sets the tone

• Sorahana, ‘Sky Flower’, is meant to suggest closeness to nature rather than formality for its own sake.

‘Simple, honest’ as a standard

• The cooking aims for direct deliciousness, with ingredients chosen when they are ripe and in season.

The ending is designed, not improvised

• Dessert choice is structured, and the meal closes with matcha, a deliberate reset after richness.

Signature Ingredients

• Seasonal produce at peak ripeness: the kitchen leans on timing, not embellishment, so vegetables and fruit land when their flavour is widest.
• Seafood from Sagami Bay: a recurring focus, treated with restraint so sweetness and iodine stay clear.
• Rice: used as a serious course, not a filler, built to carry texture and aroma.
• Dashi: adjusted carefully across the meal, the quiet driver of depth.
• Uji matcha: a closing note that keeps the finish clean and savoury-bitter.

Menu format

• Kaiseki-style omakase built around seasonal ingredients
• Dashi is adjusted dish by dish, and the season is worked into the hassun platter
• Dessert is chosen as a pair from a small set, then the meal closes with matcha from Uji