Soseki

This intimate operation by Chef Mike Collantes is a prime example of an omakase that blends traditional and contemporary elements seamlessly. The counter is lit like a stage, with bright spotlights, dark walls, sleek wood floors, and ten plush seats. The smaller courses are ever-evolving thanks, in part, to a genuine commitment to local Florida produce. Previous highlights include Scandinavian-style sashimi, pan-seared scallop with cauliflower and caviar, and corn chawanmushi. As for sushi, expect a faultless progression of warm, vinegared rice paired with a wonderful selection of fish, each one scored, sauced, and garnished to exacting standards. Dessert is just as serious, and a recent foie gras and miso flan with churros made for a superb finale.

A ten-seat counter that reads like a stage

Bright spotlights, dark walls, and a compact counter make the cooking feel close and deliberate rather than theatrical.

Omakase anchored in Florida

The meal is built night by night around local seafood and Florida produce, filtered through Japanese technique.

One MICHELIN Star in Florida

A one-star restaurant in the MICHELIN Guide, positioned as a high-quality, chef-driven omakase blending traditional and contemporary elements.

Signature Ingredients

• Local Florida produce: a consistent backbone in the small courses, used to keep the menu rooted in place.
• Scallop and caviar: a recurring luxury pairing, seen as pan-seared scallop with cauliflower and caviar.
• Corn: treated with fine-dining precision, shown in a corn chawanmushi.
• Sushi rice and top-quality fish: warm, vinegared rice paired with fish that is scored, sauced, and garnished with exacting consistency.
• Foie gras and miso: used for a rich dessert-style finale, shown as foie gras and miso flan with churros.

Overview

• Ten-seat, chef's choice omakase, Japanese-forward with global technique, built as a multi-course tasting.
• Small plates shift frequently with the season, then a piece-by-piece sushi progression of warm, vinegared rice and carefully finished fish.

Notes

• Typical seating runs about 1.5 to 2 hours.
• The kitchen can make course substitutions for pescatarian and shellfish restrictions, but does not offer a full vegetarian experience.