We’ve arrived early at Sosharu in Clerkenwell. This gives us the chance to have a drink at the bar and chat to Emily, the pastry chef, until Karla arrives to meet us for lunch. Kirin Ichiban, described as ‘Japan’s Premium Beer’ seems like a good way to start. It is highly carbonated, quite malty and not too sweet – it will work well with my lunch!
We watch the sashimi chef delicately shaving a variety of vegetables and neatly preparing fish with a huge knife and continue to chat to Emily as she creates a series of beautiful desserts. Sosharu is one of Jason Atherton’s restaurants and Emily has worked for Jason for 9 years. Very soon, however, she is leaving to work in a top New York restaurant. Karla soon arrives and we head to our table.
Karla always has the Bento Box when she is here at lunchtime and we cannot persuade her to change this habit. It is not surprising though – set out on a wooden tray (rather than a box) the seafood bento contains salmon teriyaki, a selection of seasonal pickled vegetables, a chirashi bowl of sashimi and sushi rice and a summer salad. It also looks fantastic.
Rock and I decide to mix it up a bit though. We select: the tuna open temaki with scallion tobiko, sushi rice, avocado and fresh wasabi; the chicken karaage with lemon salt; the stuffed chicken wings with pickled turnip; and the Kyoto stuffed peppers. The open temaki is sensational and easily our favourite savoury dish.
Another Kirin Ichiban helps me toward the dessert course. Normally, Rock and I share a dessert but we are keen to try Emily’s creations and choose one each. Rock picks the strawberry & matcha roll with yoghurt & yuzu, I have the matcha mille crepe with matcha sorbet. This is a mistake – matcha is a green tea and has quite a distinct flavour – my dessert has too much matcha for me! Rock’s dessert though is beautiful to look at and beautiful to eat. This is Emily at her best!
Overall, the food has been a fabulous array of fascinating ingredients and beautiful flavours. Great service delivered in a relaxed and sophisticated environment.