Trust us, it’s soy Amazing.
By Nafisa Singhsachathet
Originally established in 2013, SOSHI was a part of SO/ Bangkok’s popular international dining outlet, Red Oven, but due to its immense popularity, the property decided that the restaurant was to be relaunched as a standalone dining destination. The brand-new SOSHI boasts a stylish robatayaki (traditional Japanese grill) and a sushi bar where the kitchen team, led by the talented Chef Sornnarin, executes a menu of dishes that highlight the finest produce sourced from Tajima, Japan, that is known for its high quality and environmentally-friendly farming methods.
Tucked in a corner on the seventh floor of the hotel, SOSHI’s interiors are a contemporary and striking mix of red, black, and blue colours. The restaurant features one main dining area lit by hanging lamps cleverly made from rings of layered cutlery. When entering the restaurant, guests are immediately greeted with views of the grill and sushi bar, embellished with Japanese motifs like The Great Wave off Kanagawa, a woodblock print by Hokusai that has been painted alongside delicate designs of koi fish and nature.
FOOD AND DRINK
Currently, SOSHI is offering an all-you-can-eat menu starting at THB 1,000++ per person that covers appetisers, variations of sushi and sashimi, donburi bowls, and more. To start, we sampled the traditional Miso soup and a set of Cheese gyoza, the latter being a baked dumpling that was crispy on the outside with juicy, well-seasoned pork on the inside. Although the amount of mozzarella cheese was generous, it didn’t overpower the gyoza filling and resulted in an interesting fusion approach. For those who don’t eat pork, the staff recommended the Crispy takoyaki as a starter, which are savoury Japanese dough balls stuffed with octopus, cabbage, spring onion and tempura flakes.
Next up, we dug into the Chicken karaage, deep fried chicken that’s been marinated with ginger, sake, and mirin to give it even more flavour. As a fan of all kinds of fried chicken, I think the star of SOSHI’s chicken appetiser was definitely the teriyaki-style sauce, which was rich and complemented the chicken well. Another appetiser you should order if you love meat is the Gyu niku yaki, skewers of tender wagyu beef that have been seasonedwith a sesame soy to elevate its buttery flavours.
After the appetisers, we moved onto the restaurant’s selection of makis, also known as sushi rolls, which was the part I was most excited for. We tried the Unagi avocado roll first and I was surprised to find the two very distinct flavour profiles of the eel and avocado worked so well together, with the nutty tastes of the avocado balancing out the rich, fatty essences of the eel. The restaurant also provided us with a vegetarian variation, where eel is replaced with crunchy cucumber that added zest to every bite.
Next was the Sake foie gras, a delicacy that I was initially sceptical about because I’d never tried tried foie gras before. The combination of fresh salmon topped with foie gras and a sticky teriyaki sauce makes the dish ideal for those who love bold flavour combinations. In my opinion, SOSHI saved the best for last when we were served the Salmon volcano roll, which comprised of a maki made from eel, Japanese cucumber, and egg that was then topped with generous cuts of raw salmon and a spicy ebiko mayo sauce. As a fan of sushi rolls that are doused in rich sauces, this roll was definitely one of the more memorable ones we tried.
For lovers of the delicate essences of raw fish, and those who really appreciate the technicalities that go into creating traditional forms of sushi and sashimi, the SOSHI simply and Sora nigiri platters are recommended. The former is a plate of fine cuts of salmon, marinated mackerel, tuna, yellowtail, octopus, and more, while the latter is a plate of expertly crafted nigiri, a specific type of sushi that consists of sliced raw fish over pressed vinegard rice. What I really appreciate about SOSHI is their focus on the simplicity and elegance of premium seafood, which gives the diners the opportunity to really savour the different tastes of each fish.
To end, the restaurant served us their signature Kasutera cake, an incredibly airy and creamy Japanese cotton egg cake that’s similar to the country’s famous fluffy pancakes. For diners who prefer their treats slightly less sweet, the Green tea ice cream has a strong matcha taste that’ll appeal to fans of more bitter desserts.
The Red maguro kurudo, a dish I’ve never tried before, which consisted of cuts of fresh tuna that have been marinated in a spicy citrus dressing. The acidity of the sauce did well to complement the delicate taste of the tuna, resulting in a dish that was a nice balance of spicy, sweet and sour. This particular dish is available on the restaurant’s Premium Soshi all-you-can-eat menu, but is definitely worth the slightly higher price tag.
Seventh floor, SO/Bangkok,
2 North Sathorn Road, Bangrak 10500, Bangkok
Open daily from 12pm to 2.30pm for lunch and 5.30pm to 9.30pm for dinner
Tel: 02 624 0000