Restaurant SORA
Ishihara Taro
石原 太郎 シェフ
Born in Kojima, Kurashiki City, Okayama Prefecture, I started my culinary training at Ristorante Terazaki in Tokyo after graduating from Hattori Nutrition College. Gaining experience in various restaurants in Tokyo, I studied under Mr. Takamasa Uetake at the Italian restaurant Canoviano.
While serving as a chef at the Osaka branch, I also managed restaurant weddings and house weddings at MIAVIA within the premises. My daily pursuit is to bring out the best in Japanese seasonal ingredients in my dishes.
Please enjoy the wonderful pairing of food and drinks that I carefully prepare.
Please feel free to contact us first.
Menus
Setouchi C Course 12,000yen（from 6 people）
1st Course: Amuse-bouche
Foie gras and fig terrine.
2nd Course: Appetizer
Carpaccio of fresh fish from the Seto Inland Sea, accompanied by colorful vegetables and red beet coulis, with a vinaigrette made from extra virgin olive oil from Shodoshima.
3rd Course: Soup
Seasonal vegetable potage soup.
4th Course: Fish Dish
Seared sea bream with prosciutto risotto, served with basil and sun-dried tomato Genovese sauce, and accented with Parmesan cheese crisps.
5th Course: Meat Dish
Domestic beef filet steak with seasonal vegetables and a rich red wine sauce.
6th Course: Dessert
Chocolate and pistachio mousse with strawberry confit and anglaise sauce, served with bread.
■ Optional Menu
Children's meal: 5,000 yen (tax included 5,500 yen) (*Please inquire in advance as the price varies depending on age).
Beverages available (*Please inquire in advance).
The menu may change depending on the season and availability of ingredients. The images of the course dishes are for illustration purposes.
Setouchi B Course 15,000yen（from 4 people）
1st Course: Amuse-bouche
Live scallop ceviche with Setouchi lemon.
2nd Course: Western-style Sashimi
Fresh fish sashimi directly from the source, served with chidori vinegar and grated apple dressing.
3rd Course: Soup
Seasonal vegetable potage soup.
4th Course: Fish Dish
Seto Inland Sea seafood bouillabaisse, flavored with herbs and rouille.
5th Course: Meat Dish
Japanese beef fillet and foie gras steak with Madeira wine sauce.
6th Course: Dessert
Chocolate and pistachio mousse with strawberry confit and anglaise sauce.
Served with bread.
■ Optional Menu
Children's meal: 5,000 yen (tax included 5,500 yen) (*Please inquire in advance as the price varies depending on age).
Beverages available (*Please inquire in advance).
The menu may change depending on the season and availability of ingredients. The images of the course dishes are for illustration purposes.
Setouchi A Course 20,000yen（from 4 people）
1st Course: Sake Accompaniment
Bottarga and red-core radish pickles.
Snow crab and myoga (Japanese ginger) with sweet chili sauce.
Smoked duck with apple compote.
2nd Course: Western-style Sashimi
Kombu-cured splendid alfonsino (Kinmedai) direct from the source.
Served with seasonal vegetables and Amela tomatoes, accompanied by Sansho (Japanese pepper) dressing.
3rd Course: Soup
Japanese-style consommé soup with lobster.
With lobster ravioli and floating truffle.
4th Course: Fish Dish
Grilled tilefish with scales and grilled eggplant, coriander-flavored.
Accompanied by Noilly Prat sauce.
5th Course: Meat Dish
Selected Wagyu beef fillet and foie gras steak "Rossini."
Served with seasonal vegetables and black truffle sauce.
6th Course: Dessert
Pineapple sablé.
With caramel and walnut sauce.
Petit fours.
Bread.
※The dishes on the day may vary depending on the availability of ingredients. We will confirm in advance through the hearing sheet.
Options
Birthday Cake - 5,000 yen
Available Schedule
By clicking the button on the schedule below, you will proceed to the order page.
Red: Lunch (11:00〜14:00)
Blue: Dinner (17:00〜20:00)
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For schedules beyond this, please contact us directly.