Soseki

I'll admit it. When I plunked down $300 for this restaurant, I was expecting to be disappointed. That price point for a 1 star restaurant is often a disappointment. And in Orlando? No way it could be worth it, right?

What I was NOT expecting was the absolutely stellar and generous experience Soseki delivers. I dare say it was near perfect. From the food, menu, vision, service, environment...all of it shockingly good. And worthy of a 2nd star, in my opinion.

Soseki (which means "cornerstone" in Japanese) delivers what they call "modern omakase", which means they are going to take the shape of Japanese omakase, but without its constraints. Shrimp "ceviche"? Sure. French pastries? Yep. They do what tastes good and what's seasonal in central Florida, wherever that may lead.

The initial dishes were stellar. That shrimp dish was at such a high level, which an incredibly perfect cook on those beautiful prawns. Flavors were bold and deep. The smoked chawanmushi (custard) followed suit. As did the palate cleanser (lime sorbet, coconut foam, spicy pepper dust) which is one of the best expressions I've ever had. The only miss I found was in the wagyu dish. The absolutely stellar flavors suffered from the plating, which prevented the dish from "melding" and resulted in bites that felt segmented and compartmentalized, rather than homogenous.

The sushi was excellent, each complemented by accents that elevated the fish rather than overwhelming it. The Japanese bell fish was a standout for me. I also appreciated the way they explained to the guests how to eat everything. A terrific touch for an audience potentially not well-versed in this level or type of dining. Very well done.

Service was extraordinary. Staff to guest ratio is 1:1, with 5 chefs, a host/primary server, wine director and bus/server for 10 seats. They didn't miss a thing. Super friendly and accessible, on top of everything. I'll give an example.

The woman next to me dropped a pen on the ground. I knelt to pick it up for her. When I returned to my chair, the server was right there with a clean napkin, insisting on swapping it out for mine that may have touched the ground. Really nice touch.

The host was tremendous, connecting with each guest, referring to everyone by name and assuring their experience lacked nothing.

The sushi courses were followed by a chicken dish featuring all parts of a chicken from a local farm. Confit breast, liver jus, thigh "balogna" pastry and a bone broth dashi. Such high level execution and truly delicious. Reminded me of Saison's antelope dish. 

Then came dessert.

Fois gras flan, bourbon glaze, rosemary ice cream, local mango, blackpepper tuile.

It is the best dessert I have ever had. The room went silent, everyone clearly in awe of this dish.

I broke the silence. "If I wanted to hug someone because they brought this dish to life, who should I direct my hug towards?" The room quickly agreed. "I want to hug someone too!" said one of the other guests.

What a dish. It's worth the entire price of admission. It is worth a trip to Orlando. 

I was so incredibly surprised by this place. Kudos for a team executing at such a high level and delivering on a fantastic vision. 

I can not way to return.

"If I were to feel the need to hug someone because they created dessert, who should I direct my hug towards?"