Step into a seasonal dining experience that blends Japanese herbal nourishment, fermentation, and the refined flow of kaiseki cuisine—hosted inside SORATE, a serene and beautifully designed Japanese tea space in the heart of Soho. Known for its commitment to ceremonial-grade matcha and timeless hospitality, SORATE offers a rare and elegant setting where tradition is honored and reimagined.

This two-hour kaiseki-style gathering features a multi-course menu thoughtfully prepared by BōtaPia, drawing on deep knowledge of Yakuzen and fermentation to bring out the therapeutic properties of each seasonal ingredient.
Rice & Miso contributes their signature fermented brown rice and supports the space and presentation of the meal.
MISOMARU, known for its handcrafted miso balls, contributes a modern interpretation of miso with a house miso soup served as part of the final course.
Each dish is presented in OJUU, a modern-tiered food box crafted from Akita cedar and clear acrylic—merging timeless Japanese tradition with contemporary design.
As part of the gathering, BōtaPia will also lead a mini Yakuzen Tea workshop, where you’ll sample three original herbal blends, create your own Yakuzen topping, and gain insights into the healing logic behind each ingredient.
To complete the Kaiseki experience, guests will be served SORATE’s artisanal matcha alongside delicate traditional Japanese wagashi, offering a refined and grounding close to the meal.

Come reconnect with your body, your senses, and the wisdom of food as medicine—through the shared craft of fermentation, tea, and Japanese seasonal philosophy.

🌸 MENU
💧 Koji-Infused Water (Aperitif)
🥢 Seasonal Kaiseki Courses

Ume, Hijiki & Edamame Tofu Salad (with Shio-Koji)
Chilled Simmered Eggplant with Ginger
Corn & White Miso Soup (with Onion Koji)
Stewed Seasonal Vegetables – Five Colors
Teriyaki-Style Koya Tofu (with Soy Sauce Koji)
Red & White Pickled Salad (with Omija Vinegar)
Kinpira of Wood Ear Mushroom, Black Sesame & Fried Tofu
Wakame, Cucumber & Agar in Sweet Vinegar
Sweet Simmered Black Beans (with Amazake)
KOSO GENMAI (Fermented Brown Rice with Azuki Beans)

Medicinal Garnishes