sorappa DINING
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Auswertung
Japan Nutzerbewertungen3.17(1Einträge)Rezensionen
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For casual gatherings and women's parties. A standard course to enjoy the standard of "sorappa". For a casual get-together with friends or an everyday dinner. From our special appetizers to sauteed chicken accented with Hatcho Miso and our chef's signature pasta dishes. This is a plan that is sure to please, with a well-balanced selection of popular dishes. Reservation privilege】Course can be changed to a 3-hour course.
Enjoy a double main course of fish and meat. A specialty course that pursues the highest level of satisfaction. For a launch party with business associates or a luxurious evening gathering. In addition to the sea bream aqua pazza, the Milanese-style cutlet of Kinako pork from Miyazaki Prefecture is included in this course, which is highly satisfying in terms of both quality and quantity. This authentic dish is sure to spark conversation. Reservation privilege] You can change to a 3-hour course for +1,000 yen!
Top-of-the-line full-course meals with carefully selected ingredients for invitations and entertainment of important people Recommended for business occasions and special family dinners. Sea bream with the aroma of grilled eggplant, red prawn thermidor with rich shrimp miso, and beef ribeye with truffle aroma. This is a premium plan presented with confidence by "sorappa," using premium ingredients without reserve. Reservation privilege] You can change to a 3-hour course for +1,000 yen!
Three-hour course" is now available at sorappaDINING! This plan allows you to spend a relaxing time in Umekita. Please take advantage of this plan!
On the day you want to see your loved one smile! Anniversary Plan filled with happiness! For birthdays, wedding anniversaries, and of course, any day you want to say "Thank you for everything". For the main course, juicy grilled kinako pork. What is your message? We will help you create an extraordinary memory.
For large parties and launches! Lively and enjoyable buffet style from 7,000 yen per person (tax included) *Price is an example. Prices can be adjusted to fit your budget. (Please contact us for price adjustments.) This plan is ideal for large gatherings and parties of all kinds. A total of 10 satisfying dishes, including paella and roasted chestnut pork, are prepared in a style where guests take their favorite dishes from a platter. We will help you enjoy conversation and drinks to your heart's content. Reservation privilege] You can change to a 3-hour course for ¥1,000 more!
Charcuterie refers to a general term for processed meat products. The origin comes from 'chair' (meat) + 'cuite' (cooked). It encompasses items like ham, sausage, pâté, and terrine, most of which are made from pork, but can also include duck and game. Prosciutto, country-style pâté, salami, pastrami pork.
Hummus is a traditional dish from the Middle East and Mediterranean regions made from pureed chickpeas.
A dish composed of fresh seasonal fruits and aged prosciutto. The vibrant colors and refined flavors add a touch of elegance to the dining table. It pairs exceptionally well with wine—truly a blissful Caprese.
A layer of clear flavors, the delicate umami of fresh sea bream is quietly accompanied by the refreshing acidity of salt lemon and vegetable vinaigrette—creating a transparent mouthfeel that embodies serene elegance on a plate.
A colorful assortment of tapas that luxuriously incorporates seasonal ingredients. Each one plays a different flavor and aroma, perfectly pairing with wine. It adds a little joy of travel to the dining table.
A smoky aroma and a lingering richness - the grilled eggplant is tenderly cooked, enveloped in the deep umami of prosciutto, while a refreshing vinaigrette delicately ties the flavors together. Beautiful until the last bite, a quiet luxury suitable for an appetizer.
Romaine lettuce is a type of leaf lettuce that originates from the island of Kos in the Aegean Sea, known as a classic salad vegetable. The outer leaves are deep green and have a crisp texture with prominent veins.
Ricotta cheese is a fresh cheese originating from Italy, made by heating whey to coagulate it. Ricotta means 'recooked' in Italian. It is low in fat, has a pleasant texture, and is characterized by the natural sweetness of milk.
A dish featuring the star of the show, aromatic grilled tandoori chicken, accompanied by a colorful array of vegetables and a rich dressing. Different textures and flavors come together to create a luxurious Cobb salad that balances satisfaction and refreshment. *What is a Cobb salad? It is a salad created in 1937 by Robert H. Cobb, the owner of the Hollywood restaurant 'Brown Derby.'
Angel shrimp are high-quality shrimp farmed in the waters of New Caledonia, characterized by their thin shells and firm flesh, with a rich sweetness and umami flavor.
The essence of England, crispy and fragrant on the outside, fluffy on the inside - a perfect combination of fried white fish, tartar sauce, and thick-cut potatoes. A classic yet refined dish that captures the atmosphere of a pub.
Carefully steamed seasonal farm vegetables served with a special bagna cauda infused with the aroma of miso - a dish that embodies rich flavors of fermentation within its simplicity. A plate that gently warms and seeps into the body.
Daisen Chicken is a brand of chicken raised in the rich natural environment around Mount Daisen in Tottori Prefecture. These chickens are raised in mineral-rich underground natural water and clean air, resulting in a juicy meat quality. After 28 days of age, they are fed a special feed for Daisen Chicken that does not contain antibiotics, and by raising the chicks in a free-range manner for a longer period than usual, they are developed to have a balanced flavor and rich meat quality.
Chimichurri sauce is a tangy sauce originating from Argentina, characterized by the vibrant green color of parsley, refreshing acidity, and the spicy kick of green chili peppers. It is said to be a magical sauce that makes meat dishes many times more delicious.
A supreme roast with perfected flavor - the tender meat of the lamb chops is slowly roasted at low temperature, enhancing the rich aroma of herbs and jus, bringing out deep umami. With each bite, a lingering sense of luxury unfolds.
The chestnut pork shoulder, cooked slowly in low-temperature oil using the confit method, is so tender that the fibers break apart, and the rich honey mustard sauce gently envelops its abundant umami. This main dish has a perfect balance of aroma and sweetness, exuding elegance. Chestnut pork refers to white pigs raised on acorns in the Galicia region of Spain, and only pigs certified by the Galician government are distributed as 'chestnut pork.' It has more marbling than regular white pork, with juicy and tender meat, characterized by a sweet fat.
A memorable deep crimson dish where tender braised beef cheeks embrace a rich red wine sauce, leaving a lingering aroma. It is both substantial and elegant, truly a signature menu item that symbolizes the restaurant.
The delicate flavor of sea bream and the richness of clams are lightly enhanced with white wine and herbs in this Acqua Pazza—a dish that spreads the rich flavors of the sea, elegant yet soothing.
Wrapped in a savory aroma, the umami of the manta ray is enhanced by soy sauce koji, gently grilled with the fragrance of the magnolia leaf—nature's cultivated flavors quietly deepen in a single dish. A seasonal delicacy that embodies both nostalgia and elegance.
The delicately flavored and richly aromatic grilled swordfish is complemented by the depth of nuts and the fragrance of browned butter—an exquisite dish where elegant cooking and the blessings of nature come together.
The golden sauce brought by the Kyoto-produced 'Rich Red Egg' clings to the rigatoni, highlighting a new charm of carbonara along with the deliciousness of bacon. A taste that is both high-quality and comforting.
The beef cheek ragu, slowly simmered to create a melting experience with lingering umami, clings to the wide tagliatelle—luxury that fills each bite with a rich sauce. A supreme pasta where strength and smoothness coexist.
The aroma of sausage, shredded pulled pork, and rich prosciutto - a trinity of flavors that spreads with melting cheese, creating a blissful Meat Lovers Pizza. The enticing aroma and boldness are a feast that satisfies the heart.
An exquisite TKG made with rich red eggs from Kyoto. The rich flavor and vibrant yolk add depth to each grain of rice - a luxury born from simplicity, as the ingredients speak for themselves.
Grilled eel with a fragrant charcoal flavor, gently enveloped in a mild broth. The aromatic vegetables and crispy rice crackers add an accent, providing a refreshing aftertaste while still delivering ample satisfaction. A stylish dish that allows you to enjoy eel, which can often feel heavy, in a light manner.
Tender braised beef cheek cooked in red wine was luxuriously used as a sauce. A rich omelette rice with fluffy and creamy eggs. The deep sauce clings to the rice, spreading flavor and satisfaction with every bite—adding a hint of luxury to the classic Western dish.
The stone grilling enhances the aroma, with the hot Nasi Goreng sizzling and releasing its fragrance──Indonesian-style fried rice 'Nasi Goreng' finished in a hot stone grill style. The mildly spicy seasoning combines with aromatic vegetables and a soft-boiled egg, ensuring that it remains interesting until the last bite. The unique 'okoge' from the stone grilling adds depth to the texture and flavor.
Fluffy crepes baked to perfection, with the rich aroma of orange sauce - a moment of sparkle created by the finishing flambé, spreading a sweet and tangy richness. A classic dish that elegantly concludes a meal.
In the case of large groups, we may serve it in a pitcher during the toast.
Hakutsuru Toji Kan
Made with a base of seasonal fruit syrup, finished as a non-alcoholic cocktail.
The epitome of Sicilian organic wine, 'Ramura' boasts abundant sunlight and a dry climate, with vineyards located near the sea and on hillside slopes in Sicily, which is ideal for grape cultivation. The clay-limestone soil imparts a soft yet crisp mineral quality to the wine. No chemical fertilizers are used, allowing you to enjoy the natural flavors. It has a lustrous color and aromas reminiscent of red berries and cherries. This red wine features a soft yet rich fruitiness and beautiful acidity.
Vibrant deep crimson appearance. Both red fruits like red cherry and black fruits like blackberry are felt, along with the attractive aroma of spices such as white pepper that adds complexity. The taste is impressive with ripe fruitiness, mild acidity, and tannins, making it food-friendly. It features a complete and generous structure, along with a long finish.
Fermented and aged in a stainless steel tank. Nitrogen gas is injected during bottling to prevent oxidation. Aromas of grapefruit, peach, and more. Gentle, soft acidity and body. Fresh, fruity, and juicy flavor. Smooth, with a pleasant balance of acidity, easy to drink with a gentle mouthfeel. Crispy finish. Pairs well with seafood, chicken and pork dishes, Japanese cuisine, sushi, Asian cuisine, and Chinese food.
The epitome of Sicilian organic wine, 'Ramura'. With abundant sunlight and a dry climate, Ramura has vineyards in two locations: near the sea and on hillside slopes suitable for grape cultivation. The clay-limestone soil imparts a soft yet crisp mineral quality to the wine. No chemical fertilizers are used, allowing for a healthy enjoyment of the natural flavors. It has a fresh aroma reminiscent of citrus and tropical fruits. This is a well-balanced, dry white wine that can be enjoyed casually.
The color is a bright yellow with fine and elegant bubbles. It has aromas of flowers and white fruits, along with a toasted scent. The taste is fresh with delicate bubbles, well-balanced, and has a long, romantic finish. It pairs well with dishes using light cream sauces, shellfish, salads, sushi, trout, and desserts made with red fruits and chocolate.
A fresh and supple Blanc de Blanc made from a luxurious blend of six types of grapes! Instead of gas injection, it is crafted using the 'Charmat method' with secondary fermentation in tanks, resulting in a soft and delicate effervescence. It has a refreshing and vibrant aroma of citrus, white flowers, and white grapes, balanced with a crisp acidity and rich fruitiness, making it a true dry sparkling wine. Like Champagne, it can be enjoyed with a variety of dishes, from fish to meat.
Fermented after whole-cluster pressing of Sauvignon Blanc grown using biodynamic farming methods. A sparkling wine carefully made using the Charmat method, aged with the lees to maximize fruit flavors. Aromas of white peach, ripe lemon peel, and cardamom. On the palate, it features the freshness of passion fruit, green apple, and lime, with a refreshing finish reminiscent of tonic water. This natural wine pairs well with fresh seafood and vegetables.
A pioneering winery that has been making natural wines early on in the Languedoc region of southern France. Cabernet Sauvignon harvested from the sandy soil vineyards of La Riviniere. Aromas of sour cherry, violet, herbs, and truffle. A wine with brightness of fruit and a friendly style. This wine reflects the personality of its very active and multifaceted female owner, Annick.
The first attack features aromas of cherry-like red fruits, dried herbs, and earthy notes, accompanied by the scent of calm French oak barrels. Upon tasting, the rich flavors that convey the essence of New Zealand's fertile land unfold. Subsequently, fine tannins enhance the experience from the mid-palate to the finish. This Pinot Noir is elegant yet has a solid structure, making it a red wine with high aging potential.
This is a pioneering winery that has been making natural wines early on in the Languedoc region of southern France. This wine is made from Chardonnay grapes grown in their own vineyards, fermented and aged in barrels. It has aromas of tropical fruits, a pleasant volume, citrus acidity in the background, and soft fruit flavors, creating a very enjoyable drinking experience. It is highly praised as a wine that resembles high-end Burgundy!
This wine emphasizes texture rather than fruitiness. The aroma features the characteristic green apple, lemon, and asparagus of Sauvignon Blanc, while also presenting strong notes of herbs and almonds. On the palate, it offers a pleasant herbal acidity, with elements of concentration and richness, followed by a firm yet rounded acidity that leaves a lasting impression.
Weingut Suerner aims to create 'wines that are delicious to drink and good for the body,' with the motto of 'living and working in harmony with nature.' Dani is a nickname for Daniela, the wife of the winemaker Toni, and the name also plays on four meanings: D:delicious, A:animated, N:natural, I:individual. This wine is light and fresh, with aromas of strawberry and raspberry, making it a recommended choice for the upcoming season.
A winery established by three brothers to dispel the image of 'mass-produced wine' associated with wines from La Mancha, Spain. It has now become the largest organic grape farm in Europe, forming a sustainable ecosystem not only for grapes but also for various products. This is an orange wine made from Verdejo, fermented in oak barrels and amphorae. It undergoes malolactic fermentation and is bottled unfiltered after aging, resulting in a dry wine with a rich, mellow flavor. *EU Organic Certification / Demeter Certification
Wild strawberries, cassis, cherries, and various berries with a faint aroma of forest and fragrant woods. By blending four types of grapes, it has complexity while maintaining a well-balanced flavor.
Ripe lemon, with a faint scent of the sea from small white flowers. Rich in the balance of fruit and acidity, it pairs excellently with seafood, as expected from a local sake of the water city.
Characterized by fine bubbles. A dry wine full of mineral sensations. It pairs well with various menus regardless of genre, and can be enjoyed as an aperitif as well as with meals. The refreshing aromas of freshly cut green apple, pineapple, and lemon, along with the fine and gentle bubbles created by secondary fermentation in tanks (Charmat method), provide a pleasant experience that keeps the drinker engaged.
Pomegranate with pink grapefruit and a hint of the sea. Despite its cute appearance, the lively bubbles and rich fruit flavors, along with a crisp aftertaste, create a taste that impresses even wine connoisseurs. This charming wine is perfect to enjoy with Italian cuisine, as well as Japanese and Chinese dishes.
Incorporating rice spirits and botanicals such as gyokuro tea, yuzu, red pine, and sansho, which are unique to Japan, and using soft, finely textured underground water from Fushimi. You can enjoy a clean taste that adds the essence of 'Wa' to the London dry style with a hint of juniper berries.
A super premium gin characterized by an elegant and delicate flavor created from carefully selected botanicals and fresh fruits.
All production from bottling to labeling is done by hand. This rum is made only once a year, timed with the sugarcane harvest. Agricole means agricultural production rum, made by pressing sugarcane and fermenting its 'sugarcane juice'. It is a highly rare product, and due to being additive-free and colorant-free, its rarity is further increased.
A taste that feels both the freshness of high-quality blue agave and a smoothness reminiscent of citrus. Perfect for soda mixes and palomas.
Craft vodka with a history of over 300 years, preserved by the Noret family through generations. It features a refreshing taste, a silky mouthfeel, and a long finish.
This sake was born from Nishi Shuzo, which also produces the sweet potato shochu 'Hozan'! Brewed with Yamada Nishiki rice polished to 50%, this sake features a floral ginjo aroma reminiscent of fruits, along with a deep, creamy scent. Upon tasting, you will experience a smooth attack with umami and a rich, creamy structure, creating further harmony when enjoyed with food. This is a refined sake that we highly recommend drinking from a wine glass.
Kaze no Mori (507 Series) carefully polishes a lot of rice to promote delicate fermentation, bringing out a smooth texture and rich fruitiness to the fullest. This version uses 100% locally contracted Akitsuho rice. When tasted, it offers a refreshing aroma reminiscent of European pears. You can enjoy a well-balanced flavor with a fullness unique to unfiltered and undiluted sake.
The brewer Hidehiko Matsumoto established 'Nichinichijozo' in Kyoto. Pursuing sake brewing that brings out the smooth and deep flavor of the brewing water that falls into the basin of Kyoto, we create sake that enhances the enjoyment of dishes. Made entirely with kimoto junmai, it builds flavor without relying on sweetness, aroma, or alcohol, expressing greater transparency and beauty through umami and acidity.
In the first year of Reiwa. Now that we have entered a new era, this new product was born to re-examine the tradition and the essence of the taste of Tengumai. It has a subtle sweetness, pleasant acidity, and a moderate umami that harmonize, embodying the strength and elegance characteristic of Yamahai, resulting in a deep flavor. The lingering umami and bitterness provide richness and a sense of complexity. Please enjoy it in a wine glass, along with its aroma.
Rishu is a type of sake brewed with a yearly theme for the quality of the sake. It is newly designed with a different approach from the usual Hakkaisan, allowing you to enjoy the unique flavors of that year, crafted with the sensibility and skill of the brewers. It is brewed at Kōwagura, a producer of premium sake, and 'No.591' refers to the tank number used for brewing. It features a refreshing acidity and sweetness, with a hint of citrus aroma reminiscent of grapefruit. A pleasant subtle bitterness enhances the flavors when paired with food.
Ode to Zeal... A sake named 'Water of Hope'. This exquisite product conveys the charm of Japanese sake in France! It is polished to 50% using 'Yamada Nishiki' from Kurodasho, located northeast of Nishiwaki City in Hyogo Prefecture. With a ginjo aroma reminiscent of ripe tropical fruits, it spreads the umami of Yamada Nishiki abundantly in the mouth, featuring a mellow sweetness and a well-balanced flavor. It is popular among women and has been recognized by famous three-star chefs in Paris, expressing the boundless charm of Japanese sake.
This is a sweet potato shochu made with yellow koji, originally used for sake, and has long been loved as a product that breaks the concept of sweet potato shochu. The raw material is carefully selected golden senkan sweet potatoes. You can enjoy a refreshing citrus-like aroma and a smooth mouthfeel, thanks to the careful low-temperature brewing process. It is delicious whether enjoyed on the rocks or with hot water, but soda water is especially recommended. The spiciness felt in the aftertaste is exceptional.
A sake that is committed to clearly expressing the qualities of white koji fermentation. Overall, it has a dry and crisp sake quality, but you can enjoy the sweet and fragrant aroma of sweet potatoes and the deep flow of umami comfortably. It is also recommended to compare it with the yellow koji Tomino Baoshan and the black koji Kiccho Baoshan.
The popular sweet potato shochu, among Hoshan, has been renewed in the 'Steamed Selection' series that explores the potential of sweet potatoes. The sweet potato used in this shochu is 'Tamakase'. It is an orange sweet potato that offers a rich aroma reminiscent of black tea and tropical fruits. While it has a light drinking experience, it features the sweet flavor of Tamakase sweet potato, the taste of ripe core fruits, and a deep umami that spreads, with a harmonious alcohol that ties everything together, leading to an elegant and long finish.
Extremely rare Dassai shochu! This is a shochu made from the sake lees of Dassai's Daiginjo. With a high alcohol content of 39%, it is recommended to enjoy it on the rocks or with soda!
This is a rich and flavorful authentic barley shochu, carefully crafted to preserve the umami and aroma of the ingredients, and aged for a long period. It is elegant and strong, with hints of oak and a subtle cigar aroma. It features a concentrated and smooth texture, with layers of coconut and toasty barley flavors. When mixed with water, it reveals the sweetness of the grains, blending various flavors into a gentle yet complex taste. When mixed with hot water, it develops a richness, allowing for a fuller flavor experience with a variety of complex notes.
Saburo Maru Distillery, the oldest whiskey distillery in Hokuriku. This was developed with the desire to let people enjoy the taste of the 'Saburo Maru Distillery Smoky Highball,' the first 'Smoky Highball Can' developed in Japan, at restaurants! It has been specially blended to enhance the enjoyment of various drinking styles, such as highballs, with food. Please enjoy the smoky and rich flavor characteristic of Saburo Maru Distillery.
Features the aroma of nuts, a rich fruity flavor, and a long-lasting finish.
A masterpiece of a blend of luxurious malt aged in 100% bourbon barrels, combined with the smoothness unique to Irish whiskey and a deep flavor.
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