Jason Atherton’s Sosharu to Launch ‘More Accessible’ New Menu
Jason Atherton’s Japanese izakaya-style restaurant, Sosharu, will be introducing a new menu from February 21.
Executive chef Alex Craciun’s menu has been designed to make dining at Sosharu a more accessible experience, while still showcasing top quality produce and innovative cooking techniques.
The all-day offering will be available Mondays to Saturdays from noon, and will be divided into seven different sections: Raw, Chilled, Warm, Tempura, Inspired by the Classics, Vegetarian and Wood Fire Grilled.
Highlights include Scottish salmon with burnt lemon and sesame (£8); Devon crab, bitter leaves, blood orange, pickled wakame, kombu and a shiro miso dressing (£12), Soft shell crab tempura temaki, with sushi rice, spice tomato, avocado and wasabi (£9.50) and Ramen of Chashu pork belly with mushrooms and cabbage (£17).
For £65 per person, guests can experience the ‘Taste of Sosharu’ menu, a nine-course feast designed for sharing, which will include dishes from the menu and special plates prepared exclusively.
Atherton says: “When we launched Sosharu in March 2016, we hit the ground running, however in the current economy people are eating out less and spending less. Farringdon is a tricky spot, but we want to make this fantastic restaurant work so amending the menu and lowering our prices was a logical step.”
Located downstairs, the drinks list in the 7 Tales cocktail bar is inspired by Japanese culture and philosophies, such as ‘Tiger of Kai’, a blend of Jensen’s Old Tom, Strawberry Cocchi Rosa, Campari, coconut water, salt and apple blossom. There is a selection of Japanese beers and ales, as well as wines and sakes with non- alcoholic options also available.
Sosharu’s dining counter, Kisetsu, will be available for private hire, with the option of having your own exclusive chef at an added cost.
In addition, there will be monthly masterclasses hosted by Alex Craciun and guest chef residencies. The room, situated off the main restaurant, is an entirely separate dining space with its own kitchen, accessible via the main entrance to Sosharu.
