Sorate — Restaurant in New York

Decent Matcha with Clumps

Atmosphere: 5/5 Speed: 3/5 (which is fine, just don't be in a rush) Flavor: 4.5/5 Friendliness: 4/5 OVERALL: 4.25/5

The atmosphere here was pleasant, with no obnoxious music and a welcoming cashier. However, the layout felt awkward: there’s a narrow walkway and a small viewing area to watch the matcha being whisked, but it only fits one person. When the place gets crowded, it becomes uncomfortable to wait, pick up your drink, or even know when it’s ready.

From walking in to taking my first sip, it took about 15 minutes. The woman whisking the orders was meticulous, which I appreciated to a degree—matcha deserves careful preparation. Watching her methodical process was enjoyable, but her pace was noticeably slow. If you're in a rush, this might not be the best spot for a quick stop.

The iced matcha latte itself had a promising start: a vibrant color (a result of a nice 4 grams of powder) no visible clumps, and a lovely froth. The initial flavor was excellent—rich, nutty, and slightly chocolatey. Unfortunately, as I drank more, I encountered clumps of matcha, which was disappointing given the price and the time spent waiting. Proper whisking with a chasen should prevent this. The drink had minor clumping as it settled, likely due to the worker whisking for only 15–20 seconds. It didn’t affect the taste much but made the texture less smooth.

Toward the end of the drink, the flavor mellowed, and the color lightened—expected with more milk at the bottom. However, the intensity of the maple syrup became overwhelming, making it too sweet for my taste. While this could have been avoided with better mixing on my part, it’s worth noting. Don't let the lovely dark color from the initial pour fool you: it didn't make it to the bottom, leaving a maple syrup-infused milk, essentially. Disappointing, but not uncommon and also partially my fault.

The matcha cappuccino was creamy, vegetal, and grassy, with a pleasant astringency from the lack of sweetener—a great choice over the iced latte for a stronger profile. It also had fewer clumps, likely due to better dissolution in the heat. Get this if you prefer something stronger.

Tips: If you decide to order, I recommend asking for less maple syrup and giving the drink a good swirl before sipping. This should balance the sweetness and ensure a smoother experience.

Overall, I would come back, but I would make sure to allocate enough time for the wait. Give this...

Recently returned from an extensive trip in Japan, I was eager to recapture the serene and authentic tea room experience right here in New York.

However, I couldn't help but notice certain elements that detracted from the authenticity I was craving. Traditional Japanese tea rooms are known for their meticulous attention to detail, including the provision of wet wipes for guests to cleanse their hands before the ceremony, and baskets to safely store personal belongings. These practices are not just about functionality but are deeply embedded in the ritual, respecting the purity and sanctity of the tea-making process.

Additionally, the ambiance was notably affected by the choice of music. The sounds of jazz, though pleasant, felt out of place in a setting that seeks to emulate the traditional Japanese tea room experience, where the atmosphere is either steeped in silence or complemented by subtle nature sounds. This choice, while modern, strays from the immersive tranquility typically found in Japanese tea ceremonies.

Moreover, while the partnership to source matcha and the choice of ceramics is a commendable effort to bridge cultures, there seemed to be a missed opportunity to delve deeper into the significance of these elements. Based on a conversation I overheard the owner having with a customer, I was given the impression that the establishment is non-Japanese owned. This context makes it even more crucial for the tea room to highlight its partnership with Japanese suppliers and artisans, demonstrating an appreciation and respect for the culture that goes beyond mere commercial interest. Emphasizing this partnership and the stories behind the matcha and ceramics could deepen the cultural connection and authenticity of the experience.

While I deeply appreciate the owner's initiative to introduce New Yorkers to the Japanese tea room experience, incorporating more authentic practices and a deeper appreciation for the cultural partnership in sourcing matcha and ceramics could elevate the experience. This place has great potential, and with a few adjustments, it could offer a truly immersive journey into the heart of Japanese...

Located in SoHo, Sorate is a traditional teahouse that has been created as a serene and intimate space to enjoy premium matcha harvested in Uji, Kyoto.

It is a quiet space with limited bar table seatings shrouded in a zen ambience. From the serveware, tea makers and decors, you can immerse yourself in a calming room as if you were being transported to Japan.

＊Soku Matcha Superior 蒼空 I prefer Soku because of its more balanced sweet and earthy frgrance. The body was thinner than Heikisho with a softer velvety finish.

＊Hekisho House Matcha 碧霄 The matcha is on the more bitter side with a sweet aftertaste coming through. My friend loved Hekisho more because it had a more intense aroma and richer foam.

＊Matcha Mochi Macaron I thought matcha dessert served at a matcha teahouse would be better, but it barely had any matcha flavors other than sweetness. We lowkey wish there was more mochi in the macarons.

＊Black Sesame Mochi Macaron Surprisingly the black sesame macaron won our heart. It had a strong nutty flavor, perfectly crafted for black sesame lovers.

updated Sep 2024

I stumbled upon Sorate one day and was excited to find out they serve gelato now. It has three flavors: matcha, hojicha and black sesame. You can choose two to three flavors for your cup.

I have tried their matcha shot before and was pleasantly surprised by how premium their matcha taste like. It topped over other japanese teahouse in NYC given how delicate their drinks are.

We all know how rare it is to find good hojicha ice cream in NYC. I was impressed by the richness and the intense roasted notes of the hojicha scoop. While for the matcha side, it was more earthy than sweet.

$13 after tax is reasonable given that you can taste authentic and rich tea flavored gelato without paying for flight ticket to Japan lol (girl’s math).

Give their gelato a try before it is gone...