Sora Omakase — Restaurant in Town of Brookhaven

Ok so I only grabbed take out from here but what a disappointment!!! I have no idea if these reviews are real or if I caught them on the least freshest day of the week which is possible but it’s super unacceptable. I should’ve known when my lunch was only $40. I was so excited to try this place since there is zero real good sushi around unless you are going to Manhasset, Port Washington or NYC. When I first walked in I noticed it was cute, good decor, only 12 seats, typical omakase only set up but there was a terrible, horrible odor. I was going to walk out & should’ve but did not against my better judgement. The smell was not of bad fish but of dirty feet. It was disgusting. Turns out it was the rice that smelled like that which I found out after returning home & trying to eat it. Then when I looked at the sushi it was pretty the way it was set up & designed & I loved the wooden box but the sushi itself were ugly pieces either too dark & ughh I hate fishy skin on my pieces. I find it lazy that they couldn’t remove the raw skin. & it wasn’t all fish! It was not all sashimi!!! What kind of omakase is that!!! There was meat in it!!! Torched wagyu really!!! Ugh!!! If you are going to do wagyu make it Ora King salmon which is often called the "wagyu of the sea"! It's the preferred seafood choice of top chefs around the world. Which this chef is obviously not. NOT beef meat. So I made it half way thru the box & really tried giving it a chance & hoped it would be delicious & it was just not. It was ok & then got continuously worse. I had to smother it in soy sauce. It was really bad. After spitting out a bunch, even the grizzly wagyu and down to my last 5 pieces to try I was like ok I’m not getting myself sick over this - it is NOT good - & not worth getting sick. 🤢 🤮👎🏻skip unless you want to be sick & throw money away. It was a Wednesday which probably was the worst fresh fish day. I was always told Thursday & or Friday are the best for most sushi places. That’s when they fly the fish in. But 👎🏻so bad. They even had a bag of ice on it which was a nice touch but I was like why bother after that. Probably to keep it so I didn’t get sick by the time I got home. But 👎🏻the attached pic of the card shows what was in it. I asked for no tamago so they gave me an extra wagyu. 😏👎🏻& really what’s up with the salt cards etc. pretty tacky & gross. & useless. Too little to have any meaning & it should be ready for me to eat. Not that I have to prepare it myself. It’s omakase not regular sushi. Chef is supposed to have it perfected so you don’t need to add anything to it. Also the miso soup was horrible. Tofu was like fried pieces of sponge speck of scallions that’s it. No seaweed. Sadly the last 5 pieces of sashimi went in garbage. I didn’t feel well that night & had bad taste in mouth. 👎🏻gentleman that worked there was very nice and helpful though. Such a shame though. Also note how the pictures of the sushi is not what is on my plate. There is NO skin on any of the fish in the pictures so why is it in my plate! Lazy. The scallop was good though and wish I just had all scallops. Also there was no ginger! No ginger to clean palate in...

Had a wonderful first time trying omakase for my dad’s birthday without traveling to NYC! Good selection of fish, and well curated menu. The sake pairing was excellent and the man who served the sakes and described them And the fish was extremely informative! Staff was extremely professional and informative, and the ambiance worked very well for a fun special dinner or date night. It was unlike any sushi experience i have had to date. While some of the fish served could be found at any upscale local sushi bar, there were a few hard to find, traditional species and preparations more commonly found in japan; which was exciting to enjoy stateside. The menu was very finfish heavy, save for a delicious piece of scallop and unidon with ikura; not to complain about the options but as a shellfish/crustacean fan i would have loved some abalone, clam, or crabs. Every product was fresh, curated; and delicious so i would imagine this menu is highly seasonal and those products very well may be offered in a different month. Most importantly, it was highly evident that every piece of sushi and appetizer given was impeccably prepared, and every flavor worked incredibly well. Watching the chefs added to the excellent and interactive experience. They prepared and served each unique piece professionally and with pride in each and every creation. They work very hard at curating the experience, and it takes quite awhile, understandably. That being said, the only issue was a slight delay/wait getting in, but they informed us early on about that over text and you could tell it was because they wanted every guest to have a good time without feeling rushed. We were second seating, so we had to wait for the first group (a bar, the Bench, right next door was great for that!) but they had the place in pristine ready condition once our seats opened and we were able to have a leisurely and exciting dinner! My father and i really enjoyed our experience at Sora and would recommend it to anyone in the area. I am going to be back to try the diy lunch special. Thank you for being a great local option...

Wow...My fiancée and I came here on the recommendation of a friend. I could not have been more impressed.

As someone who has worked in the restaurant industry for a long time, my favorite dining experiences are when I can enjoy the highest quality ingredients served in a way that I can't easily produce at home. On those counts, Sora does not fail to deliver.

You do not have to be an expert on Japanese cuisine to know that what you are eating is truly special. Master Chef Osan Weng prepares his food with graceful care. He diligently balances flavors--sweet, salty, umami--in such a way that it exemplifies the quality of the ingredients that he uses. When observing him prepare and serve his dishes, it is obvious that this man is truly excited by good food and wants his patrons to be as excited as he is. He will take the time to explain what you are eating, what makes it so good, and the manner in which you should eat a dish so that you can derive the most pleasure from it.

The quality of the service was also not unnoticed. Our server was friendly, knowledgeable, and attentive--even to the point that he would wipe our plates between each piece of nigiri that Chef Osan served to us. With the sake pairings, our server explained details of each sake and why it paired well with the food we were about to eat.

The restaurant is small, but with a completely modern style that one could expect in any contemporary fine-dining establishment. Their choice of glassware and dishes are also modern, but acknowledge the tradition of Japanese cuisine and enhance the visual appeal of the already-beautiful dishes that are served.

I truly cannot say enough about how special this little omakase restaurant is. The Michelin Guide does not currently award any stars to a Long Island restaurant, but I can say that I have been to restaurants with a Michelin Star that do not exhibit the same quality and care that I experienced at Sora.

To put it shortly: If I were a tuna, I would hope to end up in Chef...