Soseki Omakase — Restaurant in Winter Park

I recently visited Soseki for the first time in a while. It had been one of my favorite restaurants -- I had dined there several times in the past and always appreciated both the high-quality food and the warm, attentive service.

However, during this recent visit, it became clear that the management had changed, and with it, the overall atmosphere and level of service felt significantly different.

Previously, the host would warmly greet us with a friendly "Welcome back!" and seemed to genuinely remember returning guests, which made the experience feel personal and special. That kind of thoughtful hospitality was part of what I loved about the restaurant. But this time, even though I had noted in our reservation that we were returning guests, the host asked if it was our first visit -- suggesting they hadn't checked the reservation details carefully. On top of that, the host's demeanor felt rather cold and impersonal, which was disappointing.

Once seated, the manager came to greet us and said they would bring the drink menu. However, it took a surprisingly long time for it to arrive. When we finally received the menu, we ordered a non-alcoholic drink and a bottle of sake, but were told it was out of stock. After we requested an alternative, it took quite a while for the drinks to be brought to the table. By then, my husband had already finished about three courses without any beverage.

When the sake finally arrived, the level of attentiveness was also noticeably different from before. In the past, staff would ensure that our glasses were never empty, topping off drinks proactively. This time, we had to flag someone down to get any service, which diminished the overall experience.

After our meal, I still had some sake left in my glass, and since I assumed they would need our table for the next omakase seating, I asked a server if I could bring my glass over to the Kada bar to finish my drink. The server said it was fine, so I moved to the bar counter. However, shortly afterward, the host and another manager approached me. The host informed me, somewhat abruptly, that I should have checked in with them first if I intended to use the bar. I explained that I had already asked the restaurant server and received approval. Another manager then reassured me it was okay, and the situation was resolved without issue -- but the awkwardness and poor communication among staff left a negative impression.

Given how much I loved this restaurant -- not just for its cuisine, but for the thoughtful service that made each visit feel memorable -- I left feeling disappointed. Unfortunately, based on this experience, I no longer feel that the overall service lives up to the...

Ok, so we, hopefully, all know that the Michelin Guide is coming to Orlando this year. And I have found a place that will for-sure be getting at least one star for our inaugural year with the guide. I've heard some pretty credible hype about this place since it opened about a year ago. It was different from the other omakase offerings in the city. So, I made a reservation for a December weekend and checked it out.

So it's barely noticeable. You'll pass it without even seeing it from the main street. It's tucked away very cozily into a strip mall outside of downtown Winter Park. And also, each seating for their omakase is for only 10 people. That's it, that's the entire business, two 10-people seatings a day. It's very different from anything in Orlando.

So we got in, got escorted to the back room, and got started. I want to say that if you choose to get the drink pairing here, they will guide you through everything you'll want to know about the drink, which specific courses/food items it pairs with, and if you finish your drink before that course is over, they will give you a refill. Yea, it's really sweet. I recommend.

The courses started coming, and the sushi chefs were right in front of us preparing everything right before your eyes. I'm not going to go through course-by-course, but I will highlight some of the high points. First of all, the first little taste they gave us involved uni. So that was starting off with a bang. Big fan.

Appetizers. Caviar, pork belly, scallops. All combined expertly with other ingredients to really bring out their hidden flavor abilities. Singing in your mouth. As the MC is describing the dish, he lets you know where the ingredients come from, including quite a few which come from the local Winter Park Farmers Market, which I love. Keep on keeping it local, guys.

Then, after an, um, effective palate cleanser, came the nigiri. The main idea of omakase, I think. Fresh fish nigiri, expertly crafted, no soy sauce necessary, lol. Just pick it up, close your eyes, and eat it, and you'll be pleasantly happy with these pieces of fish.

Then, a soup and a main plate kind of thing. The last savory thing I ate was a dish with duck confit, sea scallops, and mushroom risotto. And these sushi chefs showed off their skills and made all of it delicious, too. Not a single critique.

A couple of fun desserts, and then the end. We got a paper menu of everything we ingested that night, and left, desperately wanting second helpings of various things we had eaten. Alas, I guess I'll just have...

My wife and I spent a wonderful evening at Soseki last night. We have been fortunate to dine in some of the great restaurants in Europe and the United States. Among them a number of Michelin two star and three star restaurants. Soseki certainly belongs in this category. At a great restaurant we look for impeccable service, consistent quality throughout, innovative dishes impeccably prepared and, and most of all, at least one moment during the evening where a bite of food elevates you to a point of sublime bliss. Our dinner at Soseki had a number of those moments . The interaction with the chefs and our ability to watch them preparing the dishes up close was an additional bonus for us. We had the upgraded wine pairings, and shared one order of the caviar, which is a fresh can just for us and can be used in any manner that you’d like throughout the meal. It was wonderful. The menu was a blend of French and Japanese technique, ingredients and flavor profile which we found to be wonderful. Most items were locally sourced. This was a multi course meal. We are always concerned in such a situation that we will arrive at a point 70-80% through the meal, where we can’t take another bite,. At Soseki, we found the portions to be perfect. My wife ate every bite, as did I. She left the restaurant feeling very full. I left the restaurant feeling full and satisfied, but not overly so. It worked perfectly. Wine pairings were excellent and pourings were small but adequate with splashes easily forthcoming if more was needed to accompany a particular course. We would recommend an evening there to anyone. Two caveats. One, the seating is at the counter, which accommodates 10 guests only. This adds to the intimacy of the evening, and the connection between you as a diner and the preparation of the food. For the two of us it was easy to interact with each other. For a group of four or larger that is looking to socialize extensively throughout the evening, it may be that this would be more challenging. Not a big deal, just something to consider. The other is that this is not an inexpensive evening For the two of us with the upgrades the bill was about $2000 (the upgraded wine pairing, and the shared can of caviar added $800 plus tip and tax to our bill). From our experience, this is expensive no matter the venue unless you really splurge on the wine. In any event you can be guaranteed a special night that is worth the cost. Today’s Soseki will learn whether it will be awarded its second Michelin star. It certainly...