Jason Atherton dispatches Sosharu

Jason Atherton dispatches Sosharu

Today The Social Company launches its seventh London restaurant with the opening of Sosharu, a Japanese izakaya-style restaurant situated within the Turnmill Building on Turnmill Street.  A 40 cover cocktail bar, 7 Tales, is located in the basement of the restaurant.

Sosharu is a collaboration between Jason Atherton and Executive Head Chef Alex Craciun, who has worked within The Social Company for four years, previously sous chef at Pollen Street Social. In preparation for the launch, Craciun relocated to Japan on a research trip, spending the year studying at the Kyoto Culinary School. He also worked at restaurant Kikunoi under Chef Yoshihiro Murata in Kyoto then RyuGin under Seiji Yamamoto in Tokyo. Craciun now brings his culinary experience and expertise of Japanese cuisine to Sosharu.

Atherton says “Sosharu is a complete departure from anything I’ve done before, which makes it that much more exciting for us. This restaurant has been a long time in the making as we wanted to get it right – Alex has dedicated himself to learning everything there is to know about Japanese food in the past couple of years and the result is some incredible cooking.”

Serving casual yet refined Japanese cuisine using British seasonal ingredients, Craciun’s menu comprises small dishes, with sections dedicated to different specialities including temaki, hibachi grill, yaki grill, tempura, sashimi and dishes inspired by Japanese classics. Guests are encouraged to try innovative plates from each section such as bream sashimi with shichimi crispy potato from the chilled section and Sukiyaki wagyu beef, glass noodles, young leeks, shiitake from the classic dishes section. Offering a particularly interesting taste and texture experience on the dessert menu is Craciun’s shaved ice Kakigori, available to try flavoured with either rhubarb, hibiscus and mochi or matcha and adzuki.

Located downstairs, 7 Tales cocktail bar is reminiscent of the night-time atmosphere of Tokyo. Headed up by Bar Manager Geoff Robinson, formerly of Happiness Forgets and Experimental Cocktail Club, the drinks menu is inspired by Japanese culture and philosophies, such as Nikkei Martinez, a blend of aged sake, mosto verde pisco, vermouth, black salt and flowers or Bonita Appleplum, a zesty mix of sugarcane umeshu, sugarcane, amontillado, rum, lemon and orange bitters.  A particularly playful addition to the 7 Tales menu is Champagne Papi, a cocktail combining Perrier Jouët NV, umeshu, banana and lactic sugar, served with a 7 Tales ‘coin’ which enables guests to use a bespoke vending machine within the bar that dispenses a sugar cube designed to enhance the flavour of the champagne.

Designed by Shanghai based studio Neri & Hu, also responsible for Atherton’s Pollen Street Social, the striking interiors of the 75 cover restaurant play with notions of Japanese domesticity. The ground floor is framed by an abstract timber structure, inspired by traditional minka houses, evoking the intimate experience of sitting in a Japanese home.  Downstairs, guests can experience the more urban side of Japan in basement bar 7 Tales, where Tokyo’s subculture is reflected through walls plastered with a bespoke wallpaper depicting Japan’s golden age movements in the early sixties, and a playful neon sign set to be an Instagram sensation.

Set to open soon after Sosharu, Kisetsu, which means season, will be an altogether separate eating space with its own kitchen, available by means of the fundamental access to Sosharu. Here, a tasting menu will be served in fine eating style embracing the "omakase" convention. Approximately deciphered as 'trust the gourmet specialist,' coffee shops are offered a bespoke every day changing menu picked by Craciun. Visitors will be situated around a kitchen counter with the insides changing occasionally to harmonize with the Japanese name. 

Sosharu is an energizing expansion to Clerkenwell's flourishing group, offering a one of a kind eating and drinking destination for London foodies, local people and worldwide workers alike.