Renowned Michelin-starred chef and restaurateur, Jason Atherton (also behind Berner's Tavern in London and The Clocktower in New York Jason Atherton), is behind this Japanese restaurant.

A 75-cover izakaya-style restaurant serving casual yet refined Japanese cuisine using British seasonal ingredients with a menu comprising small dishes, with sections dedicated to different specialities including temaki, hibachi grill, yaki grill, tempura, sashimi and more. 

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. Now he brings his culinary experience and expertise of Japanese cuisine to Sosharu.

Sosharu itself, which translates as 'social' in Japanese also come with a bar (Seven Tales) in the basement (aiming to recreate the night-time atmosphere of Tokyo) as well as a smaller restaurant within the restaurant called Kisetsu (translates as "season") - offering a daily changing innovative tasting menu served in fine dining style. 

The site’s striking interior design is by Shanghai-based studio – and Atherton favourite – Neri & Hu, who also did Atherton’s Pollen Street Social in London and his new restaurant, Kensington Street Social, in Sydney. 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, experience the more urban side of Japan in basement bar Seven Tales, where Tokyo’s subculture is reflected through walls plastered with a bespoke wallpaper depicting Japan’s golden age movements in the early sixties. 

Ideal For

After work drinks, tapas with a twist

Favorite Room

Kisetsu, meaning season, is an entirely separate dining space with its own kitchen, accessible via the main entrance to Sosharu. Here, a tasting menu is served in fine dining style adopting the ‘omakase’ tradition. Loosely translated as ‘trust the chef,’ diners are offered a bespoke daily changing menu - served around a kitchen counter. The interiors change seasonally to coincide with the Japanese name.

Signature Dishes

Typical dishes at Sosharu include chashu pork belly with udon and king oyster; bream sashimi, with shichimi and crispy potato; scallops with yuzu butter and fresh nori; and sukiyaki wagyu beef with glass noodles and young leeks. Desserts include apple pie with miso butterscotch; and white sesame with chocolate and miso caramel.

Signature Drinks

The drinks menu is inspired by Japanese culture, including cocktails such as Munenori's Mojito, a mojito made with cold-brewed matcha, nigori, Cuban rum, tonka bean and absinthe; and Yugen, containing rose vermouth, citric acid, hibiscus salt and sparkling sake.