Today, Jason Atherton's 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, Alex 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. Alex now brings his culinary experience and expertise of Japanese cuisine to Sosharu.
Jason said “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, Alex’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 Alex’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 Jason’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 shortly after Sosharu, Kisetsu, meaning season, will be an entirely separate dining space with its own kitchen, accessible via the main entrance to Sosharu.
Here, a tasting menu will be served in fine dining style adopting the ‘omakase’ tradition. Loosely translated as ‘trust the chef,’ diners are offered a bespoke daily changing menu chosen by Alex. Guests will be seated around a kitchen counter with the interiors changing seasonally to coincide with the Japanese name.
Sosharu is an exciting addition to Clerkenwell’s thriving community, offering a unique dining and drinking destination for London foodies, locals and international commuters alike.
