Cleveland’s trendiest ghost kitchen has launched an equally experiential seasonal pop-up.
Today, Sora Sushi kicks off a full-scale, pop-up sushi bar experience at the former Bold Kitchen location next door to Lago Restaurant in the Flats. While Sora has done four pop-ups before this, this one is a little different as it’s sticking around for two or three months. Chef Kevin Wang has also expanded the menu beyond the previously offered takeout bento boxes with a fusion of Japanese, Korean, Taiwanese and other Asian cuisines and a craft cocktail menu. Meanwhile, Japanese-inspired murals and purposeful decor designed by co-owner Kumar Arora create an experience worth trying before it’s gone.
It’s no wonder reservations are already being snatched up weeks ahead.
“We’re looking at this kind of like a Christmas pop-up bar or a pop-up museum in a big city,” says Arora, a partner of Sora Hospitality Group along with Wang and Fabio Salerno, chef and owner of Lago. “Right now, Cleveland needs big city ideas.”
Here are three things to know about the new sushi experience.
The Space
Sora has always been about more than just the food. From the second they pulled the ribbon on the takeout package, diners were greeted with a pink-hued party in a box that was prime for Instagram. With floral ceiling installations and photo walls, a giant tree in the middle of the room and murals from artists like Ilthy’s Glen Infante, the 150-seat pop-up space gives diners the same level of spectacle. “The environment is kind of this dream world of Sora,” says Arora. “It’s meant to be this experience of all different senses, from sight to sound to food.” While Sora is only committing to two or three months for now, success could see the group creating a permanent home next to Lago or finding another location for a similar-but-new experience. “We have the ability to keep evolving,” he says.
The Food
But that’s not to say the food, led by Wang and Salerno, isn’t a focus. This newly expanded menu is centered around 50 nigiri, sashimi and maki rolls featuring high-end options such as uni, toro, unagi and more. Seven specialty rolls include the Sora ($35), which pairs giant prawn tempura with avocado, wagyu beef, sweet soy, spicy mayo, caviar and gold flakes. The appetizer menu is designed with fun sharable options such as the Taiwanese karaage ($14), which is fried chicken with Thai basil, a street food classic and family favorite for Wang. Chinese barbecue spare ribs ($17) and agedashi tofu ($12), a fried tofu dish with daikon oroshi and bonito flakes, also stand out, while the beloved crispy rice ($16) from the takeout box, which becomes available to-go once again next week, also makes an appearance. “We’ve built a loyal following for our brand, but the foundation of it all truly is our food,” says Wang. “From the freshly sourced ingredients we use to our craftsmanship and unique approach, we take great pride in providing a sensory driven sushi experience.
The Drinks
Don’t let the sparklers get ya. Sora’s pop-up is definitely a club-like experience with DJs and, of course, cocktails. The bar program is focused around Japanese ingredients, Asian spices and floral notes. The Wani’s Revenge ($14) contains Suntory’s Haku craft vodka, Junmai saki, cucumber water and honey, while the Suntory highball ($14) pairs the Japanese brand’s sweet-and-spicy Toki whisky with plum bitters, grapefruit and sparkling water for a new take on an old classic. “We wanted these drinks to pair well with Asian cuisine,” says Arora. “We knew we could have some fun here.”
