Jason & Irha Atherton, Directors
“Japanese has always been one of our favourite foods to eat, and after seeing Alex’s passion for the cuisine, his dedication, it felt like a natural stepping stone to create Sosharu together. We wanted to serve modern Japanese food in a really beautiful, simple environment, inspired by the seasons – in Japan, they adhere to the seasons much more because they see it as a gift from the gods.”
Alex Craciun, Executive Head Chef
"For a few years I worked anywhere I could in Japan, noodle shops to three Michelin star restaurants. Talking my way into the kitchens at RyuGin and Kikunoi and working under the likes of Yoshihiro Murata and Seiji Yamamoto whilst not even speaking the language was very humbling. I learned a huge amount."
Masahito Suzuki, Head Sommelier
"I wanted to introduce sake to a whole new audience – we have over 50 varieties on the list, many from small producers who are really passionate about what they do. Just like with wine, there's a huge variety of sake techniques to explore – from sparkling and rosé styles to sweet umeshu and yuzushu sakes."