Sono Japanese Restaurant, an Eschelon Hospitality establishment in downtown Raleigh, unveiled a new menu Monday.
Chef and owner Mike Lee is renowned for his innovative concepts in taste and culinary design and this menu exemplifies his talent in both areas. The new sushi rolls have interesting flavor pairings such as ossetra caviar with shaved truffles and banana chips with Fuji apples. Fresh entree selections include poached lobster and oxtail ragu — only hints of what customers can expect from this menu. Lee spent hours developing a menu that caters to all who love Sono. This menu offers an array of new sushi rolls as well as several new entrees. Guests can expect to find staple favorites such as the Avocado Salad, Miso Soup, Edamame and Gyoza still on the menu. Entrees like the Scottish Salmon (consisting of pan-seared salmon with kizami wasabi remoulade) and the Surf and Turf (a butter poached lobster and oxtail ragu braised in soy kirin) are a few of the new highlights. "Sono is a great restaurant for sushi, but also a great restaurant for Asian fusion cuisine in general," Lee said. "We explore and combine many types of Asian cooking techniques and flavors so that we can cater to more than just our sushi fans." The sushi rolls are more creative than ever before in name, design and presentation. The Ratatouille Roll consists of asparagus tempura, inari, cucumber with avocado, tomato and roasted garlic aioli. Old favorites like the Tuna Ecstasy still remain, while others are given new life like the Pink Floyd Roll, which is a twist on a Philadelphia Roll with the addition of pistachios. More new sushi roll designs include gluten free options like the Skittle Roll; it consists of banana chips, Fuji apple, mango, cantaloupe, avocado, strawberries and kiwi remoulade. The new menu also offers the $100 Roll packed with exclusive ingredients such as king crab, avocado, kaiware, lightly seared ama ebi and toro, shaved truffles, oshi-zushi style and ossetra caviar. "Sono caters to the taste buds of Raleigh," Lee said. "In keeping the freshest ingredients possible, it's important to pay attention to the different regions and culture. What works in one place doesn't mean it automatically work in another."
