Soraya
5-Course Nouveau Japanese Tasting Event
Opened at the end of 2024, this modern Japanese eatery (located in the Federal Reserve Building) hails from the team behind Black Ginger Korean American. So, perhaps it's no surprise it jumped right onto two 2025 Eater Lists: “Detroit’s Best Sushi” and “Downtown Detroit’s Best Places to Eat.” The restaurant’s name, “Soraya,” merges Japanese and Korean linguistic roots: The word “Sora” translates to “sky” in Japanese, and in Korean, “sora” evokes the image of a seashell. This dual meaning aptly reflects Soraya’s culinary mission: to bring traditional Japanese flavors into a fresh, modern context, all while drawing on elements of Korean cuisine (paying homage to the heritage of Harold Kim, the restaurant’s founder). Soraya’s highly varied menu includes such fare as tempura broccolini with gochujang aioli, chicken gyoza, lobster korokke (lobster croquettes with bechamel and yuzu aioli), citrus-brined pork or chicken katsu, okonomiyaki (octopus or pork belly pancakes), octopus or pork belly skewers, and (of course) superb sushi, nigiri, and sashimi. For anyone who loves Japanese and Korean food—and who among us doesn’t?—this promises to be an exciting night out. Hope you can join us!
About the Hosts:
Yohan Mendez
Executive Sous Chef
Chef Yohan Stivel Méndez Rojas discovered his calling in food service and hospitality at just 13 years old. A native of Colombia, his journey has carried him from early beginnings to climbing the ranks in Detroit kitchens such as Gilly’s in Downtown and Black Ginger in Corktown. Today, he brings his craft and vision to Soraya, where he serves as Executive Sous Chef.
Miriam Contreras
Head Pastry Chef
California-born and Michigan-raised, Chef Miriam Contreras graduated first in her class from the culinary program at Breithaupt CTC, and and traveled back to California for her Associates in Pastry at Le Cordon Bleu. Upon returning to Detroit in 2016, she worked at Roast (where she was promoted to Sous Chef one year in) and Leila. She is now the Head Pastry Chef at Soraya.
John Kim
Head Sushi Chef
Born and raised in Michigan, Chef John Kim began his culinary journey in sushi out of high school at Izakaya Sanpei in Canton. After years of honing his craft there, he continued developing his skills at Totoro Sushi Bar before returning to Sanpei. He was then invited to lead the sushi program at Soraya, an opportunity that has allowed him to grow and utilize the teachings of the many chefs he has worked with to merge tradition with innovation.
The Lineup
All courses will be individually plated. This menu will be Peanut and Tree Nut Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Salmon Shishito Carpaccio
salmon, shishito pepper, olive oil, lemon, garlic crisp
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Crab Korokke
béchamel, pink peppercorn, yuzu aioli
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Okonomiyaki
octopus, cabbage, okonomi aioli, eel sauce, bonito flakes
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Barramundi
kabocha daikon salad, kabocha purée, soy sauce, mirin, garlic, truffle oil
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Persimmon Custard Tart
hojicha meringue, honey caramel, ginger crust
Soraya
160 W Fort St
Detroit, MI 48226
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Fish, Shellfish, Mushroom. They are NOT accommodating restrictions related to the following ingredients: Gluten, Dairy, Alliums, Egg. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
