Oysters on crushed ice with lemon wedges on a pale blue table in bright daylight

Day · Raw Bar

Oysters, crudo and cold white wine from noon.

Lunch menu

Flames leaping over the charcoal grill as fish and meat sear at night

Night · Charcoal

Whole fish and embers from six until late.

Dinner menu

Salt, flame,and good light.

Raw bar from noon. Charcoal kitchen until late.

Reserve a table See the menu

Tonight

Kitchen open 6–11 pm

Walk-ins welcome at the raw bar

12 Harbour Row, Portside

Call +1 (415) 555-0142

(01) The idea

We shuck oysters at noon, feed the embers by six, and keep the room bright until the last glass is poured.

Sorimi is a raw bar and charcoal kitchen on the harbour. Lunch is cold, bright and quick; dinner is slow, smoky and loud. Everything is bought within forty miles and cooked within a day.

Read our story

(02) The rooms

Four rooms, one kitchen.

Step inside each room. The raw bar comes with a short film of the morning delivery.

A platter of shucked oysters with lemon beside a wooden crate of fresh oysters

01 · Noon to four

Raw Bar

Six oysters on ice, crudo cut to order and a glass of something cold at the marble counter.

Raw bar menu

A cook tilting a pan into a burst of flame at the kitchen pass

Lemon tart crowned with torched meringue peaks on a white plate

Two glasses of white wine raised in a toast above a candlelit table

(03) Signature plates

The menu, in six plates.

Our six signatures, straight from the pass. Prices include the bread, the butter and the view.

Raw · Gluten-free

Harbour Oysters

Six from the morning boat with shallot mignonette and lemon.

$24

Raw · Gluten-free

Harbour Oysters

$24

Raw · Dairy-free

Yellowfin Tartare

Hand-cut tuna, yuzu kosho, chili and a sesame crisp.

$22

Raw · Dairy-free

Yellowfin Tartare

$22

Raw · Gluten-free

Blood Orange Crudo

Kingfish, blood orange, fennel pollen and green olive oil.

$19

Raw · Gluten-free

Blood Orange Crudo

$19

Gluten-free

Charred Octopus

Slow-braised then blistered on the grill, tomato and herb oil.

$26

Gluten-free

Charred Octopus

$26

Gluten-free

Grilled Langoustine

Split over binchotan, rosemary and saffron brown butter.

$38

Gluten-free

Grilled Langoustine

$38

Vegetarian

Lemon Meringue Tart

Sharp lemon curd, torched Italian meringue, salted crust.

$14

Vegetarian

Lemon Meringue Tart

$14

See the full menu

Head chef in a striped blue apron preparing roasted vegetables at the pass

Head Chef · Elias Varga

(04) The pass

12

years cooking over coals

Elias learned fire in his grandfather’s yard in Szeged and fish on the docks of Brittany.

At Sorimi he cooks the way he learned: whole fish, live coals, a lot of lemon and no shortcuts. The menu changes with the boats, sometimes twice a day.

40 mi

Furthest farm we buy from

3

Day boats on the grill

0

Freezers in the kitchen

Meet the team

(05) Guest notes

Said at the table.

Eight notes from people who stayed for one more glass.

“

We came for six oysters and stayed for the whole plateau, two bottles and the lemon tart. Best long lunch of the year.

Hana Ishikawa

Food writer, Coastline Weekly

“

The Ember Martini is pure theatre, but the langoustine is why I keep coming back.

Priya Nair

Restaurant critic

“

The grill team cooks fish like they are personally offended by dry fish. Perfect every time.

Marcus Bell

Regular, Thursday nights

“

Kind staff, fast service and a wine list that makes you want to ask questions.

Tom Hartley

Sommelier, visiting

“

Bright, loud in the right way and somehow still relaxed. The counter at noon is my favourite seat in the city.

Sofia Reyes

Architect

“

They remembered my shellfish allergy from a visit three months ago. That is hospitality.

Lena Vogel

Guest since 2019

“

Our cellar dinner for twelve was flawless. Thea matched every course and nobody wanted to leave.

Daniel Osei

Hosted a 40th birthday

“

Sunday 9 pm, last table, whole fish for two. That is the whole review.

Arjun Mehta

Photographer

“

We came for six oysters and stayed for the whole plateau, two bottles and the lemon tart. Best long lunch of the year.

Hana Ishikawa

Food writer, Coastline Weekly

“

Bright, loud in the right way and somehow still relaxed. The counter at noon is my favourite seat in the city.

Sofia Reyes

Architect

“

The Ember Martini is pure theatre, but the langoustine is why I keep coming back.

Priya Nair

Restaurant critic

“

They remembered my shellfish allergy from a visit three months ago. That is hospitality.

Lena Vogel

Guest since 2019

“

The grill team cooks fish like they are personally offended by dry fish. Perfect every time.

Marcus Bell

Regular, Thursday nights

“

Our cellar dinner for twelve was flawless. Thea matched every course and nobody wanted to leave.

Daniel Osei

Hosted a 40th birthday

“

Kind staff, fast service and a wine list that makes you want to ask questions.

Tom Hartley

Sommelier, visiting

“

Sunday 9 pm, last table, whole fish for two. That is the whole review.

Arjun Mehta

Photographer

“

We came for six oysters and stayed for the whole plateau, two bottles and the lemon tart. Best long lunch of the year.

Hana Ishikawa

Food writer, Coastline Weekly

“

The grill team cooks fish like they are personally offended by dry fish. Perfect every time.

Marcus Bell

Regular, Thursday nights

“

Bright, loud in the right way and somehow still relaxed. The counter at noon is my favourite seat in the city.

Sofia Reyes

Architect

“

Our cellar dinner for twelve was flawless. Thea matched every course and nobody wanted to leave.

Daniel Osei

Hosted a 40th birthday

“

The Ember Martini is pure theatre, but the langoustine is why I keep coming back.

Priya Nair

Restaurant critic

“

Kind staff, fast service and a wine list that makes you want to ask questions.

Tom Hartley

Sommelier, visiting

“

They remembered my shellfish allergy from a visit three months ago. That is hospitality.

Lena Vogel

Guest since 2019

“

Sunday 9 pm, last table, whole fish for two. That is the whole review.

Arjun Mehta

Photographer

@sorimi.table

Raw bar & charcoal kitchen · 12 Harbour Row

A frozen martini glass with a flaming crown against a blue backdrop

♥ 2,184

The Ember Martini is back. Smoked vermouth, a little drama.

Guests reaching for oysters and champagne at a white table

♥ 1,906

Friday, 1:12 pm. The counter is full and nobody is in a hurry.

Charcoal-grilled langoustine with rosemary and saffron butter

♥ 3,027

Langoustine, rosemary, saffron butter. Straight off the coals.

Iced lemon tea and fresh lemons on a turquoise set

♥ 1,288

Lemon tea for the drivers. Lemon everything for the rest of us.

A blue-tiled bar counter under globe pendant lights

♥ 2,451

Blue tiles, white globes, 14 stools. See you at noon.

Sliced blood oranges and winter citrus on a white plate

♥ 1,733

Blood orange season. Crudo gets a new best friend.

Hands lifting oysters from a platter of ice and lemon

♥ 2,902

Six from the morning boat. Shucked, iced, gone by two.

A dark red martini on the bar under neon light

♥ 1,560

Late table, red light, last martini. Goodnight from the bar.

(06) Find us

Two rooms, one harbour.

Harbour Row for lunch at the counter. Lantern Street for long dinners and the cellar.

Harbour RowLantern Street

Sorimi Harbour Row

12 Harbour Row, Portside, Bay City

Raw bar Tue–Sun 12–4 pm Kitchen Tue–Sat 6–11 pm · Sun 6–10 pm

+1 (415) 555-0142

Get directions

Sorimi Lantern Street

48 Lantern Street, Old Town, Bay City

Harbour RowLantern Street

Sorimi Harbour Row

12 Harbour Row, Portside, Bay City

Raw bar Tue–Sun 12–4 pm Kitchen Tue–Sat 6–11 pm · Sun 6–10 pm

+1 (415) 555-0142

Get directions

Sorimi Lantern Street

48 Lantern Street, Old Town, Bay City

Friends laughing over dinner and wine at a candlelit table

Tables for two to twelve

Lunch from noon, dinner from six. We always keep a few counter seats for walk-ins.

Book your table

Salt, flame,and good light.

We shuck oysters at noon, feed the embers by six, and keep the room bright until the last glass is poured.

Four rooms, one kitchen.

Raw Bar

Charcoal Grill

Dessert Counter

Wine Cellar

The menu, in six plates.

Harbour Oysters

$24

Harbour Oysters

$24

Yellowfin Tartare

$22

Yellowfin Tartare

$22

Blood Orange Crudo

$19

Blood Orange Crudo

$19

Charred Octopus

$26

Charred Octopus

$26

Grilled Langoustine

$38

Grilled Langoustine

$38

Lemon Meringue Tart

$14

Lemon Meringue Tart

$14

12

Elias learned fire in his grandfather’s yard in Szeged and fish on the docks of Brittany.

40 mi

3

0

Said at the table.

Two rooms, one harbour.

Salt, flame,and good light.

We shuck oysters at noon, feed the embers by six, and keep the room bright until the last glass is poured.

Four rooms, one kitchen.

Raw Bar

The menu, in six plates.

Harbour Oysters

$24

Harbour Oysters

$24

Yellowfin Tartare

$22

Yellowfin Tartare

$22

Blood Orange Crudo

$19

Blood Orange Crudo

$19

Charred Octopus

$26

Charred Octopus

$26

Grilled Langoustine

$38

Grilled Langoustine

$38

Lemon Meringue Tart

$14

Lemon Meringue Tart

$14

12

Elias learned fire in his grandfather’s yard in Szeged and fish on the docks of Brittany.

40 mi

3

0

Said at the table.

Two rooms, one harbour.

Reserve.