It all started with an idea to cook with friends before another 15 years flies by! They had a short window between them to get everyone together before CJ leaves to backpack through Africa. The event sold out within 2 hours of a press release from Orlando Weekly, being staged at Morimoto Asia’s sushi bar. Tadateru Tokudaiji, Michael Collantes, Hung Huynh, Yuhi Fujinaga "We thought about just doing a chefs get-together, but we decided to invite guests to share our simple group with others who are passionate about food." -Chef Yuhi Chef Yuhi Fujinaga has been the chef at Morimoto Asia for the ..read more

Though Soseki officially opened its doors in mid-March of 2021, the story goes back about this time last year. In the midst of a global pandemic full of uncertainties, we carved our little slice of the omakase life in Edible Education Experience, a local nonprofit educational garden and culinary class room. With very little understanding of what would come and an excitement to share our experience with food and telling stories, Soseki started its remote pop-ups. Fast forward to today, where our relationship with EEE and Brad who tends to the garden but most importantly the people, has grown to ..read more

With the change in season comes a new bounty of fresh produce and offerings from the sea. As the refreshing cool air and morning dew of Autumn has come so has a new menu from our team. As chef Cj states in every dinner “we try our best to be hyper seasonal and hyper local”. These past few months have been an exploration of what is possible in Orlando, finding fisherman utulizing Japanese techniques like “Ikejime” a more humane way of dispatching and preserving the fish, which allowed us to explore what else Florida waters had to offer. We are Excited to showcase some of our finds such as salmo ..read more

Taglish Collective would like to introduce Mr. Benjamin Coutts as the Beverage Director to the restaurant group; presently, he is curating Soseki’s beverage program. Beginning his career in operations at the Pellegrini Vineyards in Long Island, New York, Benjamin continued his career at Augustan Wine Imports in the state of Florida for 11 years. He comes to Soseki following his recent post as the assistant general manager at The Wellborn in Orlando, Florida.     “Soseki offers an opportunity of storytelling with an insight into the chef’s philosophy through a multiple course dining ..read more

Taglish Collective would like to introduce the newest addition to our Soseki family, chef Tadateru Tokudaiji (CJ). Chef Michael and chef CJ have known each other for over 10 years but never had the chance to formally meet, always just missing one another on their travels across the country.     While at Guy Savoy in Las Vegas and again while staging Alinea, chef Michael Collantes said “I had heard of this blonde, tattooed, heavy metal Japanese cook while at Robuchon. Even my mentor, chef Jen Carroll, mentioned working together at Le Bernadin years before we ever met.” With one of th ..read more

September 30, 2020 Taglish Collective, the newly-formed restaurant group by Chef Michael Collantes, is proud to announce its second concept in the form of Soseki, a modern take on omakase and multi-course dining.  Soseki, which means cornerstone/foundation stone, will be an intimate 10-seat reservation only dining experience opening in the beginning of 2021 in the Winter Park, FL area.  Chef Michael has partnered up with Chef Denni Cha of Sushi Densho, a pop-up operation that has been serving sushi out of Swine and Sons during the pandemic. Chef Denni has carved out an impressive ca ..read more