First Look Inside Sora Sushi & Seafood Buffet: Menu Stations, Decor, and Route 9 Upgrades
Past the chilled displays, the perimeter wall houses the hot stations, headlined by an open-concept hibachi grill station. Patrons select raw ingredients, thinly sliced ribeye, peeled shrimp, chicken strips, broccoli, bean sprouts, and noodles, into stainless bowls before handing them to flat-top cooks. Flames shoot up as the chefs douse the meat with soy-mirin sauces and garlic butter, plating customized stir-fries within ninety seconds.
Flanking the teppanyaki counter are custom induction wells holding prepared specialties. Steamer baskets hold Cantonese-style dim sum, including pork shumai, crystal shrimp dumplings (har gow), and soft bao buns. Western and pan-Asian seafood favorites round out the hot line: salt-and-pepper calamari, butter-baked lobster claws, baked stuffed clams, and garlic butter blue crab clusters. Because Sora relies on induction heating rather than traditional chafing dishes with Sterno cans, hot dishes maintain precise holding temperatures without scorch marks or rubbery textures.
