In a city known for flash-in-the-pan restaurant concepts, SORA by Hotel Collection in Miami has emerged as something more lasting: a fully realized culinary brand with roots in heritage, refined technique, and sensory-driven design. At its heart is the creative collaboration between a master chef and a hospitality powerhouse.
A Chef Raised in Flavor
Piyarat Potha Arreeratn, aka Chef Bee, is no stranger to the kitchen. Growing up in northern Thailand, his parents were farmers who taught him the fundamentals of growing and preparing food. His grandmother was a street food vendor, and Bee learned from her how to make dishes that prioritized bold, fresh flavors. It’s a foundation that continues to shape his approach to cuisine today.
From humble beginnings, Chef Bee carved out a path in Miami’s competitive culinary scene. He eventually became a sushi chef at the acclaimed Nobu Miami Beach—a turning point that would help cement his reputation for technical precision and modern flair. In 2005, he opened his first restaurant, Oishi Thai in North Miami Beach, which quickly gained attention for its inventive approach to traditional Thai cuisine. His second restaurant, NaiYaRa in Miami Beach’s Sunset Harbour neighborhood, further established him as one of the city’s most respected culinary talents.
The Evolution: From Omakase to SORA
SORA is the culmination of Chef Bee’s decades of experience, and it reflects his desire to create something both rooted and expansive. Located in Wynwood, SORA delivers omakase-style Japanese cuisine with global influences, anchored in Bee’s trademark attention to detail.
The menu is sharp, indulgent, and high-impact without being gimmicky. Dishes like buttery A5 wagyu on hot stone, deep-fried soft shell crab roll, and Hokkaido uni nigiri arrive with intention. The Bluefin Tuna Cutting Ceremony is a show, yes, but also a moment of reverence. Watching a massive fish broken down with surgical precision isn’t just for content—it’s about understanding where your food comes from, and seeing the craftsmanship it takes to do it right.
To top it off, each drink from the bar is balanced, spirit-forward, and inspired by fragrance profiles, like the cava spritz with lychee purée, lime, and Aperol, a nod to The Ritz-Carlton and Hotel Collection’s “Cabana” scent.
But at SORA, the pour is just one note in a bigger symphony. The calendar of events shifts the vibe from high-end omakase to something far more layered. Guests can roll their own during sushi-making classes led by Chef Bee’s team—part instruction, part party. Then there’s the Blindfolded Sushi Tasting, which strips away visuals and forces you to tune in to texture, temperature, and flavor in a way you probably haven’t since childhood. And if indulgence is the goal, Caviar & Bubbly Wednesdays deliver. It’s a midweek ritual with Champagne on ice, premium roe by the spoonful, and a lounge crowd that knows how to make a Wednesday feel like the weekend.
The Experience Engine: Hotel Collection
Much of SORA’s atmosphere can be attributed to its co-creator, Hotel Collection, a lifestyle brand renowned for its luxury scenting systems and design-forward home products inspired by five-star hotels. With SORA, they brought that brand philosophy to life.
From the moment you walk in, it’s clear this place wasn’t thrown together. The lighting is low and moody without being pretentious. The scent in the air isn’t accidental. It’s all part of a subtle recalibration of your senses that sets the tone for what’s to come. As the night unfolds, the space transitions with you. Early evening might feel like a sleek sushi temple. By 10 p.m., it’s a lounge with energy, music, and tables that refuse to empty.
They’ve turned scent, sound, and design into emotional tools. And they’re not stopping there. SORA-branded merchandise is coming soon, with curated fashion drops and experiential takeaways that extend the brand from the table to the street.
A Concept with Reach
Since opening, SORA has expanded its footprint and offerings. The restaurant now hosts private dining experiences tailored to both intimate dinners and high-profile celebrations. From investor meetups to fashion events, the space is designed to be flexible, upscale, and impactful.
SORA Privé adds another layer of exclusivity and ambiance, giving guests a reason to linger long after the final course. In Spring 2026, SORA will open its second location in Boca Raton, bringing the brand’s signature mix of high-design hospitality and curated culinary moments to a new spot.
SORA is the result of two masters in their respective fields: Chef Bee, with his deep roots in culinary tradition and ability to surprise and delight through food; and Hotel Collection, with its keen understanding of how the environment shapes perception. Together, they’ve created a dining concept that’s intentional, indulgent, and precise.
