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Soto
April 28th, 2008
After hearing about this West Village newcomer running in the same circles as heavy weights Sushi Yasuda and Kuruma Zushi, expectations were high. Chef Sotohiro Kosugi had a big following in Atlanta and he was met in New York with much anticipation.
If you walk too quickly down 6th ave, you’ll surely miss Soto. The crisp, stark white dining room lets the flavors of the food sing, without any distractions. Sotohiro’s exquisite offerings on a Friday night splurge of a dinner, met their mark. Though a generous 12-piece omakase (eel, toro, uni, horse mackerel, amber jack amongst others), pre-dressed with a touch of soy was painfully fresh, the dishes from the kitchen cannot be missed. Lobster with mango, portabella and panko came in elegant cuts, a beautiful marriage of flavors. A creamy sea urchin wrapped in thinly sliced squid with shiso and a quail egg is highly recommended as well. Soto doesn’t offer home made desserts, but a mochi ice cream sampler was the perfect sweet finish. We washed it all down with some crisp sake, recommended by our waitress. Unfortunately, a long lag time between our appetizers and omakase tainted the meal, though we passed the time with a complimentary bowl of edamame.
Soto- 357 6th Ave (near Washington Pl)
Cuisine- Japanese
Average Entrée-$60
2 Responses to “Soto”
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Is that guy in the picture the chef? That hat and that pose…Tranny FIERCENESS!!!
I’m sea food lover too…In my place, we have local cuisine also called soto. But this one is not sea food. It use chicken or beef meat with sauce wich made from our local seasoning. Taste great!