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The New York City Restaurant Taking Sushi Back to Basics
Remember the first time you ate at Nobu? Well that instant of culinary surprise is now yours to treasure again at Soto Japanese restaurant in New York City. It isn't just sushi. It is the art of combining intricate flavors with delicate slices of raw seafood. The dishes at Soto make sushi maki seem as passé as a cheeseburger.
The chef is pure skill, and the service takes it back to basics. The water is purified and served on request, and wine, champagne or sake is left at the table for you to pour discerningly. It is apparent that the servers are serious about the delicacies they are presenting and dedicated to offering a pleasurable dining experience, yet they manage to convey it without appearing overly friendly or invasive.
The menu includes the best seafood, all decorated with intricate details like soy foam and custard-like sea bream. Classic dishes like Anago and salmon nigiri are cleanly prepared and made to satisfy the traditional taste palettes. Whereas exotic treats like Shima Aji, a striped jack fish sushi nigiri, the Uni cocktail, a sea urchin, cater to the more adventurous patron. Fluke Ponzu, served with ginger roots, and Sea trout Carpaccio are also popular selections. Every dish maintains the clean aesthetic and exotic taste of original Japanese cuisine.
The portions are small and exquisitely designed, including individual flavorful garnishes. It is rare to find a Japanese restaurant that spares the soy sauce, but Soto does just that, presenting dishes so uniquely flavorful that there is no need to douse your meal in the salty dressing.
This sushi restaurant is pleasingly clean and functional, and though the seats are closer than we prefer, the absence of music maintains the true purity of the experience at Soto. The clientele is serious about the art of Japanese dining... as most of the patrons are Japanese. Transport yourself to the shores of the Far East, and embark on a special seafood experience only offered at this New York restaurant.
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