Monday, March 08, 2010

Soto - New York, NY
New York has a good number of great sushi restaurants, and Soto occupies an attractive niche: excellent uni and its frequent usage in inventive small plates. Some flavor themes are consistent throughout the menu - shroomy broths, miso, truffle salt, an abundance of ponzu - but done thoughtfully and with high quality fish. 

Ainame ponzu - thinly sliced Japanese greenling fish with chive, ginger shoots, shiso leaf, under mizore ponzu sauce

Sea trout carpaccio - cured tasmanian sea trout with black truffle sea salt, sweet miso mustard sauce, served with sesame cresoon

Uni and yuba - black soy bean milk skin with uni, served with shiitake broth. Thin, delicate sheets of soy skin rolled tightly and topped with the freshest uni. It turned out that the rest of our uni dishes would be standout too.

Uni ika sugomori zukuri - sea urchin wrapped in thinly sliced squid with shiso, served with quail egg and tosa soy reduction

Cyu toro tartare - chopped fatty part of big eye tuna with avocado coulis, garnished with caviar, chive, served in sesame ponzu sauce. The finely minced toro was very high quality, but overpowered by the avocado.

Uni cocktail - sea urchin sashimi with soy reduction and fresh wasabi

The fish at Soto is very high quality and the small plates are done with great attention to detail. You also can't go wrong with anything that has uni. It really is a wonder though, why the place isn't packed with more people.

357 Sixth Ave.
New York, NY 10014

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Blogger Single Guy Ben said...

Wow, I've never seen dishes plated so beautifully at any sushi bars I've gone to. This looks definitely like a high-end place, which isn't surprising in New York where everything's a show! Was this a tasting menu, omakase or just ordering off the menu?

3/11/2010 2:04 PM  
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5/12/2012 9:20 PM  

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