Soto

★★★★★
  • 357 6th Ave

    New York, NY 10014

    Map & Directions
  • 212-414-3088

Food

Food
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Exquisite japanese cuisine, likely will not appeal to those who judge their food by weight, the chef does not suffer fools lightly.The hot dishes prepared in the kitchen are in the same league as the raw fish, in a category of its own, The

3
★★★★★

Exquisite japanese cuisine, likely will not appeal to those who judge their food by weight, the chef does not suffer fools lightly.The hot dishes prepared in the kitchen are in the same league as the raw fish, in a category of its own, The

Pros: imaginative, ethereal, visually stunning dishes

Cons: service can be slow, price reflects the quality

.

I have had many divine meals at Soto, amazing dishes like Steamed Lobster with uni mousse, Salmon Citrus, miso soup, shima aji, fluke, many more delights, its not cheap and probably not for unrefined palates. I just read an article that

3
★★★★★

I have had many divine meals at Soto, amazing dishes like Steamed Lobster with uni mousse, Salmon Citrus, miso soup, shima aji, fluke, many more delights, its not cheap and probably not for unrefined palates. I just read an article that

Pros: chef driven genius

Cons: a bit pricey, you have to know what to order

.

I'm not sure which is more annoying: the fact that the restaurant doesn't have a sign, the fact that the restaurant only had one waiter, or the fact that the food is ridic expensive and so-so at best. This place will go out of business in

3
★★★★★

I'm not sure which is more annoying: the fact that the restaurant doesn't have a sign, the fact that the restaurant only had one waiter, or the fact that the food is ridic expensive and so-so at best. This place will go out of business in

Pros: good location

Cons: TOO MANY TO LIST

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I have lived in Manhattan for 15 years and been to some bad and/or overpriced restaurants in my time, but this one absolutely takes the cake. It was, quite simply put, awful. \r
\r
The portion sizes are a total joke. I ordered the tempura

3
★★★★★

I have lived in Manhattan for 15 years and been to some bad and/or overpriced restaurants in my time, but this one absolutely takes the cake. It was, quite simply put, awful. \r
\r
The portion sizes are a total joke. I ordered the tempura

Cons: You name it, they have it.

.

Chef Sotohiro Kosugi shows his highly polished talents through his stellar selection of quality fish and inventive uses of delicate sauces - negating the use of shoyu

Amazing treats like white Toyama shrimp brought in from Japan will delight your palate.

5
★★★★★

Chef Sotohiro Kosugi shows his highly polished talents through his stellar selection of quality fish and inventive uses of delicate sauces - negating the use of shoyu

Amazing treats like white Toyama shrimp brought in from Japan will delight your palate.

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.

You would think that on a Tuesday night in May, any NYC restaurant\r
would feel refreshed after a long weekend and Monday off. Someone\r
forget to tell the servers at SOTO.\r
\r
While the restaurant earns its "cool factor" for being

3
★★★★★

You would think that on a Tuesday night in May, any NYC restaurant\r
would feel refreshed after a long weekend and Monday off. Someone\r
forget to tell the servers at SOTO.\r
\r
While the restaurant earns its "cool factor" for being

Pros: Wonderful Sushi

Cons: Terrible Service

.

I've been a fan of Sotohiro Kosugi for quite some time, and this NYC effort has somehow managed to eclipse his previous Atlanta eatery, one of my all-time favorite restaurants. You could order tempura, sushi, or a small selection of other Japanese food fixtures, they're delicious, but then you're missing out on the reason to visit Soto: the masterpiece creations from the sushi-bar section of the menu! His most whimsical creation, an egg in its nest: a quail egg, atop a nest of uni, surrounded by calamari covered with shreds of shiso and flavored with a soy reduction, will rock your world. The geoduck salad is often praised, and I will too, but the lobster with uni-mouse is my favorite dish on the menu. The presentation of the dishes is exquisite--they are small and delightful. For the two of us, we ordered 4 dishes from the sushi bar, 1 dish from the kitchen, and a few pieces of nigiri. It left us room to split the menu's only desert, a selection of forgettable mochi, my only complaint with the food at Soto (go somewhere else for desert, like the nearby P*ONG). Atlanta Soto fans, the NYC location is a smaller space with a smaller menu, but the service is much faster, and Soto is much happier! A server misheard my order and we were presented with the wrong dish. Soto took back the wrong dish, prepared the new one, and handled the entire event with aplomb. Of all the Michelin starred, James Beard awarded chef, fine dining places we visited in Manhattan, Soto had the most consistently delicious food and the best taste/cost ratio in my opinion. You should check it out.

2
★★★★★

I've been a fan of Sotohiro Kosugi for quite some time, and this NYC effort has somehow managed to eclipse his previous Atlanta eatery, one of my all-time favorite restaurants. You could order tempura, sushi, or a small selection of other Japanese food fixtures, they're delicious, but then you're missing out on the reason to visit Soto: the masterpiece creations from the sushi-bar section of the menu! His most whimsical creation, an egg in its nest: a quail egg, atop a nest of uni, surrounded by calamari covered with shreds of shiso and flavored with a soy reduction, will rock your world. The geoduck salad is often praised, and I will too, but the lobster with uni-mouse is my favorite dish on the menu. The presentation of the dishes is exquisite--they are small and delightful. For the two of us, we ordered 4 dishes from the sushi bar, 1 dish from the kitchen, and a few pieces of nigiri. It left us room to split the menu's only desert, a selection of forgettable mochi, my only complaint with the food at Soto (go somewhere else for desert, like the nearby P*ONG). Atlanta Soto fans, the NYC location is a smaller space with a smaller menu, but the service is much faster, and Soto is much happier! A server misheard my order and we were presented with the wrong dish. Soto took back the wrong dish, prepared the new one, and handled the entire event with aplomb. Of all the Michelin starred, James Beard awarded chef, fine dining places we visited in Manhattan, Soto had the most consistently delicious food and the best taste/cost ratio in my opinion. You should check it out.

Pros: taste, presentation, consistency

Cons: decor (a bit spartan), service (well meaning, but made a few mistakes)

Editorial from

It seemed strange that one of the South's top sushi chefs would abandon his beloved flagship eatery, but that's exactly what happened---and the residents of the Big Apple are the lucky benefactors of the move. Sotohiro Kosugi slipped into…

 

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