04/08/09

Perhaps the best japanese restaurant in the States

by jschuchle

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 tempura, as an example, is so light and translucent as to defy description, just as is the shima aji prepared by Soto himself.This is not the place to fill up on sushi rolls - come and be wowed if you're interested to see what's out there beyond Nobu and the like.

• Pros: imaginative, ethereal, visually stunning dishes
• Cons: service can be slow, price reflects the quality

12/29/08

Several top chefs hail Soto as best meal '08

by Foodess

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 asked many chefs their best meal of 2008 , and no less than 3 chefs gave props to Soto:

Jonathan Benno, Executive Chef, Per Se, NY

Meal of the Year ? Soto

Tom Collicchio, Host, Top Chef, Chef/Owner Craft & Damon Wise, Executive Chef, Craft

Meal of the Year ? Soto, NY ?His giant squid with quail egg was the best dish I had this year"

Alex Raij, Chef/Owner Txikito, NY

Most Potential ? Sotohiro Kosugi, Soto, NY

here is the link to the write up: flicker dot com /photos/sifu_renka/3109200379/

go and try it for yourself!

• Pros: chef driven genius
• Cons: a bit pricey, you have to know what to order

12/13/08

STAY AWAY

by bkargs

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 the next few months....

• Pros: good location
• Cons: TOO MANY TO LIST