Gorgeous Food at Soto

 

Gorgeous Food at Soto 

 

 

 

 

 

 

 

 

 

 

 I must say that the 2 star Michelin Soto was probably the highlight of my dinner trips during his last visit to New York. And that's saying something considering the lineup included such heavy hitters as Marea and dell'Anima and Dutch. Chalk is the confluence of food beautifully decorated and beautifully composed, relaxed and friendly atmosphere with uber-friendly service and fine company of course, JP p

One of the rest of the night: humble, Soto homemade soy meal consists of black and white sesame creamy sesame tofu, served with wasabi, soy sauce, and garnished with soy foam. As well.

Another favorite Soto: Chawan Mushi-airiest egg cream soup with chicken broth, thin slices of shitake mushrooms, ginkgo nuts and whole shrimp.

Grilled Unagi cooked to the exact-is-done medium rare. Often the best sushi restaurant, I found the Unagi and / or cooked fish. Not so with Soto.

Fluke with thin strips of spring onion, ginger, shiso leaf shots, sitting in a pool of Ponzu sauce. It was refreshing and harmonious.

Black trout carpaccio sprinkled with a touch of truffle oil, served with caviar and chives, served with crisp, light salad with watercress. I loved how each dish had to do and still make sense in the mouth.

Fatty-related buttah tartare with avocado cream sauce sitting in Ponzu, more caviar, chive chiffonade and seaweed. When I ordered the "specialty of the house," I little thought that it was something I saw and ate so many times before. I think tuna tartare and avocado, right? But holy cow. Soto version was like no other. That threw me.

Silkiest board braised black cod is the easiest soy broth, served with shimeji mushrooms, radishes and mountain potato. This is definitely my favorite kind of fish, Soto engaged in sable with such love. I would definitely order, except that we were quite aa few inhalation of food (not all dishes in the figure).

Steamed lobster pieces of uni mousse layered with a delicious, lightly sprinkled with truffle oil, topped with crispy smoked piece UNI (Wowza), a small spoonful of caviar and scallions. The rings crispy lotus root and cucumber served as an ideal backdrop for a bright, fresh seafood and decadent rich medium.