357 Sixth Ave., New York, NY, 10014
nr. Washington Pl.
By snails on 9/1/2013
Need I say more? 25 minutes between tiny courses and timid service as though the servers were afraid to disturb the high and mighty chef with guest feedback. $300 bucks is better spent elsewhere.
By SceneSiren on 10/12/2011
After Kuruma Zushi, 15 East, Morimoto, comes a three way tie of Soto, Jewel Bako, and Yasuda. The uni cocktail special was the best uni my husband and I have ever had. The atmosphere is casual, clean, and relatively modern. Service is attentive and expeditious. Pieces are exceptionally fresh, of the highest quality, and of small, traditional and proper size and cut. Also try the uni ika roll-- great texture and fresh flavor. Highly recommended.
By scottpsolomon on 7/26/2010
I ate here once. It's pretty expensive and not as good as Sushi Yasuda or Kurumazushi, so honestly . . . why bother?
By MangiaNYC on 6/19/2010
Soto always amazes me ! Their creations are just freshest t you can get. Soto-san is known as "Perfectionist", did you know his father is also a sushi chef in Japan ? I think he has Sushi-chef DNA in him from the day he was born. His New Japanese cuisine is just blow me away every time ! You have to taste it to believe it.
By RH34 on 5/30/2010
Bottom line, excellent fish with a creative finish. We found the food to be extremely flavorful and the atmosphere pleasant. The service was good, not great but the staff knew the dishes and provided good recommendations. The only drawback of the restaurant is its cost. Be prepared to spare no expense at this gem in the west village.
By jly7 on 5/17/2009
After reading the two previous reviews, I decided to try it out. I made a reservation but there was absolutely no need for it. I went on Saturday night and there were plenty of empty tables. The food was fantastic. Absolutely delicious. However, it was quite expensive. 1 role(6 pieces) ranged from $10 to $22(about). It's a nice and calm environment to talk and chit chat but to really eat a meal and feel full, I think this is not the place. Over all, it was a nice experience and will go back...not soon but sometime.
By hlb248 on 4/5/2009
My boyfriend and I went here for dinner recently. The staff seemed nice enough at first, but the bad service started pretty quickly as we were brought soup with no spoons. My appetizer (a salad) was served after my main course and my boyfriend and I had to eat in shifts because they brought our individual sushi rolls (including my one piece of sashimi) 20 minutes apart. Service only mildly improved after we complained. I haven't been so disappointed in a restaurant in a long time.
By wine_sear31 on 1/15/2009
Perhaps it's that I had possibly the best sushi meal of my life at Sushi Yasuda in December 2008, but Soto just did not do much for me. It felt like everyone there was off a beat. The fish did not taste as fresh as Yasuda and the prices at Soto were higher in many respects. I'd gladly spend my $80 for sushi/drinks for two at Sushi Yasuda next time.
By NYC415 on 1/14/2009
In my opinion, Soto is one of the best sushi restaurants in Manhattan. The great thing is that the restaurant is still undiscovered and has a nice intimate feel. The quality of sushi, sushi rice and seaweed are excellent. Even the soy sauce they use is of very high quality. I would recommend getting a seat at the sushi bar, and get omakase. This will give you the opportunity to chat with the chef. Sushi will also be served individually. They are priced slightly higher than other well-known sushi restaurants (Sushi Yasuda, Morimoto, Blue Ribbon, etc) but Soto remains genuinely Japanese...something I hope will always remain with them. This is definitely a place for all true sushi lovers to try!!
By bigbeard61 on 12/30/2008
Coming down from Albany (!) and having been tasked with finding online "really good sushi" in the West Village for a small group, I took a blind shot in selecting Soto, but it really paid off. We (esp. my bf who was footing the bill) were initially taken aback by the complexity of the menu, but following the direction of our server, we made selections from the raw bar, followed by hot dishes from the kitchen, and finished with a few pieces of standard sushi and a couple rolls. What followed was an elegant concerto of images, textures and flavors. The portions and pacing were akin to those of a tapas bar, but there the similarity ends. An entirely satisfactory experiences