Medium 27913131 0c24 44ec 83a6 ae1211ac2d32
Mon 6:00 pm - 11:30 pm
Tue 6:00 pm - 11:30 pm
Wed 6:00 pm - 11:30 pm
Thu 6:00 pm - 11:30 pm
Fri 6:00 pm - 11:30 pm
Sat 6:00 pm - 11:30 pm
Sun closed
357 Avenue of the Americas
New York, NY10014
Call: 212.414.3088
Book via opentableVisit Website


Reviews & Posts

Chef Shaun Hergatt reviews Handmade Tofu at
"The black and white sesame handmade tofu was just perfect texture and to taste a dream!!!! #talented"
Chef Matt Rojas reviews Anago uni at
"This dish of broiled sea eel under a caramelized purée of uni and shiitake. It's full of uni flavor that matches up perfectly with the buttery, soft texture of the eel and the earthiness of the shiitake. This dish is genius! Make sure to order it if the chef has it on his menu that day."
Chef Joey Campanaro reviews Fluke usuzukuri at
"I've had every dish at Soto, and this dish—thinly sliced, Long Island fluke with sea salt, lime juice and a touch of yuzu zest—exemplifies the chef's outstandingly simple touch."
Chef Seamus Mullen reviews Uni & yuba at
"When it comes to sea urchin, Soto is a master. This dish combines silky yuba (tofu skin) with delicious, briny Santa Barbara sea urchin. I could eat this every day, morning, noon, and night."
Chef Jesse Schenker reviews Uni tempura at
"Plain and simple, Sotohiro Kosugi is a genius. This is a real treat. He takes some of the freshest sea urchin I've ever had and fries it with this tempura batter that is just ultra crispy and perfectly light. Fresh sea urchin by itself is amazing, and anything fried is amazing, so naturally, the tempura sea urchin is amazingly amazing."
Chef Anthony Sasso reviews Anything w/ sushi rice at
"It’s hard to stand out in the crowded field of sushi restaurants in Manhattan. I’m more of a sucker for sushi rice than the sushi-grade seafood that adorns it, because all the Japanese masters in this city get their hands on equally impressive fish. It's that perfect temperature of the rice—almost the same as body temperature, with hints of rice wine vinegar, a little sweetness, and the taste and texture of every barely sticky grain—that only the best places can pull off."
Chef Gavin Kaysen reviews Lobster w/ uni mousse at
"Made with layers of steamed lobster and uni topped with smoked sea urchin and caviar, this dish is all wrapped in lacy slices of lotus root. Chef Sotohiro Kosugi is a genius with uni—trust me."
Chef Zak Pelaccio reviews Omakase at
"I love going to Soto for sushi because he cuts fish impeccably well. I visit there whenever I can. I always order omakase and just let him go."

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