We Love it Raw
Another trip to Japan has been on our Christmahanukwanzaakah list for quite some time now, but we barely have time to pick up the dry cleaning let alone travel halfway around the world. For those like us who cannot take the time to make the seventeen hour flight to Narita International, we suggest you hop in a cab to Soto, which serves arguably the best sushi and artisanal sake in the city.
The unmarked entrance of Soto leads to a stark white room that seats only 42 guests, where Soto’s colorful creations to take the starring role. Chef and proprietor Sotohiro Kosugi flies in his fresh seaweed from Japan five times a week to ensure that his guest’s experience is as authentic as dining in Ginza. Our favorites are the mackerel rolled with shreds of shiso and ginger as well as the chopped lobster cake with uni mousse.
Fish is low in carbs, right? Good, because we are tempted to eat everything on the menu at Soto!
Categories:
Gourmand
