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Soto
357 6th Avenue
New York, NY 10014
Uber
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Main Menu
Small Plate
Sea Weed Salad
$4.00Goma Tofu
$5.00
black sesame and white sesame tofu, served with wasabi soy sauce and soy form
Uni And Yoba
$18.00
black soy bean milk skin with finest japanese uni, served with shitake broth
Uni Cocktail-Murasaki, California
$15.00
finest japanese sea urchin or sashimi with soy reduction and fresh wasabi
Uni Tempura With Uni Powder
$16.00
deep fried finest sashimi quality sea urchin in tempura batter. flavored with home made uni powder
Aoyagi Clam Cocktail
$9.00
sliced live sea clam marinated in truffle ginger soy sauce, fresh ginger shoots
Hokki Nuta
$8.00
thinly sliced surf clam with niyoga ginger shoots, and sesame marinated in sweet miso mustard sauce
Seared Scottish Salmon
$16.00
seared scottish salmon with black truffle salt, cresson with sweet, miso mustard sauce served with cresoon and sesame
Ika Konowata
$16.00
thinly sliced yari-ika sashimi with fermented sea cucumber intestine, quail egg, nori seaweed
Fluke Ponzu
$10.00
thinly sliced fluke with chive, ginger shoots, shiso leaf, under mizore ponzu sauce
Uzaku
$14.00
broiled fresh water eel with tosa vinegar and sweet eel sauce, garnished with japanese cucumber
From Kitchen
Miso Soup
$10.00
lobster and uni broth with lobster, sliced fresh ginger shoot, chive
Chawan Mushi
$10.00
traditional organic egg custard soup with shrimp, chicken, shiitake, mitsuba, gingko nuts, yuzu zest
Dobin Mushi Soup
$12.00
clear dashi broth with shrimp, fluke, mitsuba, gingko nuts, yuzu, served in small dobin pot
Scallop And Fluke, Shiso Agedashi
$14.00
deep fried shiso wrapped scallop and fluke. served in dashi broth
Minute Steamed Tai
$16.00
lightly steamed japanese sea bream with ginger scallion oil
Live Soft Shell Crab
$18.00
early seasons crispy deep fried live soft shell crab, served with ponzu sauce
Braised Black Cod With Japanese Vegetable
$18.00
soy broth braised sable fish with japanese stoimo japanese turnip, shimeji mushroom
Tempura
$18.00
gulf white shrimp, fluke, scallop, shiso, shitake, renkon, kabocha, asparagus
Steamed Lobster With Uni Mousse
$28.00
layers of steamed main lobster and uni mousse in lotus wrap. garnished with smoked uni and caviar
Kampachi Kama
$18.00
broiled japanese amber jack cheek, served with ponzu sauce
Karei Karaage
$26.00
crispy deep fried whole atlantic sole, served with ponzu sauce
Sushi Nigiri
Minimum Of Three Pieces Per Order For Sashimi Option
Maguro
$4.00
blue fin, spain (farm)
Zuke
$5.00
soy marinated blue fin, spain (farm)
Toro
$10.00
fatty blue fin, spain (farm)
Shima Aji
$6.00
stripe jack fish, ehime. jp (farm)
Kampachi
$5.00
amberjack, kagoshima. jp (farm)
Sake
$4.00
salmon, scotland (farm)
Sake Yakishimo
$5.00
seared salmon, scotland (farm)
Sakura Masu
$6.00
sea trout, scotland (farm)
Hirame
$5.00
fluke, long island
Madai
$5.00
sea bream, new zealand
Madai Yakishimo
$6.00
seared sea bream, ehime.jp
Isaki
$5.00
grunt, ehime.jp
Yari Ika
$5.00
long fin squid, shimane.jp
Saba
$5.00
mackerel, norway
Aji
$5.00
horse mackerel, ehime, jp
Kohada
$5.00
gizzard shad, kumamoto, jp
Hotate
$5.00
live scallop, maine
Mirugai
$7.00
live giant clam, washington
Hokki Gai
$4.00
surf clam, canada
Aoyagi
$5.00
sea clam, canada
Botan Ebi
$5.00
spotted prawn, w.canada
Ikura
$6.00
salmon roe, alaska
Uni-marasaki
$8.00
sea urchin, california
Uni-bafun
$9.00
sea urchin, russia
Unagi
$5.00
fresh water eel, taiwan (farm)
Anago
$6.00
sea eel, nagasaki.jp
Sample Daily Roll
Tar Tare Tuna Roll
$16.00
spicy tuna with asian pear, cucumber, avocado, sesame, pine nuts, scallion wrapped in white kelp
Tuna Roll
$7.00
pickled daikon radish with shiso, sesame, bonito flake
Oshinko Roll
$5.00
pickled plum paste with shiso leaf
Ume Shiso Roll
$7.00
sweet pickled japanese squash with sesame seeds
Narazuke Roll
$5.00Cucumber Roll
$4.00Uni Ika Roll
$12.00
fresh sea urchin and squid
Ikura Cucumber Roll
$12.00
salmon roe with yum and cucumber
Salmon Kelp Roll
$8.00
salmon with white kelp
Salmon Avocado Roll
$12.00
salmon and avocado
Saba Ginger Roll
$10.00
mackerel with sliced sushi gori ginger and sesame seed
Hokki Ginger Shoots
$10.00
surf clam with fresh finger shoot, sesame, yuzu mayo
Hokki Ginher Shoots
$10.00
surf clam with ginger shoot, sesame, yuzu mayo
Scallop Shiso Roll
$9.00
fresh scallop with shiso leaf
Anago Cucumber
$9.00
sea ell with cucumber
Eel Avocado Roll
$12.00
fresh water eel with avocado
Negi Toro Roll
$14.00
chopped fatty tuna with scallion
Sushi Nigiri Omakase
- 8 Pcs $46.00
- 12 Pcs $62.00
Omakase Course
upon request
From Sushi Bar
Cured Saba Tataki With Tosazu
$17.00
mineral salt, rice vinegar, kelp cured kumamoto mackerel with shiso leaf, goma, chive, scallion, ginger shoots in tosazu
Uni Ika Kelp
$20.00
finest sea urchin wrapped in slice of shiso and squid, rolled in white kelp
Lobster Sashimi
$25.00
live canadian lobster sashimi with ginger truffle soy sauce, served with yuzu-kimizu sauce and caviar
Fluke Usuzukuri
$18.00
thinly sliced long island fluke with sea salt and lime juice, lemon zest
Wild Snapper Carpaccio
$18.00
new zealand wild snapper with aged vinegar and sea salt. sesame oil, garnished with chopped ginger shoot and cilantro
Geoduck Clam Salad
$18.00
ginger marinated part of giant clam, spicy radish sprouts, japanese cucumber, daikon and shiso leaf
Sea Trout Carpaccio
$18.00
cured sea trout with black truffle sea salt, chive and caviar. served with water cress with miso mustard sauce and sesame seeds
Shima Aji Carpaccio
$18.00
thinly sliced japanese strip jack fish with truffle ginger soy sauce. fresh ginger and scallion
Kampachi Tartare
$18.00
chopped kampachi amberjack with wasabi tobiko, pine nuts, served with soy foam
Salmon Citrus
$18.00
lightly cured fresh scottish salmon with cilantro, scallion under sudachi citrus sauce
Tuna Tartare
$16.00
chopped big eye tuna with pine nuts, asian pear, cucumber, scallion, sesame seed in spicy sesame sauce
Cyu Toro Tartare
$25.00
chopped fatty part of eye tuna with avocado coulis, garnished with caviar, served in sesame ponzu sauce
Uni Ika Sugomori Zukuri
$26.00
finest sea urchin wrapped in thinly sliced squid with shiso. served with quail egg and tosa soy reduction
Browse Nearby
General Info
About Us
There is no sign on the little restaurant’s front door. Inside, the austere, whitewashed room seats only 42 people. And night after night, you will find the proprietor himself, Sotohiro Kosugi, bent behind his sushi bar with his two loyal assistants, working with a kind of surgeon’s intensity in his spectacles and white sushi cap. Kosugi is a third-generation sushi chef, from a small town in northern Japan that he likes to say “has more fish than people.” For eleven years, he labored in Atlanta, where his cooking won a wide following among diners in that sushi-starved region