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The Ten Most Recent Posts By gustoct

From Talk

Soto Sushi

Posted by gustoct, August 27, 2007 at 10:50 AM

There has been talk on Ed Levine Eats prompted by a negative comment elsewhere. Serious Eaters who can afford it should flock to this restaurant as soon as they can. The first time I went alone and had an assortment of nigiri sushi for a bit over $50 that was absolutely superb. So I went back with my wife and we tried the omakase. I have been to Japan many times, eaten sushi there frequently both as host and guest. I have eaten at many of the places in NY and LA that people who know sushi regard as excellent. I can say without reservation that Soto-san served us a meal that has not been bettered in my experience (who knows which is the "BEST"?). The meal cost $220 for two with a generous tip and no alcohol (although with a bottle of—God help us—Norwegian water). The restaurant is elegant and the service very attentive. I don't know of any upscale restaurant in New York that would give more overall satisfaction (of whatever kind of cuisine it serves) for less money. Get there while you can and try to reserve two places in front of or what appeared to be even more interesting, in the two places beside, Soto-san, so you can see him work.

Post a Comment | Tagged: NYC, Soto, sushi

The Ten Most Recent Comments By gustoct

From Slice

Why Can't You Get a Good Slice Outside New York City? 'Wired' Magazine Says It's the Water

It may help those engaged in this melee to know that there is no one "NYC" water. Upper Manhattan and the Bronx get it from one source and reservoir system. Manhattan south of 110th St or so (I'm not sure where the boundary line is exactly) get it largely untreated from the Delaware River and southern Catskills through a different reservoir system. Brooklyn and Queens get it from another source, and I don't know where Staten Island gets theirs from. As many have pointed out, you can get good pizza from places other than the lower 2/3 of Manhattan and outside NY City. I'm sure there is water so bad that you can't make good pizza from it, but it's clear that you can do fine with lots of different kinds of water. For what it's worth, Phoenix gets its water from the Colorado River, the source of a lot of Southern California's water. The City of L.A. gets theirs from the Owens Valley, east of the Sierras.

gustoct at 3:09PM on 04/28/08

From Required Eating

Kosher-for-Passover Coke and Pepsi Are Back!

It's worse than akiono luna thinks: not only is corn subsidized, but sugar is protected from imports, so it sells in the U.S. for a multiple of the world market price. That's why it pays to substitute corn syrup here, but not in the rest of the world. It's also why we are making biofuel ethanol from corn, when the Brazilians can make it from sugar much cheaper (and get a much better CO2 result in the process).

gustoct at 1:03PM on 04/18/08

From Ed Levine Eats

Paris food picks from someone who knows

Recent experience 4/08:
Gaya is excellent, very inventive, very modern, very expensive. Hip decor, good service. Empty at 8:00, fills by 9:30. Food somewhat "deconstructed", but not tortured beyond recognition.


Bistro Paul Bert, excellent traditional bistro food, good atmosphere, a little out of the way and not quite worth the detour, but definitely worth knowing about.

gustoct at 10:26AM on 04/05/08

From Ed Levine Eats

My Seven Go-To Foods for the New Year: What Are Yours?

At the risk of being thrown off by the processed-food police, I note that Quaker Oats makes a baked rice snack that comes in a variety of flavors (I like sour cream and yogurt), is very crispy/crunchy and has only 70 calories for 10 pieces.

The others on the thread are right -- get over sweetening your yogurt. If you must, use a little honey, but that's a dessert.

Texas Ruby Red grapefruit from a good producer (I use Reed Lang Farms in Rio Hondo, TX) is the best grapefruit out there. Their Rio Star variety is deeper red in color but not as complex in taste. It's not a bad second choice.

gustoct at 12:58PM on 01/02/08

From Required Eating

Hunters Were the First Locavores

I'm not recommending it, but one way to look at leaving meat in the field is "feeding scavengers a little early".

gustoct at 8:01AM on 12/16/07

From Ed Levine Eats

Great Clementines from California Right Here in NYC

In general, it's been my experience that the Spanish fruit has tasted better than the California as bought here (Wholefoods, Stop and Shop), but yours certainly sound worth a try.

gustoct at 10:30AM on 12/14/07

From Ed Levine Eats

Ibérico Ham: Crazy Good But Worth the Price?

I think Ed's got the deep idea right. Just as you have the right to choose your "poison", you have the right to choose your ambrosia. And everyone else has the right to look at you funny when you do! Or not, as the case may be. These things are not purely rational, unless you pay more for something you like less when given the choice.

gustoct at 6:28PM on 12/13/07

From Recipes

Mario Unclogged: Latkes With Apple Sauce

Ed,
Note that Mario is not making latkes with eggplant and parmesian, or smoked salmon, or prosciutto. He makes latkes the way G-D commanded the Israelites to do. (G-D also gave them a sour cream option).

gustoct at 2:50PM on 12/10/07

From Ed Levine Eats

The Best Belgian Wafel (Waffle) Maker in NYC: When They're Made to Order!

"waffle" or "wafel", Ed. "Waffel" doesn't cut the chocolate sauce.

gustoct at 2:46PM on 12/10/07

From Ed Levine Eats

Serious Eats Gift Guide: New York Food

So how about other ethnic foods that have entered the mainstream? Italian, Chinese (dumplings, dim sum, etc.)... I'm sure other Serious Eats people can supply other NY holiday food suggestions.
And how about mail order from places other than NY?

gustoct at 12:24PM on 11/27/07

Responses to Comments by gustoct

From Slice

Why Can't You Get a Good Slice Outside New York City? 'Wired' Magazine Says It's the Water

I disagree with the water theory. The best pizza I have had outside of NYC was in North Carolina - two brothers who moved down from the bronx to open up a place. It's how you make it as well as the ingredients.

exvaxman at 1:22PM on 05/04/08

From Required Eating

Kosher-for-Passover Coke and Pepsi Are Back!

@ maryofdoom
You're in Pittsburgh too! Ditto what you said about the soda caps.

My household stocks up on soda during Pesach. Partially because my hypoglycemic system goes into shock every year during Pesach from the lack of carbs keeping me afloat (had a near miss of passing out this year in the shower! eep!), and partially because nothing with HFCS enters my home.

We don't drink a lot of soda outside of Pesach though, so we don't buy THAT much. Just enough.

EtherMaiden at 11:34PM on 04/23/08

From Required Eating

Kosher-for-Passover Coke and Pepsi Are Back!

As someone who follows strict kosher laws during Passover I love people learning and enjoying any aspect of this great holiday! Passover is a serious celebration and call for freedom for all people, so when you buy the kosher soda consider taking a moment to reflect on freedom. If you do that, then you have fulfilled the purpose of Passover. Moreover, your yummy soda (which is, in fact, delicious) will be sure to taste even better since you made a spiritual connection that spans the world and a hundred generations. :)

qqqqq at 7:47PM on 04/19/08

From Required Eating

Kosher-for-Passover Coke and Pepsi Are Back!

Don't forget Passover Dr. Brown's cream and black cherry sodas! They are one of the highlights of Passover for me. Add homemade vanilla ice cream (made with a read vanilla bean) to the cream soda . . . mmmmmm.

The Passover versions are available also at Schnuck's and Dierberg's in the Midwest. Buy now before they are all gone!

Mizbee at 6:30PM on 04/18/08

From Required Eating

Kosher-for-Passover Coke and Pepsi Are Back!

We've got Passover Coke and Pepsi here in Pittsburgh, though the Coke has white bottle caps.

I have four bottles of Passover Coke in my closet already and am seriously considering going back for more. :)

maryofdoom at 2:01PM on 04/18/08

From Required Eating

Kosher-for-Passover Coke and Pepsi Are Back!

Julie, Plenty of rules, Hon! Different ones just apply to different people! Ch'ag Sameyach!

RichardCrystal at 1:31PM on 04/18/08

From Ed Levine Eats

Soto: Best Japanese Restaurant/Sushi Bar in New York?

Hi Ed --

Had dinner at Soto tonight. Fantastic! (Nowhere near Kuruma league, though). Sorry, dude.

spsolomon at 12:07AM on 02/20/08

From Ed Levine Eats

The Best Fried Chicken in Fast Food: Not the Colonel, Not Popeyes

Wow, it's been Americanized. There ain't no biscuits or macaroni here in Korea. Just the pickled radishes that no one eats.

ZenKimchi at 10:57PM on 02/05/08

From Ed Levine Eats

My Seven Go-To Foods for the New Year: What Are Yours?

Every week I roast 4 pounds of carrots at 400 degrees for 90 minutes. They sit in the refrigerator and make a delicious and filling snack with a generous sprinkling of salt.

carolmurray at 5:31AM on 01/19/08

From Ed Levine Eats

My Seven Go-To Foods for the New Year: What Are Yours?

I often mix frozen wild blueberries w/ Fage 2% yogurt (I've tried to go fat free but I like the 2% so much more), and nothing else - the blueberries add the perfect amt of sweetness and are an extremely nutritious and low-calorie addition. And, as piccola said, the frozen berries also partially freeze the yogurt and it almost tastes like eating something much more decadent.. mmm.

mrsbao at 12:53PM on 01/07/08