This post has been generously provided by a dear gourmet friend of mine.
When I go to New York, I am always up for Japanese food. Hardly any other city outside of Japan offers such a wide variety of Japanese cuisine at such high quality than NYC. Most people only think of sushi when they think of Japanese food, but there’s lots more to it. Think sukiyaki (Japanese-style hot pot), teriyaki (foods are broiled or grilled in a sweet soy sauce marinade), kushiyaki (skewered food), or ramen (broth based noodle dish), to name just a few.
One of the greatest culinary pleasures for me is a kaiseki dinner. It is an odyssey of flavours, textures and colours. Pickled, raw, grilled and fried foods can all be included, and there is usually a comforting broth-based dish as well. Every kaiseki meal I had so far was a memorable experience, so I was really excited when I rang Sushi Soto to make a booking at Sotohiro Kosugi’s much acclaimed restaurant in NYC and I should not be disappointed. Sotohiro Kosugi is the rising star on the horizon of NYC’s Japanese restaurants, he got his 2nd Michelin star in October 2011, and he is hard on Masa Takayama‘s heels.
New York Times’s Frank Bruni once called Sushi Soto an “unipalooza”, and true it is! Uni, as sea urchin roe is known in Japanese cuisine, appeared in dish after dish and I was in heaven!
357 Ave Of The Americas
New York, NY 10014
p. +1 (212) 414-3088
*UPDATE* I just stumbled up-on some lines in the NYT. Frank Bruni writes with such virtue about sea urchin that is hard to beat, so for all those uni aficionados out there, here is Frank’s ode to uni joy:
IT’S a wonder humankind found its way to certain foods, given the homeliness of the creatures that bequeath them.
The lobster? It’s like a waterlogged cockroach with a thyroid condition and a mean streak. The octopus? A grabby mutant better suited to a monster movie than a dinner plate.
But the sea urchin may be the most repellent delicacy of all. It’s the hedgehog of the deep, a bristly orb that’s clearly designed to wave off the hungry, not to invite them to dig in.
So I believe special thanks are due whoever first dared to scoop out its orange roe and discovered the haunting flavor — briny nuances, sweet undercurrents, an overarching richness — of this inimitable grainy custard.