If you had to pick somewhere in Auckland that is at the cutting edge of Japanese cuisine and by that we mean a place that, whilst cleaving to Japanese food as an overall tradition, still pushes its boundaries outwards significant and interesting ways – we would have to choose Soto as the current reigning champion. From the restaurant’s own signature dish of oysters, prawns and scallops done in a filo tempura, to something seemingly basic and obvious as “karaage” Japanese deep fried chicken), Soto’s depth knowledge, use of, and willingness to experiment with their ingredients continues surprise and impress. If you were to liken the experience of eating to travel, then this is definitely a case of striking out into exhilarating and uncharted territory where you can discover new things not yet classified by the Linnean system.
You might call this New Style cuisine, with the kitchen staff at Soto incorporating ingredients seasonally available in the South Pacific (rather than just rigidly adhering to standard dishes), unafraid of combining less familiar ingredients with the more traditional items. Top-of-the-line. Try it, and have angels dance upon your tongue.
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Jacky Leo, 14 years ago
A good variety of choices both in food and wine. Main courses about $30, light plates $20, and the set meals (9 items!) about $50. The actual menu was clearly laid out, attractive, and contained a glossary.
Jonathan, 14 years ago
Excellent value for money. We wondered if we would feel hungry with such small portions, but we both felt very satisfied at the end. Would definitely take guests there to eat.
Lynette, 14 years ago
Pleasant, relaxed atmosphere with low volume music playing that did not impinge on concentration or conversation. Staff were friendly and cheerful, and greeted regular customers, of which there appeared to be a number, with enthusiasm.