Nestled in the vibrant Montrose area of Houston, Texas, Soto is a sushi haven that promises an exceptional dining experience. From the moment you step inside, you are be greeted by an inviting atmosphere that effortlessly blends chic Asian vibes with a relaxed ambiance, setting the stage for a delicious evening.

On our recent visit we sat at the sushi bar and began our journey with anextensive list of appetizers. The Wagyu Gyoza, delicately crafted and paired with a tantalizing chili vinaigrette, was an excellent start. The wrapper was perfectly crunchy and each bite was an explosion of flavors. The Shishito Peppers, though slightly uneven in their miso glaze distribution, still delighted the palate with the complexity provided by the chili threads. The Brussel Sprouts, topped with goat cheese, walnuts, and yuzu soy, were so close to being perfect but the char seemed a bit excessive and left us with a slight burnt flavor in our mouths.

The Lobster Tempura, a breathtaking creation topped with sweet mustard, microgreens, and edible blossoms, not only delighted our eyes but also captivated our taste buds. The symphony of delicate flavors left a lasting impression.

Next we tried cold appetizers including the Chili Hamachi, dressed in a garlic chili ponzu with fried jalapeno and scallion. Though the fried jalapeno lacked spiciness, it didn’t detract from the overall enjoyment of this complex dish. The Tuna Foie Gras, with its elegant combination of tempura shiso, bluefin tuna, and truffle, was a standout, despite the truffle perhaps being unnecessary. 

The artistry of the sushi rolls took center stage, showcasing tantalizing flavors and textures that left us craving more. Each roll was expertly crafted, allowing the ingredients to harmoniously blend. The Torched Toro Truffle roll, a masterpiece, marries torched toro, cucumber, and shrimp tempura with a delectable truffle sauce and a touch of spicy mayo. In contrast, the Dragon Roll leans towards the sweeter side of the spectrum, which might not appeal to all palates. The combination of shrimp tempura, eel tobiko, avocado, and cucumber creates a medley of textures, but the sweetness detracts from the more nuanced flavors.

The Crunchy Salmon roll, while aspiring to bring together elements of a classic California roll, unfortunately falls somewhat flat in the complexity department. On the other hand, the Hamachi Apple roll introduces a delightful fusion of flavors, featuring yellowtail, yuzu pepper, and serrano. This roll successfully introduces a playful yet sophisticated twist to traditional sushi.

The last two rolls were the favorites. The Wagyu Land and Sea roll brings together spicy tuna, avocado, serrano, and garlic oil, creating a beautiful medly of flavors. This roll showcases the expertise of the sushi chefs, as each ingredient complements the others flawlessly. And the Soto 2.0 roll is an equally remarkable contender. With its delightful blend of akami, torched toro, avocado, serrano, and crispy ginger, it left us wrestling with the impossible task of choosing one favorite. 

The Ora King Salmon Nigiri with morami miso, garlic scallion oil, and lemon zest, was a captivating experience. The sweet miso added a special touch, elevating the buttery white salmon, and the scallion oil provided a harmonious balance to the dish. 

From the daily specials we tried the Ivory King featuring truffle soy, fried shallots, and crispy scallions over a buttery and delicate white salmon. While superb, the fish was overshadowed by the truffle and fried shallot components. The Aburi Hamachi was a whole experience. Served in a smoking basket, it brought a unique twist to the table showcasing Soto’s commitment to creativity.

Dessert at Soto continued to delight. The Passion Fruit Boba, served on a coconut-based crust, was like taking a trip to a tropical paradise in every bite. The accompanying boba offered a burst of passion fruit goodness. The dessert left only one minor complaint – a bit of extra defrosting would have made it perfect as it was harder than it should have been.

Finally, I must mention that the beverage selection at Soto is impressive. The cocktails, including the Lychee Margarita with its shiso-infused tequila and the well-balanced Earth + Honey, were delightful companions to the meal. The Skies on Fire, a spicy and complex concoction, added a touch of bitterness to the mix, making it a memorable choice for the adventurous palate. There is also a vast selection of wines, sake and Japanese whiskey. 

The service at Soto was commendable, with servers who expertly explained the dishes and a team of sushi chefs who were engaging and made our evening really special. Overall, Soto earns a well-deserved rating of 4.5 crowns. The excellence showcased in their dishes, the creativity evident in their specials, and the overall ambiance make it a worthy culinary destination. It’s clear that Soto is committed to offering an exceptional dining experience, and it’s one that discerning sushi enthusiasts in Houston should not miss.

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