Sotohiro Kosugi won Food & Wine Magazine’s annual Best New Chef award back in 1997, when he was working at Soto Japanese Restaurant, Atlanta (now closed).

For 11 years, Kosugi, a third-generation sushi chef, made sushi in the South, developing such an impressive reputation in Atlanta that he decided to try his hand up in New York.

Kosugi left Atlanta to open Soto in Manhattan’s West Village in May 2007. He serves as sushi chef, serving dishes like Japanese bream with ginger-scallion oil and Long Island fluke with lime, sea salt and yuzu zest from the 12-seat sushi bar, while his wife, Maho, oversees the kitchen.

Kosugi is famous for his “expansive, haute-Japanese cuisine”. Whatever that means..? Sounds interesting. Will have to go there once to try him (them) out.

(Not sure if the chef in the picture is Mr. Kosugi, but it is at least taken at his restaurant in NY)

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