Everyone has some sort of weak spots, for me, that weak spot was sea urchin - believe me or not, I have been trying to find the best uni place around the city, and I finally have a nice answer today. Soto has slightly twisted their Omakase menu, so now there's only one availability. My friend and I both are crazy uni fans, so we informed our waitress about that. Thank god, I probably have dined the most number of uni courses within one single meal, with each one leaving me speechless. The uni cocktail was the single dish people discussed the most - thought the soy sauce just made the creamy texture of sea urchin more balanced, and indeed, it was like drinking the cocktail, that you always left with surprises. Best part always came towards the last, and to me, it was the handmade sushi. Have dined at Sushi Zo, Ichimura and even Masa, I would have to confess that Soto definitely was among the top two, if not the single best. The freshness of fish was certainly one part; yet the perfect ratio between rice and fish was the key. Not a rice person myself, I had no problem at all indulging all of the pieces, while still left with craving feeling. Needless to mention, the specialty at Soto was the spectacular uni pieces, so make sure it has appeared at least once on your plate. Their kitchen plates were equally delicate, and you would like some bites from there as well, before the sushi "fight". I love Soto, well worth that two Michelin stars.