Shota Omakase is the 16-seat Edomae-style omakase experience that just opened at 50 South 3rd Street in Williamsburg, Brooklyn. Helmed by sushi savant Chef/Owner Cheng Lin (Sushi Seki, Blue Ribbon, ITO Tribeca), the restaurant features an 18-course experience that changes daily, using the finest ingredients and honoring the traditions of Edomae – an emphasis on marinating, curing, and aging – just the right amount. Chef Lin sources from the Toyosu Market in Japan, using the traditional Ike-jime and Shinkei-jime techniques to ensure the humane dispatch of the fish once caught and helping to preserve the pristine quality of its meat. The omakase highlights selections like Botan Ebi, spot prawn from Vancouver with SanbaiZu jelly and golden ossetra caviar and Sawara, seared Spanish mackerel from Fukuoka, Japan, homemade citrus miso and pickled cucumber. This is followed by the nigiri courses, perfect cuts of Chūtoro, blue fin fatty tuna from Ehime Japan, Shima Aji, striped jack mackerel, Kuruma Ebi, fresh tiger prawns, and more, plated atop mounds of sweet and sticky Inochi No Ichi, shari-sushi rice that Chef Lin sources from a small farmer in Gero City, Gifu Japan. He also sources akazu, a red sushi vinegar aged for three to five years, to bring a taste of umami to the sushi rice. Chef Lin makes two different kinds of shari zu for the sushi rice.
Chef and Owner Cheng Lin began his culinary career in New York in 1997, sharpening his knife skills at Hatsuhana as an Assistant Sushi Chef. From there, he continued to hone his sushi chef skills, working in the kitchens as a Senior Sushi Chef of some of the most prestigious locations in NYC, including Sushi Seki and Blue Ribbon. This journey culminated in working alongside Chef Masa and Kevin at ITO Tribeca before taking the leap to start his own restaurant, Shota Omakase. Shota is a playful homage to the manga series “Shota No Sushi,” a tale that touched and stayed with Chef Lin, noting that the boy’s fervent passion for sushi and his dedication to the art mirrored his own.
Shota Omakase’s simple and understated space was designed by Chef Lin to create a dining experience where the dishes are the real stars. Upon entering, guests will be greeted by a wraparound white oak omakase bar. The bar is lined with sustainable gray cushioned white oak wooden chairs. An inviting atmosphere with a sleek and clean design allows the diner to completely focus on the dining experience with no distractions.
The restaurant also offers an a la carte menu of curated sakes, wines and beers that pair beautifully with the menu, including Noguchi Naokiko Natsu No Namazake, Ishikawa; Asahi Shuzo Junmai Daiginjo, Yamagata; Thomas Labille ‘Paradis’ Chablis 2022; and Pol Roger Brut Champagne 2015, among many more.
The simple and understated space was designed by Chef Lin to create a dining experience where the dishes are the real star. Upon entering, guests will be greeted by a wraparound white oak omakase bar. The bar is lined with sustainable gray cushioned white oak wooden chairs. An inviting atmosphere with a sleek and clean design allows the diner to completely focus on the dining experience with no distractions.
Shota Omakase is priced at $175 a person and is located at 50 South 3rd St, Brooklyn, NY 11249. Reservations can be made by calling 929-989-6979 or on Resy.
