Shota Omakase has quietly established itself as Brooklyn’s most compelling sushi destination. The intimate eighteen-seat counter creates an atmosphere of focused attention that allows Michelin Star Chef Cheng Lin’s meticulous craft to take center stage without distraction or pretension.

Guided by the philosophy of “Never Forget the Original Intention”, Chef Lin has spent the last two decades honing his craft, learning, and growing. Shota Omakase is more than just a restaurant – it is a piece of his soul, a testament to a journey filled with love, perseverance, and an unwavering pursuit of excellence.

His heart finds solace in traditional Edomae-style sushi, where marination, curing, and aging bring out the soul of each ingredient. At the same time, he embraces modern innovation, allowing creativity to enhance tradition.

At Shota, their mission is simple: to source the finest, most premium ingredients and craft an unforgettable omakase experience.

As eloquently reviewed in Thrillist, “Decked out in a simple, yet modern space with an 18-seat L-shaped dining counter, expect ingredients almost exclusively sourced from Japan (in fact, he shares a buyer with revered city counters like Yoshino and Sushi Noz). The menu begins with four small starters like seared Spanish mackerel (Fukuoka) before moving into a seasonal soup, 11 pieces of nigiri, a hand roll, and tomago. Unique to Shota, and a practice embraced by top sushi chefs in Japan, is the use of two batches of sushi rice, each seasoned with different vinegars. Bite pairings include whitefish and red snapper with light vinegar-enhanced rice, while the rice seasoned with aged vinegars is reserved for richer fish like mackerel and toro.”

In a borough increasingly defined by concept-driven establishments, Shota offers something more enduring – the opportunity to witness true mastery creating moments of pure, fleeting perfection.