Photos: Shoto Omakase
A new omakase can now be found in Williamsburg at 50 South 3rd Street. Here you will find Chef/Owner Cheng Lin (Sushi Seki, Blue Ribbon, ITO Tribeca) overseeing a 16-seat Edomae-style omakase experience at his new restaurant, Shota Omakase.
The 18-course experience changes daily using the finest ingredients and honoring the traditions of Edomae - an emphasis on marinating, curing, and aging. Chef Lin sources his seafood 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.
Highlights include 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. Each pioece is 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 added umami.
Upon entering, guests are greeted by a wraparound white oak omakase bar. The bar is lined with sustainable grey cushioned white oak wooden chairs. The simple space designed by Chef Lin to create an experience where the focus is on the meal with no distractions.
The restaurant also offers an a la carte menu of curated sakes, wines and beers that pair well with the menu. The experience is $175 per person (without sake or wine) and there are two seatings Tuesday through Friday at 6pm and 8:30pm, and three seatings on Saturday and Sunday at 5pm, 7pm and 9pm.
For more information, visit https://www.shotaomakase.com/