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Experience the art of omakase at Shota, where culinary mastery meets the freshest ingredients. Delight in our special 12-course nigiri omakase every Saturday afternoon. For an elevated evening, indulge in our exquisite 18-course premium omakase, available Monday through Saturday. Prepare for an unforgettable dining experience; reservations are required.
Address and Contact Information
Address: 50 S 3rd St, Brooklyn, NY 11249
Phone: (929) 989-6979
Website: https://shotaomakase.com/
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Shota Omakase
50 South 3rd St Brooklyn NY 11249 … Shota blends traditional Edomae sushi with modern innovation, using the finest ingredients to create an unforgettable dining …
Shota Omakase (@shotaomakase) · Brooklyn, NY – Instagram
Seatings: • Friday: One seating at 1:00 PM • Saturday: Two seatings at 12:30 PM and 2:00 PM Our lunch omakase is a 16-course premium Edomae-style nigiri …
Shota Omakase – Brooklyn – a MICHELIN Guide Restaurant
Chef Cheng Lin sets the tone as a friendly, relaxed guide for the night’s proceedings. And whereas some chefs practically take vows of silence with regards to …
Reviews
Anne J.
Dining at Shota was nothing short of phenomenal. From the moment we sat down, the chef created an experience that felt both personal and educational. He was incredibly warm and delightful, taking the time to explain the proper etiquette of fine Japanese dining and the philosophy behind each course. It felt less like a meal and more like being guided through a masterclass in traditional omakase.
The most memorable moment for me was trying uni. I’ve never been a fan before, but the chef encouraged me to give it another chance—and I’m so glad I did. It was, without question, the best tasting uni I have ever had: incredibly fresh, delicate, and perfectly prepared. It completely changed my perspective.
Shota isn’t just dinner—it’s an experience that deepens your appreciation for Japanese culinary tradition. A truly exceptional omakase that I would highly recommend to anyone who wants to understand sushi at its highest level.
… moreThe most memorable moment for me was trying uni. I’ve never been a fan before, but the chef encouraged me to give it another chance—and I’m so glad I did. It was, without question, the best tasting uni I have ever had: incredibly fresh, delicate, and perfectly prepared. It completely changed my perspective.
Shota isn’t just dinner—it’s an experience that deepens your appreciation for Japanese culinary tradition. A truly exceptional omakase that I would highly recommend to anyone who wants to understand sushi at its highest level.
Frederico Jana
A truly unique and meditative omakase experience
Shota Omakase delivers an experience unlike anything else. The atmosphere is calm, intimate, and almost monastic — a quiet space where attention is fully focused on the food and the moment.
Service is entirely dedicated to creating a flawless experience, with an impressive level of care, precision, and respect for timing and flow.
We chose the omakase with premium sake pairing, and it was exceptional. The selection of sakes was outstanding — complex, elegant, and perfectly matched to each course. The highlights included the premium sakes shown in the pairing, all impeccably chosen.
Every dish was surprising and beautifully executed. Special mention goes to the uni, which was remarkably sweet, clean, and creamy, with absolutely no bitterness or unpleasant aftertaste — a clear sign of top-quality sourcing and handling.
This is not just a meal, but a complete sensory experience. Refined, thoughtful, and deeply memorable. An outstanding destination for those seeking omakase at the highest level in New York City.
… moreShota Omakase delivers an experience unlike anything else. The atmosphere is calm, intimate, and almost monastic — a quiet space where attention is fully focused on the food and the moment.
Service is entirely dedicated to creating a flawless experience, with an impressive level of care, precision, and respect for timing and flow.
We chose the omakase with premium sake pairing, and it was exceptional. The selection of sakes was outstanding — complex, elegant, and perfectly matched to each course. The highlights included the premium sakes shown in the pairing, all impeccably chosen.
Every dish was surprising and beautifully executed. Special mention goes to the uni, which was remarkably sweet, clean, and creamy, with absolutely no bitterness or unpleasant aftertaste — a clear sign of top-quality sourcing and handling.
This is not just a meal, but a complete sensory experience. Refined, thoughtful, and deeply memorable. An outstanding destination for those seeking omakase at the highest level in New York City.
Che J
There are two menu options:
Premium Omakase – 18 courses featuring small bites, nigiri, a hand roll, and tamago, curated around the best seasonal ingredients. $195 per person.
Gentei Omakase – 19 courses led by chef-owner Cheng Lin, featuring rare seasonal fish and premium cuts for a more elevated journey. $255 per person.
I chose the Premium Omakase, and every course reflected incredible balance, precision, and freshness. My personal standouts were the hatate (Hokkaido scallop), tamago (egg), and the Japanese crown musk melon since each bite was beautifully prepared and bursting with clean, delicate flavor.
What really sets Shota apart from other omakases in New York is the knowledge and hospitality of the team. Our chef, who has over 20 years of experience, shared his passion and insights with us throughout the meal. He explained each piece in detail and even showcased four different types of uni side by side, which was such a treat for anyone who loves uni.
The interior is minimalist, clean, and beautifully maintained, allowing the food to take center stage. Service was warm and professional, and the pacing of each course was perfect.
I’ve been to many omakase spots in NYC, but Shota stands out for its attention to detail, high-quality fish, and genuine passion for the art of sushi.
… morePremium Omakase – 18 courses featuring small bites, nigiri, a hand roll, and tamago, curated around the best seasonal ingredients. $195 per person.
Gentei Omakase – 19 courses led by chef-owner Cheng Lin, featuring rare seasonal fish and premium cuts for a more elevated journey. $255 per person.
I chose the Premium Omakase, and every course reflected incredible balance, precision, and freshness. My personal standouts were the hatate (Hokkaido scallop), tamago (egg), and the Japanese crown musk melon since each bite was beautifully prepared and bursting with clean, delicate flavor.
What really sets Shota apart from other omakases in New York is the knowledge and hospitality of the team. Our chef, who has over 20 years of experience, shared his passion and insights with us throughout the meal. He explained each piece in detail and even showcased four different types of uni side by side, which was such a treat for anyone who loves uni.
The interior is minimalist, clean, and beautifully maintained, allowing the food to take center stage. Service was warm and professional, and the pacing of each course was perfect.
I’ve been to many omakase spots in NYC, but Shota stands out for its attention to detail, high-quality fish, and genuine passion for the art of sushi.
Elvi Thio
Booked 7 seats at the bar for a team omakase. Fresh ingredients, nice variety of dishes, and felt like it was just enough food.
The chefs were lovely and I appreciated how they shared information about the ingredients and dishes served.
… moreThe chefs were lovely and I appreciated how they shared information about the ingredients and dishes served.
Mike Palafox
The food at Shota Omakase is excellent. The fish is pristine, and it certainly feels like it is all, or nearly all, imported from Japan. Technique is not in doubt. From the first bite, you can tell you are in the hands of someone who knows exactly what he is doing.
At the center of it all is Chef-Owner Cheng Lin, who also seems like a genuinely great guy. Warm, present, and clearly experienced. The kind of chef you would normally enjoy talking to in an omakase setting, where the meal becomes a quiet back and forth. The problem is that the restaurant’s scale makes that rapport almost impossible.
Omakase is not only about what you eat. It is also about intimacy, pacing, and attention. A reputable counter usually seats no more than eight to twelve people. Here, the main omakase bar is enormous, a horseshoe that felt like thirty or forty seats. That changes the entire rhythm. Chef Lin has to rely on a helper to get pieces out to everyone, and that breaks the direct exchange that defines the format.
If that were not enough, there is a second bar in the same restaurant, where a cheaper omakase appears to be served by another chef. At that point, the experience starts to feel less like a focused ceremony and more like a high-functioning operation. Busy, loud, and not particularly omakase in spirit.
Two moments captured that perfectly. On two separate occasions, “Happy Birthday” was sung to two different patrons. One time it was even encouraged by the chef and echoed by the second bar. It may be well intentioned, but it completely kills the omakase vibe. In those moments, the place shifts into the mood of a regular, high-volume sushi restaurant, not a counter built for concentration.
Service is efficient but intrusive. Servers are constantly clearing dishes and topping up water, glasses, or sake. Because you are seated so close to the person next to you, they often come from behind and you have to shift your body out of the way. It happens over and over, and it makes it hard to settle into the meal.
Even the logistics feel mismatched to the crowd. One bathroom for that many guests is hard to justify. There was always a line, and having to wait for the restroom mid-omakase feels absurd.
The price point is the temptation and the explanation. For the quality you get, it is a great deal, cheaper than many top omakase counters in the city. But it is clear how that price is achieved. Volume. Numbers. Many patrons served at the same time. You save money, but you lose the calm and intimacy that make the best omakase memorable.
Which is a shame, because the food is genuinely great, and Chef Lin seems like someone you would want to experience in a smaller room. As it stands, Shota Omakase delivers on ingredients and technique, but the experience does not match what the format promises.
… moreAt the center of it all is Chef-Owner Cheng Lin, who also seems like a genuinely great guy. Warm, present, and clearly experienced. The kind of chef you would normally enjoy talking to in an omakase setting, where the meal becomes a quiet back and forth. The problem is that the restaurant’s scale makes that rapport almost impossible.
Omakase is not only about what you eat. It is also about intimacy, pacing, and attention. A reputable counter usually seats no more than eight to twelve people. Here, the main omakase bar is enormous, a horseshoe that felt like thirty or forty seats. That changes the entire rhythm. Chef Lin has to rely on a helper to get pieces out to everyone, and that breaks the direct exchange that defines the format.
If that were not enough, there is a second bar in the same restaurant, where a cheaper omakase appears to be served by another chef. At that point, the experience starts to feel less like a focused ceremony and more like a high-functioning operation. Busy, loud, and not particularly omakase in spirit.
Two moments captured that perfectly. On two separate occasions, “Happy Birthday” was sung to two different patrons. One time it was even encouraged by the chef and echoed by the second bar. It may be well intentioned, but it completely kills the omakase vibe. In those moments, the place shifts into the mood of a regular, high-volume sushi restaurant, not a counter built for concentration.
Service is efficient but intrusive. Servers are constantly clearing dishes and topping up water, glasses, or sake. Because you are seated so close to the person next to you, they often come from behind and you have to shift your body out of the way. It happens over and over, and it makes it hard to settle into the meal.
Even the logistics feel mismatched to the crowd. One bathroom for that many guests is hard to justify. There was always a line, and having to wait for the restroom mid-omakase feels absurd.
The price point is the temptation and the explanation. For the quality you get, it is a great deal, cheaper than many top omakase counters in the city. But it is clear how that price is achieved. Volume. Numbers. Many patrons served at the same time. You save money, but you lose the calm and intimacy that make the best omakase memorable.
Which is a shame, because the food is genuinely great, and Chef Lin seems like someone you would want to experience in a smaller room. As it stands, Shota Omakase delivers on ingredients and technique, but the experience does not match what the format promises.
Kevin Lee
I’ve been to Shota Omakase twice with my girlfriend. The first time was in early 2024, and we had a Filipino chef who made us feel very comfortable and at home, whilst also serving us the best omakase meal we have ever had. I gave the restaurant 5 stars, and thought it was worth the price point.
Fast forward a year and a half to my most recent visit in October 2025, and after Shota receiving a Michelin star, I fear that the quality has gone downhill. The head Chinese chef, Cheng Lin, served us as we got the Gentei Omakase option. He was rude, stand-offish, and gave off really elitist/entitled vibes. I felt really uncomfortable during the entire 2-hour omakase. I asked a question about whether or not the sauce was light soy, and he retorted back saying it was house-made shoyu… he got very upset when I simply asked questions out of curiosity to get a better understanding of what I was tasting.
Also, this time around, they served 3 different types of mackerel, and I was very unhappy as I did not pay $255 per person to be fed mackerel 3 times. They’re clearly trying to cut costs and provide fish to a Williamsburg population that is not well-versed in types/quality of fish. Overall, really disappointed in the downfall of Shota, and the attitude of the head chef. I genuinely never want to go back. Some cuts of fish were good, but there were less than 4 or 5 pieces that I was wowed by. Also, tamago is just Japanese for egg, and I don’t think that’s necessary during a 1-star Michelin omakase.
I am speaking of the pacific saury as the 3rd piece of mackerel. I’m Korean, and saury is a cheap option of protein that we put into our kimchi jjigae
… moreFast forward a year and a half to my most recent visit in October 2025, and after Shota receiving a Michelin star, I fear that the quality has gone downhill. The head Chinese chef, Cheng Lin, served us as we got the Gentei Omakase option. He was rude, stand-offish, and gave off really elitist/entitled vibes. I felt really uncomfortable during the entire 2-hour omakase. I asked a question about whether or not the sauce was light soy, and he retorted back saying it was house-made shoyu… he got very upset when I simply asked questions out of curiosity to get a better understanding of what I was tasting.
Also, this time around, they served 3 different types of mackerel, and I was very unhappy as I did not pay $255 per person to be fed mackerel 3 times. They’re clearly trying to cut costs and provide fish to a Williamsburg population that is not well-versed in types/quality of fish. Overall, really disappointed in the downfall of Shota, and the attitude of the head chef. I genuinely never want to go back. Some cuts of fish were good, but there were less than 4 or 5 pieces that I was wowed by. Also, tamago is just Japanese for egg, and I don’t think that’s necessary during a 1-star Michelin omakase.
I am speaking of the pacific saury as the 3rd piece of mackerel. I’m Korean, and saury is a cheap option of protein that we put into our kimchi jjigae
Tyler Bitchatchi
I had an incredible experience at Shota Omakase last night. I don’t normally splurge on omakase, but this place was completely worth it. The food, the atmosphere, the service, and the overall experience were all exceptional, truly one of the best dining experiences I’ve ever had.
The chef was extremely talented and engaging throughout each course, and you could genuinely feel their passion for the craft in every bite. Every dish was beautifully presented and thoughtfully explained, making the evening both intimate and memorable.
Whether you’re celebrating a special occasion, trying omakase for the first time, or just treating yourself to something extraordinary, I give Shota Omakase my highest recommendation.
… moreThe chef was extremely talented and engaging throughout each course, and you could genuinely feel their passion for the craft in every bite. Every dish was beautifully presented and thoughtfully explained, making the evening both intimate and memorable.
Whether you’re celebrating a special occasion, trying omakase for the first time, or just treating yourself to something extraordinary, I give Shota Omakase my highest recommendation.
Lily Stine
Everything was so fresh, the chef did an excellent job explaining each dish, the art of sushi, and the ingredients sourced. It truly felt like an experience, not just a meal.
… moreCindy Zhao
not sure if i’m just a pleb, but i thought this place was just okay all around. I haven’t heard too much about this place, looked up some articles beforehand and realized this omakase place is actually run by a FJ Chinese sushi chef, which is pretty cool.
we booked the 19 course premium course set, which comes out to $250 per person. the courses were decidedly okay. maybe this is just a seasonality quirk (it’s mid november at the time of this review) but many of the fishes felt repetitive; we had three different types of mackarel. the establishment and chef prides itself on “naked” sushi, meaning the fish is really the star of the show. do i feel like this was the freshest, most premium fish i’ve ever had? no, not by a long shot when compared to hawaii or japan. do i feel like this was exceptionally fresh and delicious fish given we’re in new york? also, no. some cuts, like the otoro, are easy to judge across restaurants because basically every sushi establishment serves it. this otoro was vaguely sinewy and lacked the melt in your mouth feel that’s typically characteristic of the cut. many of the pieces tasted cured / salted, we asked the chef and he said this is to be expected since the fish is coming from japan. fair, but definitely isn’t the freshest tasting. fish aside, even other simple items like the clear dashi broth, were also nothing to write home about. the mushrooms and fresh seaweed were sourced from japan (as we were repeatedly being told) but the broth itself was overly salty and the other items lacked clear taste. omakase in the past has felt like a true culinary experience, like the chef is tenderly guiding you through a symphony of fish and the dancing scene from ratatouille is playing in your head as you’re swept away. this meal in totality felt flat; the fishes felt similar in texture and taste. there were some great pieces: they did a toro/pickled radish and shiso leaf handroll that was very yummy, and the ocean trout nigiri stuck out as particularly savory, but for the most part the pieces blended together.
the vibe of this establishment is also odd; we were the only two diners at 8:30 but there were probably six? staff members constantly watching us, in addition to the two sushi chefs. the vibe was definitely attentive, bordering on helicoptering. i felt like i couldn’t have a private conversation in peace, and the second we were done with one piece, another one was immediately whisked in front of us, giving the impression that we were passively being hurried along. i understand they probably don’t want us loitering too much past closing hour, but the ambiance felt tense. the sushi chef was also weirdly standoff-ish and very chinese (i think i can say this because i am also chinese); at every turn we were being aggressively upsold sake sets, “super premium” uni, etc. for such an upscale, michelin starred japanese establishment, this behavior felt oddly cheap and pushy. i felt like a prized (and admittedly doted upon) cash cow being milked for every last drop. we also asked, “this seaweed is really nice, where’s it from?” and the chef responded, “japan” which i also had to laugh at because of the the total idgaf nature of it all. we felt like a bit of a nuisance talking to him, which again is fine and i get it, you have to make this same benign small talk every day probably 6 times a day, but it is all supposed to be part of the experience, and i was genuinely curious about his journey as a chef and why he got into the sushi game.
this is a long winded way of saying— even price and ambiance aside, the food is just okay to good. i think there’s better (definitely more affordable) places to get sushi in new york, and this place really didn’t rock my socks off.
… morewe booked the 19 course premium course set, which comes out to $250 per person. the courses were decidedly okay. maybe this is just a seasonality quirk (it’s mid november at the time of this review) but many of the fishes felt repetitive; we had three different types of mackarel. the establishment and chef prides itself on “naked” sushi, meaning the fish is really the star of the show. do i feel like this was the freshest, most premium fish i’ve ever had? no, not by a long shot when compared to hawaii or japan. do i feel like this was exceptionally fresh and delicious fish given we’re in new york? also, no. some cuts, like the otoro, are easy to judge across restaurants because basically every sushi establishment serves it. this otoro was vaguely sinewy and lacked the melt in your mouth feel that’s typically characteristic of the cut. many of the pieces tasted cured / salted, we asked the chef and he said this is to be expected since the fish is coming from japan. fair, but definitely isn’t the freshest tasting. fish aside, even other simple items like the clear dashi broth, were also nothing to write home about. the mushrooms and fresh seaweed were sourced from japan (as we were repeatedly being told) but the broth itself was overly salty and the other items lacked clear taste. omakase in the past has felt like a true culinary experience, like the chef is tenderly guiding you through a symphony of fish and the dancing scene from ratatouille is playing in your head as you’re swept away. this meal in totality felt flat; the fishes felt similar in texture and taste. there were some great pieces: they did a toro/pickled radish and shiso leaf handroll that was very yummy, and the ocean trout nigiri stuck out as particularly savory, but for the most part the pieces blended together.
the vibe of this establishment is also odd; we were the only two diners at 8:30 but there were probably six? staff members constantly watching us, in addition to the two sushi chefs. the vibe was definitely attentive, bordering on helicoptering. i felt like i couldn’t have a private conversation in peace, and the second we were done with one piece, another one was immediately whisked in front of us, giving the impression that we were passively being hurried along. i understand they probably don’t want us loitering too much past closing hour, but the ambiance felt tense. the sushi chef was also weirdly standoff-ish and very chinese (i think i can say this because i am also chinese); at every turn we were being aggressively upsold sake sets, “super premium” uni, etc. for such an upscale, michelin starred japanese establishment, this behavior felt oddly cheap and pushy. i felt like a prized (and admittedly doted upon) cash cow being milked for every last drop. we also asked, “this seaweed is really nice, where’s it from?” and the chef responded, “japan” which i also had to laugh at because of the the total idgaf nature of it all. we felt like a bit of a nuisance talking to him, which again is fine and i get it, you have to make this same benign small talk every day probably 6 times a day, but it is all supposed to be part of the experience, and i was genuinely curious about his journey as a chef and why he got into the sushi game.
this is a long winded way of saying— even price and ambiance aside, the food is just okay to good. i think there’s better (definitely more affordable) places to get sushi in new york, and this place really didn’t rock my socks off.
Anthony Doan
The BEST dining experience of my life. I commend the chefs for being able to create an incredible experience out of a cuisine that emphasizes purity. They are truly masters of their craft, and it shines through with each and every bite. I also want to thank Brandon, and the entire staff, for delivering on just above and beyond service even for a Michelin star restaurant.
My full review of each aspect of the meal:
Food:
We booked the Gentei Omakase experience and loved every bite. I had very high expectations for the rice with how much they talk about it on the website, and even those expectations were exceeded. The rice is spectacular. When it comes to the fish, it was a wonderful mix of classics like Otoro, and an introduction to new favorites of mine like the Kinki. Each piece tastes delicious and came with the perfect amount of freshly grated wasabi. Understanding the selection was seasonal, the mix was just perfect. There were cuts of perfectly springy texture, melt-in-your-mouth buttery sweetness, and delicate umami flavor. I can’t really put into words how the food had changed my view of sushi forever. NOW, let me talk about the sake pairing. My sake experience was H-Mart sake, so maybe I’m not the expert. That said, this sake pairing has completely changed everything I thought sake could be. Brandon, our sake expert, was kind of enough to dumb down the explanations of all the sake to us, giving us a history lesson on each bottle and helping us learn tasting notes to look out for. I felt like it was like someone showing me a whole new world that I didn’t know existed. If you are reading this, best of luck on the exam next year! I want to thank you for making our evening so special.
Service:
I may not have the 20+ Michelin meals the other reviewer had, but of the few I have had, this one stands out as by far the best. They were able to blend together an intimate dining experience and a show. It was food with a little showmanship to curate to those who wanted pictures of every piece and those who wanted to just sit and eat. The chefs were attentive, asking questions on taste and consistently giving context to what we were eating. They gave a thorough explanation on the origins of the rice, and even gave context about seasonality of the fish. I felt like I was in a masterclass, being taught by two of the best to ever do it. Then the rest of the wait staff was just absolutely fantastic. They came by with phone rests, and even cleaned up small drops of sauce on the serving plate, to assure it did not compromise the flavor of the next piece. The level of attention was perfect without being over the top.
Atmosphere: Simple. Just the way it should be.
… moreMy full review of each aspect of the meal:
Food:
We booked the Gentei Omakase experience and loved every bite. I had very high expectations for the rice with how much they talk about it on the website, and even those expectations were exceeded. The rice is spectacular. When it comes to the fish, it was a wonderful mix of classics like Otoro, and an introduction to new favorites of mine like the Kinki. Each piece tastes delicious and came with the perfect amount of freshly grated wasabi. Understanding the selection was seasonal, the mix was just perfect. There were cuts of perfectly springy texture, melt-in-your-mouth buttery sweetness, and delicate umami flavor. I can’t really put into words how the food had changed my view of sushi forever. NOW, let me talk about the sake pairing. My sake experience was H-Mart sake, so maybe I’m not the expert. That said, this sake pairing has completely changed everything I thought sake could be. Brandon, our sake expert, was kind of enough to dumb down the explanations of all the sake to us, giving us a history lesson on each bottle and helping us learn tasting notes to look out for. I felt like it was like someone showing me a whole new world that I didn’t know existed. If you are reading this, best of luck on the exam next year! I want to thank you for making our evening so special.
Service:
I may not have the 20+ Michelin meals the other reviewer had, but of the few I have had, this one stands out as by far the best. They were able to blend together an intimate dining experience and a show. It was food with a little showmanship to curate to those who wanted pictures of every piece and those who wanted to just sit and eat. The chefs were attentive, asking questions on taste and consistently giving context to what we were eating. They gave a thorough explanation on the origins of the rice, and even gave context about seasonality of the fish. I felt like I was in a masterclass, being taught by two of the best to ever do it. Then the rest of the wait staff was just absolutely fantastic. They came by with phone rests, and even cleaned up small drops of sauce on the serving plate, to assure it did not compromise the flavor of the next piece. The level of attention was perfect without being over the top.
Atmosphere: Simple. Just the way it should be.