Stephanie C.

Went to Shota Omakase for my birthday and it didn't disappoint! So impressed! The fish tasted amazing , and it def feels like it is all, or nearly all, imported from Japan (as it was mentioned by the chef). I give props to my husband for finding this place and researching chef Cheng Lin before coming, because his technique is impeccable and personality just made my birthday that much more special. From the first dish to the last one, you can tell you are in the hands of someone who's an expert at what he does. We got 17 different dishes including sashimi, sushi, and hand rolls, I cannot recall all the types of fish but there was tuna, toro and lots of uni included (you get an option to opt for additional uni at some point for more $$). The rice consistency and flavor was out of this world. You also get to choose a pairing w/wine for an additional $160 p/p. Throughout the night, chef Cheng Ling was kind, present, and friendly. I def enjoyed asking questions and chatting with him during the experience. I love how intimate the setting felt, vibes were immaculate! I cannot commend the servers enough! They are so on point at all times. There was a couple next to us almost ruined the night, I hope they read this and never go out to eat again!!! husband and wife got so drunk they started to argue and blabbed nonsense for everyone to hear. At some point he got up to the bathroom, came back and said LETS GO I'M FULL! and they proceeded to ask for dessert to go!!!??? YES, DESSERT TO GO at an Omakase Michelin rated place! Aside from this small issue that had nothing to do with the restaurant, my experience was amazing overall!!! Five stars and compliments to the chef and staff!

Elvi T.

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.

Michael C.

This was priced too high for what it was. Relatively beginner Sake pairing that also had some service hiccups in it, and the dinner service itself was just okay. Nothing stood out as memorable and it had all of the standard offerings that you'd expect from an omakase. Glad I tried it, but I'm going to put it in the past.

Kristie P.

Amazing Valentine's Day dinner here! Service was exceptional, team moved quickly without ever feeling rushed. Food was absolutely delicious, really like the variety.

Kyle A.

Shota is one of, if not the best omakase in Brooklyn and would be my first choice for a special omakase there. It's set in an elegant but minimalist dining area with two chef's counters offering two different dining experiences - "Gentei Omakse" at $255, 19 courses, served by master chef Cheng Lin and "Shota omakase" at $195, 18 courses, served by their other skilled chefs. Chef Cheng was so charismatic and the staff were very welcoming in curating the meal for a special experience for the diners. They have an extensive drink menu and mixed drink pairing with various wine and sake options. I went with the pairing and thought they featured delicious sakes that paired well and elevated each course and they offered nice pours. For the omakase we started off with a few appetizers - barracuda, sweet fish, beltfish, scallop and inochi no ichi rice - all delicious, light courses but wetted the appetite. For the main courses, there was usual omakase findings and some rarer courses - highlights were shark skin flounder from Hokkaido, tiger prawn beautifully arranged as well, Otoro, black throat seaperch, and sablefish. The rice was well seasoned and wasabi as a good balance between intense taste and cleansing the palate but not overly powerful. There was also a number of uni add ons ranging in rarity. We ended with delicious tamago and Japanese crown melon - I'm always a fan of these traditional omakase courses. The overall experience and food makes shota omakase a top choice for special experiences and, in my opinion, reasonably priced for the courses, quality of ingredients, and experience especially compared to other high end omakase around NYC!

Emily S.

After my first two experiences at Shota I was eager to return and my update is not much of an update as the quality, attention to detail, and experience remained exceptional. My fiancé reserved a tasting with more courses than we'd done before and everything was delicious. I always enjoy watching Chef plate and while the nigiri is why I wanted to return, the otsumami portion of the night included some of my favorites. I always appreciate the opportunity to try new, seasonal dishes and this time was no different. It's hard for me to imagine finding an experience in NY that I like more than Shota.

Amber C.

Amazing omakase and the experience blew my mind. What makes Shota so unique was the service, unique cuts of fish, and preparation. Me and my partner did the Gentei omakase, 19 course for $255 with the main chef Cheng Lin. We wanted to try fish specially curated by the owner! This experience was nothing like other omakase (in a good way!) First, we had unique offerings that are not normally in other places. Have you ever had blood clam or filefish? I haven't even heard of that before coming here! Fish was fresh and versatile! Also, the RICE was unlike other. Sushi chefs know that rice preparation is just as, if not more, important than the fish itself. The rice offered had a texture and flavor that was not too strong in vinegar but was subtle. I wanted more but I could only wish haha. Second, service was spectacular and attentive. I ordered a lychee cocktail and the server noticed I really liked the lychees on top so she gave me extra lychee pieces, even after I said she didn't have to. The chef himself was a bit quiet but still made conversation with the customers. He fed everyone a sushi piece from his hand. I understand many are not a fan of this but I did not mind. He also alternated the order to ensure not one person got their piece last all the time. He also ensured everyone got a top notch piece. If there was a piece that seemed unsatisfactory, he would discard it. The little details about this place makes it all better. Well deserving of a Michelin star. I would love to go back

Amanda S.

Shota omakase was unbelievable. The food was so good and the hospitality was incredible. They even gave a napkin that stated the day and everybody was so welcoming! It was a true fine dining omakase! They also had things that I've never tried before including the melon that's very rare and the different fishes that was in season. We also tried different Uni and they had different kinds to choose from . This place truly blew me away and I can't wait to come back and show other others.

Scott S.

I went here yesterday with my friend. We were seated to a full counter at 6pm. The service was super nice from taking my coat off of me and hanging it, to guiding me to my seat and immediately pouring me water and it continued throughout my meal. A+ for very attentive service. The sushi chef was super nice and explained how the meal will work, had us try their sushi rice before the nigiri portion started and really took his time to make each piece and we didn't feel rushed at all. All the courses were fresh and the fish quality was very good. All the pieces also were cut to healthy nice slices. I just felt like there was something missing on almost every piece to really bring in the flavor profile maybe it was even a pinch of salt, I couldn't put my finger on it. Everything was enjoyable though . Sake here was decent but definitely priced on the steep side. They were generous to allow you to try the sake before committing to it. Best bite of the night was the mini chirashi with otoro, uni and caviar. Thanks for having us.

Serenity G.

Great traditional omakase located in Williamsburg! 18 course omakase for $195 (pre tax and tip). There are about 24 bar seats in the restaurant with 3 chefs but will advise making a reservation in advance! This is one of the better omakase I had in 2024. All the fishes were fresh and the chef was generous with the serving. There were only 2 pieces that I did not quite enjoy but everything else was delicious. I do think a few pieces can use less sauce. I didn't do the sake pairing but did order two of their cocktails and they were great (lychee and margarita). My friends and I had a great time chatting with the chef who came from California while enjoying our meal.

Joseph S.

One of the better omakases we have tried and certainly one of the most inexpensive ($190 each). Menu was deep and many. See attached. Two seatings per night. 24 diners served by 3 chefs. Our chef Hiro was quite the character. One couple split the sake pairing; other the wine/sake pairing at $135 each. Nice selections but a bit light on the pours. A memorable night. Damages with tip for 4 was $1450. RECOMMENDED!!

Jake R.

Updated review : This update follows my original review detailing a disappointing last-minute cancellation of a birthday dinner due to a system error. Following the published review, the restaurant promptly reached out with a genuine apology and offered to host us for a full, complimentary omakase experience at no charge, a true commitment to correcting their profound error. We returned last night and the experience was awesome. From the moment we were seated, the staff expressed their sincere apologies. They were attentive, hospitable, and genuinely concerned with ensuring we had an exceptional time and offered complimentary champagne, which further underscored their commitment to making amends. As for the food, the omakase was, as anticipated, magnificent. It was a traditional, flawless procession of expertly prepared sushi that confirmed the restaurant's reputation for culinary excellence. Every piece was a testament to quality ingredients and masterful technique. The mark of a premium establishment is not just avoiding mistakes, but how profoundly and genuinely they correct them. They understood the gravity of ruining a special occasion and provided recovery commensurate with the inconvenience caused. For anyone seeking an authentic, traditional omakase experience, I can now wholeheartedly recommend Shota Omakase. Their food is world-class, and their commitment to customer service--when tested--proved to be exemplary. We are so glad we were invited back. This is definitely worth a visit. Original review : My anticipated dining experience at Shota Omakase was tragically derailed before I even stepped foot in the door, and the restaurant's handling of the situation was, quite frankly, inexcusable. I secured a reservation two-three weeks in advance to celebrate a milestone--my wife's birthday. Leading up to the reservation, I received multiple confirmations from the Resy system, which should be more than enough time and security to guarantee a table. Then, just four hours before our reservation, I received a call informing me that a purported "system error" had led to an overbooking. To wait until the day of, and with mere hours to go, to notify a diner of such a fundamental error is a profound failure of operational management. This isn't a simple mistake; it's a display of a lack of respect for a customer's time and plans. While the staff member who called was apologetic and offered to rebook us the following day with complimentary drinks, this gesture felt wholly insufficient for the level of inconvenience and disappointment caused. When a booking for a special occasion is confirmed multiple times, a last-minute cancellation essentially ruins the evening. For a restaurant in this tier, the compensation offered--free drinks--is a paltry gesture. Given the gravity of the error and the special occasion, the appropriate recovery should have been to comp the cost of one person's meal upon rebooking. That would have shown genuine commitment to correcting their mistake. The issue isn't the deliciousness of the hypothetical food; the issue is that a restaurant charging a premium for an omakase experience must deliver premium service at every touchpoint, and that begins the moment a reservation is made. There is absolutely no reason why a fundamental scheduling error of this magnitude shouldn't have been caught days, if not weeks, in advance. Shota Omakase, your "system error" cost me my wife's birthday dinner. You need to do better. Until the reservation process and the customer recovery protocols are drastically improved, I cannot in good faith recommend this restaurant.

James S.

Food: 4.4/5 Service: 4.6/5 Ambiance: 4.7/5 Value: 4.4/5 18 courses $256.06 including $195 prix fixe, 20% automatic service charge ($39), and $22.06 of taxes and fees. - Amberjack - Plain salmon roe - we just ate this with a little spoon. Not in a roll, not with rice, just straight up. Too simple. A bit weird. - Skipjack with miso yuzu - Ok, but I didn't like the runniness of the sauce. - Chirashi with tuna, uni, caviar, pickles, and wasabi. Not bad. - Shitake mushroom dashi (broth/soup) not impressed. Too basic, plain. Could have done better with a chawanmushi or ankimo or something else here. - Rice (Inochi No Ichi Rice) w 7-year aged rice vinegar. Again, too simple. Not for me. My palate isn't sensitive enough to appreciate different ages of vinegar, nor the quality of the rice. "Inochi-no Ichi is 1.5 times larger than regular Koshihikari grains and has a stronger aroma, sweetness, and stickiness..."; I don't know, I couldn't really tell. I've never seen just a plain rice nigiri piece before. To quote the great Austin Danger Powers "this sort of thing ain't my bag, baby." - Japanese sea bream (madai) - Scallop (lime citrus, heavy on the wasabi) - Ocean trout (masu) It was red. Looked like salmon. - King mackerel (sawara) - Horse mackerel (aji; normally i don't like this piece, but it had a nice savory taste here) - Ebi (sweet shrimp; feels very unctuous) - Lean tuna - Medium fatty tuna; the menu they gave at the end of the meal says oh toro, but I think they substituted chu toro tonight. He definitely said medium. - Sea urchin (uni, from Hokkaido) - Black perch (Akamutsu; this was good, but not as tasty as nodoguro I've had elsewhere); the menu says Blue Fish Sea Perch, so I think this may have been a substitition as well. I heard him say black, not blue. - Black cod (sizu misu? Not sure what he said) with black truffle; the truffle flavor/aroma was strong. - Tamago - this was eh, not as rich, custard-y, or sweet as others I've had. I drank a glass of 2020/2021 Au Bon Climat chardonnay, glass, $35. Yikes. It's a pretty big space with two seating areas. One L shaped sushi counter along the side, and another one in the center. The bathroom is nice. There's free Hermes "Elixir des Merveilles," which is a women's fragrance in the gender-neutral lavatory.