Shota omakase
Restaurant · Williamsburg
50 S 3rd St, Brooklyn, NY 11249
Highlights
18-course Edomae-style sushi omakase with fresh ingredients
18-course Edomae-style sushi omakase with fresh ingredients
"A Brooklyn-born omakase from former Ito chef Cheng Lin with a 16-seat U-shaped counter (and a newer 10-seat Gentei counter) that serves generously proportioned nigiri at exceptional value: an 18-course menu for about $195 and a more premium seasonal $255 option. The meal opens with six seasonal small plates—examples include shark-skin flounder in a three-month-aged house ponzu—then progresses to roughly 10 nigiri, a hand roll, and desserts. The chef sources auction-level seafood (some from the same buyers as several top Manhattan counters) and builds nigiri using two types of sushi rice seasoned with different vinegar blends to match delicate whitefish versus richer cuts like toro and mackerel." - Kat Odell
"This Brooklyn Edomae-style sushi restaurant from Cheng Lin features a $195 18-course omakase." - Eater Staff
"A Japanese omakase counter in Williamsburg, known for its seasonal nigiri and dishes like binchotan-seared sawara with citrus sauce." - MICHELIN Guide
"A Williamsburg restaurant offering an omakase experience, newly awarded one Michelin star." - Melissa McCart
"Far from the subway stop on a quiet street in Williamsburg, find this welcoming omakase counter hidden away near Domino Park. 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 sourcing and technique, he is quick to share where in Japan the fish is from, why he uses Inochi-no Ichi rice, and what it took to find his special aged soys and vinegars. His intentionality delivers in the form of excellent, seasonal product and a fine-tuned parade of nigiri, for which the rice is refreshed repeatedly. Prepared dishes like binchotan-seared sawara with citrus sauce, shiso, and nori or even a restorative cup of dashi with mushrooms also show distinction." - Michelin Inspector
