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
Atmosphere: 1
Food: 2
Service: 4
Michael Straky
Food is very good with high quality ingredients. Some service quirks that need to be worked out for a Michelin star restaurant, e.g. the pig pen where they make everyone wait prior to being sat. We really enjoyed our experience.
Atmosphere: 3
Food: 5
Service: 4
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.
Atmosphere: 5
Food: 5
Service: 5
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.
Atmosphere: 5
Food: 5
Service: 5
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.
Atmosphere: 4
Food: 4
Service: 4
Guido
Antithesis of omakase, they have everything prepared and pre-cut and it’s basically just a factory. The place is giant and impersonal. They care more about you taking pictures than the experience.
Atmosphere: 1
Food: 1
Service: 1
Thaddeus Pinakiewicz
Had really good omakase before but this was next level. Up there for the best meal of my life. Servers were incredibly attentive, noticed my dad was left handed partway through and quietly switched everything over for him for the rest of the meal. This is going to be an expensive habit.
Atmosphere: 5
Food: 5
Service: 5
Stacy L.
I was really pleased with my experience here. The service is absolutely top notch, perhaps the best service experience I’ve ever had at a restaurant. The vibe at high end restaurants can often feel a little uncomfortable for a variety of reasons, and what I liked so much about the service here was that it was an absolute 10/10 at all times but it felt so warm, friendly and relaxed, and had a certain casualness to it in a way—which I think is a difficult thing to pull off. One of the chefs was really funny (while still being professional) which definitely added to that feeling.
The food was great too—but I was almost more impressed with the service? The seared barracuda with yuzu kosho was my favorite part of the regular omakase (the “poke style” tuna, uni and caviar bowl was my least favorite thing) and I’m very glad I decided to try the add-on $45 piece of uni. The “upsells” toward the end of the meal were interesting and something I haven’t encountered at a restaurant before, but because I really enjoyed the experience overall they were welcome and I enjoyed the ones I opted to try.
We would 100% come back here for another special occasion! Oh, and the only thing I would change about the interior is the lights, they’re very harsh/too cool, something a touch warmer would feel much nicer in my opinion :)
Atmosphere: 4
Food: 5
Service: 5
Margaret Tse
Excellent omakase and service was excellent. Fish were all so fresh and delicious. We all enjoyed a wonderful dinner. Absolutely must try!
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.
Atmosphere: 3
Food: 3
Service: 3
Adair Beany
I wanted an experience and I got it. Front row to see how everything is prepared, and the wine paring was explained by the best service. Chef obviously cares about the quality of the cut. I came hungry and was left stuffed. The melon dessert was the perfect touch after many courses of fish. The mackerel was the best I've ever had. I'd go back in a heartbeat.
Atmosphere: 5
Food: 5
Service: 5
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.
Atmosphere: 4
Food: 5
Service: 5
David Ma
Chef Lin, his chefs and dining room staff were wonderful. The food was amazing. For a packed dining room, the noise level was great.
Atmosphere: 4
Food: 5
Service: 5
P “Pier lemond” G
A bit overpriced for what it is. The autogratuity at 22% for any party size is a bit obnoxious, especially when you consider the cheapest bottle of sake is $ 280.
The Best Omakase I've had in NYC
Atmosphere: 5
Food: 5
Service: 5
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
Atmosphere: 1
Food: 2
Service: 4
Food is very good with high quality ingredients. Some service quirks that need to be worked out for a Michelin star restaurant, e.g. the pig pen where they make everyone wait prior to being sat. We really enjoyed our experience.
Atmosphere: 3
Food: 5
Service: 4
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.
Atmosphere: 5
Food: 5
Service: 5
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.
Atmosphere: 5
Food: 5
Service: 5
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.
Atmosphere: 4
Food: 4
Service: 4
Antithesis of omakase, they have everything prepared and pre-cut and it’s basically just a factory. The place is giant and impersonal. They care more about you taking pictures than the experience.
Atmosphere: 1
Food: 1
Service: 1
Had really good omakase before but this was next level. Up there for the best meal of my life. Servers were incredibly attentive, noticed my dad was left handed partway through and quietly switched everything over for him for the rest of the meal. This is going to be an expensive habit.
Atmosphere: 5
Food: 5
Service: 5
I was really pleased with my experience here. The service is absolutely top notch, perhaps the best service experience I’ve ever had at a restaurant. The vibe at high end restaurants can often feel a little uncomfortable for a variety of reasons, and what I liked so much about the service here was that it was an absolute 10/10 at all times but it felt so warm, friendly and relaxed, and had a certain casualness to it in a way—which I think is a difficult thing to pull off. One of the chefs was really funny (while still being professional) which definitely added to that feeling.
The food was great too—but I was almost more impressed with the service? The seared barracuda with yuzu kosho was my favorite part of the regular omakase (the “poke style” tuna, uni and caviar bowl was my least favorite thing) and I’m very glad I decided to try the add-on $45 piece of uni. The “upsells” toward the end of the meal were interesting and something I haven’t encountered at a restaurant before, but because I really enjoyed the experience overall they were welcome and I enjoyed the ones I opted to try.
We would 100% come back here for another special occasion! Oh, and the only thing I would change about the interior is the lights, they’re very harsh/too cool, something a touch warmer would feel much nicer in my opinion :)
Atmosphere: 4
Food: 5
Service: 5
Excellent omakase and service was excellent. Fish were all so fresh and delicious. We all enjoyed a wonderful dinner. Absolutely must try!
Atmosphere: 5
Food: 5
Service: 5
Restaurantji Recommends
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.
Atmosphere: 3
Food: 3
Service: 3
I wanted an experience and I got it. Front row to see how everything is prepared, and the wine paring was explained by the best service. Chef obviously cares about the quality of the cut. I came hungry and was left stuffed. The melon dessert was the perfect touch after many courses of fish. The mackerel was the best I've ever had. I'd go back in a heartbeat.
Atmosphere: 5
Food: 5
Service: 5
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.
Atmosphere: 4
Food: 5
Service: 5
Chef Lin, his chefs and dining room staff were wonderful. The food was amazing. For a packed dining room, the noise level was great.
Atmosphere: 4
Food: 5
Service: 5
A bit overpriced for what it is. The autogratuity at 22% for any party size is a bit obnoxious, especially when you consider the cheapest bottle of sake is $ 280.
Atmosphere: 3
Food: 3
Service: 4
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