Chef Cheng Lin’s Shota Omakase
A Culmination of Passion in Williamsburg
In the heart of Brooklyn’s ever-evolving culinary scene, a new gastronomic gem has emerged. Tucked away amidst the cobblestone streets and artisanal boutiques of Williamsburg, Shota Omakase beckons diners who appreciate the dedication to quality ingredients and exceptional craftsmanship.
“Shota No Sushi”
Chef and owner Cheng Lin started his sushi career working at Hatsuhana in Midtown as a trainee in 1997, the same year he moved to New York from Fujian, China. There, he learned the art of sushi and the intricacies involved. Two years later, he read the book “Shota No Sushi,” and his life changed. He dedicated himself to the art of sushi and never looked back, and promised himself he would open his own sushi restaurant someday. After working as a senior sushi chef at Sushi Seki, Blue Ribbon, and ITO Tribeca, he finally welcomed guests to his own Shota Omakase in August.
Bringing Premium Omakase to Brooklyn
Why Brooklyn? “When I was working in the city, I noticed so many people coming from Brooklyn to go into the city to eat. Everybody said the same thing: ‘There’s nothing in Brooklyn, no premium omakase.’ So I thought why not?” Cheng Lin noticed omakase spots popping up everywhere in Manhattan, but he knows his spot across the bridge stands apart. “Some restaurants call it omakase, but they have the same menu all year round and they’re only getting the same quality as a sushi restaurant.”
The walls of Shota are completely bare. The art, instead, is the meal itself. As guests sit at the intimate counter, they witness the artistry firsthand, as chef Cheng Lin weaves a narrative through dishes that transcend mere sustenance, or even mere sushi. The Edomae style menu changes daily, but the structure stays the same. The meal begins with four otsumami, including a bowl of soy marinated fresh salmon roe with caviar and fresh wasabi. The otsumami, or small bites, are followed by soup. The soup was light and simple, but the flavor was complicated and rich. The broth is made with only five ingredients, all from Japan, then sea bream, fresh wakame seaweed, chive, and chrysanthemum flowers are added with the rockfish, which cooks in the broth. Cheng Lin explained, “The fish is wild caught to get the deep sea flavor into the soup.” After the soup and small bit, diners enjoy 11 pieces of nigiri, a hand roll, and finally tomago.
Unique Rice & Rare Vingars
Cheng Lin is dedication to perfection in every single ingredient. Ninety percent of the fish is flown in directly from Japan, and every piece guests eat at Shota was in the ocean less than three days
prior to being served. He buys directly from a market instead of a wholesale supplier, and he believes that having a personal relationship with the supplier is an important part of what sets Shota apart. “I chose my vendor because there’s a trust there; I know that they provide the best quality fish.” Wasabi is fresh ground at the table for each seating. However, the thing that really sets Shota apart from other omakase restaurants is the rice. Cheng Lin exclusively uses sushi rice sourced from small farmer in Gero City, Gifu, Japan. It is completely organic, grown chemical free in Japan, and freshly polished in New York. The grains are 1.5 times larger than typical sushi rice, and it delivers a sticky sweetness one typically doesn’t find in other sushi establishments. The thicker grains of rice are enhanced even further by the two types of sushi rice vinegar Cheng Lin uses: an Edo-Tannen based on red vinegar made with domestic sake lees to develop flavor and richness, and a second azaku vinegar that is so rare, Shota’s vendor doesn’t even want it named. Each one is thoughtfully paired with fish to enhance the taste of the sushi. Fresh rice is brought out after every few nigiri so it remains warm and the vinegar flavors stay potent. “Anything to bring out the best flavors in the fish,” Cheng Lin explained. “Premium quality ingredients always help make the fish better.”
Top Tier Wine, Champagne, Beer & Sake List
Shota Omakase’s commitment to excellence extends beyond its exquisite cuisine to its thoughtfully curated beverage selection. Their wine list boasts a carefully selected array of fine wines, expertly chosen to complement the nuanced flavors of the omakase experience. For those seeking a more traditional beverage, the sake selection ranges from dry to sweet and back again, and the knowledgeable staff is more than happy to guide guests through it to find what will elevate the meal the most for them. For beer enthusiasts, there are two options: a Brooklyn Lager brewed right up the street in Williamsburg, and a Hatichino Nest brewed in Ibaraki Prefecture, Japan.
Perfectly ‘Not Perfect’
Cheng Lin holds high standards for himself and his team at Shota Omakase, and it’s impossible to miss the difference in the final product. While dining at the beautiful location at 50 South 3rd St in Brooklyn, I saw Cheng switch out two cuts of fish and cut what appeared to be identical pieces in front of me before covering the fish back up. When I asked why he replaced them, his short answer reflected his dedication to making his dream a success: “Not perfect.”
shotaomakase.com
50 S 3rd St, Brooklyn, NY 11249
(929) 989-6979
