At Shota, our philosophy is rooted in quality and precision. Every ingredient we use is carefully
sourced through years of experience and strong relationships with our vendors in Japan. From
the rice and seafood to the vinegar and soy sauce, each component is limited, special, and
chosen with intention. We feel incredibly fortunate to work with these ingredients, so please,
savor every single bite.
I believe that every element in sushi matters. From the delicate balance of sushi rice and rice
vinegar to the freshness of the seafood, the crispness of the nori, and the depth of the soy
sauce, each part plays a vital role in creating the perfect bite of nigiri.
At the sushi counter, nigiri is served piece by piece, directly from the chef's hands. Each piece
has a
lifetime - a fleeting moment when the warm shari (sushi rice) and the perfect touch of vinegar
create the ultimate harmony. To truly experience its essence, please enjoy it in one bite,
without delay.
Our Omakase Offerings
• Premium Omakase - An 18-course menu featuring small bites, nigiri, a hand roll, and tamago,
thoughtfully curated based on seasonal availability. $195 per person.
• Gentei Omakase - A 19-course exclusive experience led by our chef-owner Cheng Lin,
featuring rare seasonal fish and premium cuts, offering a truly unique and elevated journey. $255 per person.
We invite you to immerse yourself in the craftsmanship and passion behind every dish at
Shota.
Our Ingredients
The Art of Sushi Rice: The Unsung Hero of Sushi
In the world of sushi, the rice-known as shari or sumeshi-is the foundation that can make or break the experience. While often overshadowed by the glamorous fish toppings, sushi rice plays a crucial role in balancing flavors and textures. High-quality sushi rice is meticulously prepared and seasoned to achieve the perfect harmony of stickiness, moisture, and subtle flavor, elevating the toppings it accompanies.
Our Sushi Rice
With years of industry experience and extensive research, I have come to appreciate the
unparalleled value of superior rice. That is why we take great pride in serving sushi rice
sourced from a dedicated small farmer in Gero City, Gifu, Japan.
Our chosen rice, Inochi no Ichi, from the esteemed brand Ryu no Hitomi—translated as
"Dragon cultivated in Japan's distinct four-season climate. Grown organically and
free from agricultural chemicals, this rice meets our highest standards. To ensure optimal
freshness, it is freshly polished in New York, preserving its delicate texture and natural
sweetness.
The Unique Environment Behind Ryu no Hitomi Rice
Nestled in the picturesque mountains of Gifu Prefecture, the Ryu no Hitomi rice paddies
benefit from more than just pristine, crystal-clear spring water. The surrounding mountains
play a crucial role in the growth process. As the sun rises in the east, it bathes the paddies in
light, fostering photosynthesis and nutrient absorption during the plants' most active period.
As the sun sets, these same mountains cast their shadows, naturally cooling the paddies and
preventing heat stress on the crops.
This unique geographical advantage, combined with nutrient-rich spring water, contributes to
the exceptional quality of Ryu no Hitomi rice. These factors, along with a steadfast
commitment to sustainable and organic farming practices, make this rice not only a culinary
treasure but also a testament to the harmonious balance between nature and agriculture.
The Art of Seasoning Sushi Rice
Seasoning sushi rice with a delicate blend of rice vinegar, sugar, and salt enhances its natural sweetness and adds a subtle tang, making it an integral part of the overall sushi experience. The right balance of vinegar seasoning not only elevates the flavor but also helps preserve the rice, ensuring it remains fresh and safe to consume.
The Role of Akazu in Edomae Sushi
Aka-zu (red vinegar) is a critical component of Edomae-style sushi. Typically aged for three to
seven years—or even longer—it imparts a deep, umami-rich complexity to sushi rice, bringing a
refined, slightly tangy depth that enhances the overall flavor profile.
I source two exceptional varieties of akazu. One of them, Edo-Tannen, is a premium sushi
vinegar crafted from long-term aged domestic sake lees. This carefully prepared red vinegar
offers a balanced aroma, robust umami, and a rich depth of flavor.
As for the second akazu, due to its extremely limited availability and exclusivity, our vendor in
Japan has requested that we keep its name confidential. It is available only by
recommendation.
Sourcing the Finest Fish with Traditional Japanese Techniques
We take great pride in sourcing 90% of our fish directly from Toyosu Market in Japan, thanks
to our long-standing relationships with trusted vendors. This direct connection allows us to
procure the highest quality seafood, ensuring exceptional freshness and flavor.
The fish we receive is handled with the utmost care and respect, following the traditional Ike-
jime and Shinkei-jime techniques. These time-honored Japanese methods ensure the humane
dispatch of the fish immediately upon catch. Ike-jime involves precisely targeting the brain,
while Shinkei-jime focuses on the spinal cord. This meticulous process not only minimizes
stress but also preserves the pristine texture, flavor, and quality of the fish, elevating the sushi
experience to its finest form.
