My one-year anniversary happened to fall on the same date as Shota’s one-year. We had an incredible experience.
The service was really special. I’ve been to a few omakases that felt a little cold but everyone at Shota was warm and made us feel at home.
Shota uses an edomae style that involves curing and aging. They also use a larger rice called inochi no ichi and ages vinegars.
Always hard to pick a standout but the sawara, tiger prawns and uni were probably my favorite. The rice is really special though. We had a dish that was loaded with luxury ingredients – golden ossetra caviar, a5 wagyu etc and the rice stole the show.
We can’t wait to come back and hope they start getting some more love.
by Working_Crew5402