The Edomae-style omakase experience by chef Cheng Lin will offer an expanded celebratory menu for 2 nights with additional sushi and dessert, along with a curated sake and wine pairing by beverage director Johnny Walker.
Specialties at Shota Omakase include rare aged vinegar, shoyu, specially selected rice and fish directly from Japanese fishermen, focusing on marinating, curing, and aging the fish for unique flavors.
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