Shota omakase

If you’re looking for an exception dinner this is the place. From the moment you walk in you feel like you’ve been transported to Japan. The waiters are attentive, knowledgeable, and there to ensure you have a fine dining experience. The food though… INCREDIBLE. Each dish somehow was better than the last through and through. I would say the best part though was our Chef, Anthony. His spirit was warm and welcoming. He went above and beyond for our dinner experience which made the evening even better. If you want to experience one of the best Omakase experiences in NYC, come to Shota.

The space is clean and modern and staff are welcoming. The chef Anthony was super friendly knowledgeable! Fish are amazingly fresh rice was also really good. I grew up in Japan so I’m pretty familiar with sushi restaurants but even among those, Shota is one of my favorites!

$195 for 18 pieces. Definitely worth it for what I would consider the best omakase in NYC. The pieces were thick, I was full by the end, everything was higher quality and fresher than anywhere else I’ve been, and there were some pieces that were done slightly differently than other omakases, which kept things new but tasty without being too extra. Some examples include directly searing the black perch with hot coal, or serving the final tamago piece as a roll with rice and marinated gourd, which I’ve only had served like this when I was in Japan. They also paid attention to the temperature and composition of the rice to include 5- versus 7-year aged vinegar based on how strong the flavor of the fish was. Service was exceptional. Our chef, D, was professional and such a pleasure. The country music was a bit odd but otherwise everything else was more than worth the cost, which would normally get you smaller pieces and lower quality in Manhattan.

There are two omakase bars in this restaurant with main one with the back to the windows facing the street being run by the head chef and a larger bar directly opposite with two chefs facing the main bar, serving ~7-8 customers each. Reservation was easy to get online 8 hours before the meal. Our meal was served at the 2nd bar. I'm not sure how you would go about booking with the head chef but assume that involves calling versus booking via Resy. Overall this was a very good meal and worth the price for quality and taste. Otsumami Meichi Dai - One of my favorite courses of the night. Ora King Salmon - Very good. Some skin is left on, intentionally and to my surprise enhances the dish quite a bit. Tachiuo - This is a belt fish crusted in panko and fried. Along with the really good seaweed and cucumber ponzu was one of the top 3 courses of the night. Toro - Menu lists sea urchin but that was not part of the dish. This dish was chopped Toro with golden osetra caviar on top of rice mixed with relish. I'm not usually a fan of adding caviar to a dish but mixing the ingredients together into one bite along with the caviar made it really good. Daishi Soup - Delicious and refreshing soup. Nigiri Kanpachi / Amber Jack - Very good Masu / Ocean Trout - Only fish of the night not from Japan (it was from Australia), it was very good. Hotate / Scallop - Scallop is one of my favorite but it was over seasoned with too much salt and a bit more wasabi than was necessary which overwhelmed the taste of the scallop for me. Shima Aji / Striped Jack - I'm not normally a big fan of this fish and don't order it ala carte but do eat it when offered in omakase. I am glad it was served as it tasted very good. Aji / Horse Mackerel - Similar to Shima Aji, this isn't a fish I normally eat but I really enjoyed this one as well. Kineme Dai / Golden Eye Snapper - This is usually one of my favorites at omakase but unfortunately I wasn't a fan this time as the fermented sauce with pepper used in place of wasabi overwhelmed the taste of the fish for me. Kuruma Ebi / Tiger Prawn - My favorite of the night. I can't recall ever having Kuruma Ebi prepared this way. It was very quickly boiled making it taste different than fully cooked but not quite the same as raw shrimp. Really knocked it out of the park. Akami / Lean Tuna - This cut of tuna was served zuke style after being marinated before serving. I liked it. Chu Toro / Medium Fatty Tuna - This was my least favorite of the night. Not sure what happened there but it had that taste that you get if you slice tuna and eat it immediately without patting it dry. Oh Toro / Fatty Tuna - This cut was pretty good. Uni / Sea Urchin - Bafun uni from Nemuro. Pretty good. Added on 3 more types of uni, all were Bafun from Nemuro and all had similar creamy texture to them. The difference was in that they came from different processors and 1 of the 4 was higher grade AAA vs AA. I don't remember the names of the brands but the last one, AAA graded, was the best tasting one. Gindara Hand Roll - This is usually when you would get anago but their version was this grilled fish with a truffle dressing. It was good but in my opinion a slightly disappointing way to wrap up the meal as it wasn't as good as most of the dishes served during this meal. Tamago / Japanese Omelette - Standard good tamago.

Easily one of the best omakase in the city. The otsumami was fantastic, and I really the nigiri. The rice is very unique. Loved the flavor. It’s also a perfect ambiance. High end but relaxed. People talking and laughing. Not the silent / formal vibe you get at some spots in Tokyo and nyc. (Which I always find kinda weird)

Brooklyn’s best sushi restaurant, with one of the best bites of salmon I’ve had, a remarkably buttery appetizer from a very very strong addition to NYC’s ever growing sushi scene. Omakase for $195 includes 18 courses at the new Shota in Williamsburg. Opening this week by Chef Cheng who comes from Tribeca favorite Ito. Quality and craftsmanship all around, and also a good value which is hard to find these days

Traditional omakase with some creative dishes. I especially loved one plate with a yuzu sauce, uh! Magnificent. The place has a modern Japanese style and service is top. They had one combination I didn't love, it was a small but deep dish with roe and caviar. I'm not a fan of that texture and usually it's served in very small quantities, however this one required more spoons than what my mouth could stand. Something to improve is the dessert; sorry, but a sweet egg won't cut it.

Overall, it was a wonderful experience for us. We made a dinner reservation. As soon as we entered the restaurant, we were greeted with a big smile and a glass of nice Japanese cocktail. We were promptly seated and the chef heartily introduced herself. We just couldnt wait for our 18-course meal to start. The chef was kind enough to let me take a picture of the fresh cut meats before she went to work on the meal. Each bite were hearty and ingredients tasted very fresh and pf high quality. I dont have any food allergies. I was able to fully indulge into the heavenly omakase experience and the mellow ambience definitely helped. The staff was very courteous, diligently filling up our water/drinks and checking on us. I highly recommend this business for anyone looking for an exquisite omakase experience.

If you’re looking for an exception dinner this is the place. From the moment you walk in you feel like you’ve been transported to Japan. The waiters are attentive, knowledgeable, and there to ensure you have a fine dining experience. The food though… INCREDIBLE. Each dish somehow was better than the last through and through. I would say the best part though was our Chef, Anthony. His spirit was warm and welcoming. He went above and beyond for our dinner experience which made the evening even better. If you want to experience one of the best Omakase experiences in NYC, come to Shota.

The space is clean and modern and staff are welcoming. The chef Anthony was super friendly knowledgeable! Fish are amazingly fresh rice was also really good. I grew up in Japan so I’m pretty familiar with sushi restaurants but even among those, Shota is one of my favorites!

$195 for 18 pieces. Definitely worth it for what I would consider the best omakase in NYC. The pieces were thick, I was full by the end, everything was higher quality and fresher than anywhere else I’ve been, and there were some pieces that were done slightly differently than other omakases, which kept things new but tasty without being too extra. Some examples include directly searing the black perch with hot coal, or serving the final tamago piece as a roll with rice and marinated gourd, which I’ve only had served like this when I was in Japan. They also paid attention to the temperature and composition of the rice to include 5- versus 7-year aged vinegar based on how strong the flavor of the fish was. Service was exceptional. Our chef, D, was professional and such a pleasure. The country music was a bit odd but otherwise everything else was more than worth the cost, which would normally get you smaller pieces and lower quality in Manhattan.

There are two omakase bars in this restaurant with main one with the back to the windows facing the street being run by the head chef and a larger bar directly opposite with two chefs facing the main bar, serving ~7-8 customers each. Reservation was easy to get online 8 hours before the meal. Our meal was served at the 2nd bar. I'm not sure how you would go about booking with the head chef but assume that involves calling versus booking via Resy. Overall this was a very good meal and worth the price for quality and taste. Otsumami Meichi Dai - One of my favorite courses of the night. Ora King Salmon - Very good. Some skin is left on, intentionally and to my surprise enhances the dish quite a bit. Tachiuo - This is a belt fish crusted in panko and fried. Along with the really good seaweed and cucumber ponzu was one of the top 3 courses of the night. Toro - Menu lists sea urchin but that was not part of the dish. This dish was chopped Toro with golden osetra caviar on top of rice mixed with relish. I'm not usually a fan of adding caviar to a dish but mixing the ingredients together into one bite along with the caviar made it really good. Daishi Soup - Delicious and refreshing soup. Nigiri Kanpachi / Amber Jack - Very good Masu / Ocean Trout - Only fish of the night not from Japan (it was from Australia), it was very good. Hotate / Scallop - Scallop is one of my favorite but it was over seasoned with too much salt and a bit more wasabi than was necessary which overwhelmed the taste of the scallop for me. Shima Aji / Striped Jack - I'm not normally a big fan of this fish and don't order it ala carte but do eat it when offered in omakase. I am glad it was served as it tasted very good. Aji / Horse Mackerel - Similar to Shima Aji, this isn't a fish I normally eat but I really enjoyed this one as well. Kineme Dai / Golden Eye Snapper - This is usually one of my favorites at omakase but unfortunately I wasn't a fan this time as the fermented sauce with pepper used in place of wasabi overwhelmed the taste of the fish for me. Kuruma Ebi / Tiger Prawn - My favorite of the night. I can't recall ever having Kuruma Ebi prepared this way. It was very quickly boiled making it taste different than fully cooked but not quite the same as raw shrimp. Really knocked it out of the park. Akami / Lean Tuna - This cut of tuna was served zuke style after being marinated before serving. I liked it. Chu Toro / Medium Fatty Tuna - This was my least favorite of the night. Not sure what happened there but it had that taste that you get if you slice tuna and eat it immediately without patting it dry. Oh Toro / Fatty Tuna - This cut was pretty good. Uni / Sea Urchin - Bafun uni from Nemuro. Pretty good. Added on 3 more types of uni, all were Bafun from Nemuro and all had similar creamy texture to them. The difference was in that they came from different processors and 1 of the 4 was higher grade AAA vs AA. I don't remember the names of the brands but the last one, AAA graded, was the best tasting one. Gindara Hand Roll - This is usually when you would get anago but their version was this grilled fish with a truffle dressing. It was good but in my opinion a slightly disappointing way to wrap up the meal as it wasn't as good as most of the dishes served during this meal. Tamago / Japanese Omelette - Standard good tamago.

Easily one of the best omakase in the city. The otsumami was fantastic, and I really the nigiri. The rice is very unique. Loved the flavor. It’s also a perfect ambiance. High end but relaxed. People talking and laughing. Not the silent / formal vibe you get at some spots in Tokyo and nyc. (Which I always find kinda weird)

Brooklyn’s best sushi restaurant, with one of the best bites of salmon I’ve had, a remarkably buttery appetizer from a very very strong addition to NYC’s ever growing sushi scene. Omakase for $195 includes 18 courses at the new Shota in Williamsburg. Opening this week by Chef Cheng who comes from Tribeca favorite Ito. Quality and craftsmanship all around, and also a good value which is hard to find these days

Traditional omakase with some creative dishes. I especially loved one plate with a yuzu sauce, uh! Magnificent. The place has a modern Japanese style and service is top. They had one combination I didn't love, it was a small but deep dish with roe and caviar. I'm not a fan of that texture and usually it's served in very small quantities, however this one required more spoons than what my mouth could stand. Something to improve is the dessert; sorry, but a sweet egg won't cut it.

Overall, it was a wonderful experience for us. We made a dinner reservation. As soon as we entered the restaurant, we were greeted with a big smile and a glass of nice Japanese cocktail. We were promptly seated and the chef heartily introduced herself. We just couldnt wait for our 18-course meal to start. The chef was kind enough to let me take a picture of the fresh cut meats before she went to work on the meal. Each bite were hearty and ingredients tasted very fresh and pf high quality. I dont have any food allergies. I was able to fully indulge into the heavenly omakase experience and the mellow ambience definitely helped. The staff was very courteous, diligently filling up our water/drinks and checking on us. I highly recommend this business for anyone looking for an exquisite omakase experience.

One of the better omakases we have tried and certainly one of the most inexpensive ($190 each). Menu was deep and many. See attached. Two seatings per night. 24 diners served by 3 chefs. Our chef Hiro was quite the character. One couple split the sake pairing; other the wine/sake pairing at $135 each. Nice selections but a bit light on the pours. A memorable night. Damages with tip for 4 was $1450. RECOMMENDED!!

Pretty great from start to finish. The uni and toro were sublime. The best dish was the chirashi bowl without a doubt.

I ate the Valentine's Day Omakase Special. Even though this was only for Valentine's Day, the overall dinner experience is something worth sharing for future Valentine's Day plans or special occasions with a partner who loves or wants to try omakase. This was a 21 course omakase (sadly Yelp has a 10 image limit) that ranged in a variety of fish paired with various sauce and aged vinegar as well as high quality rice. Wasabi root that is grated in front of you to make fresh wasabi. And using a special kind of wood burnt that cooked one fish dish and one wagyu dish. *If you do not want wasabi or have any food allergies, let them know immediately before the omakase starts* The servers were attentive when it came to keeping the counter clean because even the tiniest drop of sauce was immediately wiped off. And kept the drinks flowing for everybody drinking champagne, sparkling sake, etc. As well as recommending drink pairings for specific dish or dishes. Everybody at this Valentine's Day Omakase Special had a great time filled with laughter, conversation, cheers, and amazing dishes. The chefs and servers were patient with those who wanted to take pictures. And they encouraged us to converse with them while each dish was being prepped and served. I shared in a good laughter with one of the chef that night. Highly recommend coming to Brooklyn to experience this omakase. And do enjoy every bite because there were some dishes that I didn't want to end but was worth it!!!

TLDR: great quality sushi, nice ambiance, excellent friendly service but quite expensive and may only be worth it for a special occasion. SETTING: I was influenced via many food instagrams to check out Shota and made a res on a Tuesday night at 8:30pm for dinner for my partner's birthday. The restaurant is nice and spacious, countertop seating only but not packed like sardines like other omakase spots. Every seat was taken and there were about 10 or so along a very long and wide sushi counter. FOOD: we started with a big bowl of Ikura which no one can complain about and some other small appetizers including a truffle topped salmon. All of these were delicious. Then the sushi show began- unlike other omakase places, they hand you the sushi to eat immediately as the rice is the perfect temperature and freshly made. I wasn't able to get pictures but each piece was delicious and fresh. SERVICE: the service here was very friendly and attentive. The sushi chef was knowledgeable about the sushi and was fun to chat with. VERDICT: The sushi was good and the experience was nice but I do think people might want to reserve this for a special occasion. I've walked out of other omakase spots just as satisfied with the quality of food and experience but for way less $$.

Shota was a great experience. It brought me back to when I visited Japan last August. The seafood was so fresh and delicious. Loved the interaction with the chef. He was so nice and sociable. Service was top notch. Great vibe for a special occasion or if you are a sushi lover like me perfect for an authentic Japanese experience. The next morning I was drooling thinking about the meal we had. The ingredients, aroma and the texture of the food was unmatched. We also order a bottle of sake that was light and crisp. Perfect pairing for all the courses. We look forward to returning soon!!! It's pricey but hey, you get what you pay for. Worth it!

Chef, please stop feeding patrons from your hand and place the pieces on the dish provided. If the chef made this one simple tweak, it would have been a 5 star experience! I loved every piece but agree with other reviews that eating out of the chef's hand was bird-like, uncomfortable and made the sushi unnecessary warm. I was the only patron and had a 5pm reservation but loved the set up, staff and music. I probably won't go again because of the hand issue and the pervasiveness of omakase all over NYC!

I had never been to omakase so was not sure that to expect. I was blown away by the food. Everything had amazing flavor and just melts in your mouth. I only took photos of the first part because the rest was just immediately eaten. The service was amazing and personable. I would definitely recommend for special occasions!

Shota Omakase was an absolute joy to stop by and another worthy omakase competitor. Finding Shota isn't too hard with a clear sign in front. Coming in, they have a nice coat check area and a nice wooden panel of doors to lead you into the dining area. We were greeted with complimentary sake starter glasses and seated in front of Chef Lin. Loved the huge table surrounding the sushi chefs and the elegant black setting around us and the wooden table in front. Service was always super attentive and prompt whether it was getting clean napkins or getting extra drinks. And the price to me was solid - just $175 per person with add-ons for extra items. The omakase experience itself was elegant and delicious all-around. The starter dishes were a wonderful mixture of sauces and sashimi along with a porridge. Just super lovely flavors here with gorgeous presentation. What I loved here was the plates / dishes themselves. They are super gorgeous and always was a big wow factor. Chef Lin then presented us with the sushi we were going to eat for the rest of the courses and again just showing the power of the presentation of the dishes whether it was showing the way he seared the sushi to the texture of the rice. He also always advised us to eat the sushi quickly for the best flavor. And he was always super kind to allow us to take pics. I forget the exact names of all the dishes but a few standouts included the ikura to the uni to the fatty tuna. There was extra uni to order as an add-on that one of our party members went ahead and ordered which ended up being super delicious. I also ended up getting two extra drinks - a nice chilled sake and a lager. Loved the experience all-around! Thank you to the staff and Chef Cheng Lin for the omakase - really one of the more memorable ones I've had this year and of excellent quality!

The best of the best in Brooklyn, chef lin really focuses on his Japanese ingredients and created a beautiful dining space. Rice is superb as well, great great omakase overall

The owner was inspired by the Japanese manga Shota no Sushi to become a sushi chef and that is why the restaurant is also called Shota Omakase. Once entering the restaurant the waiter greets you with a welcome drink and the chefs are already preparing the various dishes for the night. I loved all the appetizers and was definitely able to tell the amount of effort it takes to age the fish and prepare them. Each dish was made with high quality ingredients imported from not only Japan but other countries like Australia. Chef Nikki was extremely nice and was knowledgeable - she previously worked at Masa and lived in Japan for several years. The service was great as they made sure my glass was always full. I must say that it is on the pricer side but you are getting 18 courses. If you are expecting a more traditional Japanese sushi experience where it is more quiet this is not the place. The music is a bit loud and the chefs love to converse and will drink sake with you.

I haven't had good omakase in a while and Shota hits the spot. The setting was clean, modern, and spacious. I instantly felt welcomed and not overwhelmed. The staff was friendly and attentive, the chef's was knowledgeable and I instantly knew I was in good hands. Each piece was amazing.. I still can't forget their uni's. It was just mouth watering and to live for. I will definitely come back!

My partner took me here for my birthday and can I say this omakase was to die for! The service was absolutely amazing and really provided a luxurious experience. Every dish was so high quality and really tasty. Absolutely would recommend.

The chef here is so talented. I followed him here from Ito and he never disappoints. Each piece of fish is of the utmost quality and literally melts in your mouth. I'm salivating just thinking of the experience I had. The ambience is cozy and laid back, not one of those places where you feel awkward if you have to sneeze. Bathroom is super chic with Chanel perfume offered if you need a quick spritz. Service was top notch and everyone was so attentive. My glass was never empty. All the staff here are so friendly and make you feel truly welcome. Run to this place! You will not be disappointed! Will definitely come back soon.

Went here with two girlfriends for the 8:30 pm seating on a Wednesday and it was lively, fun and approachable. We did the wine pairing from the somm Johnny and would definitely recommend. There are so many Omakase spots in the city and Shota is definitely in my top 3.

Was suppose to hv dinner here tmr but bc of the torrential rain they were extremely accommodating about rescheduling. I'm super disappointed that we won't be going for omakase tmr night but even more super excited now for our rescheduled date night at Shota. Will update on food and etc when I finally get to go.

Great service! The quality of the fish was spot on. The team at Shota is wonderful. Great selection of sake. Definitely will be back for another wonderful experience! Great ambiance!

This gem is about to be brooklyn's best sushi spot. They recently just opened but the experience felt like a well oiled machine, seamless and delightful. The ambience is sleek and elevated with beautiful attention to detail. Chef Cheng serves an 18 course omakase journey filled with indulgent and fresh flavors. The ingredients really stood out as the star of the show. you can taste the difference in their carefully sourced rice and fish. The fish we tried were flown in from Toyosu fish market in Japan. I think their rice and uni was also sourced from Japan. The ingredients were just so fresh and we enjoyed getting to watch the chef prepare fresh wasabi and ginger right before us. i even got a chance to torch my own wagyu! We ended our meal with wagyu and toro, my favorite. All in all, such an incredible experience. The staff was lovely, vibrant and so fun. Will be back soon!

Not sure I like picking up my sushi directly from the chef's hand. It's a bit weird like I'm a puppy eating out of my owner's hand! So what's the plate in front of me for? It should be my choice to eat comfortably Never experienced this before and I bet sushi masters in Japan will be aghast! Also beware of add on charges - got charged for a caviar hand roll topping for $25 that wasn't ordered nor asked for! It was handed to me as he said happy birthday?!? That's sinister and shameful for the chef/management to do! No matter how good the food may be, these practices leave a bad taste in my mouth. I mean I didn't order it nor was it offered as a supplement that I can order so why would you give it to me under pretense, then charge me for it? Smh :(

One of the best bites of salmon I've had, a remarkably buttery appetizer from a very very strong addition to NYC's ever growing sushi scene. Omakase for $175 includes 18 courses at the new Shota in Williamsburg. Opening this week by Chef Cheng who comes from Tribeca favorite Ito, it's now Brooklyn's best sushi restaurant

I made a reservation here for my girlfriend and I as a late Valentine's dinner, and it was truly amazing. First off, the restaurant itself is beautiful, with warm wood everywhere and really nice lighting. Our jackets were also checked in as soon as we got there which was nice and we were quickly seated. I had never been to an omakase before so I was a little intimidated at first, but all of the staff made me feel really welcome and comfortable the whole night, especially our chef, D. D was awesome! He was super nice and knowledgeable about everything and he really made the dinner feel super special. D was also clearly comfortable and was really fun and easy to talk to and answered any questions we had. The food itself was also incredible. It was about 18 courses and I left feeling absolutely stuffed. My favorites were the chu-toro nigiri, the sea bream, and the dish with uni, caviar, snow crab, and rice. All of the fish was very high quality and D explained the preparation of each course, i.e. how long things were aged or the fish that it came from. I think the thing I was most surprised by was the rice. Shota used three different rices with three different rice vinegars to complement the various fish, and it really made me appreciate the rice as a main ingredient in each course. All in all, Shota was definitely on the expensive side, but the quality of the food and service as well as the experience itself definitely made it worth it for a special occasion. You aren't just paying for the food, you're paying for the decades of experience from Chef Cheng Lin and the whole staff. The meal took about 2 hours and my girlfriend and I walked away in awe. If I could have afforded to go back the next night, I would have.

Fantastic, unique, highest-quality sushi (the chirashi bowl with snow crab, uni, and caviar was a real highlight). A few things to keep in mind if you're trying to watch the spend: they'll offer you sparkling or still ($12 pp), but there's a pitcher of iced water right there...just ask for tap. And when they offer you the opportunity to revisit one piece of fish from the omakase or try a nightly special at the end (we were offered wagyu beef), just know it's extra - in our case, $35 per piece. So we accidentally spent a cool $95 on top of the $195pp omakase price, and the suggested (well deserved!) tip is 23%. We also each got a glass of sake ($30 ea) and hot tea ($9 ea), so when all was set and done it was $750 for 2 of us. Last quibbles in an otherwise great night: the ambience is pretty austere, especially because there's a sushi counter that's dark/unused behind the main counter. And 6-8 ppl will get to eat with Chef Cheng while the other 10 or so will be served by one of two sous chefs. If you can request Chef Cheng, definitely do that. Tl;dr: You won't get higher-quality fish anywhere in the city - you can really feel the care that goes into each bite. Just watch out for a few hidden costs and know the vibe isn't the warmest.

An outstanding omakase experience! Chef Cheng and Chef Nikki described each piece of the 18 course meal and focused on making sure we enjoyed our dining experience. Shota easily serves the best sushi in Williamsburg. Highly recommended!

Shota Omakase is a great addition to Williamsburg! The quality of fish is top notch and Chef Cheng and Chef Nikki make you feel at home. We had an elegant and delicious evening. Will definitely be back!

Absolutely incredible!! I rarely leave reviews but this place deserves 10 stars. The staff is SO FRIENDLY which I rarely find in other omakase spots. The food is incredibly fresh and perfectly curated. Every bite is like a touch of heaven. They also have the best sake I've ever had. Williamsburg has very few sushi spots worth going to, and I'm so excited to no longer need to cross the bridge when I'm craving high-grade sushi. Welcome to the neighborhood!!!

incredible service from the chefs and staff that made us feel very special for a birthday dinner. we didn't know food could taste this good. amazing cutting and food preparation across 18 courses right in front of us. the knives were also sick lol. the texture and blending of flavors across the rice and wasabi and vinegar was impossible to believe. also, the bathroom is very high-tech and clean. Thank you Anthony, Johnny, and team!

We arrived for our reservation 5 minutes early and were met with a locked door and waited outside in the cold. Once we were finally let in after calling we proceeded to wait another 15 minutes before they sat us for our 930 seating - and, this, only after requesting multiple times that they seat us - I don't know how long they would have left us waiting otherwise. The sushi was good but not incredible. There are not many sushi restaurants in Williamsburg, but at this price point and lack of level of service I highly recommend you take your appetite and wallet elsewhere.

Lovely decor, loved the fact that owner is a fanatic of the Sushi Manga series Shota No Sushi. But the food here is just mediocre. Traditional Sushi with modern appetizers calls for confusion. While the appetizers were great, the sushi seem to be sidelined. Sushi showed no sign of being tended to, manipulated or treated (salted, curing, aging), as any Edomai Sushi Chef would. Another Omakase restaurant being contributed to the abundance of NYC, making this place one of the bigger disappointments for Williamsburg.

We had a great experience!! The menu was amazing. The restaurant was beautiful. The service felt genuine and inviting. And the music was on point. Thank you, Chef Nikki! Definitely recommend!

Incredible experience. Some of the best sushi I have ever tasted. They source the freshest fish and they offer so much variety. Thanks Chef truly an incredible experience!

This is a 10/10 omakase experience. It was truly a pleasure to be served such high quality fish and rice. The chef was knowledgeable and welcoming from start to finish. We will certainly be back!

Terrible customer service, have lived in New York my entire life and often dine at high end restaurants. In all my years have never encountered such a poor experience from what is trying to be a high end dining experience. It's a shame because they just opened and the place has potential.