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The Shota is a 20-seat Japanese spot in the Financial District that blends two different formats into their set menu: Edomae-style omakase with sushi that’s been aged, cured, or seasoned in various ways, and kaiseki, a seasonal multi-course meal of intricately prepared and plated dishes. There’s only one menu option, which—before sake pairings or supplements like white sturgeon caviar—costs $300 per person. And for that $300, you only get to make one real choice: what you’ll be drinking at the somewhat stark white sushi bar. After that, you’re at the mercy of the night’s setlist.
photo credit: Krescent Carasso
With the kaiseki dishes, things are brought in shallow woven baskets, sauces are poured tableside, and plates arrive and are taken away in unison by the incredibly attentive staff. With the omakase dishes, sushi is made by one chef standing in front of you who might only be preparing food for two or three other people at a time. They’ll hand you things like intensely sweet scallops, blowtorched goldeneye snapper that smells like a whole childhood of barbecues, and a trio of tuna from lean to fatty, ending with a phenomenal handroll (which you’ll receive only after the chef pulls out a model of a fish and explains where each piece came from). The most any piece of nigiri gets is some freshly grated wasabi, Japanese sea salt, soy sauce, or a touch of lime rind.
Even with the chefs working directly in front of you and each prepared course being delivered with some kind of flourish, dinner here can be pretty quiet—but it never feels overly serious thanks to the friendly staff. The only real talking you’ll want to do is a few quick words with whoever you’re here with about how good the last dish was. That’s how the experience will last for all 17 courses at The Shota, from the first dish that hits your table to the closing dessert.