Sushiya Shota
Tokyo, Japan
⭐1 Star
The Experience
From Michelin Guide
The South Korea-born chef is in love with the traditions of Tokyo and the skill and sophistication of the city’s artisans. From behind the counter he welcomes guests in a lusty voice, softening the mood with casual conversation. The chef varies his technique based on the characteristics of each fish, and seasons his sushi rice with red vinegar and salt. To encourage guests to sample as many toppings as possible, his omakase set menus are weighted heavily toward nigiri. He respects the teachings of his mentor while not skipping a single detail, and his sushi shows it.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Sushiya Shota in Tokyo:
1. Intimate Six-Seat Setting Inspired by Manga
Sushiya Shota offers an exclusive and personalized dining experience with only six counter seats, allowing guests to closely engage with Chef Moon’s sushi craftsmanship. The chef’s inspiration partly comes from the famous manga "Shota no Sushi," blending tradition with creativity in a cozy, minimalist ambiance that emphasizes the artistry of sushi-making.
2. Signature Sushi Rice Preparation
The restaurant is particularly noted for its sushi rice (shari), which is cooked 20 minutes before serving to achieve an ideal warmth and vinegar balance. This meticulous rice preparation results in a distinctive harmony of crisp acidity, sweetness, and mild saltiness, which is a hallmark of their nigiri sushi.
3. Focus on Shimemono Nigiri and Unique Seasonal Ingredients
Sushiya Shota specializes in Shimemono nigiri, such as 3-day fermented Kohada (gizzard shad), and other unconventional dishes like filefish dressed with liver sauce and Yuzu-an grilled bonito fish. This focus on fermented and uniquely prepared fish elevates the traditional sushi experience with bold flavors.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Sushiya Shota in Tokyo include:
Maguro (Tuna): The maguro is treated with meticulous care, including temperature control and rice seasoning, to create a melt-in-the-mouth experience that highlights the tuna's fat and umami. The rice is specially cooked and seasoned with a blend of akazu vinegars to complement the maguro perfectly.
Aji (Horse Mackerel): Praised as one of the most perfect pieces served, aji is a type of hikarimono (silver-skinned fish) known for its rich umami and shiny skin, often featured in Edomae-style sushi.
Katsuo (Bonito): Another hikarimono, katsuo is appreciated for its strong umami flavor and is served with expert technique to enhance its taste.
Snow Hair Crab: Served on the shell, this ingredient is notable for its delicate sweetness and freshness, adding a luxurious touch to the omakase course.
Simmered Octopus: Renowned for its tenderness, this ingredient is prepared to highlight texture and subtle flavor, showcasing the chef's skill beyond raw fish.
These ingredients are used in signature dishes such as expertly crafted nigiri sushi and innovative presentations like steamed sushi, emphasizing seasonality, purity of flavor, and refined technique that define Sushiya Shota's Michelin-starred omakase experience.