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The Shota offers an Edomae-style omakase sushi and a Kaiseki-inspired dishes. Using seasonal seafood items sourced and jet-flown from the well known, Tsukiji Fish Market in Tokyo, Japan to maintain the highest quality. Our chefs ensure authenticity using a traditional-Edomae technique such as aging, curing, and marinating. Guests will also delight in small Kaiseki-inspired dishes which are made using fresh and local ingredients.

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Through a meaningful balance of both traditional and modern techniques, Chef Ingi “Shota” Son is committed to creating a meal that will engage your attention — it's about enjoying the moment, the current offerings of the season, and ultimately, the food in front of you.