Shota omakase 50 South 3rd Street, Brooklyn, NY 11249

"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."

"Easily one of the best sushi omakase places in Brooklyn if not nyc! Best fish and unique selection from Japan. They use extremely High quality polished organic rice that is almost only used in the finest Japanese sushi restaurants. The head chef and owner is a solo entrepreneur has been doing sushi since 1997, extremely passionate and designed the space himself. The service and attention to detail is incredible. Highly recommend."

"The sushi rice has such amazing flavor and pairs so well with the fresh fish. Our sushi master was so skilled, gave us so many facts, and she was very funny. You will not regret the experience. Please go."

"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."

"This is a very mixed review as we had a very mixed experience. Overall, however, given the price and expectations we had, it did not meet up to them. When we arrived we sat ourselves, but then were asked to move. It turns out that where we had sat, we would have had the main sushi chef of the restaurant. We aren't really sure why we were moved. Normally, I wouldn't care but while our sushi chef was extremely friendly, accommodating and put out a number of excellent dishes, we still witnessed that he was being provided instruction and tips throughout the service. Once moved, we were greeted in a very warm welcome with a cocktail and also a very good sake recommendation. At this point we were certainly not jaded and open to enjoying the experience. We are avid omakase lovers. The first dish was a Japanese butter fish, which I have never had before. I may have been allergic to it as I started to not feel well after. Throughout the meal my allergies came and went, and my wife also experienced allergies which is very strange. I could also see that the couple next to us was continuously touching their throat and also looked uncomfortable. As soon as we left we both went back to being normal. It will forever be a mystery, but if you experience the same thing, don't think you're alone. Despite contemplating leaving based on how I was feeling, I really wanted to give the rest a shot. The place was clean, the fish looked fantastic and our chef was being very nice. The next few dishes were all okay, very fresh but also not mouth wateringly amazing like I've experienced in some other really high end omakase. The fatty tunas and wagyu all met expectations and the wagyu really impressed. Strangely it was made differently between the different chefs with some having caviar and others just salt. At this point my wife had to give up. At 18 courses, it's just simply too much. I've had 9, 11, 14, but 18. Everyone seemed uncomfortable and full around us. I hope this review helps this restaurant get things in order. It has a lot of potential, but for $500 + tip for two people, I just didn't get that level of experience."