New York Brooklyn Shota Omakase š£
Itās been over half a month since I visited Shota Omakase. Iāve been holding off on posting about it to see if the flavors would stick in my memory. I still remember several pieces that I loved. š£ This year, Iāve been dining at Michelin-starred restaurants in Manhattan, and I consider myself someone with a bit of culinary knowledge... After many meals, I often only remember that they were good but canāt recall the specific flavors. However, Shota, though only a Michelin-recommended restaurant, has surpassed some Michelin-starred places in my opinion. A big š to this restaurantātruly a conscientious eatery. The prices are reasonable, and the ingredients are genuinely high-quality, both visible and tastable. The chef clearly has over a decade of experience! Their signature features: š Rice (I heard that this rice is limited in production and not easily obtainable) Itās chewy and distinct, with each grain perfectly separated. Usually, by the end of an omakase, I skip the rice, but here, I savored every bite. The more I chewed, the more flavorful it became! š š Uni It melts in your mouth, with a sweet and rich flavor. Itās Hokkaido uni, which is surprisingly on par with the uni I had before that was labeled as āspecial editionā with fancy packaging. š¦ š White Shrimp Soft and sweet, with no fishy taste. The more you chew, the more shrimp flavor you get. Itās a delightful surprise... Growing up in a coastal city, I have high standards for seafood, and this exceeded my expectations. I kept giving it a thumbs-up!š š£ ...And that tuna tartare with homemade pickled radish was amazing. I also loved the chefās homemade truffle sauce. I need to go back for another visit before the prices go up! #ShotaOmakase
