FROM THEIR HANDS TO HIS.

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In 1999, I discovered Shota No Sushi—a story of dedication, discipline, and the pursuit of mastering an art.

I saw my own passion reflected in its pages, and a thought stayed with me:

If I ever opened a restaurant of my own, I would call it Shota.

For more than two decades, I carried that idea with me—learning, refining my craft, and staying true to one philosophy:

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Never Forget the Original Intention.

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That intention eventually became Shota.

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My approach is rooted in traditional Edomae sushi, where curing, marinating, aging, temperature, and time are used to reveal the character of an ingredient. I respect these traditions deeply, while allowing thoughtful innovation to move the craft forward.

I believe every detail matters. The temperature of the shari, the balance of vinegar, the texture of the nori, the depth of the soy sauce, and the precise moment a piece of nigiri leaves my hand.

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Every piece has a lifetime.

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There is a fleeting moment when rice, fish, temperature, and flavor exist in perfect harmony. That is why each piece is served directly from my hand to yours—to be experienced immediately, as it was intended.

More than twenty years after I first imagined its name, Shota became a reality.

One year after opening, we were honored with One Michelin Star.

But the pursuit remains the same as it was in the beginning:

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To keep learning.
To keep refining.
To never forget why I started.

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— Cheng Lin
Chef-Owner, Shota