Chef Kusakabe's tasting menu showcases Edomae technique — fish aged, cured, or brushed with soy to concentrate flavor. The menu changes with seasons but typically flows from delicate white fish to richer preparations. A highlight: Kusakabe pulls out a plastic fish model and walks you through tuna anatomy, explaining why different cuts have different flavor and texture. White sturgeon caviar supplements (additional $80-120) are highly recommended.
Tips from diners
Come hungry and prepared to stay for 2 hours. This is a structured, formal meal — not a quick bite.
Ask the chef about each fish's origin and preparation method. Kusakabe loves explaining his sourcing and technique.
Add the white sturgeon caviar supplement for an additional $80-120. It elevates certain courses into another realm.
The Shota opened in 2019 at 115 Sansome Street, bringing Edomae-style sushi and kaiseki to the Financial District. Chef-owner Mitsunori Kusakabe (a Sushi Ran alum who earned that Marin restaurant a star during his decade there) sources from Tokyo's Toyosu Market. The 17-course menu includes a detachable plastic fish model so you can learn tuna anatomy from the chef — a formal touch that sets this apart from casual omakase.
Book through Tock well in advance. Weekends fill up 6-8 weeks ahead. Weekday reservations are easier to secure.
Closed Sundays. The Financial District location is perfect for a business dinner — just note the formal dress code and seating time of 2 hours.
This is a celebration-worthy experience. Kusakabe will acknowledge special occasions — mention them when you book.
Unlike casual omakase, Shota feels more formal and intimate. Dress business casual or nicer. It's an event, not just dinner.
Similar picks in San Francisco
Page last updated: