The Shota in SF is the S^%T

The Shota is a one Michelin Star omakase sushi restaurant in San Francisco. Here was the menu for the evening. We also added the caviar supplement. I believe the caviar was local, from California.

The meal starts with the chef presenting some of the ingredients that the meal will use, and showing the caviar supplement.

After we selected a bottle of sake, they presented some very expensive Japanese glassware to us.

The first course was a trio of amuse. Very good.

Then some chawanmushi with crab.

Next was the sashimi course. This was presented with an uni sauce on the side and a heaping of caviar on top.

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The cool thing about the uni sauce was they brought some rice toward the end of this course so that you could mix the uni sauce with the rice. It was a thoughtful touch and delicious.

Next, the sushi courses started:

The ebi was followed up by the fried head and a tiny piece of the tail probably which was marinated. Very good.

Throughout the meal, the chef surprised us with little extras like this uni bump.

They also presented the head of the tuna.

Since the chef had some left over chopped tuna, he made a mini roll:

I also added a couple more pieces at the end.

The meal ended in the traditional fashion with some miso soup:

Dessert:

…and local strawberries which were pickled…

Overall, the service fantastic. Everyone on staff was really friendly and would engage us in conversation. Not just for “tips”, but genuine talk. The sushi bar where everyone sat was modern, and on that night, there were only two other parties eating. A couple and a visitor from London. The food was good. The seafood was good, and though the rice was not the best I’ve ever had, I would say it would be in the top 10% of the sushi rice I’ve had. I would return and would definitely recommend.