Sushi Shota

It speaks about the confidence of a restaurant to introduce the Tokyo-born Edomae sushi, a rustic discipline that uses fish caught from Tokyo Bay, to Hokkaido. Sushi Shota, with its soft glow emanating from its traditional paper lantern, is proving that the city is open to a change of pace beyond its usual crop of local cuisine. The confidence aptly stems from Chef Shota Oda, a first-generation sushi chef who trained at Tokyo’s renowned Ginza Kyubey and became head chef of Sushi Tokami at the age of 30. Of course, it’s not necessary to be familiar with Shota to enjoy your time at Sushi Shota. His narrative unfolds particularly through one coveted fish: the maguro. Chef Oda sources his tuna exclusively from Yamasawa, a Toyosu wholesaler who understands his preference for smaller fish. He believes the higher fat content of 200-kilogram tuna muddles the flavor, so he selects tender, more flavorful fish weighing as light as 80 kilograms. Oda fillets the tuna into distinct cuts: otoro, the fattiest section; akami, the leaner red meat; and chutoro, a mid-fatty portion from the back of the belly. He then pairs these cuts with sushi rice made from Hokkaido’s premium Yumepirika, seasoned with red akazu vinegar in true Edomae tradition. At the counter, Shota prefers to let his food do all the talking. When guests try his tuna, along with various nigiri featuring surf clams and starters, the long-winded explanation of his craft speaks for itself.