Mr. Shota

FOOD

The menu is strongest from nigiri outward. Mr. Shota carries tuna, salmon, yellowtail and albacore, then branches into garlic tuna, mackerel, octopus, ikura and Aomori scallop before reaching seared and dressed fish. Small orders let a few pieces introduce the meal before sauces, citrus and specialty preparations.

Salmon gets some of the menu’s deepest treatment. Garlic Salmon, Lemon Salmon and Yuzu Salmon sit alongside Seared Lemon Salmon and Smoked Paprika Salmon; yellowtail gets its own yuzu version. These choices show how the kitchen modifies familiar fish without immediately committing to a large roll. Salmon Belly, offered as a limited all-day special, shifts the same fish toward a richer cut.

The all-day menu separates itself from the weekday lunch structure. Uni, ama ebi, oysters and giant clam appear as one-order specialties, while Truffle Salmon Carpaccio and Yellowtail Carpaccio dress sashimi with ponzu and truffle oil. Towering Sashimi Poke puts salmon and spicy crab onto crisp wonton pieces. The Omakase Sashimi Plate—one per table on AYCE—collects tuna, salmon, yellowtail belly, super white tuna, albacore, ikura and fresh wasabi into one concentrated raw-fish round.

The roll list is broad by design. Classic rolls cover California, Alaska, Philadelphia, spicy tuna and rainbow; tempura, baked and fried groups then move toward heavier combinations. The Lemon Salmon Roll—crab and avocado inside, salmon, lemon and ponzu above—echoes the citrus-driven nigiri side of the menu. Baked Scallop Roll and Baked Lobster Roll take the richer route. Signature names such as No Name Roll, Hawaiian Roll, Dancing Eel Roll, Red Dragon Roll and Snow in Vegas widen the middle ground, while an anime group gives Akatsuki, Naruto, Monkey D. Luffy, Rengoku and Nezuko their own rolls.

The cooked side can introduce a nice change of pace after a number of sushi rounds. Korean Fried Chicken comes in a sweet-and-spicy sauce, bulgogi moves toward grilled beef, and Prime Galbi Steak brings beef short rib to the all-day tier. Pork belly, shrimp and calamari skewers sit beside chicken karaage, shrimp tempura, creamy shrimp and baked green mussels. Salmon Center Cut Steak brings mango salsa to a grilled fish plate, while Yellowtail Collar offers a more elemental grilled-fish option. This is enough hot food for a mixed table to spend an entire round away from rolls.

A few compact dishes are more specific to Mr. Shota’s personality. Pang layers lobster, crab and salmon onto garlic bread. Lobster Seafood Bread adds cheese, assorted fish, masago, scallion, garlic ponzu, spicy mayo and eel sauce. Corn Cheese Garlic Bread turns the familiar Korean side dish into another handheld, while Shota Style Fried Rice offers a simple starch break between seafood-heavy rounds.

Dessert is narrower: the AYCE menu limits each guest to one dessert, with premium ice cream in flavors including green tea, ube, strawberry, Thai tea and coffee. By then, the menu’s range is clear. A compact room supports several distinct lanes—clean nigiri, citrus and seared specialties, premium raw seafood, composed rolls and substantial hot food—without requiring the meal to stay in any one of them.