164: Embracing Seasonality in Edomae-Style Sushi with Chef Cheng Lin

Edomae sushi is an Edo style of sushi making that underscores marinating, curing, and aging techniques. Within that, there is one chef, Cheng Lin, standing out for his attention not only to these techniques, but bringing an emphasis on seasonality and sourcing of ingredients.   Born and raised in Fujian, China, chef Cheng Lin began his culinary career in 1997 when he moved to New York City and worked in restaurants such as Hatsuhana, Sushi Seki, and Blue Ribbon. Continuously looking to refine his skills at trailblazing culinary concepts, he eventually joined Chef Masa Ito and Kevin Kim at ITO Tribeca. Chef Cheng Lin was captivated by the comic "Shota No Sushi," a tale of a boy whose passion for sushi mirrored his own, and dreamt of creating a haven for sushi enthusiasts that he would call Shōta. Now, over two decades later, Chef Cheng Lin helms Shōta Omakase in Williamsburg, Brooklyn, and it is the culmination of his near 30-year commitment to perfecting the art of sushi making. Combining traditional Edomae-style sushi with modern flair, and a painstaking dedication to sourcing the highest quality ingredients, Chef Cheng Lin shares his love through attention to detail, refined technique, and unmatched flavor. In today's conversation, we explore his commitment to sourcing ingredients that honour the traditional techniques used in Edomae-style sushi, considerations of seasonality when selecting which fish to incorporate on the menu, and how Cheng and his staff have adjusted to their dining services in the wake of receiving a Michelin star within one year of opening.  Resources: Shōta Omakase Restaurant Website Instagram: @shotaomakase Chef Cheng's Instagram: @sushi.chef.cheng.lin

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