Omakase

Omakase is a dining format in which the meal is guided entirely by the chef. The term comes from Japanese and translates roughly as "I’ll leave it up to you" or "chef’s choice." In sushi restaurants, omakase usually consists of a sequence of dishes selected by the chef, with the goal of showcasing seasonal ingredients, technique, and balance. The menu varies by restaurant and season, and may include nigiri, sashimi, and other small courses, sometimes featuring cooked preparations, marinated items, or creative presentations.

The experience emphasizes the chef’s skill and judgment, and is often centered at the sushi bar where diners watch the preparation and plating. Pacing is controlled by the chef, and portions are typically modest to allow for a broad tasting. Guests may be asked about dietary restrictions or preferences in advance, but the course list is not usually announced ahead of time.

Origin and spread: Omakase originates from Japanese dining culture, particularly at sushi counters. The concept has become international, with many restaurants outside Japan offering omakase as a chef-led tasting menu. Variations exist, including kappo-style omakase, where courses are prepared and presented in a tightly choreographed sequence, sometimes with more cooking or interactive techniques.

Etiquette and practical notes: In Japan, omakase is commonly experienced at counters and price is often negotiated per chef or per course. In other countries, tipping and pricing models vary. Reservations are typical, and guests should communicate any allergies or strong dislikes beforehand.