emakase

Omakase (Japanese: お任せ) is a dining approach in which the customer entrusts the choice of dishes to the chef. The term literally means "I'll leave it up to you" or "chef's choice." In sushi restaurants, omakase typically involves a sequence of chef-selected dishes, emphasizing seasonal ingredients and the chef's technique. The courses may include nigiri, sashimi, and small plates, and the number of courses varies by restaurant.

At counter-style establishments, diners sit close to the kitchen and watch the chef prepare plates before serving them. The experience centers on the chef's skill and palate, with the menu announced as it is prepared rather than ordered a la carte. Prices are usually fixed per tasting or per course, and guests may indicate dietary restrictions or pace preferences before the meal begins. In some venues, the chef may adjust the course lineup in response to evolving conditions, such as fish availability and freshness.

Omakase is widely used beyond sushi, in various Japanese and international restaurants offering chef-curated tasting menus. In Japan, tipping is generally not customary, while in some other countries tipping may be expected. Etiquette often includes not asking for substitutions of individual items, though polite negotiation can occur. The term also contrasts with fixed set menus where guests preselect items.

Historically, omakase arose from Japanese dining culture, particularly at sushi bars in Edo-era markets; it gained international prominence with the global popularization of sushi in the late 20th century. While sometimes used interchangeably with "chef's tasting menu," omakase remains a concept rather than a fixed format, allowing chefs to showcase their seasonal choices and personal style.