What is omakase

The silkiness from the tuna mingles with the jarring and refreshing taste of the wasabi. I pick up hints of rich soy sauce and a delicate saltiness that lingers for a brief second on my tongue. This was the first nigiri in my meal. And I was ready for more. There are countless reasons that make omakase a superior dining experience.

Unlike less personal restaurants, customers can sit at the sushi bar and interact directly with the sushi chef. Observing the head chef and his or her many years of training is a memorable spectacle in itself. The smooth knife skills, rice shaping, and the precise blow torch technique all contribute to a majestic cooking performance.

The stories and recommendations that the chefs may share with you also add to the intimate dining experience. Throughout the meal, I learned about his lengthy travels in Japan, his intense sushi chef apprenticeship, and his aspirations to open up his own sushi restaurant. After the conversation, I felt an intensely personal connection not only to the chef but also to the food he had prepared.

Walking into the sushi restaurant, the ambiance is light, soothing, and relaxing. The waiters and chefs are welcoming. While serving omakase, there's no pressure to talk loudly or rush while eating. These first impressions set the standard for what comes later—the food. The highlight of the omakase dining experience centers around seasonal and uniquely fresh ingredients. Keep Exploring - Stories we think you will enjoy reading. Dining In 1 minute. Dining Out 3 minutes. Japanese cuisine Chicago Japanese food.

Mifune pastry chef Celia Lee makes her childhood favorite dessert. Japanese cuisine dessert Home Baking. Features 4 minutes. Dining Out 2 minutes. California Japanese food sushi. Fine-dining veterans finesse a more affordable approach to sushi. Features 2 minutes. Mise en place is a vital aspect of learning to cook professionally. Kitchen Language. Seafood sushi Washington D. Kitchen Language French cuisine herbs.

Of course, feel free to use chopsticks if you are more comfortable with them. Omakase is all about ensuring the customer has the best dining experience.

If you have any allergies or dislikes, now is the time to speak up. The chef will typically serve an introductory dish before getting to the sushi. While miso soup is frequently served first in American restaurants, this is non-traditional as miso soup is served supposed to be served at the end of the meal. Expect a lighter dish, usually something cold like tofu or a salad of raw fresh white fish. The chef will place the first piece in front of you. In omakase, every piece is prepared just for you at the perfect temperature; it is impolite to let it sit for too long, even if you are waiting for other people to be served.

The traditional way to serve omakase is by starting with more mild-flavored fish like sayori and hirame before moving into the stronger, heavier ones such as otoro. This is just a general rule of thumb though and more avant-garde restaurants like insert here are serving toro first.

Finally, after anywhere from eight to over twenty pieces, the chef will let you know the omakase is coming to an end. Dessert is rare in traditional edomae omakase, but some restaurants do serve dessert like Shuko in NYC who serves an apple pie. There are a few possible endings to traditional omakase:. Seeing any of these means your meal is at or nearing the end. The chef will thank you and begin the workspace, always keeping busy so you can pay your check in peace.