Sushi Culture: Omakase

The full phrase, “Omakase shimasu”, means “I’ll leave it up to you”. With full control and

creativity, the chef curates a menu depending on availability, seasonality, preference, and price. An Itamae, a sushi master, could have totally different menus on different days, and menus also differ from chef to chef. The dine-in experience isn’t just about enjoying sushi but a private and interpersonal experience with the sushi chef. (picture credit: https://bk.asia-city.com/restaurants/ )

What to expect:

(Credit:https://blog.resy.com/2023/05/omakase-best/) Since omakase is oftentimes considered fine dining in America, seating is very limited to 5-15 people a night. Customers sit at a bar style table, where they face the sushi chef, and receive a personal welcome.

Dine-in experiences in Japan usually start with a warm towel to wipe your hands and hot tea being poured into your cup, omakase is no different. Everything is prepared for your convenience as a customer, chopsticks are given but wiping with the warm towel allows you to eat the sushi or sashimi with your hands. Expect small conversations to take place while the chef is receiving requests. This is the time you could use to notify the chef of any allergies or any of your own preferences.

Americans often start their meal with a hot appetizer like bread, or in this case miso soup. However, according to tradition, something refreshing like soft, cold tofu or a salad starts your meal and miso soup is served at the end. Another thing to expect is that leaving your sushi or sashimi sitting on the plate for a long period of time signals to the chef that you find your plate unpleasant. Sushi masters carefully watch a customer’s reaction to gauge how satisfied they are and with experience, they can read facial expressions.

If you pay close attention to the chef, you’ll notice that he or she is often moving around their space, conversing, but busy at all times. This is because the chef is constantly gauging how their performance was and improving on anything that seems to be lacking.

At the end of your meal, expect that miso soup to be served and a thanks from the chef for coming. From then on, the chef cleans their station and leaves his or her customer in peace so they can pay their checks. Keep in mind that tipping is an American tradition at dine-in experiences and that the chefs do not accept tips unless told otherwise. From experience, most regular customers say to expect to be hungry after. Each round only consists of 1 or 2 bites of sushi/sashimi and there are usually 8-10 rounds, depending on the place.

FAQ: Q1: Why is the menu set by the chef? A1: A set menu allows the chef to keep costs down while also focusing on the quality of the sushi or sashimi. Most chefs will spend their budget on the highest quality and freshest fish and ingredients in order to satisfy their customers.

Q2: Why are the prices so high? A2: In modern times, omakase is considered fine dining and most chefs leave a large portion of their budget to bring in fresh ingredients from international waters. In modern times, high costs come with the whole experience, especially because of the exposure and the high demand sushi has gotten.

Q3: How do I know what my preferences are? A3: Sushi and sashimi are common these days but omakase allows you to be experimental and find what you do or don't enjoy for the next time you want to eat sushi. Keep in mind that the whole purpose of the experience is being adventurous and open-minded.

Suggestions (with pictures of interior): $: $200 or under (★☆☆☆☆-★★★★★)

$$: $200-$300

$$$: $300+

1. The Den (5.0 ★★★★★) ($$$): located in Tribeca (lower Manhattan) note: menu changes daily, seasonal appetizers, ~10 nigiri bites

(picture credits:https://www.opentable.com/)

2. Nakaji (4.3 ★★★★☆) ($$): located in Chinatown

note: menu changes 3 times a week, ~12 pieces of sushi

(picture credits:https://www.nakajinyc.com/)

3. Sekai (4.7 ★★★★★) ($): located in West Village

note: more affordable because time to eat is shorter (90 mins), ~16 courses

(picture credits:https://www.seikaiomakase.com/about)

Common vocabulary used: Ikura: fish roe/eggs Uni: inner flesh of sea urchins Unagi: cooked eel Toro:fatty part of tuna Tako: octopus Hamachi: Yellow tail Nigiri:raw fish, a little wasabi, and sushi rice Sashimi: raw fish (alone)

Sources: Kitchen Language: What Is Omakase? 6 Aug. 2021, guide.michelin.com/us/en/article/features/kitchen-language-what-is-omakase. Accessed 29 Aug. 2023. Nakamoto, Yutaka. "What Is Omakase." Sushi Modern, 27 Jan. 2018, sushimodern.com/sushi/what-is-omakase/#:~:text=Omakase%20is%20a%20traditional%20Japanese,so%20 much%20more%20than%20that. Accessed 29 Aug. 2023. Odell, Kat. "The Absolute Best Omakase Sushi Spots in NYC for Every Budget." Thrillist, Vox Media, 27 Mar. 2023, www.thrillist.com/eat/new-york/best-omakase-sushi-nyc-price-cheap. Accessed 29 Aug. 2023.