Omakase
Omakase origin.
Omakase is a Japanese term that has become popular in Korea. Omakase as a phrase comes from the term ‘makaseru’ meaning to entrust. In a sushi restaurant omakase meant the customer turned over responsibility for choosing their menu to the sushi chef. The chef would choose the type of fish and the cut. They would assemble the sushi in front of the customer, tell them what it was and choose the next piece, based on what they think the customer should try next. It is likely to have developed sometime in the last two centuries when nigiri sushi became popular. This was sushi that could be quickly assembled in front of the customer — which is essential for the way omakase operates.
Omakase experience
The personalised nature of the experience and the choice of ingredients by the chef rather than the customer means that omakase is an expensive experience. The ingredients will be seasonal in nature and the chef will select the finest ingredients available.
Like having a meal at a western restaurant awarded three-stars by Michelin Guide, there is a degree of theatre and ceremony around it.
Few formal dining experiences are as revered or as intimidating as omakase
