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Omakase has earned a Michelin star. [ 2 ] [ 1 ] Rating the restaurant with an 8.6, Julia Chen and Lani Conway of The Infatuation stated that the restaurant was the "world's most casual fish Happy Hour ", adding that the experience "feels like a party".
A seasonal six-course omakase menu runs $75 per person, with add-ons such as Sacramento County caviar on sturgeon skin chicharrones available for an additional fee.
The phrase omakase, literally 'I leave it up to you', [3] is most commonly used when dining at Japanese restaurants where the customer leaves it up to the chef to select and serve seasonal specialties. [4] The Japanese antonym for omakase is okonomi (from 好み konomi, "preference, what one likes"), which means choosing what to order. [5]
Omakase means "I leave it up to you." It is a multi-course experience where the chef presents small portions and explains each as you go. Omakase, a Japanese tasting menu, favors the adventurous.
Often on the menu as "Katsuo no Tataki" (鰹のタタキ) Sashimi (刺身) is raw, thinly sliced foods served with a dipping sauce and simple garnishes; usually fish or shellfish served with soy sauce and wasabi. Less common variations include: Fugu (河豚): sliced poisonous pufferfish (sometimes lethal), a uniquely Japanese specialty. The ...
The menu is served omakase-style (chef’s choice), and like all the Scratch restaurants everything is made from scratch, including the soy sauce and vinegar. READ MORE: West Coconut Grove’s ...
Sasabune serves only an omakase menu – its chef and owner, Kenji Takahashi, decides what each patron will eat, the order in which the patron will eat it, and whether soy sauce should be applied. [1] [2] It has a sign that states its philosophy: "Today's Special – Trust Me". [4] The wasabi is known to be spicy. [5]
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