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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]
Craft Omakase is a Japanese restaurant in Austin, Texas. The dining experience is a 22-course tasting menu curated with hot and cold offerings inspired by Japanese dedication and craft. Within 11 months of opening, Craft was awarded a Michelin Star in the inaugural Texas Michelin guide (2024).
Omakase at Barracks Row is a Michelin-starred Japanese restaurant in Washington, D.C., United States. [ 2 ] The restaurant features a 14-seat bar serving a 21-course omakase served by Chef Ricky Wang, who trained under Daisuke Nakazawa .
Sushi omakase, with its kaleidoscopic cuts of fresh, raw seafood that melt on the tongue, has in recent years experienced a surge in popularity in major U.S. cities. How L.A. became the hub for ...
Owner of Uchi, Uchiko and Uchi Houston, Chef Cole is an American sushi master. Named one of the Top 10 “Best New Chefs” in 2005 by Food & Wine Magazine , [ 25 ] he led a team of Uchi chefs against Chef Masaharu Morimoto on the Food Network program Iron Chef America in March 2008. [ 26 ]
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".
Kaiseki (懐石) or kaiseki-ryōri (懐石料理) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine. [1] There are two kinds of traditional Japanese meal styles called kaiseki or kaiseki-ryōri.
Westheimer Road and Westheimer Parkway are named after Mitchell (Michael) Louis Westheimer, [13] a prosperous German Jewish immigrant and flour salesman who had settled in Houston in 1859. [14] [15] He purchased a 640-acre (260 ha) farm west of Houston's city limits at the time, where Lamar High School and St. John's School are currently ...