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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]
Omakase is a Japanese restaurant in the South of Market neighborhood in San Francisco, California. The 14-seat restaurant, owned by Kash Feng and chef Jackson Yu, has earned a Michelin star. Description
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.
The offerings are omakase (no menu) only, with chef-selected meals costing $750 per person, not including tax or drinks, though gratuity is included along with a $950 "Hinoki Experience" guaranteeing a counter space as well as a $495 lunch option. [2] [3] [4] The sushi bar itself is a $260,000 piece of rare hinoki wood from Japan.
When you walk into one of Miami’s Japanese omakase restaurants, uncertain yet curious, the space you enter will be as reverent as a church — or as riotous as a nightclub.
Experts say the omakase boom took off in L.A. — because the city’s historic Little Tokyo enclave, founded in the late 19th century, was once the largest Japanese community in the country.
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.
What to order at a sushi restaurant, according to a chef and restaurant owner.