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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 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.
Omakase, which translates to “I leave it up to you,” is a form of Japanese dining where guests allow the chef to decide what to prepare, according to the Michelin Guide.
Kaiseki consists of a sequence of dishes, each often small and artistically arranged.. Kaiseki (懐石) or kaiseki-ryōri (懐石料理) is a traditional multi-course Japanese dinner.
Guests can choose from various omakase (tasting menu) experiences, or opt for à la carte dining. Chef specialties include elevated handrolls, fresh sashimi, truffle carpaccio and more. ...
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.
The restaurant features three dining rooms, including a VIP mezzanine and glass-enclosed atrium. ... No. 4: Kinme Omakase in San Diego, California. Omakase Sashimi with sawara, Hokkaido scallops ...
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