From conveyor-belt sushi to ramen shops, Japan has its share of casual restaurants. But what about formal establishments? Omakase (お任せ) is a unique and unforgettable style of dining where you won’t need to offer your compliments to the chef through the waitstaff: You can tell them yourself as they personally serve you and a handful of other guests.
Learn the basics of Japanese with Rosetta Stone to enhance this unique culinary experience. The curriculum includes a balance of language and culture through stories, live lessons by native speakers, and on-demand videos on topics like how to filet a fish—perfect when looking forward to eating some yourself!
Table of Contents
What is the meaning of omakase?
Omakase (pronounced “oh-mah-kah-seh”) is a style of Japanese fine dining where you leave your meal entirely up to a sushi chef. In return, you are treated to some of the best food Japan has to offer. Literally, omakase means “I leave it to you.”
This style harkens back to the origins of sushi restaurants in Tokyo, then called Edo. Roughly 200 years ago, sushi establishments were fast food restaurants serving edomae-sushi (江戸前寿司), or “Edo front sushi.” In a time before refrigerators, people would eat fresh sushi on the go as it was prepared.
Today, omakase emulates that experience in two ways. First, the sushi chef personally serves the customer with freshly made sushi of the chef’s choosing. As these chefs are experts in their field, they are often referred to as “shokunin” (職人), or “artisan.”
Second, the style of sushi is the same as edomae: a simple cut of fish over a small molded bed of vinegared rice, known as nigiri (握り).
What is the difference between kaiseki ryori and omakase?
Kaiseki ryōri (会席料理) and omakase are both Japanese traditional foods, known as washoku (和食). They are formal styles of dining that often require reservations and feature multiple courses. Both are at the expensive end of the Japanese cuisine spectrum. But, their components are quite different.
Omakase meals primarily consist of sushi and focus on the chef’s skills and knowledge as well as the selection of fish. Restaurants are usually quite small, with 10 or fewer guests at a time. This allows for an intimate, personalized dining experience.
Kaiseki ryōri offers a wide variety of traditional Japanese foods and has origins in luxurious meals only afforded to the upper class. Presentation and hospitality are highlights as is the seasonality of the food. You can find kaiseki ryōri at restaurants that specifically serve it, or you can even visit one of Japan’s classic inns, or ryokan (旅館), to completely immerse yourself in Japanese culture.
What does omakase cost?
Omakase can cost anywhere from $100 to over $500 depending on the location. Even if you go to the same restaurant multiple times, the price may change slightly depending on what fish are used for the meal.
To enjoy omakase means to receive the personal attention of a master chef using only the best ingredients, and the cost reflects that high standard of quality. This means that you are not only paying for the food but also for the expertise of the chef and their staff to prepare the meal and bring out the optimal flavor of the ingredients.
While the price of a single meal is high, tipping is not necessary. In place of a tip, opening your mind and putting your trust in the chef to choose the menu will make omakase enjoyable for all.
@maxnotbeer is there an omakase place in nyc that’s actually worth as much as it costs?? lets seee
♬ Monkeys Spinning Monkeys – Kevin MacLeod & Kevin The Monkey
Elements of omakase and what to expect
Each omakase is unique, and the menu changes by the day. But there are qualities that define all meals.
Seasonality
Eating food at the peak of its flavor is one of the most important concepts in Japanese cuisine. Food in its optimal season is known as shun (旬, pronounced “shoon”). This can mean eating watermelon in the summer, enjoying oden (おでん, a one-pot dish with assorted ingredients) in the winter, or what time of year certain fish are ideal.
It’s the seasonality of the fish that has the most impact on omakase. Some of the more popular fish are accepted as being in season all year. Tuna (maguro, マグロ) is one such fish. Others have peak seasons and are unlikely to appear in every omakase dining experience, like eel (unagi, ウナギ), oyster (kaki, カキ), and mackerel (saba, サバ).
Types of sushi in omakase
While omakase meals are not always exclusively sushi, nearly all feature sushi for the main courses. Some restaurants, like the three-star Sukiyabashi Jiro, featured in Jiro Dreams of Sushi, only offer sushi. Others, like Sushi Taro, which was also awarded recognition by Michelin, may include soups like miso soup (miso-shiru, 味噌汁) and other à la carte options before and after the meal. Check with the restaurant when making your reservation to find out what kind of food you can expect to eat at your omakase experience.
A variety of sushi beyond the most popular will be served, but common types like the ubiquitous tuna are almost guaranteed. If you see the names written, they are most likely to be in hiragana or katakana. While these words have kanji, animal names are frequently written phonetically due to the obscurity of some of the kanji for them.
| Japanese | Pronunciation | English |
| とろ・トロ toro | toh-roh | fatty tuna |
| 中とろ・中トロ chūtoro | choo-toh-roh | medium fatty tuna (slightly less sweet and tender than toro) |
| えび・エビ ebi | eh-bee | shrimp |
| いか・イカ ika | ee-kah | squid |
| たこ・タコ tako | tah-koh | octopus |
Palate cleansers
Appreciating each piece of sushi for the subtlety of its flavor, texture, and smell is an important part of omakase. As such, cleansing the palate between each piece is important.
For this reason, sushi is almost always accompanied by thin slices of pickled ginger: either shōga (しょうが) or gari (がり), depending on how it’s prepared. It is intended for guests to eat a little bit of ginger before eating the next piece of sushi to cleanse the flavor of the previous piece and allow the guest to appreciate the individual qualities of the new piece.
The same can be said for drinks. Water and green tea are more neutral than alcohol, although sake and other Japanese alcohols may be options.
Omakase fine dining etiquette
While good table manners are expected in most places, it’s especially important in fine dining like omakase. With these pointers in mind, you can enjoy your dining experience to the fullest.
Food phrases to remember
Regardless of quality and cost, omakase is a meal. The same tips and tricks about how to order food in Japanese apply. But, as you are leaving the details up to the chef, you won’t have to worry about what to order or the quantity being served.
Substitutions are generally frowned upon. While it is possible to ask for something to be left out—like wasabi—trust in the chef to create the perfect balance of flavors. If you have an allergy or other dietary restrictions, let the restaurant know when making your reservation, if possible. In many cases, the chef will be able to accommodate you if given advance notice.
In addition to knowing the words surrounding food, Japanese greetings go a long way! It’s a great way to ease the tension if either you or the chef are nervous about a language barrier.
| Japanese | Pronunciation | English |
| 頂きます。Itadakimasu. | ee-tah-dah-kee-mahs | Thank you for the meal. (said before eating) |
| ごちそうさまでした。Gochisōsama-deshita. | goh-chee-soh-sah-mah-dehsh-tah | Thank you for the meal. (said after eating) |
| これは何ですか？Kore wa nan desu ka? | koh-reh wah nahn dehs kah? | What is this? |
| 私は＿＿アレルギーがあります。Watashi wa [item] arerugi ga arimasu. | wah-tah-shee wah [item] ah-reh-roo-gee gah ah-ree-mahs | I have a [item] allergy. |
| 美味しかったです。Oishikatta desu. | oh-ee-shee-kaht-tah dehs | It was delicious. |
Dos and don’ts when eating sushi
Sushi is popular the world over, but how to eat it while maximizing the flavor and experience is less well-known. Whether you’re eating omakase-quality sushi or California rolls at a local Japanese restaurant, here’s how to make the most of your meal.
- Do use either your fingers or chopsticks. Both are acceptable!
- Do try to eat the piece of sushi in one bite.
- Do eat the sushi right after it’s served to appreciate the freshness of the flavor.
- Don’t mix wasabi into the soy sauce. It distorts the individual flavors.
- Don’t separate the fish topping (neta, ネタ) from the rice.
- Don’t dip the rice side into soy sauce. The rice soaks in the sauce too much and significantly alters the flavor and texture of the sushi.
Omakase dress code
While you aren’t expected to dress in your best clothes, a certain level of conservativeness is expected or required. Very formal clothing like suits and evening gowns are usually too fancy. Instead of collarless shirts, jeans, and sandals, opt for dressy casual or semi-formal options like:
- blouses and button-down shirts
- slacks, skirts, and dresses
- non-sneakers, flats, and short heels
- cardigans and blazers are optional
As omakase is about engaging the five senses, fragrances are also strongly discouraged. Perfumes and colognes overpower the sense of smell and impact the taste of the meal. The same goes for smoking beforehand, as the scent of smoke lingers. The goal is to let the food dominate the experience without distraction from other influencing factors.
Whet your appetite for omakase with Rosetta Stone
Whether you seek out omakase for the chef’s expertise, excellent sushi, or to witness a masterful presentation of Japanese culture, it is well worth the expense. To fully grasp the omakase meaning, trust in the chef and prepare for the meal of a lifetime.
Nervous about being in such a traditional setting with unfamiliar Japanese words? Start learning Japanese with Rosetta Stone. Whether you prefer studying on your own or with an instructor, there are tools available for you. If you’re looking for conversation practice, language tutoring lets you converse in real time and receive personalized feedback.
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