Trust everything and up to the chef.
Few formal dining experiences are as revered or as intimidating as omakase, a form of Japanese dining in which guests leave themselves in the hands of a chef and receive a meal which is seasonal, elegant, artistic and uses the finest ingredients available.
In many ways, omakase is a spiritual companion and counterpoint to kaiseki, the elaborate multi-course Japanese meal built around seasonality, quality ingredients and simple preparations. There is one key difference
though. While kaiseki is a highly ritualized meal with a specific ebb and flow, omakase changes with each occasion, with the chef making decisions about what to cook mid-course. The truth of omakase lies in the word
itself—directly translated, it means “I leave it up to you.” In his book The Story of Sushi, academic and writer Trevor Corson says, “[Omakase is] what the sophisticated customer says to the chef when settling down at the sushi bar. Sushi connoisseurs seldom order off a menu. Traditionally, sushi bars in Japan didn’t even have menus.”
Our signature omakase full course up to the chef (Advance reservation required）
Omakase short course up to the chef
Sharing course, only for orders from 3 or more people
