OMAKASE お任せ
Contrary to what you might think, Omakase is not some centuries’ old tradition like Kaiseki. It’s said to originate with sushi restaurants, where the term was popularized during the 90s. Before this, sushi restaurants had something of a high barrier to entry, relatively pricey, and it was common for gourmands who really knew the ins and outs of fish to enjoy the fine artisanship of sushi. They would often do this without drinking much alcohol, out of respect for the skill of the sushi chefs.
The sudden increase of affluence with Japan´s bubble economy, along came many newcomers to sushi restaurants. These customers, with pockets filled with cash, were relatively unfamiliar with the ‘high culture’ of sushi, but would nevertheless enter high-end sushi restaurants. They craved what had previously been inaccessible, and while they did not know much about fish, they knew, they wanted different kinds of side dishes and liquor.
As a result, sake and sushi side dishes were offered, and customers were happy with these familiar menu items. But as many newcomers did not actually know much about fish, there was a need for a way where they could place an order and leave it to the chef – and spared the embarrassment of not knowing a particular fish name, particularly when seasonal fish were used. To help them save face, “Omakase” was born.
Chefs tended to enjoy Omakase as well, as it let them serve fish and other ingredients that they had on hand, and it was easier for customers to simply leave everything to their trusted restaurant chef and carry on with their conversations with friends and coworkers, as opposed to having to decide on specific items.
The name of the dining experience directly translates into “respectfully leaving another to decide what is best”, and more or less, that is exactly what this dining experience is all about. To put it simply, Omakase is a dining experience in which the dinner is carefully chosen and crafted by a head sushi chef, who will be in charge of deciding what you eat and how you eat it.
OMAKASE SUSHI RESTAURANT
Today, the most popular of Omakase is the Omakase Sushi at a sushi restaurant. There are many types of sushi, and there are many factors that affect the taste of it. Generally, expensive fish and relatively inexpensive fish are harmonized with seasonal fish, resulting in a pleasantly filling course at a reasonable price. The quality, the process in treating the fish, and the freshness of the fish is definitely one of the main components that separates good sushi from great sushi. But also things like the quality of the rice, how it is cooked, the way the rice is seasoned, and the temperature of the rice at service also greatly affect the flavor of the sushi. That being said, it is for sure, that one of the best ways you can enjoy sushi is Omakase style.
Most Omakase sushi places are quite expensive and tend to be found in high-end sushi restaurants. The restaurant will typically seat 7 – 10 people and you need to make a prior reservation for a time slot, sort of like booking an art show, because Omakase really is an art. Most of these Michelin starred restaurants get crazy booked up months ahead.
Walking into the Omakase sushi restaurant, the ambiance is light, soothing, relaxing, a unique atmosphere mostly because of mixing the smell of wood, vinegar, and fresh fish. The waiters and chefs are welcoming. While serving omakase, there’s no pressure to talk loudly or rush while eating. These first impressions set the standard for what comes later – the food.
OMAKASE FOOD AND DRINKS
Omakase sushi course/tasting menu usually consists of the best of what the restaurant have, as well as seasonal sushi and sashimi. The way Omakase sushi is done truly depends on the restaurant, or on the establishments rules and the primary chef. Some of the most popular dishes are Hassun, which are small appetizer dishes, Sashimi, fish without the rice bit and many other dishes with a variety of ingredients and combinations.
Many restaurants change their menu each season, but Omakase sushi restaurants typically change their menu everyday because of the seasonality of fish and the freshness. The order of sushi nigiri is decided by Chef so as you do not become bored with the flavors. You are welcome to let Chef know any foods that you prefer not to eat, and then allow Chef to decide ingredients through his judgment.
Although it is not rude to eat with chopsticks, it is believed that because sushi is made by hand, it is better to eat with your hands too. Also, nigiri sushi is really soft and designed to melt in your mouth, making it a bit difficult to eat with chopsticks. The best timing to eat sushi is right after Chef prepares it and places it in front of you, so please eat right away.
For the type of drinks, generally people drink alcohol with Omakase sushi course that has clear taste such as beer or sake, and wine.
Nigiri Sushi was originally made in Edo, so all Sushi restaurants used to make Edo style sushi. After Edo became Tokyo and time has passed, there are now many different styles of Sushi restaurants. Sushi has become so popular but there are only a few people who know how to make true Edo style sushi nowadays. We want you to know true Edo style sushi etiquette and experience it with Chef Krishna, just come in touch.
Originally, Edo style sushi served 4 pieces of nigiri per person, but it has since followed the changing needs of people and the flow of the times to include more pieces that are of a smaller size. With the Chef Krishna you will be served slightly bigger sushi than what is typically served now, so you can get a sense of classic Edo style sushi.
To learn more about Edo style sushi, please, Get In Touch!.