Sushi Omakase

A traditional edomae-style sushi omakase typically includes 15 to 20 pieces of nigiri, often preceded by a few small appetizer courses called otsumami, such as sashimi, chawanmushi (steamed egg custard), or grilled fish. The progression usually moves from lighter, leaner fish like flounder or squid to richer cuts like otoro (fatty tuna belly). The meal traditionally concludes with tamago (sweet omelet), miso soup, and a simple dessert.

In omakase (meaning 'I leave it up to you'), the chef determines the sequence and selection of each piece, serving nigiri one at a time at optimal temperature and seasoning so the rice and topping are at peak condition. A la carte ordering gives you control but lacks the chef's curated progression and the real-time adjustments to neta (topping) and shari (rice) preparation. Omakase also often features premium seasonal fish not listed on any menu.

Sitting at the counter allows you to eat each piece within seconds of the chef placing it in front of you, while the shari (sushi rice) is still at body temperature—the way it is intended to be consumed. The counter also lets you observe the chef's knife work and interact directly, which is central to the omakase tradition. Tables distance you from the chef's pacing and can result in rice cooling before it reaches you.