Omakase – The Art of Japanese Trust: The Best Restaurants in the World

What is omakase?

Omakase (お任せ) is a Japanese word that literally means "I leave it to you" – derived from the verb makaseru (任せる, "to entrust"). When you sit at the sushi bar and say "omakase shimasu", you are completely surrendering yourself to the chef. There is no menu, no choice of dishes. It is an act of trust – one of the deepest forms of trust you can show in Japanese culinary culture.

The chef – itamae (板前, literally "in front of the cutting board") – decides what to serve, in what order, and in what form. Each piece of fish, each nigiri is a response to what the sea has brought that day, what the season is, and how the specific guest sitting before him is reacting. Omakase is not a tasting – it is a conversation conducted through food.

Key Concepts

• Neta – the ingredient placed on rice (fish, seafood)
• Shari – sushi rice, seasoned with vinegar (often akazu – red vinegar from sake sediment, giving the rice an amber hue)
• Itamae – sushi chef
• Shun (旬) – peak season, the moment when an ingredient reaches its absolute best flavor
• Nikiri – soy sauce with dashi and mirin, brushed onto sushi by the chef
• Agari – green tea served at the end of the meal
• Tamago – omelet, considered a true test of the chef's skill

History – From Street Stalls to Three Michelin Stars

The roots of omakase trace back to the Edo period (1603–1868) and the birth of edomae-zushi – sushi "from Edo" (the former name of Tokyo). Around 1824, Hanaya Yohei began selling nigiri-zushi – pieces of fresh fish on portions of vinegared rice that could be eaten on the go, without the multi-day fermentation previously used.

There was no menu at these stalls. The customer would say "omakase shimasu", and the vendor would serve what was freshest that day. It was not luxury – it was a common practice of street trading. But from this simple necessity, one of the most refined culinary traditions in the world was born.

Edomae Techniques – The Art of Survival that Became the Art of Flavor

Without refrigerators, chefs had to preserve fish. They developed techniques that initially served food safety but over time became ways to deepen flavor:

• Shime – marinating in salt and vinegar, drawing out moisture and concentrating flavor
• Kobujime – wrapping fish in kombu seaweed for hours or days
• Nekase – short aging (up to 7 days) to enhance umami
• Jukusei – long aging; some chefs age bluefin tuna for weeks or even months
• Nitsume – cooking in sweet soy sauce with dashi (used for eel, clams)
• Zuke – marinating in soy sauce

After World War II, street stalls gave way to elegant restaurants – particularly in the Ginza and Nihonbashi districts of Tokyo. Bars with 6–12 seats at hinoki wood counters became temples of sushi. The omakase format – a sequence of dishes served by the chef directly to the guest – was shaped in these very places.

Omakase emerged globally in the late 20th century, first to New York and Los Angeles, then to London, Singapore, Hong Kong, and beyond. The documentary film "Jiro Dreams of Sushi" (2011) about Jiro Ono from Sukiyabashi Jiro made this tradition a global phenomenon.

Why is omakase a Unique Experience?

A Dialogue Between Chef and Guest

Omakase is not a static tasting menu. It is a living conversation. The chef observes how you eat each piece, reads your reactions, and adjusts the subsequent dishes. If you linger over a fatty toro, more fatty pieces may appear. If you slow down, the chef might suggest something lighter. It is said that "perfect sushi is 60% shari and 40% neta" – the rice is the chef's signature, not just a carrier.

Seasonality – Shun

The menu changes with the seasons, sometimes daily. Each ingredient has its shun – the moment of absolute peak:

• Spring: sea bream (tai), clams (hamaguri), firefly squid (hotaru-ika), halfbeak (sayori)
• Summer: sea urchin (uni), horse mackerel (aji), conger eel (anago)
• Autumn: fatty tuna (toro), mackerel (saba), salmon roe (ikura)
• Winter: fish milt (shirako), fugu fish, yellowtail (buri)

The Precision of Each Piece

Each nigiri is a composition: the way the fish is cut, the temperature of the rice (slightly warm, close to body temperature), a brush of nikiri sauce, a bit of fresh wasabi grated on a shark grater (oroshigane). Nothing is accidental. The chef has dedicated decades to mastering these movements.

The Course of an Omakase Dinner

A typical omakase includes 10–20 dishes and lasts from 90 minutes to 2.5 hours. You sit at a hinoki wood counter, directly across from the chef. In the most exclusive places, there is only one seating in the evening, for 6–10 guests.

Typical Sequence

1. Sakizuke / otsumami – appetizers: small cooked or pickled bites to warm up
2. Sashimi – raw slices of fish, showcasing the best of the day
3. Nigiri – the main part of the meal (8–12+ pieces), from light white fish (sea bream, flounder) to silver (kohada, horse mackerel), red fish (tuna, chutoro, otoro), to rich seafood (sea urchins, roe)
4. Special Dishes – seasonal delicacies, sometimes cooked
5. Tamago – egg omelet, a traditional ending, considered a test of the chef's mastery
6. Miso soup and/or temaki – closure
7. Dessert – often fruit or a small sweet

The sequence is designed so that flavors build without conflict – from delicate to intense, from lean to fatty.

The Best Omakase Restaurants in the World

Tokyo – The Cradle of Tradition

Sukiyabashi Jiro – Ginza

The most famous sushi restaurant in the world, renowned thanks to the documentary "Jiro Dreams of Sushi" (2011). Chef Jiro Ono, born in 1925, will turn 100 in October 2025 – he holds the Guinness World Record as the oldest chef of a three-Michelin-star restaurant. The restaurant is now operated by his son Yoshikazu.

• Michelin Stars: Held 3 stars since 2008. Removed from the guide in 2019 for ceasing to accept reservations from the general public
• Price: approx. 88,000 ¥ (~600 USD) per person
• Seats: 10 at the counter
• Reservation: Only through hotel concierge (Aman Tokyo, Mandarin Oriental, Park Hyatt). Months in advance
• Trivia: President Barack Obama dined here with Prime Minister Shinzō Abe on April 23, 2014, calling it "the best sushi of his life." The dinner lasted about 30 minutes – only ~20 pieces of nigiri are served, with no appetizers

Sushi Saito – Akasaka

Many critics consider Sushi Saito to be the best sushi restaurant in the world. Chef Takashi Saito is known for absolute perfection in fish selection and cutting technique.

• Michelin Stars: 3 stars since 2010. Removed from the guide in 2019 (switched to a reservation system by recommendation only)
• Price: approx. 50,000–71,000 ¥ (~350–500 USD) for dinner, plus sake pairing approx. 15,000–20,000 ¥
• Seats: approx. 8 at the counter
• Reservation: By phone (in Japanese), reservations open on the 1st of the month, 2–3 months in advance. Hotel concierge recommended. Wait times often 6+ months
• Trivia: Chef Uino, who runs Shion 69 Leonard in New York, trained here for a decade. Saito also has a sister restaurant in Bangkok

Ginza Harutaka – Ginza

Chef Harutaka Takahashi trained for 12–13 years directly under Jiro Ono. The restaurant represents a direct line from the "Jiro school" and is often recommended as the most accessible three-star option for visitors to Tokyo.

• Michelin Stars: 3 stars (since 2024)
• Price: approx. 50,000–70,500 ¥ (~350–490 USD) per person
• Reservation: By phone (Japanese), hotel concierge or Amex Concierge. 6–8 weeks in advance

Sushi Yoshitake – Ginza

Chef Masahiro Yoshitake, from the Kanesaka lineage, runs one of the most highly regarded sushi bars in Tokyo. His empire also includes Sushi Shikon in Hong Kong – with three Michelin stars.

• Michelin Stars: 2 stars (held 3 stars from 2010–2023)
• Price: approx. 60,000–66,500 ¥ (~420–460 USD) for dinner
• Reservation: Online through the Michelin Guide or restaurant website. Difficult to obtain
• Trivia: His overseas branch Sushi Shikon in Hong Kong has 3 stars – surpassing the parent restaurant

Sushi Sawada – Ginza

Chef Koji Sawada runs one of the longest-awarded sushi restaurants in Tokyo – maintaining 2 Michelin stars for 15 years.

• Michelin Stars: 2 stars (2008–2023, current status to be confirmed)
• Price: Lunch approx. 50,600 ¥, dinner approx. 61,600 ¥ (including tax)
• Reservation: Through the OMAKASE platform. Full prepayment required

New York – Omakase in America

Masa – Columbus Circle

The most expensive restaurant in America. Chef Masayoshi "Masa" Takayama imports fish daily by air from the Toyosu market in Tokyo. The hinoki wood counter was brought from Japan specifically for this restaurant.

• Michelin Stars: 2 stars
• Price: Counter – 950 USD, table – 750 USD, extended seasonal – 1200 USD, lunch – 495 USD. Gratuity is not expected
• Seats: approx. 10 at the hinoki counter (26 total with the dining room)
• Reservation: Through Tock, full prepayment. Reservations open 30 days in advance
• Trivia: This is the only restaurant in America where you can pay over 1000 USD for dinner for one

Yoshino – Tribeca

Chef Tadashi "Edowan" Yoshida previously ran a restaurant in Nagoya with a rating of 4.64 on Tabelog (the Japanese equivalent of Yelp). Yoshino was recognized as the best sushi restaurant in North America by OAD (Opinionated About Dining) from 2023 to 2025.

• Michelin Stars: 1 star (4 stars New York Times)
• Price: approx. 500–600 USD per person (excluding drinks and gratuity)
• Dishes: approx. 20 dishes (7 appetizers, 7 nigiri, soup, temaki, tamago, dessert)
• Reservation: Through Tock. New spots available daily at 12:00 EST, 30 days in advance. Always sold out – waiting list

Sushi Nakazawa – West Village (+ Beverly Hills)

Chef Daisuke Nakazawa is one of Jiro Ono's students, immortalized in the film "Jiro Dreams of Sushi". The restaurant was established after the owners watched the documentary and decided to hire him.

• Michelin Stars: 1 star
• Price: Counter approx. 150–190 USD, dining room approx. 120–160 USD. With sake pairing approx. 300 USD
• Reservation: Through Resy, approx. 2 months in advance
• Trivia: In May 2026, he opened a new location in Beverly Hills with the largest sake list in California. Best value for money among New York omakase

Los Angeles

n/naka – Palms

Chef Niki Nakayama, one of the few women at the top of the omakase world, combines traditional kaiseki with Californian ingredients. Her story was told in the Netflix series "Chef's Table".

• Michelin Stars: 1 star
• Price: 395 USD for 13 dishes. Wine pairing: 195 USD (curated) or 395 USD (premium)
• Reservation: Through Tock. Opens 1 month in advance, on Sundays at 10:00 Pacific Time
• Note: This is kaiseki omakase, not strictly sushi – it includes a wider range of techniques and dishes from Japanese cuisine

Hong Kong

Sushi Shikon – Sheung Wan

The overseas branch of Tokyo's Sushi Yoshitake, run by chef Yoshiharu Kakinuma. One of the only sushi bars outside Japan with three Michelin stars.

• Michelin Stars: 3 stars
• Price: Lunch approx. 2250 HKD (~290 USD), dinner approx. 4000 HKD (~515 USD) + 10% service
• Seats: 8 at the counter + private room (6 people)
• Reservation: Through TableCheck. Credit card required. Reservations described as "notoriously difficult"
• Trivia: Has more Michelin stars than the parent restaurant in Tokyo

Singapore

Shoukouwa – One Fullerton

One of only two Japanese restaurants with 2 Michelin stars in Singapore. Ingredients are flown in daily from the Toyosu market in Tokyo.

• Michelin Stars: 2 stars
• Price: Lunch approx. 380 SGD (~285 USD), dinner approx. 680 SGD (~510 USD)
• Seats: approx. 8 at the counter
• Reservation: By phone or online, 2–3 months in advance. Closed on Sundays and Mondays

Sushi Sakuta – Singapore

Chef Yoshio Sakuta runs the most prestigious omakase experience in Singapore. He earned 2 Michelin stars in 2025.

• Michelin Stars: 2 stars (since 2025)
• Seats: 10 at the counter

London

Sushi Amamoto (formerly Taku) – Mayfair

Previously known as Taku, the restaurant underwent rebranding in early 2026 when Taipei sushi master Shogo Amamoto took over. Chef Jongho Park remained in position.

• Michelin Stars: 1 star (maintained after rebranding)
• Price: from 180 GBP for lunch. Drink pairing 220–330 GBP
• Seats: 16

How to Reserve – Practical Guide

How far in advance to book?

• Tokyo (top tier): 1–6 months. Some restaurants (Saito, Jiro Ginza) are available only by recommendation or hotel concierge
• New York / Los Angeles: 2–4 weeks through Tock or Resy. Spots at Sushi Sho sell out in minutes
• Hong Kong / Singapore: 2–3 months in advance
• London: 2–4 weeks

Reservation Platforms

• Tokyo: Omakase by GMO (official Michelin partner, fee 390 ¥/seat), Pocket Concierge, byFood, Rakuten Travel Experiences
• New York: Tock (Masa, Yoshino), Resy (Nakazawa), OpenTable
• Hong Kong: TableCheck
• Singapore / London: Directly through restaurants or standard platforms

Tips

• Set calendar reminders for reservation opening dates
• Concierge at luxury hotels (Aman Tokyo, Mandarin Oriental, Park Hyatt) can access closed restaurants
• American Express Centurion and Platinum offer access to some allocations
• Report allergies and dietary restrictions at the time of reservation, not at the counter
• Prepayment is standard at the best restaurants

Omakase Etiquette – How to Behave

What to Wear

Smart casual – elegant but not overly so. There is no strict dress code, but a neat appearance is expected. No sportswear or heavy jewelry (which may scratch the counter).

Absolutely key rule: NO perfumes or colognes. Strong scents disrupt the delicate aromas of the fish and disturb other guests. Some Japanese restaurants will refuse entry or ask you to leave.

At the Counter

• Arrive on time – 5–10 minutes early. Being late disrupts the rhythm of the entire service
• Put your phone away – outside the counter, on silent. Ask before taking photos – rules vary by restaurant
• Do not tap on the counter and avoid sudden movements
• Eat each piece immediately after it is served – within about 30 seconds. Temperature matters; the chef has planned this exact moment
• Do not ask for specific fish – this contradicts the idea of omakase
• Say "itadakimasu" (I humbly receive) before eating and "gochisōsama deshita" (thank you for the meal) at the end

Conversation

Light, calm conversation with the chef is welcome and even encouraged – but gauge the atmosphere. Do not distract during intense preparation. Keep the volume low.

How to Properly Eat Sushi

• Hands or chopsticks – both are acceptable. Eating with hands is traditional and often preferred by chefs
• Eat in one bite. Do not split nigiri in half
• Do not add soy sauce – the chef has already seasoned each piece of nikiri. If a bowl of soy sauce is provided, it is for sashimi; dip the fish side, never the rice
• Do not mix wasabi with soy sauce – in the best restaurants, the chef places wasabi between the fish and rice in precisely measured amounts
• Do not ask for wasabi to be removed or for rice to be served separately – this undermines the principle of omakase

Gratuities

• Japan: Never give a tip. A tip may be taken as an insult – service is included in the price
• USA: Standard restaurant tip (18–20%+). Some restaurants automatically include it
• UK / Hong Kong: Usually, a 10–12.5% service charge is included

Trivia

• Jiro Ono turned 100 in October 2025 and stated he wants to continue making sushi
• Tamago (omelet) is considered the truest test of a chef's mastery – students learn to make it first and master it last
• Some chefs age tuna for weeks – Masaki Saito from Toronto is known for dry-aging whole bluefin tuna for over 2 months
• The lineage of Jiro's students has spread worldwide: Harutaka Takahashi (Ginza Harutaka, 3 stars) trained with Jiro for 12+ years, Daisuke Nakazawa (Sushi Nakazawa, New York) was his student in the documentary
• The Yoshitake empire stretches from Tokyo (2 stars) to Hong Kong via Sushi Shikon (3 stars) – the overseas restaurant surpasses the parent
• Obama's dinner at Sukiyabashi Jiro lasted only 30 minutes. There were conflicting reports about whether he finished the meal

Conclusion

Omakase is more than a meal – it is a philosophy of trust, patience, and respect. By sitting at the counter, you entrust yourself to someone who has dedicated decades to perfecting every knife movement, every rice-to-fish ratio, every detail. In return, you receive an experience that does not repeat itself – because each omakase is different, just like the day it was created.

Whether you spend 150 dollars at Sushi Nakazawa in New York or 600 at Sukiyabashi Jiro in Tokyo – the principle is the same: sit down, trust, and allow yourself to be surprised.