Omakase

What it is

At a sushi counter an omakase meal is a sequence of perhaps fifteen to twenty items. It may open with a few small cooked or raw dishes, then move to hand-pressed sushi, served one piece at a time. The usual progression runs from lighter white fish to richer and fattier ones, then to stronger items such as sea urchin, simmered eel and a sweet rolled omelette, and ends with a roll and miso soup. Each piece is seasoned by the chef and is ready to eat.

Why it exists

Good sushi depends on fish that changes daily, and the chef knows the stock better than any menu can show. Leaving the choice to the chef lets them serve the best of the day in the order that makes sense. It also turns the meal into an exchange. The chef watches how you eat, adjusts the size of the rice or the amount of wasabi, and paces the meal to you. The counter seat is the point.

How it works

You book a seat, often for a fixed sitting time. Many counters have fewer than ten seats. The price is usually fixed and stated in advance, though at some traditional shops it is market price and you learn it at the end. Tell the chef at the start about anything you cannot eat. Each piece is placed on the counter or plate in front of you and should be eaten within a few seconds, while the rice is still warm.

How to do it

1. Reserve, and state allergies or dislikes when booking.
2. Arrive on time. Everyone at the counter is often served together.
3. Eat each piece as soon as it is set down.
4. Use fingers or chopsticks for sushi. Both are correct.
5. At the end you may ask for one more piece of anything you liked.

Good manners

• Do not add soy sauce or wasabi unless the chef tells you to.
• Eat each piece of sushi in one bite.
• Keep photos quick and ask first. Skip strong perfume.

What is eaten

SushiVinegared rice paired with seafood, vegetables or other toppingsSashimiThin slices of raw fish or meat, served with soy sauce and condimentsTamagoyakiJapanese rolled omelette made by layering seasoned eggs in a rectangular panChawanmushiJapanese steamed egg custard with savoury fillingsMiso soupJapanese soup of miso paste and dashi stock, often with tofu and seaweedTempuraSeafood or vegetables coated in a light batter and deep-friedYakitoriChicken skewers grilled over charcoal and seasoned with salt or tare sauce

Sources and further reading

• Omakase on Wikipedia
• UNESCO Intangible Cultural Heritage: Washoku, traditional dietary cultures of the Japanese
• Japan-guide.com: Japanese restaurants