Omakase: what to expect and what to ask for

At an omakase you don't order individual dishes: you book a set meal and the chef chooses and paces the sequence, usually a few small starters followed by nigiri served one piece at a time. Your job is to share allergies and dislikes when you book, eat each piece soon after it's served, and ask what's in season. Save your ordering for the end, when many counters let you request an extra piece you loved.

What does omakase mean?

Omakase is a Japanese phrase usually translated as "I'll leave it to you." At a sushi counter it means the chef decides what you eat, in what order and how each piece is seasoned. The price is normally set in advance, often with one or two menu lengths to choose from, and seating is often limited to a counter where you can watch the chef work.

The appeal is the sequence. A good omakase is built like a tasting menu, moving from clean and delicate flavors toward richer ones so that nothing overwhelms what comes next. You get to try fish and preparations you might not pick from a long menu, and you taste them at the moment the chef thinks they're best.

How does an omakase meal usually flow?

Every counter has its own style, but many follow a similar arc:

• Starters. A small appetizer, a few slices of sashimi, or a cooked bite such as steamed egg custard (chawanmushi) or a piece of grilled fish.
• Lighter nigiri. White fish such as sea bream (madai) or flounder (hirame), often with just a brush of soy glaze, a squeeze of citrus or a pinch of salt.
• Silver and shellfish. Oily, cured fish such as mackerel (saba) or gizzard shad (kohada), and shellfish such as scallop (hotate) or sweet shrimp (amaebi).
• Richer nigiri. Lean tuna (akami), then fattier cuts such as medium fatty tuna (chutoro) and fatty tuna (otoro), plus salmon roe (ikura) or sea urchin (uni) when available.
• Finishing pieces. Many meals close with a hand roll, a sweet omelet (tamago), a bowl of miso soup and a small dessert.

The number of courses depends on the menu you booked. Pieces arrive one at a time, so the meal can take longer than you might expect for the amount of food.

What should you tell the chef before the meal starts?

Tell the restaurant about allergies and strong dislikes before booking or paying, and confirm whether the menu can accommodate them. Advance notice does not guarantee a substitution: the official Sushi Noz FAQ lists dietary restrictions it cannot accommodate and asks guests to confirm their needs in advance. Be specific about what you must avoid, and repeat any agreed arrangement when you sit down.

It also helps to mention:

• If you need to avoid raw fish. Ask before booking whether the restaurant can provide a fully cooked or vegetable menu that meets your needs; some counters cannot. Surface-seared fish may still be raw inside, so do not assume it is fully cooked. For cooking guidance, the FoodSafety.gov minimum-temperature chart lists the recommended internal temperature for fish.
• Your appetite. Some menus come in two lengths, and choosing the shorter one leaves room for extra pieces.
• Whether you want drinks paired. Many counters offer sake or tea, and the staff can suggest something that suits the sequence.

How do you eat each piece?

Eat nigiri soon after it's placed in front of you. The chef has timed the temperature of the rice and fish, and it's best in the first minute or so.

A few widely shared habits:

• Skip the extra soy sauce unless offered. Most omakase pieces are already brushed with soy glaze (nikiri) or seasoned with salt or citrus. If a dish of soy sauce is set out, dip the fish side lightly, not the rice.
• Leave the wasabi alone. It's usually already between the fish and rice in the amount the chef intended.
• Use ginger between pieces. Pickled ginger (gari) is a palate cleanser, not a topping.
• Fingers or chopsticks are both fine for nigiri. Try to eat each piece in one bite.
• Ask before taking photos, and keep it quick so the next piece isn't waiting.

What is worth asking for?

Omakase leaves the choosing to the chef, but a few questions make the meal better and help you learn what you like:

• "What's especially good today?" Seasonal fish changes throughout the year, and chefs usually enjoy talking about it.
• "Which piece was your favorite to prepare?" It's a friendly way to learn about aging, curing or searing techniques.
• "Could I have another piece of that?" Many counters let you order extra pieces à la carte at the end of the set. This is where ordering comes back in: ask for a second round of whatever surprised you, usually priced per piece.
• "What would you suggest to drink with this?" A good way to try a sake you wouldn't have picked from a list.

Note the names of the pieces you loved. White fish, silver fish, fatty tuna and sea urchin taste very different, and your favorites tell you what to order next time at a regular sushi restaurant.

What etiquette matters at an omakase counter?

Arrive on time. Many counters serve every guest at the same seating, so a late arrival can hold up the room or mean missed courses. Check the cancellation policy when you book, since small counters often charge for no-shows.

Beyond that, most of the etiquette is simple courtesy: avoid strong perfume or cologne, which competes with delicate fish, and don't rush the chef. Check how service works on the bill or booking page, since some restaurants include a service charge and others expect a tip.

How can Palytt help?

Palytt is a free iPhone and iPad app for deciding what to order. At a regular sushi restaurant, you can explore Order Guides and dish details where available, keep a food journal of pieces you enjoyed, and see friends' ratings when they have rated a dish. Palytt doesn't book omakase seats, know a chef's daily sequence or check allergies for you; restaurant coverage also varies. If you're new to sushi, start with our guide to ordering sushi for the first time. Get Palytt for iPhone and iPad; Android is coming.

FAQ

Can you order at an omakase?

Not for the main sequence; the chef decides what you're served. Many counters let you request extra pieces à la carte after the set, so you can order more of what you liked.

Is it rude to say you don't like something at an omakase?

No. Explain allergies and strong dislikes before booking, and ask whether the restaurant can accommodate them. Some menus cannot be changed, so get confirmation before paying rather than assuming the chef can provide a substitute. Repeat any agreed arrangement when you sit down.

Do you use soy sauce at an omakase?

Usually only when the chef offers it. Most pieces are already brushed with soy glaze or seasoned with salt or citrus, so extra soy sauce can overpower them.

How long does an omakase take?

It depends on the number of courses, but pieces arrive one at a time, so plan for a relaxed meal rather than a quick one. Ask the restaurant when you book if you're on a schedule.