【Reading】おまかせ

【English Name】owner's choice

"Omakase" refers to an ordering method at sushi restaurants in which, without specifying menu items, the selection and serving order of that day's neta are entrusted entirely to the chef. The etymology is a polite expression of "makaseru (to entrust)," a phrase from the customer to the chef expressing the trust of "please do as you like."

The general style is to have pieces made one by one, centered on seasonal ingredients, while facing the chef at the counter. The course composition differs by shop and season, but it is often said to begin with light neta such as white-flesh fish and hikarimono, progress to rich neta such as toro and uni (sea urchin), and finish at the end with rolls or egg.

In this method, because the chef discerns that day's purchase conditions and the state of the fish to select the optimal neta, there is the advantage of being able to enjoy seasonal flavors readily. The price is sometimes set in advance and sometimes varies according to what is eaten. In recent years the word "Omakase" has come to be used as is overseas, and it has become widely known as an ordering format symbolizing Japan's sushi culture.

Note that there is an ordering method similar to "omakase" called "okonomi," in which the customer selects the neta they want to eat one piece at a time.