What Is Omakase? Meaning, History, Dining Experience, and How to Enjoy It Fully

What Is the Omakase Course?

The Japanese word "omakase" originally meant entrusting someone else to make the decisions. It suggests that the person requesting is leaving the choice up to the other party. For example, in a work setting, you might say, "I’ll leave this to you," using the term "omakase."

With this meaning in mind, the "omakase course" refers to a meal where the restaurant chooses both the dishes and their order of serving. Unlike traditional French courses, the "omakase" in Japan typically doesn’t have a fixed menu, and guests often won’t know what they’ll be served until each dish arrives at the table.

The History of the Omakase Course

"Omakase" originally referred to a term used by regular customers at restaurants. These regulars were familiar with the restaurant’s pricing and culinary concepts and trusted the chef’s skill. Since the chef also knew their preferences well, customers would often place their orders with the mindset of "I trust whatever you serve," simply saying "omakase" when ordering.

The term "omakase" became especially common in sushi restaurants. Traditionally, sushi restaurants operated à la carte, allowing customers to order individual items they liked. This system gave customers the freedom to eat as much of their preferred sushi as they wanted. High-end sushi restaurants often didn’t have menus or price lists, and regular patrons were familiar with the seasonality of the best ingredients and had a general sense of pricing. They would order based on personal preference, a style known as "okonomi," which is the opposite of "omakase."

However, as mentioned, high-end sushi restaurants often didn’t provide price lists, which created some anxiety for customers unfamiliar with the establishment. They didn’t know how much their meal would cost if they ordered à la carte. About 30 years ago, some high-end sushi restaurants began offering a solution, saying, "Let us know your budget, and we’ll serve you an omakase meal within that range." This approach helped introduce the term "omakase" to a wider audience, even those less familiar with sushi.

Before this shift, many sushi connoisseurs had already been ordering "omakase." Regular customers at sushi restaurants knew pricing well and weren’t overly concerned about the cost. By ordering "omakase," they were entrusting the chef to select the best seasonal ingredients or the freshest catches, chosen by the chef’s expertise—essentially asking for "a menu recommended by a professional." There was a cultural trend that viewed regulars who ordered this way as "cool" or "sophisticated."

In recent years, "omakase" courses have expanded beyond sushi restaurants and can now be found in kaiseki (traditional multi-course) meals, tempura (battered and deep-fried vegetable and seafood), yakitori (grilled chicken skewers), and even French and Italian restaurants in Japan. Given its strong association with sushi as "a menu recommended by a professional," the term "omakase" is now commonly used to describe an "exquisite recommended course" in various dining settings.

Omakase in Kaiseki Cuisine

Kaiseki is a traditional Japanese multi-course meal with a fixed progression of dishes. A typical course might include: sakizuke (amuse-bouche), zensai (seasonal appetizers), osuimono (clear soup), otsukuri (sashimi), nimono (simmered dish), yakimono (grilled dish), mushimono (steamed dish), agemono (fried dish), sunomono (vinegared dish), tomewan (soup served near the end), gohan (rice), konomono (pickles), mizugashi (fruit), and kanmi (dessert). While the order is set, the specific dishes reflect the chef’s creative choices—making it an expression of omakase.

One signature element often served among the appetizers is hassun, a seasonal platter that embodies the spirit of omakase. The name hassun comes from a traditional Japanese unit of measurement—sun, with eight sun equaling roughly 24 centimeters—referring to the size of the square tray. On this tray, the chef thoughtfully arranges a variety of small, beautifully presented seasonal dishes that reflect the theme and mood of the meal.

Kaiseki is crafted to be enjoyed with sake, and the hassun—with its beautiful presentation and complementary flavors—enhances the drinking experience and sets the tone for the refined courses that follow.

Omakase in Sushi Restaurants

Traditionally, the standard way of dining at a sushi restaurant was okonomi—where customers ordered their favorite items in the quantity and order they preferred. Sushi aficionados would often plan the progression of flavors themselves, taking into account the unique characteristics of each type of fish. Of course, many seasoned diners also chose to entrust the entire experience to the chef, requesting omakase from the small appetizers to the final pieces of sushi.

The idea of a structured omakase course is widely credited to Jiro Ono of Sukiyabashi Jiro, one of Japan’s most esteemed sushi masters. Before this, sushi connoisseurs typically decided for themselves the ideal order of dishes. Jiro elevated the dining experience by using his expert judgment and the freshest ingredients of the day to craft a precise, optimal sequence for serving sushi.

Since then, omakase courses have become common in sushi restaurants across Japan—not just for regulars or experts, but as a way for all diners to enjoy a carefully curated, chef-driven experience.

Omakase in Tempura Restaurants

Traditionally, many tempura restaurants in Japan served tempura mori—a platter of assorted tempura—at regular table seating. While counter seats were also available, they were typically reserved for regulars. At the counter, freshly fried tempura was served piece by piece, making it a coveted spot for seasoned diners who appreciated the seasonal nuances of each ingredient, much like at sushi counters.

Naturally, tempura is best enjoyed straight from the fryer, piping hot. To highlight this experience, some high-end tempura restaurants began offering counter-only service, where each item is served immediately after frying. These establishments often feature omakase courses, allowing even first-time guests to enjoy peak seasonal ingredients prepared by the chef.

Even in restaurants without a formal omakase menu, it’s perfectly acceptable to share your budget or preferences and simply ask the chef for an omakase experience tailored to you.

Omakase in Italian and French Cuisine (Including Wine Pairings)

Italian and French cuisines, particularly at fine dining establishments, are typically served as multi-course meals. Unless you're a seasoned connoisseur, creating a well-balanced course à la carte can be challenging. In this sense, Italian and French dining naturally leans toward an omakase-style experience. Many restaurants offer multiple course options such as “Course A,” “Course B,” and a special “Chef’s Omakase Course.” This omakase option often features off-menu creations made with the finest seasonal ingredients available that day.

Another growing trend in Japan is wine pairing, where each course is matched with a carefully selected glass of wine—essentially a “sommelier’s omakase course.” The chef and sommelier work together to curate a lineup of wines—sparkling, white, red, and occasionally non-wine selections—that perfectly complement the meal. Even those unfamiliar with wine can enjoy this experience, as the sommelier typically offers detailed explanations for each pairing, making it both accessible and enriching.

While selecting your favorite wines can be enjoyable, placing your trust in the sommelier’s omakase selections adds a layer of discovery and sophistication to the meal.

How to Fully Enjoy an Omakase Experience (From Reservation to Dining Etiquette)

To make the most of your omakase experience, start by checking with the restaurant when making your reservation to see if they offer an omakase course. If they do, it’s good etiquette to inform them in advance of any allergies or foods you dislike or cannot eat. Some restaurants that serve only omakase explicitly state that they cannot accept guests with more than one or two dietary restrictions, so it’s important to clarify this beforehand.

In restaurants that offer only omakase, chefs often purchase premium ingredients in precise quantities to ensure the best experience for each guest. Mentioning dietary restrictions only after arriving can disrupt the carefully planned meal, so it’s best to avoid last-minute changes that could affect the flow of the dining experience.

Conclusion

The omakase course offers a unique dining experience where expert chefs carefully select and serve the finest ingredients at their peak. Even if you're unfamiliar with the cuisine or the restaurant, omakase lets you enjoy a delightful and memorable meal, even on your first visit. It’s truly an exceptional way to dine. Be sure to explore and savor the omakase experience at a variety of restaurants.

Discover omakase courses through OMAKASE JapanEatinerary, the official partner of Michelin.