Omakase
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Usage
The phrase omakase, literally 'I leave it up to you',[3] is most commonly used when dining at Japanese restaurants where the customer leaves it up to the chef to select and serve seasonal specialties.[4] The Japanese antonym for omakase is okonomi (from Script error: No such module "Lang". konomi, "preference, what one likes"), which means choosing what to order.[5] In American English, the expression is used by patrons at sushi restaurants to leave the selection to the chef, as opposed to ordering à la carte.Script error: No such module "Footnotes".Script error: No such module "Check for unknown parameters". The chef will present a series of plates, beginning with the lightest fare and proceeding to the heaviest dishes.Script error: No such module "Footnotes".Script error: No such module "Check for unknown parameters". The phrase is not exclusive to raw fish with rice and can incorporate grilling, simmering and other cooking techniques.Script error: No such module "Footnotes".Script error: No such module "Check for unknown parameters".Script error: No such module "Footnotes".Script error: No such module "Check for unknown parameters".
Characteristics
The Michelin Guide said "few formal dining experiences are as revered or as intimidating" as omakase.[3]
Customers ordering omakase style expect the chef to be innovative and surprising in selecting dishes, and the meal can be likened to an artistic performance.Script error: No such module "Footnotes".Script error: No such module "Check for unknown parameters".Script error: No such module "Footnotes".Script error: No such module "Check for unknown parameters". Some people may think that ordering omakase can be a gamble; however, the customer typically receives the highest-quality food available at a lower cost than if it had been ordered à la carte.Script error: No such module "Footnotes".Script error: No such module "Check for unknown parameters". According to Jeffrey Steingarten, recounting in Vogue a 22-course "memorable feast" that required several hours:[6]
Template:Quote Food writer Joanne Drilling compared the omakase experience to prix fixe but said it was "slightly different. It involves completely ceding control of the ordering process and letting the chef choose your dinner."[7] Like Steingarten she recommends omakase dining at the sushi counter.[7] The Michelin guide called omakase the "spiritual companion and counterpoint to kaiseki", an elaborate multi-course highly ritualized meal.[3]
See also
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Notes
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References
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