Omakase お任せ

Leaving the menu to the chef. At a sushi counter that means one course, usually small dishes first and then nigiri, at a set price.

The word just means “I leave it to you”. You sit at the counter and the chef decides what comes next, based on what came in from the market that day.

Most high-end sushi counters in Tokyo only do omakase now. You can usually add pieces at the end, which is where the real fun starts for me.

Prices are per person and rarely include drinks, so the bill can climb fast.

See alsoAkami, chu-toro and o-toroKohada