The tradition of Omakase allows sushi chefs to serve up what they deem the most succulent and sumptuous recipes, given a particular season and with the available set of ingredients. Omakase simply translates to "I trust your choices and will go with them". The chef is called upon to impress the costumer like never before with his/her culinary prowess.

Normally, the chef presents the Omakase requester with a line of options based on prices, cooking technique, and ingredients, before proceeding to make the best efforts in whipping up exquisite recipes with the freshest and most excellent choices of ingredients. A good chef always relishes an opportunity to take stock in his/her creativity, and Omakase is one of the best openings for sushi chefs to show off what culinary twists and spins they can whip up.

My Recommendation - The Finest Omasake For it's Price In Bangkok

Joushitsu Sushi Restaurant

Location: Ekamai Soi 2

Opens
Lunch at 11:30 - 14:30
Dinner at 18:00 - 23:00

THE ORIGIN OF OMAKASE

Omakase is a prevalent Japanese culture that runs deep in the Japanese food industry. However, there is no coherent, thorough documentation of the history of Omakase. Its origin seem to point towards the Kaiseki meal, which has been around since as far back as the 9th century. Kaiseki meal, occupying a pride of place as the most exquisite Japanese cuisine, refers to a special order for a set course, borne out of a special occasion, that gives the chef the freedom to choose what meal to serve for each particular course. Thus, for ages, the Japanese have already been given to idea of allowing chefs to decide which delicacies fit as the choicest.

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Though the concept of Omakase appears to be of modern origin, it seems to have drawn greatly upon the ideals of Kaiseki meals. One thing is certain though; it takes roots in small restaurants with a viewable kitchen situated right next to a counter with counter seats. In this setting, the diminished physical distance between costumers and chefs allow social interaction between them to bludgeon.

HOW TO DINE OMAKASA

The modern-day commercialization of the food industry has prioritized regularity over creativity. Hence, consumers are more given to piece meals at going rates. But Omakase is contingent on less of the ordinary and more of the chef's culinary quirks. The essence of Omakase meals is generally predicated on friendliness and excellent service. The costumer trusts the chef to make the choicest meals, and the chef knuckles down to leave a lasting impression on the costumer.

SOME FUN FACTS ABOUT OMAKASA MEALS

Other cultures have their own variations of Omakasa: Despite being given a Japanese moniker, Omakasa is not entirely Japanese in its origin. Its equivalent is the 'chef's choice" or "house special" over in the US. The idea of allowing the chef to make a pick of the choice meal isn't very alien to other parts of world.

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Omakasa Recipes Don't Necessarily Align With The Costumer's Favorite Meals: The costumer's favorite meals do not dictate what the sushi chef comes up with for an Omakasa order. The culture saddles the chef with the responsibilities of making every choice related to the preparation of the meal, from the selection of the ingredients to the choice of cooking technique.

THE DOS AND DON'TS

There's a chance that the Omakase serving might not deliver an awe-filled gastronomical treat, but that usually doesn't happen because the meal is of poor or passable quality. Here's a run down of dos and don'ts that can make or mar your Omakasa dining experience.

DOs

For starters, Omakasa is usually borne out of close social interactions between the costumer and the chef. Such an interaction might build up from simple conversations regarding the dishes. It's therefore imperative to relate with sushi chefs in a friendly, agreeable manner. Most importantly, you must have a few Japanese words in your social toolbox to trade off in the course of your conversations.

The price of the meal might leave you reeling if it blows a hole in your budget after you're done eating, so it's proper for you to politely inform the chef about your budget limits.

Let the chef know when you're filled, don't wait for him/her to decide how much you consume. This doesn't constitute an offense.

DON'Ts

Don't expect Omakase to work in chain or large restaurants; these places are devoid of the settings that facilitate Omakase orders. Omakase orders don't fly in monophonic restaurants with narrow menus such as noodle shops. The best places for Omakase are places that feature impressive varieties in their menu and have fresh daily supplies of abundant varieties of ingredients such as fresh veggies and fresh fish.

Omakase is for people who're up for epic culinary adventures, hence, dietary restrictions are drawbacks. The choices are left to the chef, so there's little room for adjustments that take dietary preferences into account. But you can still ask the chef for a range of choices to choose from, although its totally uncustomary to try influencing the chef's final delivery.

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