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is a Japanese phrase, used when ordering food in restaurants, that means 'I'll leave it up to you' (from Japanese ).
The Michelin Guide said "few formal dining experiences are as revered or as intimidating" as ''omakase.''
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. Ordering omakase can be a gamble, but the customer typically receives the highest-quality fish available at a lower cost than if it had been ordered ''Ã la carte''. According to Jeffrey Steingarten, recounting in '' Vogue'' a 22-course "memorable feast" that required several hours:
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." Like Steingarten she recommends ''omakase'' dining at the sushi counter. The Michelin guide called ''omakase'' the "spiritual companion and counterpoint to kaiseki", an elaborate multi-course highly ritualized meal.
Usage
The phrase ''omakase'', literally 'I leave it up to you', is most commonly used when dining at Japanese restaurants where the customer leaves it up to the chef to select and serve seasonal specialties. The Japanese antonym for ''omakase'' is ''okonomi'', which means choosing what to order. InAmerican English
American English, sometimes called United States English or U.S. English, is the set of variety (linguistics), varieties of the English language native to the United States. English is the Languages of the United States, most widely spoken lan ...
, the expression is used by patrons at sushi restaurants to leave the selection to the chef, as opposed to ordering '' Ã la carte''. The chef will present a series of plates, beginning with the lightest fare and proceeding to the heaviest dishes. The phrase is not exclusive to raw fish with rice and can incorporate grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...
, simmering and other cooking techniques.
Characteristics
The Michelin Guide said "few formal dining experiences are as revered or as intimidating" as ''omakase.''
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. Ordering omakase can be a gamble, but the customer typically receives the highest-quality fish available at a lower cost than if it had been ordered ''Ã la carte''. According to Jeffrey Steingarten, recounting in '' Vogue'' a 22-course "memorable feast" that required several hours:
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." Like Steingarten she recommends ''omakase'' dining at the sushi counter. The Michelin guide called ''omakase'' the "spiritual companion and counterpoint to kaiseki", an elaborate multi-course highly ritualized meal.
See also
* List of restaurant terminology * OkonomiyakiNotes
References
* * {{Japanese food and drink Sushi Japanese words and phrases Restaurant terminology Japanese cuisine Japanese cuisine terms