Omakase
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is a
Japanese Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspor ...
phrase, used when ordering food in restaurants, that means 'I'll leave it up to you' (from Japanese ).


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. In
American 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 is a Japanese cuisine, Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is " ...
restaurants to leave the selection to the chef, as opposed to ordering ''
à la carte In restaurants, ''à la carte'' (; )) is the practice of ordering individual dishes from a menu in a restaurant, as opposed to ''table d'hôte'', where a set menu is offered. It is an early 19th century loan from French meaning "according t ...
''. 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 Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, ...
and other cooking techniques.


Characteristics

The
Michelin Guide The Michelin Guides ( ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin star (classification), stars for excellence to a select few establishments. The ac ...
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 ''à la carte''. According to
Jeffrey Steingarten Jeffrey L. Steingarten (born May 31, 1942) is a leading food writer in the United States. He has been the food critic at ''Vogue'' magazine since 1989. Career His 1997 book of humorous food essays, titled ''The Man Who Ate Everything,'' was a ...
, recounting in ''
Vogue Vogue may refer to: Business * ''Vogue'' (magazine), a US fashion magazine ** British ''Vogue'', a British fashion magazine ** ''Vogue Arabia'', an Arab fashion magazine ** ''Vogue Australia'', an Australian fashion magazine ** ''Vogue China'', ...
'' a 22-course "memorable feast" that required several hours: Food writer Joanne Drilling compared the ''omakase'' experience to
prix fixe Prix was an American power pop band formed in Memphis, Tennessee, in 1975 by Tommy Hoehn and Jon Tiven. The group ended up primarily as a studio project. Its recordings were produced by Tiven along with former Big Star member Chris Bell, who a ...
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 or is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine. There are two kinds of traditional Japanese ...
", an elaborate multi-course highly ritualized meal.


See also

*
List of restaurant terminology This is a list of restaurant terminology. A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten ...
*
Okonomiyaki is a Japanese savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a '' teppan'' (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include ''okonomiyaki' ...


Notes


References

* * {{Japanese food and drink Sushi Japanese words and phrases Restaurant terminology Japanese cuisine Japanese cuisine terms