"Translated from Japanese as "I'll leave it up to you," omakase has grown popular well beyond Japan to dining establishments across the world. The principle is simple, yet beautiful. Traditionally applied to high-end sushi restaurants, an omakase experience is one in which the chef plans a multi-course meal based on quality, artistry and peak-of-season ingredients. The menu may be endless - limited only by the diner's appetite - or prix fixe, with supplemental and scrumptious add-ons like sea urchin or black caviar."
""Omakase restaurants have exploded in popularity over the last decade. They're a sign of luxury and indulgence; a multi-course tasting menu journey with an element of surprise for the guest, who doesn't know what's coming until it arrives," the report notes. "We're now seeing the term applied outside of the confines of the sushi bar - embracing its format and spirit. Is it a tasting menu? Yes, but it sounds so much more adventurous - and posh!""
Omakase translates from Japanese as "I'll leave it up to you." Traditionally applied to high-end sushi restaurants, omakase features chef-planned multi-course meals focused on quality, artistry and peak-of-season ingredients. Menus may be endless or prix fixe, often with supplemental add-ons like sea urchin or black caviar. The format has spread beyond Japan and into the Bay Area, appearing in restaurant names and hospitality groups. The concept now extends beyond sushi into Mexican, pizza, coffee, cocktails, steak and pasta preparations. Omakase is widely perceived as a symbol of luxury and indulgence, offering surprise and a curated dining journey.
Read at The Mercury News
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