#omakase

#omakase

In the United States, we have been inordinately spoiled for choice when it comes to omakases. The Japanese dining experience is singular: top-notch ingredients, refined craftsmanship and an invitation to trust the process - you literally don't know what's coming next! Time and again, European tasting menus have defined our singular definition of luxury dining, and i t's about time we recognized how non-Western food delivers exceptional craft on its own terms.

Bar Japonais had only been open about a year and a half when it shut down for a rebrand. The 14th Street restaurant was initially billed as a French-Japanese izakaya with a lot of fusion dishes and limited sushi. But it turned out the main thing diners wanted was, in fact, sushi, especially after the restaurant brought in chef Masaaki "Uchi" Uchino, the Sushi Nakazawa alum behind Kiyomi omakase counter.

In the ever-evolving landscape of fine dining, few chefs can boast a résumé as impressive as that of Chef Brian Lockwood. Renowned for his culinary artistry and innovative approach, Lockwood has worked alongside culinary legends like Daniel Humm at both Eleven Madison Park and The NoMad. His experience spans multiple MICHELIN-starred restaurants in Europe, including El Celler De Can Roca, L'Escaleta, and La Subida.

1250 Ninth St., NW The original Shaw location of this Jersey-style pizza spot is offering $40 dinners and $35 brunches through February 1 (the Navy Yard offshoot is closed for the winter). Go for focaccia breadsticks with truffle fondue, the olive-and-mozz'-laden house salad, and pies such as the white Sedgewick or spicy Godfather.

Kiwami Omakase sits precisely therealong the DUMBO waterfront, immaculate and composed, where the city loosens its grip and lets you breathe. This is not a place you rush into. It is a place you arrive ready. Opened in June 2024, Kiwami is a study in restraint and refinement. Owner Mond Wu envisioned an omakase sanctuary that feels like a pause rather than a performance.

Getting your Trinity Audio player ready... Portola Valley is now home to a new Japanese restaurant, Hibari, offering kappo-style dining. Kappo, which means cut and cook, refers to a multi-course meal where the menu is up to the chef. Think omakase-style, but with dishes that go beyond sushi. It's often considered less formal than other omakase formats, with the chef passing dishes to diners over the counter.

The menu is a pretty punchy £187 per person for the full omakase experience, with a slightly reduced price of £167 on Saturday lunchtimes. So you not only have to be fast off the mark to enjoy eating here, you also have to be a bit flush. 'The husband and wife team behind Sushi Tetsu continue to serve some of the most expertly crafted sushi you can get outside of Japan in a warm, intimate setting - a truly wonderful experience,'

Sushi Sho, the omakase hotspot helmed by Keiji Nakazawa, earned an additional star, bringing it to three Michelin stars-the guide's highest honor, given to restaurants offering "exceptional cuisine, worth a special journey." It now joins the elite group already occupied by the perennially lauded Korean restaurant Jungsik, Eric Ripert's famed Le Bernardin, Thomas Keller's Per Se and Daniel Humm's Eleven Madison Park (which recently returned to its carnivorous roots).

Chef Masayoshi Takayama opened Masa more than 20 years ago, bringing rigorously precise and deeply personal Japanese food to the then-Time Warner Center. The restaurant earned two Michelin stars-an assessment some critics at the time considered overly conservative-and received its third star the following year, becoming the first Japanese restaurant in the U.S. to do so. For years, it also reigned as the most expensive dining experience in the country: today, the counter-only omakase runs well over $1,000 per person.

Togyushi sources its wagyu from Zao Farm, based in Japan's Yamagata prefecture. The ranch raises female cattle, which are fed locally sourced rice, straw, sake lees, and water, per its website, lending the high grade of the lean meat, which is subtly sweet, marbled, and tender. At the restaurant, each cut is presented to guests in a handcrafted wooden box with a birth certificate at the beginning of the meal.

Midōsuji, the eight-seat omakase restaurant in the former Milk Room space at the Chicago Athletic Association, will open Friday, September 5. It marks Boka Restaurant Group's first addition to the property since taking over food and beverage management from Land & Sea Dept. earlier this year. Helmed by chef Brian Lockwood, the menu features classical French techniques on Japanese ingredients, highlighting nigiri, composed plates, and hand rolls.

Private members club Astor Club has introduced a new dining experience led by a prominent Chicago chef. Trevor Teich, who earned a Michelin star at his Bucktown fine dining restaurant Claudia, now leads the club's culinary program. At The Chef's Table, he presents a tasting menu that showcases seasonal ingredients and French technique. The exclusive 10-seat communal experience is priced at $325 per person. 24 E. Goethe Street.

The Fuji Grill offers a diverse menu with options like the omakase, six-course tasting menu, and a tapas-style a la carte menu, showcasing Japanese cuisine.

Omakase has become more than just a dining choice; it's a social experience where chefs share their artistry directly with diners, creating a unique connection.