Omakase Sushi: Etiquette for a Culinary Journey with the Chef

Key Takeaways

Omakase (literally "I leave it to you") is a chef-driven full-course dining style, meaning the menu is entrusted entirely to the chef.

Most important rule: Be prepared for a multi-course experience; sushi-omakase often includes ~10+ pieces of nigiri plus appetizers and soup.

Typical cost: Omakase prices vary widely. Casual courses start ~¥10,000 ($68) while high-end sushi or kaiseki can run ¥20,000+ ($135+) per person. Many courses include tax/service (no tipping).

Key requirement: Most omakase restaurants require advance reservations and have strict etiquette (arrive on time, dress neatly, avoid strong perfume/smoke, and remove large jewelry).

2026 trend: Experiential dining is booming globally. The sushi market is projected to grow from about $9.1B in 2024 to $13.7B by 2030, and omakase-style courses (even at ~$500/seat) are becoming more common worldwide.

Why Omakase Matters in 2026

Omakase dining has become a hallmark of Japanese fine cuisine and a bucket-list culinary experience for food lovers. Post-pandemic travel has revived international interest in authentic Japanese culture – food being a major draw. In Japan, trusted chef-crafted meals fit today's trend toward personalized, high-quality dining: younger diners especially seek "story-driven" meals with fresh, seasonal ingredients. Unlike standard à la carte meals, omakase lets chefs highlight daily best ingredients available and techniques, making each visit unique. For example, even in neighboring Korea omakase (おまかせ) has become a social-media symbol of luxury dining (often shared online as a special occasion). In short, omakase remains timely as both a culinary tradition and a modern gourmet culinary adventure – offering visitors and expats an insider taste of Japan's hospitality.

What Is Omakase? The Chef's Choice Explained

Omakase (おまかせ) literally means "I'll leave it up to you." In practice, ordering omakase at a sushi restaurant means you trust the chef to pick your meal rather than choosing from the menu. It's a uniquely Japanese dining style that originated in sushi bars but now appears in high-end Japanese dining broadly. When you say omakase, the sushi chef typically serves a sequence of dishes (often in front of you at a counter) based on the freshest seasonal ingredients. An omakase is equivalent to a full-course meal. At a sushi restaurant it might include appetizers, nigiri sushi (10 pieces or more), soup, and dessert.

This differs from "okonomi" (おこのみ) ordering, where you pick each item à la carte. While à la carte was once considered "cool," nowadays omakase is actually more common in Japan. Many traditional sushi and kaiseki (multi-course Japanese cuisine) restaurants offer only omakase menus. In fact, some venues even have an "okimari" (おきまり) light course – a smaller fixed menu – and omakase sits at the highest level (full course).

Example: In practice, an omakase meal can mean 2–3 small sashimi appetizers, seasonal side dishes (like chawanmushi in winter), a progression of sushi (white fish to tuna to shellfish), and finishing with soup, rolls, and tamago. The exact flow depends on the chef and the region, but the key is trusting the chef's selection of the best available ingredients.

Choosing an Omakase Experience

Types of Restaurants:

Omakase is most famously found in sushi bars, but it's not limited to sushi. It's common in traditional washoku restaurants: kaiseki ryōri (multi-course Japanese cuisine), tempura counters, yakitori (grilled chicken) bars, and even some high-end French or fusion places in Japan. For example, an omakase course can be a carefully curated yakitori or seafood course. Even cocktail bars now offer an omakase tasting (one Tokyo sushi bar creates a seasonal omakase of drinks as an artful tasting culinary experience).

Finding the Right Place:

For first-timers, a sushi omakase is classic. Look for well-reviewed sushi counters (many high-end sushi bars serve only omakase). You can also try renowned omakase spots in neighborhoods like Hiroo or hidden gems known for melt-in-your-mouth nigiri. If language is a barrier, some japanese restaurants on booking sites cater to foreigners with English menus.

Bookings and Fees:

Almost all omakase seats require advance reservation (weeks ahead for famous chefs). You may need to book by phone, online, or through concierge/booking services. Many places collect a credit card guarantee or deposit. Canceling late or no-shows often incur a fee (sometimes the full price). Always confirm reservation policies.

Budgeting Your Omakase Meal

Price Range:

Omakase is generally more expensive than a typical restaurant meal. Casual omakase (at smaller sushi counters or lunch specials) can start around ¥10,000 (~$67) per person. Mid-range courses (often 8–10 pieces of sushi plus extras) are around ¥15,000–20,000. High-end omakase at Michelin Guide-quality counters frequently cost ¥30,000–40,000 or more. For example, a popular Tokyo sushi spot offers dinner omakase from ~¥33,000.

What's Included:

Most courses include multiple courses – appetizers, sushi, soup, dessert – and all tax and service (Japan has no added tip; all-included bills are common). For comparison, ¥20,000 omakase (~$135) in Japan often feels like a "value" next to a similar US meal when you account for tipping.

Payment:

You typically pay at the end (cash or credit card). It's best to confirm the price range in advance so there are no surprises. If you have a strict budget, consider lunch omakase (some high-end sushi spots offer much cheaper lunch courses).

The Omakase Dining Experience (Menu & Etiquette)

An omakase meal is usually served piece by piece at the chef's counter. Watch the chef prepares each dish; the attention to detail is part of the spectacle. The flavors will change with each omakase course, often moving from lighter to richer tastes. It's customary to eat the sushi right when it's placed before you (the chef times each piece of sushi for optimal taste).

Communication:

Even if you don't speak Japanese, the sushi chef often introduces each item. You can simply say "Oishii!" (delicious) or nod appreciatively. It's a live show of culinary artistry, so feel free to comment on a piece you loved. When you really enjoy a piece, smiling and saying "おいしい！" is the best response.

At the End:

Chefs often ask if you want anything extra before closing the meal. If you are still hungry, this is when to request additional sushi or another dish (just say, for example, "あと二貫お願いします" – "two more pieces, please"). Otherwise, they will conclude with final courses like hand rolls or dessert.

Manners & Tips:

No Tips Needed: Unlike Western dining, tipping is not expected (and can even confuse staff).

Dress and Arrival: Smart-casual attire is fine, but avoid loud patterns or beachwear. Arrive on time or a few minutes early. Late arrivals can disrupt the timing.

Counter Etiquette: In sushi counters, remove bulky items (like a watch) that might scratch the counter. Avoid strong perfumes or smoking nearby, as flavors should not be disrupted.

Phones and Photos: Always ask permission before taking pictures; it's polite to say "写真いいですか？" ("Can I take a photo?"). Some chefs prefer no flash or limiting photos.

Enjoy It Fully: Avoid overthinking menu translations – try to trust the chef. If you have allergies or really dislike something (e.g. shellfish), politely inform staff at the start. Otherwise, go into your first omakase prepared to experience unexpected items.

Expanding Omakase: Beyond Sushi

While sushi-style omakase is most famous, the omakase approach appears in other cuisines too. Many upscale kaiseki (traditional multi-course) restaurants let you order "chef's choice" seasonal menus. Some upscale yakitori or modern Japanese places offer an omakase yakitori (chef picks the skewers). Even foreign cuisines in Japan may include omakase-style tasting menus (for example, French-Japanese fusion spots letting the chef design your meal). Think of omakase as a mind-set: it's the idea of trusting the kitchen to deliver a cohesive, surprises-filled dining experience.

Best Practices

Risk / Mistake	Impact	How to Avoid
Underestimating cost	Shock at a very expensive bill at the end	Ask for price range or choose a moderately priced spot; budget accordingly.
Arriving late or no-show	Loss of reservation, cancellation fees, or upset chef	Always confirm booking details, arrive on time.
Breaking etiquette (noise, dress, etc.)	Offending chef or other diners, awkward experience	Read basic sushi counter etiquette: quiet enjoyment, modest attire.
Not communicating preferences/allergies	Being served unwanted ingredients, discomfort	Inform staff of any allergies or strict dislikes at booking or start of meal.
Smartphones at counter without asking	Disrespect, distraction	Silence phone, ask politely before any photos.

Each of these pitfalls can be easily avoided by a little preparation: research and reservation ahead, and a brief review of sushi bar manners.

Checklist: Your First Omakase Dining

Choose Your Restaurant: Research omakase spots (sushi vs other cuisine, budget, reviews). Look for English-friendly options if needed.

Make a Reservation: Call or book online well in advance. Provide any dietary restrictions. Confirm the date, time, and deposit/tipping policy.

Confirm Details: A day or two before, double-check the reservation and ask for any instructions (when to arrive, payment methods).

Budget and Payment: Have enough cash or card ready for the full course. Recall that high-end courses start around ¥20,000 per person.

Dress Neatly: Smart casual is fine. Avoid overpowering scents.

Arrive On Time: Plan your route so you're there (or a few minutes early) at the booked time.

Enjoy the Experience: Trust the chef and pace yourself. Eat each item promptly when served. Speak up only if necessary (extra orders, allergies).

Express Appreciation: Say "おいしい" (delicious) or simply smile to show you're enjoying each course.

Settle the Bill: Pay at the end. No tip is needed. Thank the chef (言葉: "ごちそうさまでした", gochisō-sama deshita, is polite Japanese for "thank you for the meal").

FAQ

Q: What does omakase actually mean?
Omakase literally means "I leave it up to you." In dining, it means you let the chef choose the menu instead of ordering. It's a trust-based style that highlights the chef's selections of seasonal or special ingredients.

Q: Is omakase only sushi?
No. While sushi omakase is very common, you can find chef's-choice tasting menus (omakase-style) at kaiseki restaurants, tempura counters, yakitori bars, etc. Omakase just means "chef's choice," so any cuisine can offer it if the chef is planning a set menu.

Q: How much should I budget for an omakase meal?
It varies by omakase restaurant. Simple omakase lunches might be ~¥5,000–10,000, but a standard sushi omakase dinner is often in the ¥15,000–¥30,000 range. Luxury spots start higher (¥40,000+). Check prices in advance if possible. Remember tax/service is usually included, so no extra tip is needed.

Q: Do I need to speak Japanese to enjoy omakase?
Not necessarily. Many high-end sushi chefs know some English or will point to ingredients. You can book through English-friendly services or have a bilingual friend/concierge assist. Nonverbal appreciation ("oishii!") and smiling go a long way. If you explain any allergies or preferences beforehand, most chefs will accommodate them politely.

Q: Is it rude to say no to a dish?
If you absolutely cannot eat something (e.g. you're vegetarian or allergic), it's best to mention that in advance. During the meal, chefs may ask if you want extras; at that point you can request additional fish or say you're satisfied. In general, though, it's expected you'll try what's offered. Omakase chefs expect you to trust their selection.

Q: What if I want more sushi after the set menu?
Most chefs will ask near the end, "Are you satisfied?" or "Do you want more?". If you are still hungry, you can simply say how many more pieces ("Mō ni kan onegaishimasu" – "Two more pieces, please"). The chef will usually accommodate by adding nigiri or hand rolls if possible.

Q: Should I tip the chef?
No. Tipping is not customary in Japan. High-end restaurants already include service in the price. The best thanks are polite words: e.g. "Thank you for the delicious meal" or "ごちそうさまでした" when leaving.

Q: What's the difference between omakase and a chef's tasting menu abroad?
They're very similar in concept. In Japan, omakase is simply the native term. One subtle difference: Japanese omakase often involves interacting with the chef at a sushi counter. But functionally, it's like a Western "tasting menu" – a multi-course set meal determined by the chef's choice.

Conclusion

Omakase is more than a meal – it's a Japanese dining ritual of trust and culinary artistry. By understanding what to expect (a curated full-course menu) and preparing properly (reservations, budget, and proper etiquette), first-timers can fully enjoy this authentic omakase experience. Remember: arrive with an open mind, a respectful attitude, and get ready to enjoy Japan's finest flavors, trust the chef, and say "oishii!"