Domestically, we most commonly use omakase to describe sushi experiences in which one sits at a bar before a chef who decides the day’s menu. But those who have dined in Japan know that an omakase meal can center around numerous different foods, from yakitori to tempura to wagyu beef.
Japanese tasting menus come in various forms. For example, kappo-style is when a diner sits at a chef’s counter and watches a chef prepare a multi-course set menu — which can involve both raw and cooked dishes, some simple, others more complex. Meanwhile, kaiseki-ryori is a considered Japan’s highest form of haute cuisine, comprised of a sophisticated, multi-course set menu of seasonal, local ingredients which celebrate balance in color, flavor, texture, temperature. In fact, cooking with, and minimally manipulating, product that’s at its peak of ripeness and sourced locally, is the foundation upon which much of Japanese cuisine is based. And that certainly holds true for omakase menus.
While Manhattan has experienced a swell of excellent, high-grade sushi bar options in the last couple of years, New York omakase dining should not end there. Below, 16 excellent omakase options that do not include sushi.Read More