Country menu guides
What does omakase mean?
Omakase (おまかせ) means "I leave it up to you": instead of ordering dish by dish, you let the chef choose and serve a sequence of dishes, usually for a fixed price per person. It's most associated with sushi counters, but you'll also see it at izakaya and kaiseki restaurants, for example as an assorted platter of the chef's choice.
- On the menu
- おまかせ / お任せomakase
- Meaning
- Chef's choice — the chef selects the dishes, usually for a set price.
How omakase works
At a sushi counter, the chef serves pieces one or two at a time, in an order they choose — often lighter fish first and richer cuts later, sometimes ending with rolled omelette or a hand roll. You eat each piece soon after it's placed in front of you.
At an izakaya, omakase often appears on a single item: 刺身盛り合わせ おまかせ (assorted sashimi, chef's choice) or おまかせコース (a set course).
Prices and the bill
Omakase is usually priced per person, often in tiers (e.g. a lunch and a dinner course). Drinks are normally extra, and upscale restaurants may add a service charge. If the menu says only omakase with no price, or shows 時価, ask before you start — the bill can vary a lot. Many high-end sushi restaurants take reservations only and may charge a cancellation fee; read the booking terms.
Allergies and dislikes
Because the chef decides, tell them at the start: allergies, foods you don't eat (苦手, nigate), and sabinuki if you want no wasabi. Soy sauce (soy, wheat) and fish are near-constant at a sushi omakase. Before you book, a photo of the restaurant's menu in MenuGuide shows dishes translated with allergen flags — AI estimates, so confirm with the chef.
Frequently asked questions
What does omakase mean?
Omakase (おまかせ) means "I'll leave it to you". You let the chef choose and serve the dishes, usually for a fixed price per person, instead of ordering from the menu. It's most famous at sushi counters, where the chef serves pieces one by one, but izakaya also use it for chef's-choice sashimi platters and set courses.
Is omakase expensive?
It can be, but it varies hugely. High-end sushi counters are among the most expensive meals in Japan, while an izakaya's omakase sashimi platter or a lunch course is far cheaper. Check the per-person price, whether drinks and service are included, and whether the menu says 時価 (market price) before you commit.
Can I tell the chef about allergies at an omakase?
Yes, and you should do it at the start, ideally when booking. Chefs are used to adjusting for allergies, dislikes and no-wasabi requests. Be specific: soy sauce contains soy and wheat, and dashi is made from fish. Japanese restaurants are not legally required to label allergens, so asking is the only reliable way to know.
What is the difference between omakase and okimari?
Omakase is the chef's free choice, often adapted to the day's fish and to you. Okimari (お決まり) is a fixed assortment, the same set for everyone, with a set price, such as a standard nigiri plate. Okonomi (お好み) means you order each piece yourself. Okimari is usually the most predictable option for your budget.
