Omakase

The phrase "omakase" is most commonly used when dining at Japanese restaurants where the customer leaves it up to the chef to select and serve seasonal specialties. The Japanese antonym for "omakase" is "okonomi," which means you are choosing what to order.[2] In American English, the expression is used by patrons at sushi restaurants to leave the selection to the chef, as opposed to ordering à la carte.[3] The chef will present a series of plates, beginning with the lightest fare and proceeding to the heaviest dishes.[4] The phrase is not exclusive to raw fish with rice and can incorporate grilling, simmering and other cooking techniques.[5][6]

Customers ordering omakase style expect the chef to be innovative and surprising in selecting dishes, and the meal can be likened to an artistic performance.[7][8] Ordering omakase can be a gamble, but the customer typically receives the highest-quality fish available at a lower cost than if it had been ordered à la carte.[9]

• Kaiseki
• List of restaurant terminology
• Okonomiyaki

• Corson, Trevor (2007). The Zen of Fish. New York: HarperCollins. ISBN 978-0-06-088350-8.CS1 maint: ref=harv (link)
• Issenberg, Sasha (2007). The Sushi Economy: Globalization and the Making of a Modern Delicacy. New York: Gotham Books. ISBN 978-1-59240-294-6.CS1 maint: ref=harv (link)